هيئة التقييس لذول مجلس التعبون لذول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
 
 
 
 
 
 
Final  Draft  
 
 
GSO5/ FDS/CAC…./20 13 
 
 
 
اشـتراطبت الأغزية رات الإدعبءات التغـزوية والصحية  
Nutritional and Health C laims  Requirements   
                                   
 
 
 
 
 
 
Prepared by:   
Gulf Technical Committee for Food and A gricultural Products  
 
 
This document is a draft Gulf S tandard circulated for comments. I t is, 
therefore, subject to Alteration and modification, and may not be referred 
it as a Gulf Standard, until  by the Board of Directors 
 
 
 
Foreword  
 
 
 
Standardization Organization for (GCC) is a regional Organization which consists of 
National Standard Bodies  of GCC member States.  One of GCC main function is to issue 
Gulf Standards through specialized technical committees (TCs).  
GSO through the technical program of committee TC No. (5) 'Technical Gulf committee 
for food and agricultural products standards' has  prepared the standard of 
"REQUIREMENTS  OF NUTRITION AND  HEALTH CLAIMS " The draft standard has 
been prepared by Saudi Arabia, after review the Arabic, foreigner and International 
standards and related complied references.  
 
This standard has been approved as Gulf technical regulation by GSO Board of Directors 
in its meeting No…./ …… held on ……/……H,        /        /    G.  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO………./…………..   المواصفة القياسية الخليجية  
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1. SCOPE AND FIELD OF APPLICATION  
1.1 This technical regulation  relate to the use of nutrition and health claims in 
food labeling and, where required by the authorities having jurisdiction, in 
adve rtising. 
 
2.           COMPLIMENTARY REFERENCES  
2.1 GSO 9 “Labeling of prepackage food”.  
2.2 GSO 1366 “General requirements for handling of Foods for Special Medical  
Purposes ”. 
2.3 GSO /CAC/GL2  “Guidelines on Nutritional Labeling of  Foodstuffs ”. 
2.4 GSO/CAC/GL 1 “General Guidelines on Claims ”. 
2.5 CAC/GL 23 “Annex: Recommendations On The Scie ntific Substantiation Of 
Health Claims ” 
 
