هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
مشروع لائحة نهائي  
Final Draft Standard FDS  
 
إعداد اللجنة الفنية الخليجية رقم TC05 
 
Prepared by GSO Technical Committee No. TC05  
 
GSO 05/FDS/   2333: 2022  
اشتراطات الادعاءات  الصحية والتغذوية على المنتجات الغذائية  
Requirements for Health and Nutrition Claims  on Food Products  
 
 
 
ICS:  67.040  
هذه الوثيقة مشروع للائحة فنية خليجية تم توزيعها 
لإبداء الرأي والملحوظات بشأنها، لذلك فإنها 
عرضة للتغيير والتبديل، ولا يجوز الرجوع إ ليها 
كلائحة فنية خليجية إلا بعد اعتمادها من الهيئة. This document is  a draft Gulf Technical 
Regulation circulated for comments. It 
is, therefore, subject to alteration and 
modification and may not be referred 
to as a Gulf Technical Regulation until 
approve d by GSO.  
 المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
1 
  
 
 
Forwards 
 
 
GCC Standardization Organization (GSO) is a regional Organization which 
consists of the National Standards Bodies of GCC member States. One of GSO 
main functions is to issue Gulf Standards/Technical regulations through 
specialized technical committees (TCs).  
GSO through the technical program of committee TC No.:.(,,,,,,)  decided in its 
meeting No. (), which was held on ....... / ....... / ....... e, corresponding to .... 
Approval of updating the Gulf Technical Regulations No. (GSO 2333) (Food 
Requirements with Health and Nutrition Claims) that have been studied and 
prepared within the program of work of the Gulf Technical Committee No. 
TC05 Gulf Technical Committee for Food and Agricultural Specifications 
"presented in the plan of t he Kingdom of Saudi Arabia.  
  
 
 
 
 
 
 
 المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
2 
  Requirements for Health and Nutrition Claims   
 
 
1  Scope:  
 
1/1  This standard is concerned with the permitted health, and nutrition claims and the 
conditions applying to them if being considered for use in the labelin g or advertising 
of foods to be delivered to the final consumer.    
1/2 This standard is intended to supplement the Recommendation of Nutrition and Health 
claims and General Guidelines on Claims. It does not apply to claims such as suitable 
for diabetics, gluten free, special medical purpose, foods for particular nutritional uses 
or other claims aimed at consumers with specific disorders.  
1/3 Nutrition and health claims shall not be permitted for foods for infants and young 
children except if it is comply f or the requirements of these products.  
2 Complementary references:  
2/1 GSO 9 “Labeling of prepackaged food stuffs”.  
2/2 GSO 2233 “Requirements of nutrition labeling”.  
2/3 GSO 1058 “foods for use in weight control diets”.  
3 Definitions:  
3/1 Claim: any messa ge or representation, which is not mandatory under Community or 
national legislation, including pictorial, graphic or symbolic representation, in any 
form, which states, suggests or implies that a food has particular characteristics.  
3/2 Health claim: any claim that states, suggests or implies that a relationship exists 
between a food category, a food or one of its constituents and health.  
3/3 Nutrition claim: any claim that states, suggests or implies that a food has particular 
beneficial nutritional prope rties.  
4 Requirements:  
4/1 When writing a health or nutrition claim on a food product label, the amount of dietary 
components associated with the claim shall be declared in the nutrition facts.  
4/2 Without prejudice to what is stated in the standards menti oned in sections 2/1 and 2/2, 
the following additional statements shall be made in the labeling of food that make 
health claims:   
4/2/1  A statement indicating the importance of a varied and balanced diet and a healthy 
lifestyle.  
4/2/2  The quantity of the food and pattern of consumption required to obtain the claimed 
beneficial effect.  
4/2/3  Where appropriate, a statement addressed to persons who should avoid using the food.  
4/2/4  An appropriate warning for food product that is likely to present a health ri sk if 
consumed to excess.  
4/2/5  Other statements should be mandatory depending on the specific claim.  
4/3 If a related claim is made, the requirements of nutritional labeling in section 2/2 
should be applied.  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
3 5 The following claims shall not be permitted:  
5/1 Claims which make reference to the rate or amount of weight loss.  
5/2 Claims which make reference to recommendations of individual doctors or health 
professionals cannot be made on food.  
5/3 Claims which suggest that health could be affected by not co nsuming the food.  
5/4 Claims show that a food can be used in the prevention, alleviation, treatment or cure 
of a disease, disorder or particular physiological condition.  
5/5 Claims stating that any given food will provide an adequate source of all essenti al 
nutrients.  
5/6 Claims implying that a balanced diet or ordinary foods cannot supply adequate 
amounts of all nutrients.  
5/7 Claims which cannot be substantiated.  
5/8 Claims which could give rise to doubt about the safety of similar food or which could 
arouse or exploit fear in the consumer.  
5/9 Meaningless claims including incomplete comparatives and superlatives.  
5/10 Claims as to good hygienic practice, such as “wholesome”, “healthful”, “sound”.  
6 List of permitted health, and nutrition claims used on f ood:  
6/1 Health Claims listed in table no. (1) are permitted to be used on food label and for 
advertising purposes. These claims should be accompanied with all necessary 
conditions (including restrictions & warnings) for their use.  
6/2 Addition or use of s ubstance or combination of substances mentioned in table no. (1) 
in food product shall be fulfilled to conditions of use.  
6/3 Wording and presentation of claim to be made on food product should be truthful, 
clear, reliable and useful to the consumer. Flexi bility with the wording of claims 
(including graphics and symbols) is allowed if it provides the same meaning for 
consumers as the listed in the tables (1 and 2) and they are not misleading.  
6/4 Any health and nutrition claim made on food products label  is prohibited unless it is 
fulfill in this standard .   
 
 المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
4 
 Table (1) Permitted Health claims  
 
