هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
  
 
 
 
مشروعنهائي  
GSO5 SC3/FDS…/2013  
 
 
الادعاءات الصحية والوظيفية والتغذوية 
المسموحة للأغذية وظروف استخدامها    
PERMITTED HEALTH, FUNCTION AND  
 NUTRITION CLAIMS MADE  ON FOOD  
AND THEIR CONDITIONS OF USE  
 
 
 
 
 
 
 
إعداد 
اللجنة الفنية الخليجية خليجية لقطاع مواصفات المنتجات الغذائية والزراعية  
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملاحظات بشأنها، لذلك فإنها 
عرضة لتغيير والتبديل،  ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس 
إدارة الهيئة الخليجية. 
76.00.00 ICS   تقديم 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها الأجهزة الوطنية 
للمواصفات والمقاييس في دول الخليج العربية، ومن مهام الهيئة إعداد المواصفات القياسية الخليجية 
بواسطة لجان فنية متخصصة. 
وقد قامت هيئة التقييس لدول مجلس التعاون لدول الخليج العربية ضمن برنامج عمل اللجنة الفنية رقم5 
"اللجنة الفنية الخليجية لقطاع المواصفات الغذائية والزراعية بإعداد هذه المواصفة القياسية الخليجية من 
قبل دولة الإمارات العربية المتحدة وقد تم إعداد المشروع بعد استعراض المواصفات العربية والأجنبية 
والدولية والمؤلفات المرجعية ذات الصلة . 
 وقد اعتمدت هذه المواصفة كـ (مواصفة قياسية / لائحة فنية) في اجتماع مجلس إدارة الهيئة رقم (   )، 
الذي عقد بتاريخ   /   /    هـ ،  الموافق   /  /    م.  
 
Foreword  
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.:5  "Technical 
committee for standards of food and agriculture products ” has prepared this 
Standard. The Draft Standard has been prepared by United Arab Emirates.  
The d raft Standard has been prepared based on relevant AIDMO, International 
and National foreign Standards and references.  
This standard has been approved as a Gulf  (Standard /Technical Regulation)  by 
GSO Board of Directors  in its meeting No.(       ),held on                                 /     
/   H ,      /     /              G.  
  
    GSO STANDARD                                                                                       GSO ….. / 2014   
 
 PERMITTED HEALTH, FUNCTION AND NUTRITION CLAIMS  
MADE ON FO OD AND THEIR CONDITIONS OF USE  
 
 
1 Scope:  
1/1 This GSO standard is concerned with the permitted health, function and nutrition 
claims and the condition s applying to them  if being considered for use in the 
labeling or advertising of foods to be delivered t o the final consumer .    
1/2 This GSO standard is intended to supplement the GSO Recommendation of 
Nutrition and Health claims and General Guidelines on Claims. It doesn’t apply to  
claims such as suitable for diabetics, lactose free, gluten free , special medical 
purpose , foods for particular nutritional uses or other claims aimed at consumers 
with specific disorders.   
2 Complementary references:  
2/1 GSO 9  “Labeling of prepackaged food stuffs”  
2/2 GSO 2233 “ Requirements of nutrition labeling”  
2/3 GSO   “ Recommendation of Nutrition and health claims”  
2/4 GSO/CAC/GL1 “General Guidelines On Claims”  
   
