(At Step 3 of the Procedure)
Nutrition claims should be consistent with national nutrition policy
and support that policy. Only nutrition claims that support national nutrition
policy should be allowed. |
Health claims must be consistent with national health policy, including
nutrition policy, and support such policies. Health claims should supported
by specific consumer education. Claims of the type described in section
3.4 of the Codex General Guidelines on Claims are prohibited. |
1.1 These guidelines relate to the use of nutrition and health claims in food labelling.
1.2 These guidelines apply to all foods for which nutrition and health claims are made without prejudice to specific provisions under Codex standards or Guidelines relating to Foods for Special Dietary Uses and Foods for Special Medical Purposes.
1.3 These guidelines are intended to supplement the Codex General Guidelines on Claims and do not supersede any prohibitions contained therein.
1.4 Health claims are not permitted for foods for infants and young children unless specifically provided for in relevant Codex standards.
2. DEFINITIONS
2.1 Nutrition claim[31] means any representation which states, suggests or implies that a food has particular nutritional properties including but not limited to the energy value and to the content of protein, fat and carbohydrates, as well as the content of vitamins and minerals. The following do not constitute nutrition claims:
(a) the mention of substances in the list of ingredients;2.1.1 Nutrient content claim is a nutrition claim that describes the level of a nutrient contained in a food.(b) the mention of nutrients as a mandatory part of nutrition labelling;
(c) quantitative or qualitative declaration of certain nutrients or ingredients on the label if required by national legislation.
(Examples:[32] source of calcium; high in fibre and low in fat;)
2.1.2 Comparative claim is a claim that compares the nutrient levels and/or energy value of two or more foods.
(Examples: reduced; less than; fewer; increased; more than.)
2.2 Health claim means any representation that states, suggests, or implies that a relationship exists between a food or a constituent of that food and health. Health claims include the following:
2.2.1 Nutrient Function Claims - a nutrition claim that describes the physiological role of the nutrient in growth, development and normal functions of the body[33].
[Examples:
Calcium aids in the development of strong bones and teeth;2.2.2 Enhanced Function Claims - These claims concern specific beneficial effects of the consumption of foods and their constituents in the context of the total diet on physiological [or psychological] functions or biological activities but do not include nutrient function claims.
Protein helps build and repair body tissues;
Iron is a factor in red blood cell formation;
Vitamin E protects the fat in body tissues from oxidation.
Contains folic acid: folic acid contributes to the normal growth of the fetus]
Such claims relate to a positive contribution to health or to the improvement of a function or to modifying or preserving health.
[Examples:
[2.2.3 Reduction of disease risk claims - Claims relating the consumption of a food or food constituent, in the context of the total diet, to the reduced risk of developing a disease [or health-related condition ]. The claim must consist of two parts:Certain non-digestible oligosaccharides improve the growth of specific bacterial flora in the gut
Folate can help reduce plasma homocysteine levels
X may assist in increasing alertness]
1) Information on an accepted diet-health relationship; followed byRisk reduction means significantly altering a major risk factor(s) for a disease [or health-related condition]. Diseases have multiple risk factors and altering one of these risk factors may or may not have a beneficial effect. The presentation of risk reduction claims must ensure, for example, by use of appropriate language and reference to other risk factors, that consumers do not interpret them as prevention claims.]2) Information on the composition of the product relevant to the relationship unless the relationship is based on a whole food or foods whereby the research does not link to specific constituents of the food.
[Examples:
Iron can help reduce the risk of anaemia. Food A is a high source of iron.;3. NUTRITION LABELLINGA diet low in saturated fat may reduce the risk of heart disease. Food B is low in saturated fat.;
Folate may reduce a womans risk of having a child with neural tube defects. Food C is high in folate.
Sufficient calcium intake may reduce the risk of osteoporosis in later life. Food D is high in calcium.]
Any food for which a nutrition or health claim is made should be labelled with a nutrient declaration in accordance with Section 3 of the Codex Guidelines on Nutrition Labelling.
4. NUTRITION CLAIMS
4.1 The only nutrition claims permitted shall be those relating to energy, protein, carbohydrate, and fat and components thereof, fibre, sodium and vitamins and minerals for which Nutrient Reference Values (NRVs) have been laid down in the Codex Guidelines for Nutrition Labelling.
