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Geta heilsufullyrðingar á matvælaumbúðum byggt á vísindalega staðreyndum grunni? : yfirlit um seddu og þyngdarstjórnun

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Authors
Ingibjörg Gunnarsdottir
Due, Annette
Karhunen, Leila
Lyly, Marika
Issue Date
2009-03-01

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Other Titles
Can health claims made on food be scientifically substantiated? Review on satiety and weight management
Citation
Læknablaðið 2009, 95(3):195-200
Abstract
Obesity is becoming an increasing health problem and results when energy intake exceeds energy expenditure. Food has a crucial role in weight management. The new EU legislation on nutrition and health claims permits the use of weight regulation and satiety related health claims on foods, if they are based on generally accepted scientific evidence. In this review the current knowledge on food properties, that have been proposed to affect satiety and/or energy expenditure and thus might be useful in weight control are considered, as part of the project "Substantiation of weight regulation and satiety related health claims on foods" funded by the Nordic Innovation Centre. At this point the scientific evidence of the short term effects of dietary fibers and proteins in relation to satiety seems to be convincing. However, it might be challenging to make product specific satiety and weight management claims as the dose response is not always known. On the other hand two step health claims might be applied, for example rich in dietary fibre - dietary fibre can increase satiety or rich in protein - protein can increase satiety.
Ný evrópsk reglugerð leyfir heilsufullyrðingar á umbúðir matvæla um áhrif innihaldsefna á seddutilfinningu og þátt þeirra við þyngdarstjórnun, að því gefnu að fullyrðingin standist kröfur um vísindalegar sannanir. Rökin fyrir reglugerðinni eru meðal annars að seddutilfinning eftir neyslu matar minnki líkur á að orkuinntaka verði meiri heldur en orkunotkun og gegni þannig hlutverki í þyngdarstjórnun. Á þann hátt er reiknað með því að geta minnkað líkur á offitu sem er vaxandi heilsufarsvandi. Í þessari yfirlitsgrein er gerð grein fyrir stöðu þekkingar á því hvernig ýmsir fæðuþættir tengjast mælikvörðum fyrir seddu og/eða orkujafnvægi. Samantektin byggist á vinnu norrænna sérfræðinga verkefnis (Substantiation of weight regulation and satiety related health claims on foods) sem styrkt var af Norrænu nýsköpunarmiðstöðinni. Nú virðast vísindalegar sannanir á skammtímaáhrifum trefja og próteina á seddu vera mest sannfærandi og gætu þar af leiðandi reynst góður kostur við þyngdarstjórnun. Hins vegar má draga í efa að unnt sé að nota fullyrðingar varðandi seddu og þyngdarstjórnun á umbúðir einstakra matvæla þar sem skammtaáhrif eru ennþá illa skilgreind á þessu sviði. Styðjast mætti við tveggja þrepa fullyrðingar á borð við trefjaríkt - trefjar auka seddu eða próteinríkt - prótein auka seddu.
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http://www.laeknabladid.is
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Icelandic Journal Articles (Peer Reviewed)

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