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. 2011 May 10;9(5):2137. doi: 10.2903/j.efsa.2011.2137

Scientific Opinion on the safety of ‘yeast beta‐glucans’ as a Novel Food ingredient

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
PMCID: PMC13177342  PMID: 42148406

Abstract

Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on the safety of ‘yeast beta‐glucans’ as a novel food ingredient in the context of Regulation (EC) No. 258/97 taking account of the comments/objections of a scientific nature raised by the Member States. ‘Yeast beta‐glucans’ consists of complex, high molecular mass polysaccharides derived from the cell wall of baker's yeast Saccharomyces cerevisiae. This novel food application concerns both insoluble as well as soluble ‘yeast beta‐glucans’. The source, characterisation, specification and production process do not give reasons for concern. The applicant intends to market ‘yeast beta‐glucans’ in food supplements at dose levels of up to 375 mg per day and in foods for particular nutritional uses (PARNUTS) at dose levels of up to 600 mg per day. It is not intended for infant formulae and follow‐on formulae. In addition, the applicant intends to market ‘yeast beta‐glucans’ in a variety of foods including beverages for the general population. The Panel notes that the “high intake” scenario for ‘yeast beta‐glucans’ is grossly similar to the background intake of beta‐glucans from other dietary sources. Data provided on (sub)acute and sub‐chronic toxicity, absorption, and limited human data do not give reason for concern. The Panel considers that the allergenic risk of the ‘yeast beta‐glucans’ is not higher than the risk from other products containing baker's yeast. Beta‐glucans from other sources have already been evaluated for safety by EFSA. On the basis of the nature of ‘yeast beta‐glucans’, the significant history of use of its source, the provided intake estimate and the supplementary data from human and animal studies, Panel concludes that ‘yeast beta‐glucans’ is safe at the proposed conditions of use.

Keywords: Yeast, beta‐glucans, fiber, novel food, ingredient

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) ; Scientific Opinion on the safety of “Yeast beta‐glucans” as a Novel Food ingredient. EFSA Journal 2011;9(5):2137. [22 pp.]. doi: 10.2903/j.efsa.2011.2137.

Panel members: Carlo Virginio Agostoni, Jean‐Louis Bresson, Susan Fairweather‐Tait, Albert Flynn, Ines Golly, Hannu Korhonen, Pagona Lagiou, Martinus Løvik, Rosangela Marchelli, Ambroise Martin, Bevan Moseley, Monika Neuhäuser‐Berthold, Hildegard Przyrembel, Seppo Salminen, Yolanda Sanz, Sean (J.J.) Strain, Stephan Strobel, Inge Tetens, Daniel Tomé, Hendrik van Loveren and Hans Verhagen

Correspondence: nda@efsa.europa.eu

Acknowledgement: The Panel wishes to thank for the preparatory work on this scientific opinion: The members of the Working Group on Novel Foods: Karl‐Heinz Engel, Ines Golly, Marina Heinonen, Pagona Lagiou, Rosangela Marchelli, Bevan Moseley, Monika Neuhäuser‐Berthold, Annette Pöting, Seppo Salminen, Hendrik Van Loveren and Hans Verhagen, and EFSA's staff member Wolfgang Gelbmann for the support provided to this scientific opinion.

Adoption date: 8 April 2011

Published date: 10 May 2011

Question number: EFSA‐Q‐2010‐00952

On request from: European Commission

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