5. NUTRIENT CONTENT CLAIMS
5.1 When a nutrient content claim that is listed in the Table to these Guidelines or a synonymous claim is made, the conditions specified in the Table for that claim should apply.
5.2 Where a food is by its nature low in or free of the nutrient that is the subject of the claim, the term describing the level of the nutrient should not immediately precede the name of the food but should be in the form a low (naming the nutrient) food or a (naming the nutrient)-free food.
6. COMPARATIVE CLAIMS
Comparative claims should be permitted subject to the following conditions and based on the food as sold, taking into account further preparation required for consumption according to the instructions for use on the label:
6.1 The foods being compared should be different versions of the same food or similar foods. The foods being compared should be clearly identified.
6.2 A statement of the amount of difference in the energy value or nutrient content should be given. The following information should appear in close proximity to the comparative claim:
6.2.1 The amount of difference related to the same quantity, expressed as a percentage, fraction, or an absolute amount. Full details of the comparison should be given.6.3 The comparison should be based on a relative difference of at least 25% in the energy value or nutrient content, except for micronutrients where a 10% difference in the NRV would be acceptable, between the compared foods and a minimum absolute difference in the energy value or nutrient content equivalent to the figure defined as low or as a source in the Table to these Guidelines.6.2.2 The identity of the food(s) to which the food is being compared. The food(s) should be described in such a manner that it (they) can be readily identified by consumers.
6.4 The use of the word light should follow the same criteria as for reduced and include an indication of the characteristics which make the food light.
7. HEALTH CLAIMS
7.1 Health claims should be permitted provided that the following conditions are met:
7.1.1 Health claims must be based on current relevant scientific substantiation and the level of proof must be sufficient to substantiate the type of claimed effect as recognised by generally accepted scientific review of the data and the scientific substantiation should be reviewed as new knowledge becomes available.[34]
7.1.2 Any health claim must be accepted by or be acceptable to the competent authorities of the country where the product is sold. Only health claims that support national health policy and goals should be allowed.
7.1.3 The claim about a food or food constituent must be stated within the context of the total diet.
7.1.4 The claimed benefit should arise from the consumption
of a reasonable quantity of the food or food constituent in the context of a
normal diet.
7.1.5 If the claimed benefit is attributed to a constituent in the food, the food in question should be:
(i) - a significant or high source of the constituent in the case where increased consumption is recommended; or,(ii) - low in, reduced in, or free of the constituent in the case where reduced consumption is recommended. Where appropriate, the conditions for nutrient content claims and comparative claims will be used to determine the levels for high, low, reduced, and free.[35]
7.1.6 Only those nutrients for which a Nutrient Reference Value (NRV) has been established in the Codex Guidelines on Nutrition Labelling or those nutrients which are mentioned in officially recognized dietary guidelines of the national authority having jurisdiction, should be the subject of a nutrient function claim.[36]
7.2 Health claims should have a clear framework for qualifying and/or disqualifying conditions for eligibility to use the specific claim, including the ability of competent national authorities to prohibit claims made for foods that contain nutrients or constituents in amounts that increase the risk of disease or an adverse health-related condition. The health claim should not be made if it encourages or condones excessive consumption of any food or disparages good dietary practice.
7.3 If the claimed effect is attributed to a constituent of the food, there must be a validated method to quantify the food constituent that forms the basis of the claim.
7.4 The impact of health claims on consumers eating behaviours and dietary patterns should be monitored.
7.5 The following information should appear on the label or labelling of the food bearing health claims:
7.5.1 A statement of the quantity of any nutrient or other constituent of the food that is the subject of the claim.8. CLAIMS RELATED TO DIETARY GUIDELINES OR HEALTHY DIETS7.5.2 Information on the target group, if appropriate.
7.5.3 Information on how to use the food to obtain the claimed benefit, if appropriate.
7.5.4 If appropriate, advice to vulnerable groups on how to use the food and to groups, if any, who need to avoid the food.
7.5.5 Maximum safe intake of the food where necessary.
Claims that relate to dietary guidelines or healthy diets should be permitted subject to the following conditions:
8.1 Only claims related to the pattern of eating contained in dietary guidelines officially recognized by the appropriate national authority.8.2 Flexibility in the wording of claims is acceptable, provided the claims remain faithful to the pattern of eating outlined in the dietary guidelines.