s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
1.  Activated charcoal  Activated charcoal contributes 
to reducing excessive  
flatulence after eating  The claim may be used only for food which contains 1 g of 
activated charcoal per quantified portion. In order to bear 
the claim information shall be given to the consumer that 
the beneficial effect is obtained with 1 g which should  be 
taken at least 30 minutes before and 1 g shortly after the 
meal.  reduction of excessive 
intestinal gas 
accumulation  
2.  Alpha -cyclodextrin  Consumption of alpha -
cyclodextrin as part of a 
starch -containing meal 
contributes to the reduction of 
the blood glu cose rise after 
that meal  The claim may be used for food which contains at least 5  g 
of alpha -cyclodextrin per 50  g of starch in a quantified 
portion as part of the meal. In order to bear the claim 
information shall be given to the consumer that the 
benefi cial effect is obtained by consuming the alpha -
cyclodextrin as part of the meal.  Reduction of post -
prandial glycaemic 
responses  
3.  Alpha -linolenic acid 
(ALA)  ALA contributes to the 
maintenance of normal blood 
cholesterol levels  The claim may be used only fo r food which is at least a 
source of ALA as referred to in the claim SOURCE OF 
OMEGA 3 FATTY ACIDS as listed in the Table(2). 
Information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 2 g of 
ALA.  maintenance o f normal 
blood cholesterol 
concentrations  
4.  α-linolenic acid (ALA) 
& linoleic acid (LA), 
essential fatty acids  Essential fatty acids are 
needed for normal growth and 
development of children.  Information to the consumer that the beneficial effect is 
obtaine d with a daily intake of 2 g of Î± -linolenic acid 
(ALA) and a daily intake of 10 g of linoleic acid (LA).    
5.  Arabinoxylan produced 
from wheat endosperm  Consumption of arabinoxylan 
as part of a meal contributes to 
a reduction of the blood 
glucose rise afte r that meal  The claim may be used only for food which contains at least 
8 g of arabinoxylan (AX) -rich fibre produced from wheat 
endosperm (at least 60 % AX by weight) per 100 g of 
available carbohydrates in a quantified portion as part of the 
meal. In orde r to bear the claim information shall be given 
to the consumer that the beneficial effect is obtained by 
consuming the arabinoxylan (AX) -rich fibre produced from reduction of post -
prandial glycaemic 
responses  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
5 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
wheat endosperm as part of the meal.  
6.  Barley b eta-glucans  Barley beta -glucans has been 
shown to lower/reduce blood 
cholesterol. High cholesterol 
is a risk factor in the 
development of coronary heart 
disease  Information shall be given to the consumer that the 
beneficial effect is obtained with daily in take of 3 g of 
barley beta -glucan. The claim can be used for foods which 
provide at least 1 g of barley beta -glucan per quantified 
portion.    
7.  Barley grain fibre  Barley grain fibre contributes 
to an increase in faecal bulk  The claim may be used only for f ood which is high in that 
fibre as referred to in the claim HIGH FIBRE as listed in 
the Table(2).  increase in faecal bulk  
8.  Beta-glucans  Beta-glucans contribute to the 
maintenance of normal blood 
cholesterol levels  The claim may be used only for food which  contains at least 
1 g of beta -glucans from oats, oat bran, barley, barley bran, 
or from mixtures of these sources per quantified portion. In 
order to bear the claim information shall be given to the 
consumer that the beneficial effect is obtained with a d aily 
intake of 3 g of beta -glucans from oats, oat bran, barley, 
barley bran, or from mixtures of these beta -glucans.  maintenance of normal 
blood cholesterol 
concentrations  
9.  Beta-glucans from oats 
and barley  Consumption of beta -glucans 
from oats or barley as part of a 
meal contributes to the 
reduction of the blood glucose 
rise after that meal  The claim may be used only for food which contains at least 
4 g of beta -glucans from oats or barley for each 30 g of 
available carbohydrates in a quantified portion as  part of the 
meal. In order to bear the claim information shall be given 
to the consumer that the beneficial effect is obtained by 
consuming the beta -glucans from oats or barley as part of 
the meal.  reduction of post -
prandial glycaemic 
responses  
10.  Betaine  Betaine contributes to normal 
homocysteine metabolism  The claim may be used only for food which contains at least 
500 mg of betaine per quantified portion. In order to bear 
the claim information shall be given to the consumer that 
the beneficial effect is obtained with a daily intake of 1,5 g 
of betaine. In order to bear the claim information shall be 
given to the consumer that a daily intake in excess of 4 g contribution to normal 
homocysteine 
metabolism  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
6 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
may significantly increase blood cholesterol levels.  
11.  Biotin  Biotin contributes to normal 
energy -yielding metabolism  The claim may be used only for food which is at least a 
source of biotin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  energy-yielding 
metabolism  
12.  Biotin  Biotin contributes to normal 
functioning of the nervous 
system  The claim may be used only for food which is at least a 
source of biotin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  function of the nervous 
system  
13.  Biotin  Biotin contributes to normal 
macronutrient metabolism  The claim may be used only for food which is at least a 
source of biotin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR  [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
macronutrient 
metabolism  
14.  Biotin  Biotin contributes to normal 
psychological function  The claim may be used only for food which is at least a 
source of biotin as referred to in the cla im SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
psychological functions  
15.  Biotin  Biotin contributes to the 
maintenance of normal hair  The claim may be used only for food which is at least a 
source of biotin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
hair 
16.  Biotin  Biotin contributes to the 
maintenance of normal 
mucous membranes  The claim may be used only f or food which is at least a 
source of biotin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
skin and mucous 
membranes  
17.  Biotin  Biotin contributes to the 
maintenance of normal skin  The claim may be used only for food which is at least a 
source of biotin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
skin and mucous 
membranes  
18.  Calcium  Calcium contributes to normal The claim may be used only for food which is at least a blood coagulation  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
7 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
blood clotting  source of calcium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  
19.  Calcium Calcium contributes to normal 
energy -yielding metabolism  The claim may be used only for food which is at least a 
source of calcium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  energy -yielding 
metabolism  
20.  Calcium  Calcium contributes to normal 
muscle function  The claim may be used only for food which is at least a 
source of calcium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table  (2). muscle function and 
neurotransmission  
21.  Calcium  Calcium contributes to normal 
neurotransmission  The claim may be used only for food which is at least a 
source of calcium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERA L/S] as listed in the Table (2).  muscle function and 
neurotransmission  
22.  Calcium  Calcium contributes to the 
normal function of digestive 
enzymes  The claim may be used only for food which is at least a 
source of calcium as referred to in the claim SOURCE OF  
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  function of digestive 
enzymes  
23.  Calcium  Calcium has a role in the 
process of cell division and 
specialisation  The claim may be used only for food which is at least a 
source of calc ium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  regulation of cell 
division and 
differentiation  
24.  Calcium  Calcium is needed for the 
maintenance of normal bones  The claim may be used only for food which is at least a 
source of calcium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
bones and teeth  
25.  Calcium  Calcium is needed for the 
maintenance of normal teeth  The claim may be used only for food which is at least a 
source of calcium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF maintenance of normal 
bones and teeth  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
8 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
MINERAL/S] as listed in the Table (2).  
26.  Calcium  Calcium helps t o reduce the 
loss of bone mineral in post -
menopausal women. Low 
bone mineral density is a risk 
factor for osteoporotic bone 
fractures  The claim may be used only for food which provides at 
least 400 mg of calcium per quantified portion. Information 
shall be  given to the consumer that the claim is specifically 
intended for women 50 years and older and the beneficial 
effect is obtained with a daily intake of at least 1 200 mg of 
calcium from all sources. For foods with added calcium the 
claim may be used only for those targeting women 50 years 
and older    
27.  Calcium  Calcium is needed for normal 
growth and development of 
bone in children.  The claim may be used only for food which is at least a 
source of calcium as referred to in the claim SOURCE OF 
[NAME OF VITAM IN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).    
28.  Calcium and vitamin D  Calcium and vitamin D help to 
reduce the loss of bone 
mineral in post -menopausal 
women. Low bone mineral 
density is a risk factor for 
osteoporotic bone fractures  The cla im may be used only for food supplements which 
provide at least 400 mg of calcium and 15 µg of vitamin D 
per daily portion. Information shall be given to the 
consumer that the claim is specifically intended for women 
50 years and older and the beneficial e ffect is obtained with 
a daily intake of at least 1 200 mg of calcium and 20 µg of 
vitamin D from all sources. For food supplements with 
added calcium and vitamin D the claim may be used only 
for those targeting women 50 years and older    
29.  Calcium and vit amin D  Calcium and vitamin D are 
needed for normal growth and 
development of bone in 
children  The claim can be used only for food which is at least a 
source of calcium and vitamin D as referred to in the claim 
SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME 
OF MINERAL/S] as listed in the Table (2).    
30.  Carbohydrate -
electrolyte solutions  Carbohydrate -electrolyte 
solutions contribute to the 
maintenance of endurance 
performance during prolonged In order to bear the claim carbohydrate -electrolyte solutions 
should contain 80-350 kcal/L from carbohydrates, and at 
least 75 % of the energy should be derived from 
carbohydrates which induce a high glycaemic response, maintenance of 
endurance performance  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
9 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
endurance exercise  such as glucose, glucose polymers and sucrose. In addition, 
these beverages should conta in between 20 mmol/L (460 
mg/L) and 50 mmol/L (1,150 mg/L) of sodium, and have an 
osmolality between 200-330 mOsm/kg water.  
31.  Carbohydrate -
electrolyte solutions  Carbohydrate -electrolyte 
solutions enhance the 
absorption of water during 
physical exercise  In order to bear the claim carbohydrate -electrolyte solutions 
should contain 80-350 kcal/L from carbohydrates, and at 
least 75 % of the energy should be derived from 
carbohydrates which induce a high glycaemic response, 
such as glucose, glucose polymers and sucrose. In addition, 
these beverages should contain between 20 mmol/L (460 
mg/L) and 50 mmol/L (1,150 mg/L) of sodium, and have an 
osmolality between 200-330 mOsm/kg water.  enhancement of water 
absorption during 
exercis e 
32.  Carbohydrates  Carbohydrates contribute to 
the maintenance of normal 
brain function  In order to bear the claim, information shall be given to the 
consumer that the beneficial effect is obtained with a daily 
intake of 130 g of carbohydrates from all sour ces. The 
claim may be used for food which contains at least 20 g 
carbohydrates which are metabolised by humans, excluding 
polyols, per quantified portion and complies with the 
nutrition claim LOW SUGARS or WITH NO ADDED 
SUGARS as listed in the Table (2). T he claim shall not be 
used on food which is 100% sugars.  Maintenance of normal 
brain function  
33.  Carbohydrates  Carbohydrates contribute to 
the recovery of normal muscle 
function (contraction) after 
highly intensive and/or long -
lasting physical exercise 
leading to muscle fatigue and 
the depletion of glycogen 
stores in skeletal muscle  The claim may be used only for food which provides 
carbohydrates which are metabolised by humans (excluding 
polyols). Information shall be given to the consumer that 
the benefici al effect is obtained with the consumption of 
carbohydrates, from all sources, at a total intake of 4 g per 
kg body weight, at doses, within the first 4 hours and no 
later than 6 hours, following highly intensive and/or long -
lasting physical exercise leadi ng to muscle fatigue and the 
depletion of glycogen stores in skeletal muscle. The claim   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
10 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
may be used only for foods intended for adults who have 
performed highly intensive and/or long -lasting physical 
exercise leading to muscle fatigue and the depletion of 
glycogen stores in skeletal muscle.  
34.  Chewing gum 
sweetened with 100% 
xylitol  Chewing gum sweetened with 
100% xylitol has been shown 
to reduce dental plaque. High 
content/level of dental plaque 
is a risk factor in the 
development of caries in 
children  Information to the consumer that the beneficial effect is 
obtained with a consumption of 2 -3g of chewing gum 
sweetened with 100% xylitol at least 3 times per day after 
the meals    
35.  Chitosan  Chitosan contributes to the 
maintenance of normal blood 
cholesterol  levels  The claim may be used only for food which provides a daily 
intake of 3 g of chitosan. In order to bear the claim 
information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 3 g of 
chitosan.  maintenance o f normal 
blood LDL -cholesterol 
concentrations  
36.  Chloride  Chloride contributes to normal 
digestion by production of 
hydrochloric acid in the 
stomach  The claim may be used only for food which is at least a 
source of chloride as referred to in the claim SOURC E OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2). The claim cannot 
be used on chloride from the source sodium chloride  contribution to normal 
digestion by production 
of hydrochloric acid in 
the stomach  
37.  Choline  Choline contri butes to normal 
homocysteine metabolism  The claim may be used only for food which contains at least 
82,5 mg of choline per 100 g or 100 ml or per single portion 
of food.  Contribution to normal 
homocysteine 
metabolism  
38.  Choline  Choline contributes to normal  
lipid metabolism  The claim may be used only for food which contains at least 
82,5 mg of choline per 100 g or 100 ml or per single portion 
of food.  Contribution to normal 
lipid metabolism  
39.  Choline  Choline contributes to the 
maintenance of normal liver 
function  The claim may be used only for food which contains at least 
82,5 mg of choline per 100 g or 100 ml or per single portion 
of food.  Maintenance of normal 
liver function  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
11 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
40.  Chromium  Chromium contributes to 
normal macronutrient 
metabolism  The claim may be  used only for food which is at least a 
source of trivalent chromium as referred to in the claim 
SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME 
OF MINERAL/S] as listed in the Table (2).  contribution to normal 
macronutrient 
metabolism  
41.  Chromium  Chromium contri butes to the 
maintenance of normal blood 
glucose levels  The claim may be used only for food which is at least a 
source of trivalent chromium as referred to in the claim 
SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME 
OF MINERAL/S] as listed in the Table (2).  maintenance of normal 
blood glucose 
concentrations  
42.  Copper  Copper contributes to 
maintenance of normal 
connective tissues  The claim may be used only for food which is at least a 
source of copper as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/ OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of 
connective tissues  
43.  Copper  Copper contributes to normal 
energy -yielding metabolism  The claim may be used only for food which is at least a 
source of copper as referred to in the claim SOURC E OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Contribution to normal 
energy -yielding 
metabolism  
44.  Copper  Copper contributes to normal 
functioning of the nervous 
system  The claim may be used only for food which is at least a 
source of copper as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Maintenance of the 
normal function of the 
nervous system  
45.  Copper  Copper contributes to normal 
hair pigmentation  The claim m ay be used only for food which is at least a 
source of copper as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of skin and 
hair pigmentation  
46.  Copper  Copper contributes to normal 
iron transport in the body  The claim may be used only for food which is at least a 
source of copper as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  iron transport  
47.  Copper  Copper contributes t o normal 
skin pigmentation  The claim may be used only for food which is at least a 
source of copper as referred to in the claim SOURCE OF maintenance of skin and 
hair pigmentation  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
12 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  
48.  Copper  Copper contributes to the 
normal function of the 
immune system  The claim may be used only for food which is at least a 
source of copper as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Maintenance of the 
normal function of the 
immune system  
49.  Copper  Copper contributes to the 
protection of cells from 
oxidative stress  The claim may be used only for food which is at least a 
source of copper as referred to in the claim SOURCE OF 
[NAME OF VI TAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  protection of DNA, 
proteins and lipids from 
oxidative damage  
50.  Creatine  Creatine increases physical 
performance in successive 
bursts of short -term, high 
intensity exercise  The claim may be use d only for food which provides a daily 
intake of 3 g of creatine. In order to bear the claim 
information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 3 g of 