3.             DEFINITIONS :  
3.1               Nutrition claim m eans any representation which states, sugge sts or 
implies that a food has particular nutritional properties including but not 
limited to the energy value and to the content of protein, fat and 
carbohyd rates, as well as the content of vitamins and minerals. The following 
do not constitute nutrition claims: 
                  - The mention of substances in the list of ingredients. 
                  - The mention of nutrients as a mandatory part of nutrition labeling . 
                   - Quantitative or qualitative declaration of certain nutrients or ingredients on 
the label of the product .  
3.1.1     Nutrient content claim is a nutrition claim that describes the level of a nutrient 
contained in a food. For e xample: “source of calcium”; “high in fiber and low 
in fat”. 
3.1.2     Nutrient comparative claim is a claim that compares the nutrient levels 
and/or energy value of two or more foods. For e xamples: “reduced”; “less 
than”; “fewer”; “increased”; “more than”. 
3. 2     Health claim means any representation that states, sugge sts, or implies that 
a relationship exists between a food or a constituent of that food and health. GSO………./…………..   المواصفة القياسية الخليجية  
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 Health claims include the following: 
3.2.1 Nutrient function claims – a nutrition claim that describes the 
physiological role of the nutrient in growth, development and normal 
functions of the body . For example “Nutrient  A (naming  a physiological  
role of  nutrient  A  in the body in the maintenance  of  health  and 
promotion of normal growth and development). Food X is  a source of/ high 
in nutrient A.”  
3.2.2     Other function claims – These claims concern specific bene ficial effects of 
the consumption of foods or their constituents, in the context of the total 
diet on normal functions or biological activities of the body. Such claims 
relate to a positive contribution to health or to the  improvement of a 
function or to  
             modifying or preserving health. For example  “Substance A (naming the 
effect of substance A on improving or modifying a  physiological 
function or biological activity associated with health). Food Y contains x 
grams of substance A.” 
3.2.3       Reduc tion of disease risk claims mean claims relating the consu mption of 
a food or food  constituent, in the context of the total diet, to the reduced 
risk of deve loping a disease or health-related condition. 
                    Risk reduction means significantly altering a major risk factor(s) for a 
disease or health -related condition. 
                    Diseases have multiple risk factors and altering one of these risk factors 
may or may not have a beneficial effect. The presentation of risk reduction 
claims must ensure, for example, by use of appropriate language and 
reference to other risk factors, that consumers do not interpret them as 
preven tion claims. For example “A healthful diet low in nutrient or 
substance A m ay reduce the risk of disease D. Food X is  low in nutrient or 
substance A.” “A healthful diet rich in nutrient or substance A m ay reduce 
the risk of disease D. Food X is  high in nutrient or substance A.” 
4.                NUTRITION LABELLING  
Any food for whic h a nutritio n or healt h claim is made shoul d be labelle d 
with a nutrien t declaratio n accord ing to item No. 2.3 .  
5.               NUTRITION CLAIMS  
The only nutrition claims permitted shall be those relating to energy , 
prote in,                     carbohydrate , and fat and its component s, fiber, sodiu m 
and vitamins and   minerals  for which Nutrient Referenc e Values (NRVs ) 
have been laid down in item No. 2.3.  
6.                NUTRIENT CONTENT CLAIMS   
6.1 Whe n a nutrient conten t claim that is listed in the Table 1. or a synony mous 
claim is made, the cond itions specified in the Table for that claim shou ld GSO………./…………..   المواصفة القياسية الخليجية  
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 apply . 
6.2 Wher e a food is by its natur e low in or free of the nutrient that is the subjec t 
of the        claim, the term descr ibing the level of the nutrient shou ld not 
immediately preced e  the name of the food but shou ld be in the form “a low 
(naming the nutrient) food” or “a (naming the nutrient)-free food” . 
7.               COMPARATIVE CLAIMS   
Comparative claims should be permitted subject to the following conditions 
and   based on the food as sold, taking into account further preparation 
required for consumption according to the instructions for use on the  label:  
7.1 The foods being compared should be different versions of the same food or 
similar foods. The foods being compared should be clearly identified.  
7.2 A statement of the amount of difference in the energy value or nutrient 
content should be given.  The following information should appear in close 
proximity to the comparative claim:  
7.2.1  The amount of difference related to the same quantity, expressed as a 
percentage, fraction, or an absolute amount. Full details of the comparison 
should be given.  
7.2.2 The identity of the food(s) to which the food is being compared. The food(s) 
should be described in such a manner that it (they) can be readily identified 
by consumers.  
7.3 The comparison should be based on a relative difference of at least 25% in 
the energy value or nutrient content, except for micronutrients where a 10% 
difference in the NRV would be acceptable, between the compared foods 
and a minimum absolute difference in the energy value or nutrient content 
equivalent to  the figure defined as “lo w” or as a “source” in the Table  1. 
7.4 The use of the word “light” should follow the same criteria as for “reduced” 
and include an indication of the characteristics which make the food “light”.  
8.               HEALTH CLAIMS   
8.1           These guidelines apply to all foods for which nutrition and health claims are 
made without prejudice  items (2.2 and 2.3) . 
8.2 These guidelines are intended to the requirements of food nutrition labelling 
related to nutrition claims and do not su persede any prohibitions contained 
therein.  
8.3 Nutrition and health claims shall not be permitted for foods for infants  (0-12 
months)  except where specifically provided for nutrition labelling 
requirements.  GSO………./…………..   المواصفة القياسية الخليجية  
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 8.4  The nutrition claims should be consistent and support national nutrition 
policy.  
8.5  The Health claims should be consistent and support national health policy . 
8.6  Health claims should be supported by a sound and sufficient body of 
scientific evidence to substantiate the claim, provide truthful and non -
misleading information to aid consumers in choosing healthful diets and be 
supported by specific consumer education.  
8.7  The impact of health claims on consumers eating behaviors and diet ary 
pattern should be monitored , in ge neral, by competent au thorities . Claims of 
the type described in item No. 2.4. 
8.8 Health claims should be permitted provided that all of the following  
conditions are met:  
8.8.1 Health claims must be based on current relevant scientific substantiation and 
the level  of  proof must be sufficient to substantiate the type of claimed 
effect and the relationship to health as recognized by generally accepted 
scientific review of the dat a and the scientific substantiation should be 
reviewed as new knowledge. T he health claim must consist of two parts:  
(i)  Information on the physiological role of the nutrient or on an accepted diet -
health relationship; followed by  
(ii)  Information on the  composition of the product relevant to the physiological 
role of the nutrient or the accepted diet -health relationship unless the 
relationship is based on a whole food or foods whereby the research does 
not link to specific constituents of the food.  
8.8.2 Any health claim must be accepted by or be acceptable to the competent 
authorities of the country where the product is sold.  
8.8.3 The claimed benefit should arise from the consumption of a reasonable 
quantity of the food or food constituent in the contex t of a healthy diet.  
8.8.4 If the claimed benefit is attributed to a constituent in the food, for which a 
Nutrient  Reference value  is established, the food in question should be:  
(i)  A source of or high in the constituent in the case where increased 
consumption is recommended; or,  
(ii)  Low in, reduced in, or free of the constituent in the case where reduced  
consumption is recommended.  
                   Where applicable, the condition s for nutrient content claims an d 
comparative claims will be used to  determine the levels for “high”, “low”, 
“reduced”, and “free”.  GSO………./…………..   المواصفة القياسية الخليجية  
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 8.8.5 Only those essential nutrients for which a Nutrient Reference Value (NRV) 
has been established in item No. 2.3 . 
8.9 Health claims should have a clear regulatory framework for qualifying 
and/or  disqualifying conditions for eligibility to use the specific claim, 
including the ability of competent national authorities to prohibit claims 
made for foods that contain nutrients  or constituents in amounts that 
increase the risk of disease or an adverse health -related condition. The 
health claim should not be made if it encourages or condones excessive 
consumption of any food or disparages good dietary practice.  
8.10 If the health  claimed effect is attributed to a constituent of the food, there 
must be a validated method to quantify the food constituent that forms the 
basis of the claim.  
8.11  The following information should appear on th e label or labeling of the food 
bearing heal th claims:  
8.11.1 A statement of the quantity of any nutrient or other constituent of the food 
that is the subject of the claim.  
8.11.2 The target group, if appropriate.  
8.11.3 How to use the food to obtain the claimed benefit and other lifestyle factors 
or other sources, where appropriate.  
8.11.4 If appropriate, advice to vulnerable groups on how to use the food and to 
groups, if any, who need to avoid the food.  
8.11.5 Maximums daily  intake of the food or constituent where necessary.  
8.11.6 How the food or food constituent fits within the context of the total diet.  
8.11.7  A statement on the importance of the maintaining a healthy diet.  
9. CLAIMS RELATED TO DIETARY GUIDELINES OR  HEALTHY 
DIETS  
Claims that relate to dietary guidelines or “healthy diets” should be  
permitted subject to  the following conditions  without prejudice to what 
mentioned in item 2.1 : 
9.1 Only claims related to the pattern of eating contained in dietary guidel ines  
officially  recognized by the  GCC  appropriate national authority.  
9.2 Flexibility in the wording of claims is acceptable, provided the claims 
remain faithful to the pattern of eating outlined in the dietary guidelines.  
9.3 Claims related to a “healthy  diet” or any synonymous term are considered to GSO………./…………..   المواصفة القياسية الخليجية  
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 be claims about the pattern of eating contained in dietary guidelines and 
should be consistent with the guidelines.  
9.4 Foods which are described as part of a healthy diet, healthy balance, etc., 
should not b e based on selective consideration of one or more aspects of the 
food. They should satisfy certain minimum criteria for other major nutrients 
related to dietary guidelines.  
9.5 Foods should not be described as “healthy” or be represented in a manner 
that i mplies that a food in itself will impart health.  
9.6 Foods may be described as part of a “healthy diet” provided that the label 
carries a statement relating the food to the pattern of eating described in the 
dietary guidelines.  
 
