Vitamin C and protection of DNA, proteins and lipids from oxidative damage: evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006.

Following an application from Specialised Nutrition Europe (formerly IDACE), submitted for authorisation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of France, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to vitamin C and protection of DNA, proteins and lipids from oxidative damage. The Panel considers that vitamin C is sufficiently characterised and that protection of DNA, proteins and lipids from oxidative damage is a beneficial physiological effect. The target population proposed by the applicant is infants (from birth) and young children up to 3 years of age.

Dietary and socio-economic factors in relation to Helicobacter pylori re-infection.

Aim: To examine if dietary and socio-economic factors contribute to Helicobacter pylori (H pylori) re-infection.

Methods: The population of patients consisted of subjects in whom H pylori infection had been successfully treated in the past. Patients were divided into two groups: I-examined group (111 persons with H pylori re-infection) and II-control group (175 persons who had not been re-infected).

Policy options for responding to the growing challenge from obesity (PorGrow) in Poland.

To explore the perspectives of stakeholders towards a range of policy options to respond to obesity in Poland, a multi-criteria mapping method was used. During structured interviews, stakeholders were invited to appraise policy options by reference to criteria of their own choosing. They also provided relative weightings to their criteria, generating overall rankings of the policy options in relation to each other.

[The role of glycemic index concept in carbohydrate metabolism].

Glycemic index (GI) is a system of classifying carbohydrate-containing foods according to how fast they are digested and absorbed during the postprandial period. It is a measure of the quality of carbohydrates based on their direct effect on blood glucose levels during 2 hours after the meal. As a reference point--glucose is used, with GI equal 100.