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By Julie Butler Olive Oil Times Contributor | Reporting from Barcelona

http://www.efsa.europa.eu/

Food marketers are on notice as the European Commission gears up to ban thousands of unproved health claims on food labeling, including that olive oil has anti-inflammatory properties or helps keep HDL cholesterol and blood pressure at normal levels.

However, in what is seen as a significant exception, it will be okay to claim that the polyphenols in olives have a beneficial anti-oxidant effect on LDL, the “good” cholesterol. That was one of the just 22 percent of claims approved by the European Food Safety Authority (EFSA) Panel on Dietetic Products, Nutrition and Allergies.

After a mammoth project without international precedent, EFSA last month published its final set of opinions on ‘general function’ health claims that may be made on labels. The European Commission is to present by the end of the year an official list, followed by a transition period for the food sector to adopt the changes.

In an effort to protect European consumers and help them make more informed choices about their diet, since 2008 the panel has evaluated 2,758 health claims. It is continuing to liaise with applicants over claims for which the initial evidence failed to establish a cause and effect relationship.

Insufficient evidence of a cause and effect relationship was the reason EFSA gave in April when it rejected the claims that olive polyphenols help maintain normal blood HDL cholesterol levels and help maintain normal blood pressure.

In relation to claims that olive polyphenols contribute to upper respiratory tract health, can help to maintain normal gastrointestinal tract function, and contribute to body defenses against external agents, the panel found in each of these cases that “the claimed effect is general and non-specific” and did not meet an E.C. requirement that they refer to a specific health claim.

As for olive polyphenols having anti-inflammatory properties, the panel found this claim also fell short of E.C. regulations: “The reduction of inflammation in the context of diseases such as osteoarthritis or rheumatoid arthritis is a therapeutic target for the treatment of the disease, and does not comply with the criteria laid down.”

The fact that it did, however, allow the claim of protection of low density lipoproteins (LDL) particles from oxidative damage was unexpected, according to Stefanie Geiser, regulatory affairs manager of the international food policy consultancy EAS.

“One surprise in the April batch, in light of EFSA’s trend so far, has been a first positive opinion for an antioxidant claim – on polyphenols from olive oil and the protection of lipids from oxidative damage,” said Geiser. “Until then, EFSA had only issued positive antioxidant claims opinions for vitamins and minerals,” she said.

Regarding the imminent new labeling rules, Geiser said that companies with rejected claims should be preparing now to “face the challenge of having to develop alternative ways of marketing and advertising to communicate health and other benefits of products.” They should also adapt strategies to benefit as much as possible from the approved claims, and explore new advertising methods for products with ingredients for which claims have not been approved, she said.

The E.C.’s goal is to establish a set of permitted health claims that are accurate, truthful and substantiated by science. EFSA defends its 80 percent rejection rate on grounds including the poor quality of backing information. “Information gaps included, for instance: the inability to identify the specific substance on which the claim is based; the lack of evidence that the claimed effect is indeed beneficial to the maintenance or improvement of body functions; or the lack of precision regarding the health claim being made. In addition, some claims were outside the scope of the current legal framework,” it said.

However, Dr Alexander Schoch, manager for regulatory affairs at the Beneo Institute, believes that EFSA’s requirement for “significant scientific agreement” on a health claim is too big a barrier for the vast majority of them. Instead, the science behind health claims should be “credible” – not necessarily “generally accepted”, he said.

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We went looking for some grilling recipes the other day and came across this one inspired by Clean Eating Magazine It was so delicious we would definitely make this again. We served it with some brown rice.
Serves 6
Hands on Time 15 min
Total Time 1 hour

Ingredients:
1/2 cup low-sodium soy sauce
2 tsp lime zest
3 tbsp lime juice
2 tbsp minced fresh garlic
1 tbsp STAR Extra Light Olive Oil
3 cloves garlic, minced
2 pork tenderloins (about 1 1/2 lbs), trimmed of visible fat
1/4 cup no-sugar-added orange marmalade or spread
STAR Grapeseed Oil as needed to coat the grill
6 baby bok choy, halved lengthwise
2 naval oranges, sliced crosswise into 12 1/2-inch-thick slices
olive oil cooking spray

INSTRUCTIONS:
In a large bowl, stir soy sauce, lime zest and juice, ginger, STAR Extra Light Olive Oil, and garlic together. Add pork, turning to coat. Marinate for 20 minutes at room temperature (if longer, cover and marinate in refrigerator). Pour marinade into a small saucepan. Whisk in marmalade and bring to a boil. Reduce heat and simmer until slightly thickened. about 2 minute or until 1/2 cup remains.

Heat grill to medium and lightly oil grate with STAR Grapeseed Oil. Add pork, close lid and grill turning occasionally for 16 minutes.  Mist bok choy and orange slices with olive oil spray and add to the grill alongside the pork. Close lid and cook until both bok choy and oranges are tender turning once, and until pork reaches 155-160 degrees, about 4 more minutes.

Transfer pork to cutting board and brush with the marinade-marmalade glaze. Let rest 5 minutes. Slice and serve with bok choy and oranges.