creatine. The claim may be used only for foods targ eting 
adults performing high intensity exercise  increase in physical 
performance during 
short -term, high 
intensity, repeated 
exercise bouts  
51.  Docosahexaenoic acid 
(DHA)  DHA contributes to 
maintenance of normal brain 
function  The claim may be used only for food which contains at 
least 40 mg of DHA per 100 g and per 100 kcal. In order to 
bear the claim information shall be given to the consumer 
that the beneficial effect is obtained with a daily intake of 
250 mg of DHA.  maintenance of normal 
brain function  
52.  Docosahexaenoic acid 
(DHA)  DHA contributes to the 
maintenance of normal blood 
triglyceride levels  The claim may be used only for food which provides a 
daily intake of 2 g of DHA and which contains DHA in 
combination with eicosapentaenoic acid (EPA). In ord er to 
bear the claim, information shall be given to the consumer 
that the beneficial effect is obtained with a daily intake of 2 
g of DHA. When the claim is used on food supplements 
and/or fortified foods information shall also be given to 
consumers not to  exceed a supplemental daily intake of 5 g 
of EPA and DHA combined. The claim shall not be used Maintenance of normal 
(fasting) blood 
concentrations of 
triglycerides  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
13 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
for foods targeting children.  
53.  Docosahexaenoic acid 
(DHA)  DHA contributes to the 
maintena nce of normal vision  The claim may be used only for food which contains at 
least 40 mg of DHA per 100 g and per 100 kcal. In order to 
bear the claim information shall be given to the consumer 
that the beneficial effect is obtained with a daily intake of 
250 mg of DHA.  maintenance of normal 
vision  
54.  Docosahexaenoic acid 
(DHA)  Docosahexaenoic acid (DHA) 
intake contributes to the 
normal visual development of 
infants up to 12 months of 
age. Information shall be given to the consumer that the 
beneficial effect i s obtained with a daily intake of 100 mg 
of DHA. When the claim is used on follow -on formula, the 
food shall contain at least 0,3 % of the total fatty acids as 
DHA.    
55.  Docosahexaenoic acid 
(DHA)  Docosahexaenoic acid (DHA) 
maternal intake contributes to 
the normal brain development 
of the foetus and breastfed 
infants.  Information shall be given to pregnant and lactating women 
that the beneficial effect is obtained with a daily intake of 
200 mg of DHA in addition to the recommended daily 
intake for omega -3 fatty acids for adults, i.e.: 250 mg DHA 
and EPA. The claim can be used only for food which 
provides a daily intake of at least 200 mg DHA    
56.  Docosahexaenoic acid 
(DHA)  Docosahexaenoic acid (DHA) 
maternal intake contributes to 
the normal development of the  
eye of the foetus and breastfed 
infants.  Information shall be given to pregnant and lactating women 
that the beneficial effect is obtained with a daily intake of 
200 mg of DHA in addition to the recommended daily 
intake for omega -3 fatty acids for adults,  i.e.: 250 mg DHA 
and eicosapentaenoic acid (EPA). The claim can be used 
only for food which provides a daily intake of at least 200 
mg DHA.    
57.  DocosahexaenoicÂ  aci
d and Eicosapentaenoic 
acid (DHA/EPA)  DHA and EPA contribute to 
the maintenance of normal 
blood pressure  The claim may be used only for food which provides a 
daily intake of 3 g of EPA and DHA. In order to bear the 
claim, information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 3 g of 
EPA and DHA. When the claim is used on food 
supplements and/or fortified foods information shall also be Maintenance o f normal 
blood pressure  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
14 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
given to consumers not to exceed a supplemental daily 
intake of 5 g of EPA and DHA combined. The claim shall 
not be used for foods targeting children.  
58.  DocosahexaenoicÂ  aci
d and Eicosapentaenoic 
acid (DHA/EPA)  DHA and EPA contribute to 
the maintenance of normal 
blood triglyceride levels  The claim may be used only for food which provides a 
daily intake of 2  g of EPA and DHA. In or der to bear the 
claim, information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 2  g of 
EPA and DHA. When the claim is used on food 
supplements and/or fortified foods information shall also be 
given to consume rs not to exceed a supplemental daily 
intake of 5  g of EPA and DHA combined. The claim shall 
not be used for foods targeting children.  Maintenance of normal 
(fasting) blood 
concentrations of 
triglycerides  
59.  Eicosapentaenoic acid 
and docosahexaenoic 
acid (E PA/DHA)  EPA and DHA contribute to 
the normal function of the 
heart  The claim may be used only for food which is at least a 
source of EPA and DHA as referred to in the claim 
SOURCE OF OMEGA 3 FATTY ACIDS as listed in the 
Table (2). In order to bear the clai m information shall be 
given to the consumer that the beneficial effect is obtained 
with a daily intake of 250 mg of EPA and DHA.  maintenance of normal 
cardiac function  
60.  Dried plums of 'prune' 
cultivars ( Prunus 
domestica  L.) Dried plums/prunes contribute 
to normal bowel function  The claim may be used only for food which provides a 
daily intake of 100  g of dried plums (prunes). In order to 
bear the claim, information shall be given to the consumer 
that the beneficial effect is obtained with a daily intake o f 
100 g of dried plums (prunes).  Maintenance of normal 
bowel function  
61.  Fluoride  Fluoride contributes to the 
maintenance of tooth 
mineralisation  The claim may be used only for food which is at least a 
source of fluoride as referred to in the claim SOURCE O F 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of tooth 
mineralisation  
62.  Folate  Folate contributes to maternal 
tissue growth during 
pregnancy  The claim may be used only for food which is at least a 
source of folate  as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF maternal tissue growth 
during pregnancy  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
15 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
MINERAL/S] as listed in the Table (2).  
63.  Folate  Folate contributes to normal 
amino acid synthesis  The claim may be used only for food which i s at least a 
source of folate as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
amino acid synthesis  
64.  Folate  Folate contributes to normal 
blood formation  The claim may b e used only for food which is at least a 
source of folate as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  blood formation  
65.  Folate  Folate contributes to normal 
homocysteine metabolism  The cla im may be used only for food which is at least a 
source of folate as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  homocysteine 
metabolism  
66.  Folate  Folate contributes to normal 
psychological f unction  The claim may be used only for food which is at least a 
source of folate as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
psychological functions  
67.  Folate  Folate  contributes to the 
normal function of the 
immune system  The claim may be used only for food which is at least a 
source of folate as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  function of t he immune 
system  
68.  Folate  Folate contributes to the 
reduction of tiredness and 
fatigue  The claim may be used only for food which is at least a 
source of folate as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed i n the Table (2).  reduction of tiredness 
and fatigue  
69.  Folate  Folate has a role in the process 
of cell division  The claim may be used only for food which is at least a 
source of folate as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME O F 
MINERAL/S] as listed in the Table (2).  cell division  
70.  Folic Acid  Supplemental folic acid intake The claim m ay be used only for food supplements which   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
16 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
increases maternal folate 
status. Low maternal folate 
status is a risk factor in the 
development of neural tube 
defects in the developing 
foetus.  provide at least 400 µg of folic acid per daily portion. 
Information shall be provided to the consumer that the 
target population is women of child -bearing age and the 
beneficial effect is obtained with a suppleme ntal folic acid 
daily intake of 400 µg for at least one month before and up 
to three months after conception.  
71.  Foods with a low or 
reduced content of 
saturated fatty acids  Reducing consumption of 
saturated fat contributes to the 
maintenance of normal bl ood 
cholesterol levels  The claim may be used only for food which is at least low 
in saturated fatty acids, as referred to in the claim LOW 
SATURATED FAT or reduced in saturated fatty acids as 
referred to in the claim REDUCED [NAME OF 
NUTRIENT] as listed in  the Table (2).  maintenance of normal 
blood LDL -cholesterol 
concentrations  
72.  Foods with a low or 
reduced content of 
sodium  Reducing consumption of 
sodium contributes to the 
maintenance of normal blood 
pressure  The claim may be used only for food which is a t least low 
in sodium/salt as referred to in the claim LOW 
SODIUM/SALT or reduced in sodium/salt as referred to in 
the claim REDUCED [NAME OF NUTRIENT] as listed in 
the Table (2).  maintenance of normal 
blood pressure  
73.  Fructose  Consumption of foods 
contain ing fructose leads to a 
lower blood glucose rise 
compared to foods containing 
sucrose or glucose  In order to bear the claim, glucose and/or sucrose should be 
replaced by fructose in sugar -sweetened foods or drinks so 
that the reduction in content of glucos e and/or sucrose, in 
these foods or drinks, is at least 30%.  Reduction of post -
prandial glycaemic 
responses  
74.  Glucomannan (konjac 
mannan)  Glucomannan contributes to 
the maintenance of normal 
blood cholesterol levels  The claim may be used only for food whic h provides a 
daily intake of 4 g of glucomannan. In order to bear the 
claim information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 4 g of 
glucomannan. Warning of choking to be given for people 
with swallowi ng difficulties or when ingesting with 
inadequate fluid intake - advice on taking with plenty of 
water to ensure substance reaches stomach.  maintenance of normal 
blood cholesterol 
concentrations  
75.  Glucomannan (konjac Glucomannan in the context of The claim may be used only for food which contains 1 g of reduction of body المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
17 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
mannan)  an energy restricted diet 
contributes to weight loss  glucomannan per quantified portion. In order to bear the 
claim information shall be given to the consumer that the 
beneficial effect is obtained w ith a daily intake of 3 g of 
glucomannan in three doses of 1 g each, together with 1 -2 
glasses of water, before meals and in the context of an 
energy -restricted diet. Warning of choking to be given for 
people with swallowing difficulties or when ingesting with 
inadequate fluid intake - advice on taking with plenty of 
water to ensure substance reaches stomach.  weight  
76.  Guar Gum  Guar gum contributes to the 
maintenance of normal blood 
cholesterol levels  The claim may be used only for food whi ch provides a 
daily intake of 10 g of guar gum. In order to bear the claim, 
information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 10 g of 
guar gum. Warning of choking to be given for people with 
swallowing  difficulties or when ingesting with inadequate 
fluid intake - advice on taking with plenty of water to 
ensure substance reaches stomach.  Maintenance of normal 
blood cholesterol 
concentrations  
77.  Hydroxypropyl 
methylcellulose 
(HPMC)  Consumption of 
Hydroxypr opyl 
methylcellulose with a meal 
contributes to a reduction in 
the blood glucose rise after 
that meal  The claim may be used only for food which contains 4 g of 
HPMC per quantified portion as part of the meal. In order 
to bear the claim information shall be  given to the 
consumer that the beneficial effect is obtained by 
consuming 4 g of HPMC as part of the meal. Warning of 
choking to be given for people with swallowing difficulties 
or when ingesting with inadequate fluid intake - advice on 
taking with plenty  of water to ensure substance reaches 
stomach.  reduction of post -
prandial glycaemic 
responses  
78.  Hydroxypropyl 
methylcellulose 
(HPMC)  Hydroxypropyl 
methylcellulose contributes to 
the maintenance of normal 
blood cholesterol levels  The claim may be used only for food which provides a 
daily intake of 5 g of HPMC. In order to bear the claim 
information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 5 g of maintenance of normal 
blood cholesterol 
concentrations  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
18 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
HPMC. Warning of choking to be given for people with 
swallowin g difficulties or when ingesting with inadequate 
fluid intake - advice on taking with plenty of water to 
ensure substance reaches stomach.  
79.  Iodine  Iodine contributes to normal 
cognitive function  The c laim may be used only for food which is at least a 
source of iodine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
cognitive and 
neurological function  
80.  Iodine  Iodine contributes to normal 
energy -yielding metabolism  The claim may be used only for food which is at least a 
source of iodine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to norma l 
energy -yielding 
metabolism  
81.  Iodine  Iodine contributes to normal 
functioning of the nervous 
system  The claim may be used only for food which is at least a 
source of iodine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/ S] as listed in the Table (2).  contribution to normal 
cognitive and 
neurological function  
82.  Iodine  Iodine contributes to the 
maintenance of normal skin  The claim may be used only for food which is at least a 
source of iodine as referred to in the claim SOU RCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of skin  
83.  Iodine  Iodine contributes to the 
normal production of thyroid 
hormones and normal thyroid 
function  The claim may be used only for food which is at least  a 
source of iodine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
thyroid function and 
production of thyroid 
hormones  
84.  Iodine  Iodine contributes to the 
normal growth  of children  The claim may be used only for food which is at least a 
source of iodine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).    
85.  Iron Iron contributes to normal 
cognitive function  The claim may be used only for food which is at least a 
source of iron as referred to in the claim SOURCE OF cognitive function  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
19 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  
86.  Iron Iron contributes to normal 
energy -yielding metab olism  The claim may be used only for food which is at least a 
source of iron as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
energy -yielding 
metabolism  
87.  Iron Iron cont ributes to normal 
formation of red blood cells 
and haemoglobin  The claim may be used only for food which is at least a 
source of iron as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  formation  of red blood 
cells and haemoglobin  
88.  Iron Iron contributes to normal 
oxygen transport in the body  The claim may be used only for food which is at least a 
source of iron as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] a s listed in the Table (2).  oxygen transport  
89.  Iron Iron contributes to the normal 
function of the immune 
system  The claim may be used only for food which is at least a 
source of iron as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF  
MINERAL/S] as listed in the Table (2).  function of the immune 
system  
90.  Iron Iron contributes to the 
reduction of tiredness and 
fatigue  The claim may be used only for food which is at least a 
source of iron as referred to in the claim SOURCE OF 
[NAME OF VI TAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  reduction of tiredness 
and fatigue  
91.  Iron Iron has a role in the process 
of cell division  The claim may be used only for food which is at least a 
source of iron as referred to in the claim SOU RCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  cell division  
92.  Iron Iron contributes to normal 
cognitive development of 
children  The claim may be used only for food which is at least a 
source of iron as referred to in the  claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).    المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
20 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
93.  Lactase enzyme  Lactase enzyme improves 
lactose digestion in 
individuals who have 
difficulty digesting lactose  The claim may be used only for food supplements, w ith a 
minimum dose o f 4500 FCC (Food Chemicals Codex) units 
with instructions to the target population to consume with 
each lactose containing meal. Information shall also be 
given to the target population that tolerance to lactose is 
variable and they sho uld seek advice as to the role of this 
substance in their diet.  breaking down lactose  
94.  Lactulose  Lactulose contributes to an 
acceleration of intestinal 
transit  The claim may be used only for food which contains 10 g 
of lactulose in a single quantified por tion. In order to bear 
the claim, information shall be given to the consumer that 
the beneficial effect is obtained with a single serving of 10 
g of lactulose per day.  reduction in intestinal 
transit time  
95.  Linoleic acid  Linoleic acid contributes to 
the ma intenance of normal 
blood cholesterol levels  The claim may be used only for a food which provides at 
least 1,5 g of linoleic acid (LA) per 100 g and per 100 kcal. 
Information shall be given to the consumer that the 
beneficial effect is obtained with a dail y intake of 10 g of 
LA. maintenance of normal 
blood cholesterol 
concentrations  
96.  Live yoghurt cultures  Live cultures in yoghurt or 
fermented milk improve 
lactose digestion of the 
product in individuals who 
have difficulty digesting 
lactose  In order to bear  the claim, yoghurt or fermented milk 
should contain at least 108 Colony Forming Units live 
starter microorganisms (Lactobacillus delbrueckii subsp. 
bulgaricus and Streptococcus thermophilus) per gram.  improved lactose 
digestion  
97.  Magnesium  Magnesium contr ibutes to a 
reduction of tiredness and 
fatigue  The claim may be used only for food which is at least a 
source of magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Reduction of tiredne ss 
and fatigue  
98.  Magnesium  Magnesium contributes to 
electrolyte balance  The claim may be used only for food which is at least a 
source of magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF electrolyte balance  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
21 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
