DEAS  805: 2022 
ICS 67.230  
 
© EA C 2022                                                                                                                         Second  Edition 20 22  
 DRAFT EAST AFRICAN STANDARD  
Use of nutrition and health claims ―Requirements  
EAST AFRICAN COMMUNITY  DEAS  805: 2022  
ii © EAC 20 22– All rights reserv ed 
 Copyright notice  
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Violators may be pr osecuted . DEAS 805: 2022 
© EAC 20 22 – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Nutrition and health claim requirements  ................................ ................................ ............................  2 
 DEAS  805: 2022  
iv © EAC 20 22– All rights reserv ed 
 Foreword  
 
Develo pment of the East African Standard has been necessitated by the need for harmonizing  requirements 
governing qua lity of products and services in the Eas t African Community. It  is envisaged that through 
harmonized standardization, trade barriers which are en countered whe n goods and services are exchanged 
within th e Community will be removed.  
In order to ac hieve this objective, the Community established an East African Standards Committee mandated  
to develop and issue East African Standards.  
The Committee is c omposed of re presentatives of the National Standards Bodies in Partner States, together  
with the repr esentatives from the private sectors and consumer organizations. Draft Ea st African Standards  
are circulated to stakeholders through the National Standards  Bodies in th e Partner States. The comments  
received are discussed and incorporated before finalizati on of standards, in accordance with the procedures  
of the Community.  
East African Standards are subject to review, to keep pace with technological advances . Users of th e East  
African Standards are therefore expected to ensure that they always have the late st versions of the standards  
they are implementing . 
EAS 805: 2013 was prepared by Technical Committee  EASC/TC 018  Nutrition and Foods for Special Dietary 
Uses 
This East African Standard is based on  CAC/GL 23 -1997 (Amended 2013), Guidelines for use of nutrition and 
health claim . 
This second edition (DEAS 8 05: 2022) cancels and replaces the first edition (EAS 80 5: 2014), which has been 
technically revised.  
 
 
 
 
 
 
 DEAS 805: 2022 
© EAC 20 22 – All rights reserved  v 
 Introduction  
 
Nutrition claims should be c onsistent  with national nutrition policy and support that policy. Only nutrition claims  
that support nati onal nutrition policy should be allowed.  
Health claims should be consistent with national health policy, including nutrition policy, and support such  
policies w here applicable. Health claims should be supported by a sound and sufficient body of scientific  
evidence to substantiate the cl aim, provide truthful and non -misleading information to aid consumers in  
choosing healthful diets and be supported by s pecific co nsumer education. The impact of health claims on  
consumers’ eating behaviours and dietary patte rns should be monitored, by comp etent authorities.  
 
 
 
 DRAFT EAST AFR ICAN STANDARD  DEAS  805: 2022  
 
© EAC 2019 – All rights r eserved  1 
 Use of nutrition and health claims — Requireme nts 
1 Scope  
1.1 This East African Standard specifies requirements for the use of  nutrition and health claims in f ood 
labelling and in advertising . 
1.2 This East African Stand ard applies  to all foods for which nutrition and health claims are made without  
prejudice to specific provisions under other standards or guidelines relating to  foods for special dietary uses  
and foods for special medical purposes . 
2 Normative references  
The following documents are referred to in the text i n such a way that some or al l of their conten t constitutes  
requirements of this document . For dated references, only the edition cited applies. For und ated references, 
the latest editio n of the referenced d ocument (including any amendments) applies.  
EAS 803 , Nutrition  labelling ― R equirements  
EAS 804 , Claims on food — General requirements  
3 Terms and definitions  
For the purposes of this standard the following  terms and definitions shall apply:  
3.1 
nutrition  claim  
any repres entation 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 carbohydrate s, as well as the content  
of vitamins and mineral s. The following do not constit ute nutrition claims:  the mention of substances in the list 
of ingredients; the  menti on of nutrients as a mandatory part of nutrition labelling; and  quantitative or qualitativ e 
declaration of certain nutri ents or ingredients  on the label if required by  national legislation . 
 
3.1.1  
nutrient content claim  
nutrition claim that describes the level of a nutrient contained in a food e.g. “source of calcium”; “high in fibre  
and low in  fat” 
 
3.1.2  
nutrient comparat ive claim  
claim tha t compares the nu trient levels and/or e nergy value of two or more foods for example, “reduced”; “less  
than”; “fewer”; “increased”; “more than”  
 
3.1.3  
non-addition claim  
any claim that an ingredient has not be en added to a food, either di rectly or indirectly . The ingredient is one  
whose p resence o r addition is permitted in the food and which consumers would normally expect to find in the  
food  
2 © EAC 20 22– All rights reserv ed 
  