3 Definitions:  
3/1 Claim: any representation which states,  suggests or implies that a food has 
particular attributes / characteristics  relating to its o rigin, nutritional properties, 
nature, processing, composition or any other quality.  
3/2 Health claim: as defined in GSO standard mentioned in section 2/3.  
3/3 Nutrition claim: as defined in GSO standard mentioned in section 2/3.  
3/4 Nutrient Reference  Values (NRVs): a set of numerical values that are based on 
scientific data for purposes of nutrition labeling and relevant claims. NRVs are 
based on levels of nutrients associated with nutrient requirements, or with the 
reduction in the risk of diet -related non -communicable diseases.  
3/5 Function /Structure  claim: any representation that  describe s the role a nutrient or 
dietary ingredient intended to affect a structure or function in humans. In addition, 
such claims characterize the means by which a nutrie nt or dietary ingredient acts 
to maintain such a structure or function, or they may describe general wellbeing 
from consumption of a nutrient or dietary ingredient.  
4 Requirements:  
4/1 All c laims listed in this GSO standard should  comply with the provisi ons of GSO 
standards mentioned in  sections  2/3 and 2/4 . 
4/2 Without prejudice to what is stated in the GSO standards mentioned in sections 
2/1 and 2/2, the following a dditional statements should  be made in the labeling (or 
if there is no labeling, in the presentation and advertising) of food that make health 
claims:   
4/2/1  A statement indicating the importance of a varied and balanced diet and a healthy 
lifestyle.     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
4 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 risk if 
consumed to excess.  
4/2/5  Other statements should  be ma ndatory 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.  
4/4 In addition  to the prohibitions contained in GSO standard s mentioned in sections 
2/3 and 2/4  the foll owing claims should not be permitted : 
4/4/1  Claims which make reference to the rate or amount of weight loss.  
4/4/2  Claims which make reference to recommendations of individual doctors or health 
professionals cannot be made on food.  
4/4/3  Claims which s uggest that health could be affected by not consuming the food.  
4/4/4  Claims show that a food can be used in the prevention, alleviation, treatment or 
cure of a disease, disorder or particular physiological condition.  
5 List of permitted health, functio n and nutrition claims  used on food : 
5/1 Health Claims (including function claims) listed in table no. (1) are permitted to 
be used on food. These claims  should be accompanied with all necessary 
conditions (including restrictions  & warnings ) for their use . 
5/1/1 Addition or use of  substance or combination of substances mentioned in table  no. 
(1) in food product and have pharmacological, immunological properties or 
metabolic action  should  be authoriz ed by the concerned national health authorities.    
5/2 Claims  other than those referring in section 5/1 shall be permitted to be made on 
food product  as listed in table no.(2) and only if the product meets with the 
specific conditions of use for that claim .    
5/3 Wording and presentation of claim  to be made o n food product should be truthful, 
clear, reliable and useful to the consumer. Flexibility  with the wording of claim s 
(including graphics and symbols) will  be allowed provided those adjusted claims 
have the same meaning for consumers as the listed in the t ables (1 and 2 ) and they 
are not misleading.  
5/4 Any claim made on foods is prohibited unless it is permitted in accordance with 
GSO standards.  
5/5 Claims (including proprietary claims) to be made on food product and not 
included in the tables of permit ted claims (table 1&2) or in GSO standards should 
seek approval from the relevant authorities in GCC countries.  
5/6 Where the national country has serious grounds for considering that a claim listed 
in the tables “1 ”does not comply with its national legi slations, or that the scientific 
substantiation provided is insufficient, the national country may temporarily 
suspend the use of that claim within its territory. It shall inform the GSO and give 
reasons for the suspension.  
 