MINERAL/S] as listed in the Table (2). 
99.  Magnesium  Magnesium contributes to 
normal energy -yielding 
metabolism  The claim may be used only for food which is at least a 
source of magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S]  as listed in the Table (2).  energy -yielding 
metabolism  
100.  Magnesium  Magnesium contributes to 
normal functioning of the 
nervous system  The claim may be used only for food which is at least a 
source of magnesium as referred to in the claim SOURCE 
OF [NAME OF  VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  neurotransmission and 
muscle contraction 
including heart muscle  
101.  Magnesium  Magnesium contributes to 
normal muscle function  The claim may be used only for food which is at least a 
source of  magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  neurotransmission and 
muscle contraction 
including heart muscle  
102.  Magnesium  Magnesium contributes to 
normal protein synthesis  The cl aim may be used only for food which is at least a 
source of magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  protein synthesis  
103.  Magnesium  Magnesium contributes to 
normal psychologic al function  The claim may be used only for food which is at least a 
source of magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Contribution to normal 
psychological functions  
104.  Magnes ium Magnesium contributes to the 
maintenance of normal bones  The claim may be used only for food which is at least a 
source of magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  mainte nance of bones  
105.  Magnesium  Magnesium contributes to the 
maintenance of normal teeth  The claim may be used only for food which is at least a 
source of magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed i n the Table (2).  maintenance of teeth  
106.  Magnesium  Magnesium has a role in the The claim may be used only for food which is at least a cell division  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
22 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
process of cell division  source of magnesium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MIN ERAL/S] as listed in the Table (2).  
107.  Manganese  Manganese contributes to 
normal energy -yielding 
metabolism  The claim may be used only for food which is at least a 
source of manganese as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] A ND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
energy -yielding 
metabolism  
108.  Manganese  Manganese contributes to the 
maintenance of normal bones  The claim may be used only for food which is at least a 
source of manganese as refe rred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of bones  
109.  Manganese  Manganese contributes to the 
normal formation of 
connective tissue  The claim may be used only for food which is at le ast a 
source of manganese as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
formation of connective 
tissue  
110.  Manganese  Manganese contributes to the 
protection of cells fr om 
oxidative stress  The claim may be used only for food which is at least a 
source of manganese as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  metabolism of fatty 
acids  
111.  Meal replacement fo r 
weight control  Substituting one daily meal of 
an energy restricted diet with a 
meal replacement contributes 
to the maintenance of weight 
after weight loss  In order to bear the claim, a food should comply with 
specifications laid down in standard mentione d in article 
2/3. In order to achieve the claimed effect, one meal should 
be substituted with meal replacements daily.  Maintenance of body 
weight after weight loss  
112.  Meal replacement for 
weight control  Substituting two daily meals 
of an energy restricted d iet 
with meal replacements 
contributes to weight loss  In order to bear the claim, a food should comply with 
specifications laid down in standard mentioned in article 
2/3. In order to achieve the claimed effect, two meals 
should be substituted with meal rep lacements daily.  Reduction in body 
weight  
113.  Meat or fish  Meat or fish contributes to the 
improvement of iron The claim may be used only for food which contains at 
least 50 g of meat or fish in a single  quantified portion. In improvement of non -
haem iron absorption  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
23 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
absorption when eaten with 
other foods containing iron  order to bear the claim information shall be given to the 
consumer that the beneficial effect is obtained by 
consuming 50 g of meat or fish together with food(s) 
containing non -haem iron.  
114.  Melatonin  Melatonin contributes to the 
alleviation of subjective 
feelings of jet lag  The claim may be used only for food which contains at 
least 0,5 mg of melatonin per quantified portion. In order to 
bear the claim, information shall be given to the consume r 
that the beneficial effect is obtained with a minimum intake 
of 0,5 mg to be taken close to bedtime on the first day of 
travel and on the following few days after arrival at the 
destination.  Alleviation of subjective 
feelings of jet lag.  
115.  Melatonin  Mela tonin contributes to the 
reduction of time taken to fall 
asleep  The claim may be used only for food which contains 1 mg 
of melatonin per quantified portion. In order to bear the 
claim, information shall be given to the consumer that the 
beneficial effect i s obtained by consuming 1 mg of 
melatonin close to bedtime.  reduction of sleep onset 
latency.  
116.  Molybdenum  Molybdenum contributes to 
normal sulphur amino acid 
metabolism  The claim may be used only for food which is at least a 
source of molybdenum as referr ed to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
amino acid metabolism  
117.  Monascus purpureous 
(red yeast rice)  Monacolin K from red yeast 
rice contributes to the 
maintenance of no rmal blood 
cholesterol levels  The claim may be used only for food which provides a 
daily intake of 10 mg of monacolin K from red yeast rice. 
In order to bear the claim, information shall be given to the 
consumer that the beneficial effect is obtained with a daily 
intake of 10 mg of monacolin K from fermented red yeast 
rice preparations.  maintenance of normal 
blood LDL -cholesterol 
concentrations  
118.  Monounsaturated 
and/or polyunsaturated 
fatty acids  Replacing saturated fats with 
unsaturated fats in the diet 
contributes to the maintenance 
of normal blood cholesterol The claim may be used only for food which is high in 
unsaturated fatty acids, as referred to in the claim HIGH 
UNSATURATED FAT as listed in the Table (2).  Replacement of mixtures 
of saturated fatty acids 
(SFAs) as present in 
foods or diets with المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
24 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
levels [MUFA and PUFA are 
unsaturated fats]  mixtures of 
polyunsaturated fatty 
acids (PUFAs) and 
maintenance of normal 
blood LDL -cholesterol 
concentrations  
119.  Monounsaturated 
and/or polyunsaturated 
fatty acids  Replacing saturated fats with 
unsaturated fats in the diet has 
been shown to lower/reduce 
blood cholesterol. High 
cholesterol is a risk factor in 
the development of coronary 
heart disease  The claim may be used only for food which is high in 
unsaturated fatty  acids, as referred to in the claim HIGH 
UNSATURATED FAT as listed in the Table (2). The claim 
may only be used on fats and oils    
120.  Niacin  Niacin contributes to normal 
energy -yielding metabolism  The claim may be used only for food which is at least a 
source of niacin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
energy -yielding 
metabolism  
121.  Niacin  Niacin contributes to normal 
functioning of the nervous 
system  The clai m may be used only for food which is at least a 
source of niacin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  function of the nervous 
system  
122.  Niacin  Niacin contributes to normal 
psycholog ical function  The claim may be used only for food which is at least a 
source of niacin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
psychological functions  
123.  Niacin  Niacin contributes to the 
maintenance of normal 
mucous membranes  The claim may be used only for food which is at least a 
source of niacin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maint enance of normal 
skin and mucous 
membranes  
124.  Niacin  Niacin contributes to the The claim may be used only for food which is at least a maintenance of normal المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
25 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
maintenance of normal skin  source of niacin as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINE RAL/S] as listed in the Table (2).  skin and mucous 
membranes  
125.  Niacin  Niacin contributes to the 
reduction of tiredness and 
fatigue  The claim may be used only for food which is at least a 
source of niacin as referred to in the claim SO URCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  reduction of tiredness 
and fatigue  
126.  Non-digestible 
carbohydrates  Consumption of foods/drinks 
containing <name of all used 
non-digestible carbohydrates> 
instead of sugars in duces a 
lower blood glucose rise after 
their consumption compared 
to sugar -containing 
foods/drinks.  In order to bear the claim, sugars should be replaced in 
foods or drinks by non -digestible carbohydrates, which are 
carbohydrates neither digested nor absor bed in the small 
intestine, so that foods or drinks contain reduced amounts 
of sugars by at least the amount referred to in the claim 
REDUCED [NAME OF NUTRIENT] as listed in the Table 
(2).   
127.  Non-fermentable  
carbohydrates  Consumption of foods/drinks 
containing <name of all used 
non-fermentable 
carbohydrates> instead of 
fermentable carbohydrates 
contributes to the maintenance 
of tooth mineralisation.  In order to bear the claim, fermentable carbohydrates* 
should be replaced in foods or drinks by non -ferment able 
carbohydrates** in such amounts that consumption of such 
foods or drinks does not lower plaque pH below 5.7 during 
and up to 30 minutes after consumption.    
128.  Oat beta -glucan  Oat beta -glucan has been 
shown to lower/reduce blood 
cholesterol. High chole sterol 
is a risk factor in the 
development of coronary heart 
disease  Information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 3 g of oat 
beta-glucan. The claim can be used for foods which provide 
at least 1g of oat beta glucan per quantified portion.    
129.  Oat grain fibre  Oat grain fibre contributes to 
an increase in faecal bulk  The claim may be used only for food which is high in that 
fibre as referred to in the claim HIGH FIBRE as listed in increase in faecal bulk  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
26 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
the Table (2).  
130.  Oleic acid  Replacing saturated fats in the 
diet with unsaturated fats 
contributes to the maintenance 
of normal blood cholesterol 
levels. Oleic acid is an 
unsaturated fat.  The claim may be used only for food which is high in 
unsaturate d fatty acids, as referred to in the claim HIGH 
UNSATURATED FAT as listed in the Table (2).  maintenance of normal 
blood LDL -cholesterol 
concentrations  
131.  Olive oil polyphenols  Olive oil polyphenols 
contribute to the protection of 
blood lipids from oxidative  
stress  The claim may be used only for olive oil which contains at 
least 5 mg of hydroxytyrosol and its derivatives (e.g. 
oleuropein complex and tyrosol) per 20 g of olive oil. In 
order to bear the claim information shall be given to the 
consumer that the beneficial effect is obtained with a daily 
intake of 20 g of olive oil.  protection of LDL 
particles from oxidative 
damage  
132.  Pantothenic acid  Pantothenic acid contributes to 
normal energy -yielding 
metabolism  The claim may be used only for food which is at l east a 
source of pantothenic acid as referred to in the claim 
SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME 
OF MINERAL/S] as listed in the Table (2).  energy -yielding 
metabolism  
133.  Pantothenic acid  Pantothenic acid contributes to 
normal mental performance  The c laim may be used only for food which is at least a 
source of pantothenic acid as referred to in the claim 
SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME 
OF MINERAL/S] as listed in the Table (2).  mental performance  
134.  Pantothenic acid  Pantothenic acid contribute s to 
normal synthesis and 
metabolism of steroid 
hormones, vitamin D and 
some neurotransmitters  The claim may be used only for food which is at least a 
source of pantothenic acid as referred to in the claim 
SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME 
OF MINE RAL/S] as listed in the Table (2).  synthesis and 
metabolism of steroid 
hormones, vitamin D 
and some 
neurotransmitters  
135.  Pantothenic acid  Pantothenic acid contributes to 
the reduction of tiredness and 
fatigue  The claim may be used only for food which is at least a 
source of pantothenic acid as referred to in the claim 
SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME 
OF MINERAL/S] as listed in the Table (2).  reduction of tiredness 
and fatigue  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
27 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
136.  Pectins  Consumption of pectins with a 
meal contributes to the 
reduction  of the blood glucose 
rise after that meal  The claim may be used only for food which contains 10 g 
of pectins per quantified portion. In order to bear the claim, 
information shall be given to the consumer that the 
beneficial effect is obtained by consuming  10 g of pectins 
as part of the meal. Warning of choking to be given for 
people with swallowing difficulties or when ingesting with 
inadequate fluid intake - advice on taking with plenty of 
water to ensure substance reaches stomach.  Reduction of post -
prand ial glycaemic 
responses  
137.  Pectins  Pectins contribute to the 
maintenance of normal blood 
cholesterol levels  The claim may be used only for food which provides a 
daily intake of 6 g of pectins. In order to bear the claim 
information shall be given to the con sumer that the 
beneficial effect is obtained with a daily intake of 6 g of 
pectins. Warning of choking to be given for people with 
swallowing difficulties or when ingesting with inadequate 
fluid intake - advice on taking with plenty of water to 
ensure subs tance reaches stomach.  maintenance of normal 
blood cholesterol 
concentrations  
138.  Phosphorus  Phosphorus contributes to 
normal energy -yielding 
metabolism  The claim may be used only for food which is at least a 
source of phosphorus as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  energy -yielding 
metabolism  
139.  Phosphorus  Phosphorus contributes to 
normal function of cell 
membranes  The claim may be used only for food which is at least a 
source of phosp horus as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  function of cell 
membranes  
140.  Phosphorus  Phosphorus contributes to the 
maintenance of normal bones  The claim may be used only for food whi ch is at least a 
source of phosphorus as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of bone and 
teeth  
141.  Phosphorus  Phosphorus contributes to the 
maintenance of normal teeth  The claim may be used only for food which is at least a 
source of phosphorus as referred to in the claim SOURCE maintenance of bone and 
teeth  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
28 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  
142.  Phosphorus  Phosphorus is needed for th e 
normal growth and 
development of bone in 
children  The claim may be used only for food which is at least a 
source of phosphorus as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).    
143.  Plant ster ols and plant 
stanols  Plant sterols/stanols contribute 
to the maintenance of normal 
blood cholesterol levels  In order to bear the claim information shall be given to the 
consumer that the beneficial effect is obtained with a daily 
intake of at least 0.8 g of plant sterols/stanols.  maintenance of normal 
blood cholesterol 
concentrations  
144.  Plant sterols/Plant 
stanol esters  Plant sterols and plant stanol 
esters have been shown to 
lower/reduce blood 
cholesterol. High cholesterol 
is a risk factor in the 
developme nt of coronary heart 
disease.  Information to the consumer that the beneficial effect is 
obtained with a daily intake of 1,5 -3 g plant sterols/stanols. 
Reference to the magnitude of the effect may only be made 
for foods within the following categories: yell ow fat 
spreads, dairy products, mayonnaise and salad dressings. 
When referring to the magnitude of the effect, the range "7 
% to 10 %" for foods that provide a daily intake of 1,5 -2,4 
g plant sterols/stanols or the range "10 % to 12,5 %" for 
foods that pro vide a daily intake of 2,5 -3 g plant 
sterols/stanols and the duration to obtain the effect "in 2 to 
3 weeks" must be communicated to the consumer.    
145.  Plant sterols: Sterols 
extracted from plants, 
free or esterified with 
food grade fatty acids.  Plant stero ls have been shown 
to lower/reduce blood 
cholesterol. High cholesterol 
is a risk factor in the 
development of coronary heart 
disease.  Information to the consumer that the beneficial effect is 
obtained with a daily intake of 1,5 -3 g plant sterols. 
Reference  to the magnitude of the effect may only be made 
for foods within the following categories: yellow fat 
spreads, dairy products, mayonnaise and salad dressings. 
When referring to the magnitude of the effect, the range "7 
% to 10 %" for foods that provide a daily intake of 1,5 -2,4 
g plant sterols or the range "10 % to 12,5 %" for foods that 
provide a daily intake of 2,5 -3 g plant sterols and the 
duration to obtain the effect "in 2 to 3 weeks" must be   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
29 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
communicated to the consumer.  
146.  Potassium  Potassium contr ibutes to 
normal functioning of the 
nervous system  The claim may be used only for food which is at least a 
source of potassium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Muscular and 
neurological function  
147.  Potassium  Potassium contributes to 
normal muscle function  The claim may be used only for food which is at least a 
source of potassium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the  Table (2).  Muscular and 
neurological function  
148.  Potassium  Potassium contributes to the 
maintenance of normal blood 
pressure  The claim may be used only for food which is at least a 
source of potassium as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/ S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Blood pressure  
149.  Protein  Protein contributes to a growth 
in muscle mass  The claim may be used only for food which is at least a 
source of protein as referred to in the claim SOURCE OF 
PROTEIN as lis ted in the Table (2).  growth or maintenance 
of muscle mass  