3.2 
health claim  
any representation that states, suggests, or implie s that a relationship exists between a food or a constituent  
of that food and he alth. Health claims include the following:  
 
3.2.1  
nutrient function claims  
nutrition claims that describe the physiological rol e of the nutrient in growth, development and norm al 
functions of the body  
EXAM PLE “Nutrient A (na ming a physiologi cal role of nu trient A in the body in the maintenance of health and  promotion of 
normal growth and development). Food X is a source of/ high i n nutrient A.”  
3.2.2 
other function claims  
claims that concern specific benefi cial effects of th e consumption of foods or their  constituents, in the context  
of the total diet on normal functions or biological activities of the body. Such claims relate to a  positive  
contribution to health or to the impr ovement of a function or to mod ifying or preservi ng health  
 
EXAMPL E “Substance A  (naming the effect of substance A on improving or modifying a physiological function 
or biological activity associated with healt h). Food Y contains x grams of substance A.”  
 
3.2.3  
reduction of disease risk  claims  
claims rel ating the consump tion 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  
 
EXAMPLE “A healthful diet low in nutrient or su bstance A may reduce the risk o f disease D. Food X is low in 
nutrient or  substan ce A.” “A healthful diet rich in nutrient or substance A may reduce the risk of disease D. 
Food X is high in nutrient or  substance A .” 
 
3.3 
advertising  
means any  commercial  communication to the public, by a ny means other t han labelling, in order to promote 
directly or indirectly, the sale or intake of  a food through the use of nutrition and health claims in relation to the 
food and its ingredients  
 
