CAC_GL 23-1997 GUIDELINES FOR USE OF NUTRITION CLAIMS
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ID： |
C747B31DFFC74A8FB6E200601E8F546E |
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文件大小(MB)： |
0.02 |
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页数： |
6 |
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文件格式： |
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日期： |
2004-12-27 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/GL 23-1997 Page 1 of 6,GUIDELINES FOR USE OF NUTRITION CLAIMS,CAC/GL 23-1997,1 SCOPE,1.1 These guidelines relate to the use of nutrition claims in food labelling.,1.2 These guidelines apply to all foods for which nutrition 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.,2 DEFINITIONS,2.1 Nutrition claim1 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;,(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.,1 This definition is identical to the definition in the Codex Guidelines on Nutrition Labelling,(CAC/GL 2-1985, Rev.1-1993).,Nutrition claims should be consistent with national nutrition policy and support that,policy. Only nutrition claims that support national nutrition policy should be allowed.,CAC/GL 23-1997 Page 2 of 6,2.1.1 Nutrient content claim is a nutrition claim that describes the level of a nutrient,contained in a food.,(Examples:2 "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".),2.1.3 Nutrient function claim is a nutrition claim that describes the physiological role of the,nutrient in growth, development and normal functions of the body.,(Examples: "Calcium aids in the development of strong bones and teeth";,"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.",3 NUTRITION LABELLING,Any food for which a nutrition 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.,2 Examples included for clarification of definitions.,CAC/GL 23-1997 Page 3 of 6,6.2 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,6.2.2 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.,6.3 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" ……
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