150.  Protein  Protein contributes to the 
maintenance of muscle mass  The claim may be used only for food which is at least a 
source of protein as referred to in the claim SOURCE OF 
PROTEIN as listed in the Table (2).  growth or maintenance 
of muscle mass  
151.  Protein  Protein contributes to the 
maintenance of normal bones  The claim may be used only for food which is at least a 
source of protein as referred to in the claim SOURCE OF 
PROTEIN as listed in the Ta ble (2).  maintenance of normal 
bones  
152.  Protein  Protein is needed for normal 
growth and development of 
bone in children.  The claim may be used only for food which is at least a 
source of protein as referred to in the claim SOURCE OF 
PROTEIN as listed in the  Table (2).    
153.  Resistant starch  Replacing digestible starches 
with resistant starch in a meal 
contributes to a reduction in 
the blood glucose rise after 
that meal.  The claim may be used only for food in which digestible 
starch has been replaced by resista nt starch so that the final 
content of resistant starch is at least 14 % of total starch.  reduction of post -
prandial glycaemic 
responses  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
30 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
154.  Riboflavin (Vitamin 
B2) Riboflavin contributes to 
normal energy -yielding 
metabolism  The claim may be used only for fo od which is at least a 
source of riboflavin as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
energy -yielding 
metabolism  
155.  Riboflavin (Vitamin 
B2) Riboflavin contributes to 
normal functioning of the 
nervous system  The claim may be used only for food which is at least a 
source of riboflavin as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of the 
normal functon of the 
nervous system  
156.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
maintenance of normal 
mucous membranes  The claim may be used only for food which is at least a 
source of riboflavin as referred to in the claim SOURCE 
OF [NAME OF VIT AMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
skin and mucous 
membranes  
157.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
maintenance of normal red 
blood cells  The claim may be used only for food which is at lea st a 
source of riboflavin as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
red blood cells  
158.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
maintenance of normal s kin The claim may be used only for food which is at least a 
source of riboflavin as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
skin and mucous 
membranes  
159.  Riboflavin ( Vitamin 
B2) Riboflavin contributes to the 
maintenance of normal vision  The claim may be used only for food which is at least a 
source of riboflavin as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2). maintenance of normal 
vision  
160.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
normal metabolism of iron  The claim may be used only for food which is at least a 
source of riboflavin as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/O R [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
metabolism of iron  
161.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
protection of cells from The claim may be used only for food which is at least a 
source of riboflavin as referred to in the claim SOURCE protection of DNA, 
proteins and lipids from المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
31 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
oxidative stress  OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  oxidative damage  
162.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
reduction of ti redness and 
fatigue  The claim may be used only for food which is at least a 
source of riboflavin as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  reduction of tiredness 
and fatigue  
163.  Rye fibre  Rye fibre contributes to 
normal bowel function  The claim may be used only for food which is high in that 
fibre as referred to in the claim HIGH FIBRE as listed in 
the Table (2).  changes in bowel 
function  
164.  Selenium  Selenium contributes to 
normal spermatog enesis  The claim may be used only for food which is at least a 
source of selenium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  spermatogenesis  
165.  Selenium  Selenium contributes to the 
mainte nance of normal hair  The claim may be used only for food which is at least a 
source of selenium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
hair 
166.  Selenium  Selenium contributes to the 
maintenance of normal nails  The claim may be used only for food which is at least a 
source of selenium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal  
nails  
167.  Selenium  Selenium contributes to the 
normal function of the 
immune system  The claim may be used only for food which is at least a 
source of selenium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of the 
normal function of the 
immune system  
168.  Selenium  Selenium contributes to the 
normal thyroid function  The claim may be used only for food which is at least a 
source of selenium as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  thyroid function  
169.  Selenium  Selenium contributes to the The claim may be used only for food which is at least a protection of DNA, المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
32 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
protection of cells from 
oxidative stress  source of selenium as referred to in  the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  proteins and lipids from 
oxidative damage  
170.  Sugar beet fibre  Sugar beet fibre contributes to 
an increase in  faecal bulk  The claim may be used  only for food which is high in that 
fibre as referred to in the claim HIGH FIBRE as listed in 
the Table (2).    
171.  Sugar replacers, i.e. 
intense sweeteners; 
xylitol, sorbitol, 
mannitol, maltitol, 
lactitol, isomalt, 
erythritol, sucralose 
and polydextrose; D -
tagatose and 
isomaltulose  Consumption of foods/drinks 
containing <name of sugar 
replacer> instead of sugar* 
contributes to the maintenance 
of tooth mineralisation * In 
the case of D -tagatose and 
isomaltulose this should read 
"other sugars"  In order to bear  the claim, sugars should be replaced in 
foods or drinks (which reduce plaque pH below 5.7) by 
sugar replacers, i.e. intense sweeteners, xylitol, sorbitol, 
mannitol, maltitol, lactitol, isomalt, erythritol, D -tagatose, 
isomaltulose, sucralose or polydextro se, or a combination 
of them, in amounts such that consumption of such foods or 
drinks does not lower plaque pH below 5.7 during and up 
to 30 minutes after consumption  maintenance of tooth 
mineralisation by 
decreasing tooth 
demineralisation  
172.  Sugar replace rs, i.e. 
intense sweeteners; 
xylitol, sorbitol, 
mannitol, maltitol, 
lactitol, isomalt, 
erythritol, sucralose 
and polydextrose; D -
tagatose and 
isomaltulose  Consumption of foods/drinks 
containing <name of sugar 
replacer> instead of sugar* 
induces a lower blo od glucose 
rise after their consumption 
compared to sugar -containing 
foods/drinks * In the case of 
D-tagatose and isomaltulose 
this should read "other sugars"  In order to bear the claim, sugars should be replaced in 
foods or drinks by sugar replacers, i.e.  intense sweeteners, 
xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, 
erythritol, sucralose or polydextrose, or a combination of 
them, so that foods or drinks contain reduced amounts of 
sugars by at least the amount referred to in the claim 
REDUCE D [NAME OF NUTRIENT] as listed in the Table 
(2). In the case of D -tagatose and isomaltulose, they should 
replace equivalent amounts of other sugars in the same 
proportion as that referred to in the claim REDUCED 
[NAME OF NUTRIENT] as listed in the Table (2 ). reduction of post -
prandial glycaemic 
responses  
173.  Sugar -free chewing 
gum Sugar -free chewing gum 
contributes to the maintenance 
of tooth mineralization  The claim may be used only for chewing gum which 
complies with the conditions of use for the nutrition claim 
SUGARS FREE as listed in the Table (2). Information shall 
be given to the consumer that the beneficial effect is maintenance of tooth 
mineralisation  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
33 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
obtained with chewing, for at least 20 minutes, after eating 
or drinking.  
174.  Sugar -free chewing 
gum Sugar-free chewing gum 
contributes to the 
neutralisation of plaque acids  The claim may be used only for chewing gum which 
complies with the conditions of use for the nutrition claim 
SUGARS FREE as listed in the Table (2). Information shall 
be given to the co nsumer that the beneficial effect is 
obtained with chewing, for at least 20 minutes, after eating 
or drinking.  plaque acid 
neutralisation  
175.  Sugar -free chewing 
gum Sugar -free chewing gum 
contributes to the reduction of 
oral dryness  The claim may be used onl y for chewing gum which 
complies with the conditions of use for the nutrition claim 
SUGARS FREE as listed in the Table (2). Information shall 
be given to the consumer that the beneficial effect is 
obtained with use of the chewing gum whenever the mouth 
feels dry.  reduction of oral dryness  
176.  Sugar -free chewing 
gum Sugar -free chewing gum helps 
neutralise plaque acids. Plaque 
acids are a risk factor in the 
development of dental caries.  Information shall be given to the consumer that the 
beneficial effect is ob tained with chewing of 2 -3 g of sugar -
free chewing gum for 20 minutes, at least three times per 
day after meals.    
177.  Sugar -free chewing 
gum Sugar -free chewing gum helps 
reduce tooth demineralisation. 
Tooth demineralisation is a 
risk factor in the developme nt 
of dental caries.  Information shall be given to the consumer that the 
beneficial effect is obtained with chewing of 2 -3 g of sugar -
free chewing gum for 20 minutes, at least three times per 
day after meals.    
178.  Sugar -free chewing 
gum with carbamide  Sugar -free chewing gum with 
carbamide neutralises plaque 
acids more effectively than 
sugar -free chewing gums 
without carbamide  The claim may be used only for chewing gum which 
complies with the conditions of use for the nutrition claim 
SUGARS FREE as listed in the Table (2). In order to bear 
the claim each piece of sugar -free chewing gum should 
contain at least 20 mg carbamide. Information shall be 
given to the consumer that gum should be chewed for at 
least 20 minutes after eating or drinking.  plaque acid 
neutr alisation  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
34 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
179.  Thiamine  Thiamine contributes to 
normal energy -yielding 
metabolism  The claim may be used only for food which is at least a 
source of thiamine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  energy -yielding 
metabolism  
180.  Thiamine  Thiamine contributes to 
normal functioning of the 
nervous system  The claim may be used only for food which is at least a 
source of thiamine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [N AME OF 
MINERAL/S] as listed in the Table (2).  function of the nervous 
system  
181.  Thiamine  Thiamine contributes to 
normal psychological function  The claim may be used only for food which is at least a 
source of thiamine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
psychological functions  
182.  Thiamine  Thiamine contributes to the 
normal function of the heart  The claim may be used only for food which is at least a 
source of t hiamine as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  cardiac function  
183.  Vitamin A  Vitamin A contributes to 
normal iron metabolism  The claim may be used only for food which is at least a 
source of vitamin A as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  metabolism of iron  
184.  Vitamin A  Vitamin A contributes to the 
maintenance of normal 
mucous membranes  The claim may be used only  for food which is at least a 
source of vitamin A as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
skin and mucous 
membranes  
185.  Vitamin A  Vitamin A contributes to the 
main tenance of normal skin  The claim may be used only for food which is at least a 
source of vitamin A as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
skin and mucous 
membra nes 
186.  Vitamin A  Vitamin A contributes to the 
maintenance of normal vision  The claim may be used only for food which is at least a 
source of vitamin A as referred to in the claim SOURCE maintenance of normal 
vision  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
35 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Tabl e (2).  
187.  Vitamin A  Vitamin A contributes to the 
normal function of the 
immune system  The claim may be used only for food which is at least a 
source of vitamin A as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [ NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of the 
normal function of the 
immune system  
188.  Vitamin A  Vitamin A has a role in the 
process of cell specialisation  The claim may be used only for food which is at least a 
source of vitamin A as ref erred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  cell differentiation  
189.  Vitamin B12  Vitamin B12 contributes to 
normal energy -yielding 
metabolism  The claim may be used only for food which is at least  a 
source of vitamin B12 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  energy -yielding 
metabolism  
190.  Vitamin B12  Vitamin B12 contributes to 
normal functioning of the 
nervous system  The claim  may be used only for food which is at least a 
source of vitamin B12 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to 
neurological and 
psychological function  
191.  Vitamin B12  Vitamin B12 contributes to 
normal homocysteine 
metabolism  The claim may be used only for food which is at least a 
source of vitamin B12 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contributio n to normal 
homocysteine 
metabolism  
192.  Vitamin B12  Vitamin B12 contributes to 
normal psychological function  The claim may be used only for food which is at least a 
source of vitamin B12 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to 
neurological and 
psychological function  
193.  Vitamin B12  Vitamin B12 contributes to 
normal red blood cell 
formation  The claim may be used only for food which is at least a 
source of vitamin B12 as refe rred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  red blood cell formation  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
36 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
194.  Vitamin B12  Vitamin B12 contributes to the 
normal function of the 
immune system  The claim may be used only for food which i s at least a 
source of vitamin B12 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  function of the immune 
system  
195.  Vitamin B12  Vitamin B12 contributes to the 
reduction of tiredness and 
fatigu e The claim may be used only for food which is at least a 
source of vitamin B12 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  reduction of tiredness 
and fatigue  
196.  Vitamin B12  Vitamin B12 ha s a role in the 
process of cell division  The claim may be used only for food which is at least a 
source of vitamin B12 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  cell division  
197.  Vitamin B6 Vitamin B6 contributes to 
normal cysteine synthesis  The claim may be used only for food which is at least a 
source of vitamin B6 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contributio n to normal 
cysteine synthesis  
198.  Vitamin B6  Vitamin B6 contributes to 
normal energy -yielding 
metabolism  The claim may be used only for food which is at least a 
source of vitamin B6 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
energy -yielding 
metabolism  
199.  Vitamin B6  Vitamin B6 contributes to 
normal functioning of the 
nervous system  The claim may be used only for food which is at least a 
source of vitamin B6 as referred  to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  function of the nervous 
system  
200.  Vitamin B6  Vitamin B6 contributes to 
normal homocysteine 
metabolism  The claim may be used only for food which is at least  a 
source of vitamin B6 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
homocysteine 
metabolism  
201.  Vitamin B6  Vitamin B6 contributes to 
normal protein and glycogen The claim may be used only for food which is at least a 
source of vitamin B6 as referred to in the claim SOURCE protein and glycogen 
metabolism  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
37 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
metab olism  OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  
202.  Vitamin B6  Vitamin B6 cont ributes to 
normal psychological function  The claim may be used only for food which is at least a 
source of vitamin B6 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
psychological functions  
203.  Vitamin B6  Vitamin B6 contributes to 
normal red blood cell 
formation  The claim may be used only for food which is at least a 
source of vitamin B6 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] a s listed in the Table (2).  red blood cell formation  
204.  Vitamin B6  Vitamin B6 contributes to the 
normal function of the 
immune system  The claim may be used only for food which is at least a 
source of vitamin B6 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  function of the immune 
system  
205.  Vitamin B6  Vitamin B6 contributes to the 
reduction of tiredness and 
fatigue  The claim may be used only for food which is at least a 
source of vitamin B6 as re ferred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  reduction of tiredness 
and fatigue  
206.  Vitamin B6  Vitamin B6 contributes to the 
regulation of hormonal 
activity  The claim may be used only for food wh ich is at least a 
source of vitamin B6 as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  regulation of hormonal 
activity  
207.  Vitamin C  Vitamin C contributes to 
maintain the normal function 
of the  immune system during 
and after intense physical 
exercise  The claim may be used only for food which provides a 
daily intake of 200 mg vitamin C. In order to bear the claim 
information shall be given to the consumer that the 
beneficial effect is obtained wi th a daily intake of 200 mg 
in addition to the recommended daily intake of vitamin C.  function of the immune 
system during and after 
extreme physical 
exercise  
208.  Vitamin C  Vitamin C contributes to 
normal collagen formation for 
the normal function of blood The claim may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF collagen formation  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
38 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
vessels  MINERAL/S] as listed in the Table (2).  
209.  Vitamin C  Vitamin C contributes to 
norm al collagen formation for 
the normal function of bones  The claim may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  collagen for mation  
210.  Vitamin C  Vitamin C contributes to 