3.4  
healthy diet  
a diet that provides the body with nutrien ts to meet r equirements for protein, carbohydrates, fats, vitamins, 
minerals and fibre for maintenance  and overall health.  
3.5 
dietary guidelines  
a frame work that allows people with different backgrounds, pre ferences, traditions,  beliefs  and economic 
circumstanc es, the ability to customize their diet based on a set of qualitative statements for making food 
choices that will help a person or a population lead a healthy life  
4 Nutrition  and health claim  requirements  
Nutrition and h ealth claims should be con sistent with national health policy, includin g nutrition policy, and 
supp ort such policies where applicable. A sound and sufficient body of scientific evidence to substantiate the 
claim, provide truthful and non -misleading informa tion to aid consumers in c hoosing healthy diets and be 
supported by spe cific consumer education sho uld su pport health claims.   
© EAC 20 22 – All rights reserved  3 
 4.1 Nutrition labelling  
Any food for which  a nutrition or health claim is made shall be labelled with a nutrient declarati on in  
accordance with EAS 803.  
4.2 Nutrition claims  
4.2.1 The only nutrition claims permitted shall be those relating to energy, protein, carb ohydrate, and fat and  
components there of, fibre, sodium and vitamins and minerals for which Nutrient Reference Values (NRVs)  
have been l aid do wn in  the Guidelines for nutrition labelling.  
4.2.2 Nutrition claims shall conform to the requirements in EAS 804 an d shall not supersede any prohibitions  
contained therein.  
4.2.3  Nutrition claims shall n ot be made for foods for infants  and young childre n exce pt where specifically  
provided for in relevant East African or National Standards or national legislation.  
4.3 Nutrient content claims  
4.3.1 When a nutrien t content claim that is listed in the Table1 or a synonymous claim is made, the conditions  
spec ified in the Table 1 for that cla im shall apply.  
4.3.2 A claim to the effect that a food is free of salt can be made, provided the food meets the conditions for  
free of sodium listed in the Table 1.  
4.3.3 Where a food is by its nature low in or free of the nut rient that is the subject of the claim, the term  
describing the level of the nutrient shall not immediately precede the name of the food but shall be in the form  
“a low (naming the nutrient) food” or “a (namin g the nutrient) -free food”.  
Table 1 ― Condition s for nutrient content claims  
Component  Claim  Conditions (not more than)  
Energy  Low 40 kcal (170 kJ) per 100 g (solids)  
20 kcal (80 kJ) per 100 ml (liquids)  
Free 4 kcal per 100 ml (liquids)  
Fat Low 
 3 g per 100 g (solids)  
1.5 g per 100 ml (liquids ) 
Free  
 0.5 g per 100 g (solids)  
100 ml (liquids)  
Saturated Fat1) Low  
 1.5 g per 100 g (solids)  
0.75 g per 100 ml (liquids) and  
10% of energy from saturated fat  
Free  
 0.1 g per 100 g (solids)  
0.1 g per 100 ml (liquids)  
Cholesterol1)  
 Low 0.02 g per 100 g (solids)  
0.01 g per 100 ml (liquids)  
Free  
 0.005 g per 100 g (solids)  
0.005 g per 100 ml (liquids)  
and for both claims, less than 1.5 g 
saturated fat per 100  g (solids);   
4 © EAC 20 22– All rights reserv ed 
 0.75 g saturated fat per 100 ml 
(liquids) and  
10% of energy fro m sa turated fat  
Sugars  
 Free 0.5 g p er 100 g (solids)  
0.5 g per 100 ml (liquids)  
Sodium  Low 0.12 g per 100 g  
Very Low  0.04 g per 100 g  
Free  0.005 g per 100 g  
Component  Claim  Conditions (not less than)  
Protein  
 Source  10 % of NRV per 100 g (so lids) 
5 % of NRV p er 100 ml (liquids)  
or 5 % of NRV per 100 kcal (12 % of 
NRV per 1 MJ)  
or 10 % of NRV per serving  
High  2 times the values for source  
Vitamins and Minerals  Source 15 % of NRV per 100 g (solids)  
7.5 % of NRV per 100 ml (liquids)  
or 5 % of NRV per 1 00 kca l (12 % of 
NRV per 1 MJ)  
or 15 % of NRV per serving  
High  2 times the value for source  
Dietary fibre  Source  
 3 g per 100 g2) or 1.5 g per 100 kcal  
or 10% of d aily reference value per 
serving3) 
High  
 6 g per 100 g2) or 3 g per 100 k cal 
or 20 % of dai ly reference value per 
serving3) 
1) In the case of the claims for saturated fat and cholesterol, trans fatty acids should be taken into account where 
applicable  
2) Conditions for nutrient content claims for dietary fibre in liquid foods to be determined in accordance with AOAC 985.2 9  
3) Serving size a nd daily reference value to be determined at national level  
4.4 Nutrient Com parative claims  
Comparative claims shall be permitted subject  to the following conditions and based on the food as sold,  
taking int o account further preparation required for consumption accord ing to the instructions for use on the  
label:  
a) the foods being  compared shall be different versions of the same food or simila r foods. The foods  
being compared shall be clearly identified;  
b) a state ment of th e amount of difference in the energy value or nutri ent content shall be given. The  
following inform ation shal l appear in close proximity to the comparative claim:  
i. the amount of  difference related to the same quantity, expressed as a percentage, f raction, o r an 
absolute amount. Full details of the compariso n shall be given; and  
ii. the identity of the food(s ) to whi ch the food is being compared. The food(s) shall be described in  such  
a manner that it (they) can be readily identified by consumers;   
© EAC 20 22 – All rights reserved  5 
 c) for comparative  claims about energy, or macronutrients and sodium the comparison shall be based on  
a relative diff erence  of at least 25 % in the energy value or the nutrient content respectiv ely between  
the compared foods and a minimum absolute difference in th e energy v alue or nutrient content  
equivalent to the figure d efined as “low” or as a “source” in the Table 1;  
d) for comparative claims about micronutrients other than sodium the comparison  shall be based on a  
difference of at least 10 % of the NRV between th e compared  foods;  
e) in addition to the conditions set out in 7 (c) above, the content of trans fatty acids shou ld not increase  
or foods carrying a comparison claim for decreased saturated fatty acids content; and  
f) the use of the word “light” or a synonymous c laim shoul d follow the criteria listed in 4.4 (c) above of  
these requirements  and include an indication of th e cha racteristics which make the food “light”.  
4.5 Non-addition cla ims 
4.5.1  Non-addit ion of sugars  
Claims regarding the non -addition of sugars to a food shall be made provided the following conditions are met:  
a) no sugars of any type have been added to the food (examples: sucrose, glucose, honey, molasses,  
corn syrup , etc.);  