 
 
 
 
  GSO………./…………..   المواصفة القياسية الخليجية  
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Table (1): conditio ns for nutrient co ntent claims 
 
COMPONENT CLAIM CONDITIONS (not more than)  
Energy Low 40 kcal (170 kJ) per 100 g (solids), or 
20 kcal (80 kJ) per 100 ml (liquids) 
Free 4 kcal per 100 ml (liquids) 
Fat Low 3 g per 100 g (solids), or 
1.5 g per 100 ml (liquids) 
Free 0.5 g per 100 g (solids), or 
100 ml (liquids) 
Saturated Fat1 Low 1.5 g per 100 g (solids), or 
0.75 g per 100 ml (liquids) 
and 10% of energ y from saturated fat 
Free 0.1 g per 100 g (solids), or 
0.1 g per 100 ml (liquids) 
Cholesterol1 Low 0.02 g per 100 g (solids), or 
0.01 g per 100 ml (liquids) 
Free 0.005 g per 100 g (solids), or 
0.005 g per 100 ml (li quids) 
and, for both claims, less than:1.5 g saturated 
fat per 100 g (solids) , or  
0.75 g saturated fat per 100 ml (liquids) 
and 10% of energ y from saturated fat 
Sugars Free 0.5 g per 100 g (solids), or  
0.5 g per 100 ml (liquids)  
Sodium Low 0.12 g per 100 g 
Very Low 0.04 g per 100 g 
Free 0.005 g per 100 g 
Protein Source 10% of NRV per 100 g (solids), or  
5% of NRV per 100 ml (liquids)  
or 5% of NRV per 100 kcal (12% of NRV per 
1 MJ)  
or 10% of NRV per serving  
High 2 times the values for “source”  
Vitamins and Minerals Source 15% of NRV per 100 g (solids), or  
7.5% of NRV per100 ml (liquids)  
or 5% of NRV per 100 kcal (12% of NRV  per 
1 MJ)  
or 15% of NRV per serving  
High 2 times the value for “source”  
Dietary  Fiber Source 3 g per 100 g2, or 1.5 g per 100 kcal  
or 10 % of daily reference value per serving3 
High 6 g per 100 g2, or 3 g per 100 kcal  
or 20 % of daily reference value per serving3 
1. In the case of the claims for saturated fat and cholesterol, trans fatty acids should be taken into account where 
applicable.  
2. Conditions for nutrient content claims for dietary fiber in liquid foods to be determined at national level.  
3. Serving size and daily reference value to be determined at national level.  
  GSO………./…………..   المواصفة القياسية الخليجية  
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 References:  
- CAC/GL 23  “Guidelines for Use of Nutrition and Health Claims” . 
- EU Regulation for Nutrition and Health Claims 1924.