normal collagen formation for 
the normal function of 
cartilage  The claim may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF  
MINERAL/S] as listed in the Table (2).  collagen formation  
211.  Vitamin C  Vitamin C contributes to 
normal collagen formation for 
the normal function of gums  The claim may be used only for food which is at least a 
source of vitamin C as referred to in the clai m SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  collagen formation  
212.  Vitamin C  Vitamin C contributes to 
normal collagen formation for 
the normal function of skin  The claim may be used only for food which is at least a  
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  collagen formation  
213.  Vitamin C  Vitamin C contributes to 
normal collagen formation for 
the normal function of teeth  The cla im may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  collagen formation  
214.  Vitamin C  Vitamin C contributes to 
normal energy -yielding 
metabolism  The claim may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
energy -yielding 
metabolism  
215.  Vitamin C  Vitamin C contributes to 
normal functioning of the 
nervous system  The claim may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the T able (2).  function of the nervous 
system  
216.  Vitamin C  Vitamin C contributes to The claim may be used only for food which is at least a contribution to normal المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
39 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
normal psychological function  source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME O F 
MINERAL/S] as listed in the Table (2).  psychological functions  
217.  Vitamin C  Vitamin C contributes to the 
normal function of the 
immune system  The claim may be used only for food which is at least a 
source of vitamin C as referred to  in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of the 
normal function of the 
immune system  
218.  Vitamin C  Vitamin C contributes to the 
protection of cells from 
oxidative stress  The claim may be u sed only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  protection of DNA, 
proteins and lipids from 
oxidative damage  
219.  Vitamin C  Vitamin C co ntributes to the 
reduction of tiredness and 
fatigue  The claim may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  reduction of ti redness 
and fatigue  
220.  Vitamin C  Vitamin C contributes to the 
regeneration of the reduced 
form of vitamin E  The claim may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF  
MINERAL/S] as listed in the Table (2).  regeneration of the 
reduced form of vitamin 
E 
221.  Vitamin C  Vitamin C increases iron 
absorption  The claim may be used only for food which is at least a 
source of vitamin C as referred to in the claim SOURCE 
OF [NAME OF  VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  non-haem iron 
absorption  
222.  Vitamin D  Vitamin D contributes to 
normal absorption/utilisation 
of calcium and phosphorus  The claim may be used only for food which is at least a 
source of vitam in D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  absorption and 
utilisation of calcium 
and phosphorus and 
maintenance of normal 
blood calcium 
concentrations  
223.  Vitamin D  Vitamin D contribu tes to The claim may be used only for food which is at least a absorption and المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
40 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
normal blood calcium levels  source of vitamin D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  utilisation of ca lcium 
and phosphorus and 
maintenance of normal 
blood calcium 
concentrations  
224.  Vitamin D  Vitamin D contributes to the 
maintenance of normal bones  The claim may be used only for food which is at least a 
source of vitamin D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of bones 
and teeth  
225.  Vitamin D  Vitamin D contributes to the 
maintenance of normal muscle 
function  The claim may be used only for food which is at least a 
source of vi tamin D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Normal muscle function  
226.  Vitamin D  Vitamin D contributes to the 
maintenance of normal teeth  The claim may be used only for food which i s at least a 
source of vitamin D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of bones 
and teeth  
227.  Vitamin D  Vitamin D contributes to the 
normal function of the 
immune system  The claim may be used only for food which is at least a 
source of vitamin D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  Normal function of 
immune system and 
inflammation response  
228.  Vitamin  D Vitamin D has a role in the 
process of cell division  The claim may be used only for food which is at least a 
source of vitamin D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  cell divisi on 
229.  Vitamin D  Vitamin D helps to reduce the 
risk of falling associated with 
postural instability and muscle 
weakness. Falling is a risk 
factor for bone fractures The claim may be used only for food supplement s which 
provide at least 15 g of vitamin D per daily portion. 
Information shall be given to the consumer that the 
beneficial effect is obtained with a daily intake of 20 g of 
vitamin D from all sources. For food supplements with   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
41 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
among men and women 60 
years of age and older.  added vitamin D the claim m ay be used only for those 
targeting men and women 60 years and older  
230.  Vitamin D  Vitamin D contributes to the 
normal function of the 
immune system in children.  The claim may be used only for food which is at least a 
source of vitamin D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).    
231.  Vitamin D  Vitamin D is needed for 
normal growth and 
development of bone in 
children.  The claim may be used only for food which is at least a 
source of vitami n D as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).    
232.  Vitamin E  Vitamin E contributes to the 
protection of cells from 
oxidative stress  The claim may be used only for food which is at least a 
source of vitamin E as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  protection of DNA, 
proteins and lipids from 
oxidative damage  
233.  Vitamin K  Vitamin K contributes to 
normal blood clotting  The claim may be used only for food which is at least a 
source of vitamin K as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  blood coagulation  
234.  Vitamin K  Vitamin K contributes to the 
maintenan ce of normal bones  The claim may be used only for food which is at least a 
source of vitamin K as referred to in the claim SOURCE 
OF [NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of bones  
235.  Walnuts  Walnuts contribut e to the 
improvement of the elasticity 
of blood vessels  The claim may be used only for food which provides a 
daily intake of 30 g of walnuts. In order to bear the claim, 
information shall be given to the consumer that the 
beneficial effect is obtained with  a daily intake of 30 g of 
walnuts.  Improvement of 
endothelium -dependent 
vasodilation  
236.  Water  Water contributes to the 
maintenance of normal 
physical and cognitive In order to bear the claim, information shall be given to the 
consumer that in ord er to obtain the claimed effect, at least 
2,0 L of water, from all sources, should be consumed per maintenance of normal 
physical and cognitive 
functions  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
42 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
functions  day. The claim may be used only on water complying with 
the Relevant technical regulations.  
237.  Water  Water contributes to the 
maintenance of normal 
regulation of the body's 
temperature  In order to bear the claim, information shall be given to the 
consumer that in order to obtain the claimed effect, at least 
2,0 L of water, from all sources, should be consum ed per 
day. The claim may be used only on water complying with 
the Relevant technical regulations.  maintenance of normal 
thermoregulation  
238.  Wheat bran fibre  Wheat bran fibre contributes 
to an acceleration of intestinal 
transit  The claim may be used only fo r food which is high in that 
fibre as referred to in the claim HIGH FIBRE as listed in 
the Table (2). In order to bear the claim information shall 
be given to the consumer that the claimed effect is obtained 
with a daily intake of at least 10 g of wheat br an fibre.  reduction in intestinal 
transit time  
239.  Wheat bran fibre  Wheat bran fibre contributes 
to an increase in faecal bulk  The claim may be used only for food which is high in that 
fibre as referred to in the claim HIGH FIBRE as listed in 
the Table (2).  Increase in faecal bulk  
240.  Zinc Zinc contributes to normal 
DNA synthesis  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  DNA synthesis and cell 
division  
241.  Zinc Zinc contributes to normal 
acid-base metabolism  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  acid-base metabolism  
242.  Zinc Zinc contributes to normal 
carbohydrate metabolism  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as lis ted in the Table (2).  contribution to normal 
carbohydrate 
metabolism  
243.  Zinc Zinc contributes to normal 
cognitive function  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/O R [NAME OF cognitive function  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
43 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
MINERAL/S] as listed in the Table (2).  
244.  Zinc Zinc contributes to normal 
fertility and reproduction  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/ S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  fertility and reproduction  
245.  Zinc Zinc contributes to normal 
macronutrient metabolism  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
macronutrient 
metabolism  
246.  Zinc Zinc contributes to normal 
metabolism of fatty acids  The claim may be used only for food which is at least a 
source of zinc as re ferred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
serum testosterone 
concentrations  
247.  Zinc Zinc contributes to normal 
metabolism of vitamin A  The claim may be used only for foo d which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  vitamin A metabolism  
248.  Zinc Zinc contributes to normal 
protein synthesis  The claim may be used only for fo od which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  contribution to normal 
protein synthesis  
249.  Zinc Zinc contributes to the 
maintenance of normal bones  The c laim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of bones  
250.  Zinc Zinc contributes to the 
maintenance of normal hai r The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
hair 
251.  Zinc Zinc contributes to the The claim may be used only for food which is at least a maintenance of normal المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
44 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
maintenance of normal nails  source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  nails  
252.  Zinc Zinc contributes to t he 
maintenance of normal skin  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  maintenance of normal 
skin 
253.  Zinc Zinc con tributes to the 
maintenance of normal 
testosterone levels in the blood  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  fertility and reproduction  
254.  Zinc Zinc contributes to the 
maintenance of normal vision  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in t he Table (2).  maintenance of vision  
255.  Zinc Zinc contributes to the normal 
function of the immune 
system  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL /S] as listed in the Table (2).  function of the immune 
system  
256.  Zinc Zinc contributes to the 
protection of cells from 
oxidative stress  The claim may be used only for food which is at least a 
source of zinc as referred to in the claim SOURCE OF 
[NAME OF VIT AMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  protection of DNA, 
proteins and lipids from 
oxidative damage  
257.  Zinc Zinc has a role in the process 
of cell division  The claim may be used only for food which is at least a 
source of zinc as ref erred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF 
MINERAL/S] as listed in the Table (2).  DNA synthesis and cell 
division  
258.  Creatine  Daily creatine consumption 
can enhance the effect of 
resistance training on muscle Information shall be provided to the consumer that: the 
claim is targeting adults over the age of 55, who are 
engaged in regular resistance training, the beneficial effect The claim may be used 
only for  foods targeting 
adults over the age of المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
45 s/n Nutrient, substance, 
food or food category  Claim  Conditions of use of the claim  Remarks  
strength in adults over  the age 
of 55.  is obtained with a daily intake of 3 g of creatine in 
conjunction wi th resistance training, which allows an 
increase in the workload over time and which should be 
performed at least three times per week for several weeks, 
at an intensity of at least 65 % - 75 % of one repetition 
maximum load.  55, who are engaged in 
regular resistance 
training.  
259.  Lactitol  Lactitol contributes to normal 
bowel function by increasing 
stool frequency  The claim may be used only for food supplements which 
contain 10 g of lactito l in a single daily quantified portion. 
In order to bear the claim, information shall be given to the 
consumer that the beneficial effect is obtained by 
consuming 10 g of lactitol in one daily dose. The claim 
shall not be used for foods targeting children.   
* Fermentable carbohydrates are defined as carbohydrates or carbohydrate mixtures as consumed in foods or beverages that lowe r plaque pH below 
5,7, as determined in vivo or in situ by plaque pH telemetry tests, by bacterial fermentation during and up to  30 minutes after consumption.  
** Non -fermentable carbohydrates are defined as carbohydrates or carbohydrate mixtures as consumed in foods or beverages that do not  lower 
plaque pH, as determined in vivo or in situ by plaque pH telemetry tests, below a cons ervative value of 5,7 by bacterial fermentation during and up 
to 30 minutes after consumption.  
*** Repetition maximum load is the maximum weight or force an individual can exert in a single lift.  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
46  
Table (2) Permitted Nutrition Claims  
s/n Nutrient/descript ion Claim  Conditions of use of the claim  Remarks  
1.  Omega -3 fatty acids  Source of omega -3 fatty 
acids  
 A claim that a food is a source of omega -3 fatty acids, and any claim likely to 
have the same meaning for the consumer, may only be made where the 
product  contains at least 0,3g alpha -linolenic acid per 100g and per 100kcal, 
or at least 40mg of the sum of eicosapentaenoic acid and docosahexaenoic 
acid per 100g and per 100kcal.    
2.  Omega -3 fatty acids  High omega -3 fatty 
acids  A claim that a food is high in o mega -3 fatty acids, and any claim likely to 
have the same meaning for the consumer, may only be made where the 
product contains at least 0,6g alpha -linolenic acid per 100g and per 100kcal, 
or at least 80mg of the sum of eicosapentaenoic acid and docosahexa enoic 
acid per 100g and per 100kcal.   
3.  Mono -unsaturated fat  High monounsaturated 
fat A claim that a food is high in monounsaturated fat, and any claim likely to 
have the same meaning for the consumer, may only be made where at least 
45% of the fatty acids  present in the product derive from monounsaturated fat 
under the condition that monounsaturated fat provides more than 20% of 
energy of the product.   
4.  Poly-unsaturated fat  High polyunsaturated fat  
 A claim that a food is high in polyunsaturated fat, and any claim likely to have 
the same meaning for the consumer, may only be made where at least 45% of 
the fatty acids present in the product derive from polyunsaturated fat under the 
condition that polyunsaturated fat provides more than 20% of energy of the 
product.   
5.  Unsaturated fat  High unsaturated fat  
 A claim that a food is high in unsaturated fat, and any claim likely to have the 
same meaning for the consumer may only be made where at least 70% of the 
fatty acids present in the product derive from unsatu rated fat under the 
condition that unsaturated fat provides more than 20% of energy of the 
product.  
  المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
47 s/n Nutrient/descript ion Claim  Conditions of use of the claim  Remarks  
6.  Energy  Low energy  
 A claim that a food is low in energy, and any claim likely to have the same 
meaning for the consumer, may only be made where the pro duct does not 
contain more than 40 kcal (170 kJ)/100 g for solids or not more than 20 kcal 
(80 kJ)/100 ml for liquids. For table -top sweeteners the limit of 4 kcal (17 
kJ)/portion, with equivalent sweetening properties to 6 g of sucrose 
(approximately 1 te aspoon of sucrose), applies.   
7.  Energy  Energy -reduced  
 A claim that a food is energy -reduced, and any claim likely to have the same 
meaning for the consumer, may only be made where the energy value is 
reduced by at least 30 %, with an indication of the cha racteristic(s) which 
make(s) the food reduced in its total energy value   
8.  Energy  Energy -free  
 A claim that a food is energy -free, and any claim likely to have the same 
meaning for the consumer, may only be made where the product does not 
contain more than  4 kcal (17 kJ)/100 ml. For table -top sweeteners the limit of 
0,4 kcal (1,7 kJ)/portion, with equivalent sweetening properties to 6 g of 
sucrose (approximately 1 teaspoon of sucrose), applies.   
9.  Fat  
 Low fat  
 A claim that a food is low in fat, and any cla im likely to have the same 
meaning for the consumer, may only be made where the product contains no 
more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids.   
10.  Fat  
 Fat-free A claim that a food is fat -free, and any claim likely to have the same meaning 
for the consumer, may only be made where the product contains no more than 
0,5 g of fat per 100 g or 100 ml. However, claims expressed as ‘X % fat -free’ 
shall be prohibited.   
11.  Saturated fat  Low saturated fat  A claim that a food is lo w in saturated fat, and any claim likely to have the 
same meaning for the consumer, may only be made if the sum of saturated 
fatty acids and trans -fatty acids in the product does not exceed 1,5 g per 100 g 
for solids or 0,75 g/100 ml for liquids and in eit her case the sum of saturated 
fatty acids and trans -fatty acids must not provide more than 10 % of energy.   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
48 s/n Nutrient/descript ion Claim  Conditions of use of the claim  Remarks  
12.  Saturated fat  Saturated fat -free 
 A claim that a food does not contain saturated fat, and any claim likely to have 
the same meaning for the consu mer, may only be made where the sum of 
saturated fat and trans -fatty acids does not exceed 0,1 g of saturated fat per 
100 g or 100 ml.  
   