b) the food contains no ingredients that contain sugars as an ingredient  (exampl es: jams, jellies,  
sweetened chocolate, sweetened fruit pi eces, etc.);  
c) the food contains no ingredients containing sugars that substitute for added sugars (examples: 
nonreconstituted  concentrated f ruit juice, dried fruit paste, etc.); and  
d) the sugar s conten t of the food itself has not been increased above th e amount contributed by the  
ingredients by some other means (example: the use of enzymes to hydrolyse starches to rele ase 
sugars).  
4.5.2  Non-additi on of sodium salts  
Claims regarding the non -additio n of s odium salts to a food, including “no added salt”, shall be made provided  
the following conditions are met:  
a) the food contains no added sodium salts, including but not li mited to sodium chloride, sodium  
tripolyphosphate;  
b) the food contains no ingredients that contain added sodium sal ts, including but not limited to  
Worcestershire sauce, pickles, pepperoni, soya sauce, salted fish, fish sauce;  
c) the food contains no ingredient s that  contain sodium salts that are used to  substitute for added salt,  
including bu t not limited to seaweed; and  
d) sodium salts other than sodium chloride may be added for technological purposes as long as the final  
food would still comply with the conditio ns for  “low in sodium” claims as describe d in the Table 1.  
4.5.3  Additional conditions  
Additional conditions and/or  disclaimer statements may be used with non -addition claims to assist consumer  
understanding of the claims within countries. Disclaimer stateme nts sh ould appear in close proxim ity to, o n 
the same side and in the same prominence  as the claim. These may be d eveloped based on evidence of  
consumer use and understanding.   
6 © EAC 20 22– All rights reserv ed 
 4.6 Health claims  
4.6.1 Health claims may be permitted provided that all of t he con ditions in 4.6.1.1 – 4.6.1.5  are met.   
4.6.1.1 Health claims shall be based on curre nt releva nt scientific substantiation and the level of proof must  
be sufficient to substantiate the type of claimed effect and the relationship to health as recogn ized by  
generally accepted scientific review of the  data and  the scientific substantiation sh ould be r eviewed as new  
knowledge beco mes available. The health claim shall consist of two parts:  
a) information on the physiological role of the nutrient or on  an ac cepted diet -health relationship;  
followed by  
b) inform ation on the composition of the product re levant to  the physiological role of th e nutrient or the  
accepted diet -health relationship unless the relationship is based on a whole food or foods whereby  
the res earch does not link to specific constituen ts of the  food. 
4.6.1.2 Any health claim shall be a cceptable to the competent authorities o f the country where the product is  
sold  
4.6.1.3 The claimed benefit shall arise from the consumption of a stated quantity of the food or food  
constituent in the context  of a hea lthy di et. 
4.6.1.4  If the claimed bene fit is attributed to a constituent in the fo od, for which a Nutrient Reference value is 
established, the food in question shall be:  
a) a source of or high in the constituent in the case where increased consumpti on is recomm ended; or, 
b) low in, reduced in, or fr ee of the constituent in the case where redu ced consumption is recommended  
Where appl icable, the conditions for nutrient content claims and comparative claims will be used to determine  
the levels for “high” , “low”, “redu ced”, a nd “fr ee”. 
4.6.1.5  Nutrient f unction claim shall only be made for those ess ential nutrients for which a Nutrient Ref erence  
Value (NRV) has been established in EAS 803 or those nutrients which are mentioned in officially recognized  
dietar y guidelines o f the n ationa l authority having ju risdiction.  
4.6.2  Health claims shall have a cle ar regulatory framework for qualifying an d/or disqualifying conditions for  
eligibility to use the specific claim, including the ability of competent national auth orities to pro hibit c laims  
made for foods that  contain nutrients or constituents in amounts th at increase the risk of disease or an  
adverse health -related condition. The health claim shall not be made if it encourages or condones excessive  
consumption of an y food or dis parages  good dietary practice.  
4.6.3 If the claimed effect is attributed to a cons tituent of the food, there shall be a val idated method to  
quantify the food constituent that forms the basis of the claim.  
4.6.4  The following information shall appe ar on the lab el or l abelli ng of the food bearing health claims:  
a) a statement of the quantity o f any nutrient or other constituent of th e food that is the subject of the  
claim;  
b) the target group,  
c) how to use the food to obtain the clai med benefit and other lifesty le fac tors or other dietary sources,   
d) advice to vulnerable groups on how to use the food and to groups, if any, who need to  avoid the food;  
e) maximum safe intake of the food or constituent ; 
f) how the foo d or fo od con stituent fits within the context of the total diet; and   
© EAC 20 22 – All rights reserved  7 
 g) a statement  on the impor tance of maintaining a healt hy diet  
h) any other supplementa ry nutrition information required under applicable East Africa n Stand ards or 
national laws , regulations  
4.7 Claims related to dietary guidelines or he althy diets  
Claims that relate to dietary guideli nes or “healthy diets” shall b e subject t o the following conditions:  
a) only claims related to the pattern of eating  contained in dietary guidelines officially recognized by the  
appropriate national authorit y; 
b) flexibility in the wording of claims is acceptabl e, provided the claims remain faithful to  the p attern of  
eating outlined in the dietary guidelines;  
c) claims relate d to a “healthy diet” or any synonymous term are considered to be claims about the  
pattern of eating contained in dietary guidelines and shall be consistent with the guideli nes; 
d) foods which are described as part of a healthy diet, healthy balance, etc., sh all not be based on  
selective consideration of one or more aspects of the food. Th ey shall satisfy certain minimum criteria  
for other major nut rients related to dietary guid elines; 
e) foods sha ll not be described as “healthy” or be represented in a manner tha t implies that a food in and  
of itself will impart health; and  
f) foods may be described as part of a “healthy diet” provided that the label carries a statement relating  
the fo od to the p attern  of eating described in the dietary guidelines.  
 
 
 
 
 DEAS 805: 2022   
 
© EAC 20 22– All rights reserved