8.3 Claims related to a healthy diet or any synonymous term are considered to be claims about the pattern of eating contained in dietary guidelines and should be consistent with the guidelines.
8.4 Foods which are described as part of a healthy diet, healthy balance, etc., should not be based on selective consideration of one or more aspects of the food. They should satisfy certain minimum criteria for other major nutrients related to dietary guidelines.
8.5 Foods should not be described as healthy or be represented in a manner that implies that a food in and of itself will impart health.
8.6 Foods may be described as part of a healthy diet provided that the label carries a statement relating the food to the pattern of eating described in the dietary guidelines.
TABLE OF CONDITIONS FOR NUTRIENT CONTENTS
COMPONENT |
CLAIM |
CONDITIONS |
NOT MORE THAN |
||
Energy |
Low |
40 kcal (170 kJ) per 100 g (solids) |
Free |
4 kcal per 100 ml (liquids) |
|
Fat |
Low |
3g per 100 g (solids) |
Free |
0.5 g per 100 g (solids) or 100 ml (liquids) |
|
Saturated Fat |
Low[37] |
1.5 g per 100 g (solids) |
Free |
0.1 g per 100 g (solids) |
|
Cholesterol |
Low8 |
0.02 g per 100 g (solids) |
Free |
0.005 g per 100 g (solids) |
|
|
and, for both claims, less than: 1.5 g saturated fat per
100 g (solids) 0.75 g saturated fat per 100 ml (liquids) and 10% of energy
of saturated fat |
|
Sugars |
Free |
0.5 g per 100 g or 100 ml |
Sodium |
Low |
0.12 g per 100 g |
Very Low |
0.04 g per 100 g |
|
Free |
0.005 g per 100 g |
The purpose of these examples is only to illustrate the differences between different types of health and nutrition claims. Special conditions for use of these claims are found in the guidelines.
COMPONENT |
TYPE OF CLAIM |
CLAIM |
Calcium
|
Nutrient content claim |
Food A is a source of calcium |
Comparative claim |
Food A contains x% more calcium than... |
|
Nutrient function claim |
Calcium aids in the development of strong bones and teeth. Food A is
a source of/rich in calcium. |
|
Enhanced function claim |
Calcium may help to improve bone density. Food A is a source of/rich
in calcium. |
|
Reduction of disease risk claim |
Sufficient calcium intake may reduce the risk of osteoporosis in later
life. Food A is high in calcium. |
|
Iron
|
Nutrient content claim |
Food B is a source of iron |
Comparative claim |
Food B contains increased contents of iron |
|
Nutrient function claim |
Iron is a factor in red blood cell formation. Food B is a source of/rich
in iron. |
|
Enhanced function claim |
A good iron status may promote endurance. Food B is a source of/rich
in iron. |
|
Reduction of disease risk claim |
Iron deficiency is common among women, but good dietary habits can reduce
the risk for iron deficiency. B is an important source of the type of
iron that is readily absorbed by the body. |
|
Folic acid
|
Nutrient content claim |
Food C is a source of folic acid |
Comparative claim |
Food C contains x% more folic acid than... |
|
Nutrient function claim |
Folic acid contributes to the normal growth of the fetus. Food C contains
folic acid |
|
Nutrient function claim |
Folate may help to normalise plasma homocysteine levels. Food
C is a source of/rich in folic acid. |
|
Reduction of disease risk claim |
Folate may reduce a womans risk of having a child with neural tube
defects. Food C is high in folate. |
|
General Examples
|
Nutrient content claim |
Food D is high in fibre Food D is low in fat |
Comparative claim |
Component X has been reduced in Food E Food E contains less component
X than... |
|
Nutrient function claim |
Protein helps build and repair body tissues Vitamin E protects the fat
in body tissues from oxidation |
|
Nutrient function claim |
Certain non-digestible oligosaccharides improve the growth of specific
bacterial flora in the gut Food F may assist in increasing alertness |
|
Reduction of disease risk claim |
A diet low in saturated fat may reduce the risk of heart disease. Food
G is low in saturated fat |