  
13.  Saturated fat  Reduced saturated fat  The claim "reduced saturated fat", and any claim likely to have the same 
meaning for the consumer, may only be made:  
(a) if the sum of saturated fatty acids and of trans -fatty acids in the product 
bearing the  claim is at least 30 % less than the sum of saturated fatty acids and 
of trans -fatty acids in a similar product; and  
(b) if the content in trans -fatty acids in the product bearing the claim is equal 
to or less than in a similar product.   
14.  Cholesterol  Low cholesterol  A claim that a food is low in cholesterol, and any claim likely to have the 
same meaning for the consumer, may only be made where the product 
contains no more than 0.02 g of cholesterol per 100 g for solids or 0.01 g of 
cholesterol per 100 ml for liquids. The saturated fat content in the product 
shall not exceed 1.5g per 100g for solids or 0.75g for liquids and less than 
10% of energy from saturated fats.   
15.  Cholesterol  Cholesterol -free A claim that a food is cholesterol -free, and any claim lik ely to have the same 
meaning for the consumer, may only be made where the product contains no 
more than 0.005g of cholesterol per 100g or 100 ml. However, claims 
expressed as ‘X % cholesterol -free’ shall be prohibited. The saturated fat 
content in the prod uct shall not exceed 1.5g per 100g for solids or 0.75g for 
liquids and less than 10% of energy from saturated fats.   
16.  Sugars  
 Low sugars  
 A claim that a food is low in sugars, and any claim likely to have the same 
meaning for the consumer, may only be mad e where the product contains no 
more than 5 g of sugars per 100 g for solids or 2,5 g of sugars per 100 ml for 
liquids.   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
49 s/n Nutrient/descript ion Claim  Conditions of use of the claim  Remarks  
17.  Sugars   
 Sugars -free 
 A claim that a food is sugars -free, and any claim likely to have the same 
meaning for the consumer, may only b e made where the product contains no 
more than 0,5 g of sugars per 100 g or 100 ml.   
18.  Sugars  
 With no added sugars  
 A claim stating that sugars have not been added to a food, and any claim 
likely to have the same meaning for the consumer, may only be made  where 
the product does not contain any added mono - or disaccharides or any other 
food used for its sweetening properties. If sugars are naturally present in the 
food, the following indication should also appear on the label: ‘CONTAINS 
NATURALLY OCCURRING SUGARS’.   
19.  Sugars  reduced sugars  The claim "reduced sugars", and any claim likely to have the same meaning 
for the consumer, may only be made if the amount of energy of the product 
bearing the claim is equal to or less than the amount of energy in a simil ar 
product.   
20.  Sodium/salt  
 Low sodium/salt  
 A claim that a food is low in sodium/salt, and any claim likely to have the 
same meaning for the consumer, may only be made where the product 
contains no more than 0,12 g of sodium, or the equivalent value for s alt, per 
100 g or per 100 ml. For bottled Drinking waters, this value should not exceed 
20 ppm.   
21.  Sodium/salt  
 Very low sodium/salt  
 A claim that a food is very low in sodium/salt, and any claim likely to have 
the same meaning for the consumer, may only b e made where the product 
contains no more than 0,04 g of sodium, or the equivalent value for salt, per 
100 g or per 100 ml. This claim shall not be used for natural mineral waters 
and other waters.   
22.  Sodium/salt  
 Sodium -free or salt -free 
 A claim that a f ood is sodium -free or salt -free, and any claim likely to have 
the same meaning for the consumer, may only be made where the product 
contains no more than 0,005 g of sodium, or the equivalent value for salt, per 
100 g. For bottled Drinking waters, this valu e should not exceed 5 ppm.   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
50 s/n Nutrient/descript ion Claim  Conditions of use of the claim  Remarks  
23.  Sodium/salt  
 No added sodium/salt  
 A claim stating that sodium/salt has not been added to a food and any claim 
likely to have the same meaning for the consumer may only be made where 
the product does not contain any added so dium/salt or any other ingredient 
containing added sodium/salt and the product contains no more than 0,12 g 
sodium, or the equivalent value for salt, per 100 g or 100 ml. This claim shall 
not be used for natural mineral waters and other waters.   
24.  Fibre  
 Source of fibre  
 A claim that a food is a source of fibre, and any claim likely to have the same 
meaning for the consumer, may only be made where the product contains at 
least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100 kcal.   
25.  Fibre  
 High fi bre 
 A claim that a food is high in fibre, and any claim likely to have the same 
meaning for the consumer, may only be made where the product contains at 
least 6 g of fibre per 100 g or at least 3 g of fibre per 100 kcal.   
26.  Protein  
 Source of protein  
 A claim that a food is a source of protein, and any claim likely to have the 
same meaning for the consumer, may only be made where at least 12 % of the 
energy value of the food is provided by protein.  
  
27. Protein  
 High protein  
 A claim that a food is high  in protein, and any claim likely to have the same 
meaning for the consumer, may only be made where at least 20 % of the 
energy value of the food is provided by protein.   
28. Vitamin/s and/or   
mineral/s  
 
 Source of [name of 
vitamin/s] and/or [name 
of mi neral/s]  
 A claim that a food is a source of vitamins and/or minerals, and any claim 
likely to have the same meaning for the consumer, may only be made where 
the product contains :  
1- 15 % of the Nutrient Reference Values (NRV) "as stated in standard 
mentione d in article 2/2 " per 100 g or 100 ml in the case of products other 
than beverages,  
2- 7,5 % of the Nutrient Reference Values (NRV) "as stated in standard 
mentioned in article 2/2 " per 100 ml in the case of beverages,   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
51 s/n Nutrient/descript ion Claim  Conditions of use of the claim  Remarks  
29. Vitamin/s and/or   
mineral/s  
 High  [name of 
vitamin/s] and/or [name 
of mineral/s]  
 A claim that a food is high in vitamins and/or minerals, and any claim likely 
to have the same meaning for the consumer, may only be made where the 
product contains at least twice the value of ‘source of [NA ME OF 
VITAMIN/S] and/or [NAME OF MINERAL/S]’.   
30. Contains [name of the 
nutrient or other 
substance]  
 Contains [name of the 
nutrient or other 
substance]  
 A claim that a food contains a nutrient or another substance, for which 
specific conditions are not laid down in this Regulation, or any claim likely to 
have the same meaning for the consumer, may only be made where the 
product complies with all the applicable provisions of Recommendation of 
Nutrition and health claims. For vitamins and minerals, the con ditions of the 
claim ‘source of’ shall apply.   
31. Increased   
 Increased [name of the 
nutrient]  
 A claim stating that the content in one or more nutrients, other than vitamins 
and minerals, has been increased, and any claim likely to have the same 
meanin g for the consumer, may only be made where the product meets the 
conditions for the claim ‘source of’ and the increase in content is at least 30 % 
compared to a similar product.   
32. Reduced  
 Reduced [name of the 
nutrient]  
 A claim stating that the conte nt in one or more nutrients has been reduced, and 
any claim likely to have the same meaning for the consumer, may only be 
made where the reduction in nutrient content is at least 30 % compared  to a 
similar product, except for micronutrients, where a 10 % d ifference in the 
Nutrient Reference values "as stated in standard mentioned in article 2/2 " , 
and for sodium, or the equivalent value for salt, where a 25 % difference shall 
be accep table.   
33. Light/lite  Light/lite  A claim stating that a product is ‘ligh t’ or ‘lite’, and any claim likely to have 
the same meaning for the consumer, shall follow the same conditions as those 
set for the term ‘reduced’; the claim shall also be accompanied by an 
indication of the characteristic(s) which make(s) the food ‘light’  or ‘lite’.   
34. Lactose  Low lactose  A claim that a food is low lactose, and any claim likely to have the same 
meaning for the consumer, may only be made where the product contains no 
more than 1 g of lactose per 100 g or 100 ml.   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
52 s/n Nutrient/descript ion Claim  Conditions of use of the claim  Remarks  
35. Lactose  Lactose -free A claim that a food is lactose -free, and any claim likely to have the same 
meaning for the consumer, may only be made where the product does not 
contain detectable lactose in the food using an acceptable analytical method.   المواصفة القياسيةالخليجية                                                        GSO FDS 2333:20 22  
 
53 
 
  References  
- CAC/GL 1 -1979 GENERAL GUIDELINES ON CLAIMS.  
- EU Register of nutrition and health claims made on foods.  
- Nutrition and health claims EU reg ulation ((EC) No 1924/2006).