  
 Table (1) Permitted Health c laims  
 
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/ 
intestinal gas accumulation 
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 af ter the meal.    
2.  Alpha -linolenic acid 
(ALA)  ALA contributes to the 
maintenance of normal blood 
cholesterol levels/ 
concentrations  The claim may be used only for food which is at least a source of 
ALA as referred to in the claim SOURCE OF OMEGA 3 
FATTY ACI DS 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.   
3.  Arabinoxylan 
produced from wheat 
endosperm  Consumption of arabinoxylan 
as part of a meal contributes 
to a reduction of the blood 
glucose rise after that meal  The claim may be used only for food which contains at least 8 g 
of arabinoxylan (AX) -rich fiber produced from wheat endosperm 
(at least 60 % AX by weight) per 100 g of available 
carbohydrates in a quantif ied 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 arabinoxylan 
(AX) -rich fiber produced from wheat endosperm as part of the 
meal.  reduction of post -prandial 
glycaemic responses  
4.  Barley grain fiber  Barley grain fiber contributes 
to an increase in faecal bulk  
 The claim may be used only for food which is high in that fiber 
as referred to in the claim I HIGH F BRE as listed in the Table (2) 
      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
6 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
5.  Beta-glucans Beta-glucans contribute to 
the maintenance of normal 
blood cholesterol levels / 
concentrations  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 pe r 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 3 g of beta -
glucans from oats, oat bran, barley, barley bran, or from mixtures 
of these beta -glucans.   food containing psyllium 
seed soluble husk shall have 
this warning : this food 
should be eaten with at least 
a full glass of liquid because 
it may cause choking , do not 
eat this product if you are 
have difficulty in swallowing  
6.  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 3 0 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  
7.  Barley beta -glucans  Barley beta -glucans and 
lowering of blood cholesterol 
and reduced risk of 
(coronary) heart disease  Information shall be given to the consumer that the beneficial 
effect is obtained with d aily intake 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.    
8.  Oat beta -glucan  Oat beta -glucan has been 
shown to lower/reduce blood 
cholesterol. High cholesterol 
is a r isk 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 g lucan per quantified portion.   food containing psyllium 
seed soluble husk shall have 
this warning : this food 
should be eaten with at least 
a full glass of liquid because 
it may cause choking , do not 
eat this product if you are 
have difficulty in swallowi ng    GSO STANDARD                                                                                       GSO ….. / 201 4    
 
7 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
9.  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 benefici al 
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 may significantly 
increase blood cholesterol 
levels.  
10.  Biotin  
  
 
 
 
 
 
 
 
 
 
 
  Biotin c ontributes 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) .   
11.  Biotin  Biotin co ntributes 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).   
12.  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).   
13.  Biotin  Biotin contr ibutes 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 claim SOURCE OF [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table(2).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
8 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
14.  Biotin  Biotin contributes t o 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).    
15.  Biotin  
 Biotin contributes to the 
maintenance of normal 
mucous membranes  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).    
16.  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).    
17.  Calcium  Calcium contributes to 
normal blood clotting  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).    
18.  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).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
9 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
19.  Calcium  Calcium contributes to 
normal muscle fu nction  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).    
20.  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 MINERAL/S] as listed in 
the Table(2).    
21.  Calcium  Calcium contributes to the 
normal function of digestive 
enzym es 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).    
22.  Calcium  Calcium has a role in the 
process of cell division and 
specialization/ differentiation  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).     
23.  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).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
10 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
24.  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 MINERAL/S] as listed in 
the Table(2).    
25.  Creatine  Creatine increases physical 
performance in successive 
bursts of short -term, high 
intensity exercise  The claim may be used 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 targeting 
adults performing high 
intensity exercise  
26.  Carbohydrates  Carbohydrates contribute to 
the maintenance of normal 
brain function  In order to bear the claim, informa tion shall be given to the 
consumer that the beneficial effect is obtained with a daily intake 
of 130 g of carbohydrates from all sources. 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) .  
 
The claim shall not be 
used on food which is 100 
% sugars.  
27.  Carbohydrate -
electrolyte solutions  Carbohydrate -electrolyte 
solutions contribute to the 
maintenance of endurance 
performance during 
prolonged endurance 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 der ived 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.       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
11 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
28.  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 carbohydr ates, and at least 75 
% of the energy should be derived from carbohy -drates 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.    
29.  Chitosan  Chitosan contributes to the 
maintenance of normal blood 
LDL -cholesterol 
concentrations /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.  
  
30.  Guar Gum  Guar gum contributes to the 
maintenance of normal blood 
cholesterol levels/ 
concentr ations  The claim may be used only for food which 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.  
31.  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.       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
12 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
32.  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.    
33.  Choline  Choline contributes 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.    
34.  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 i n the Table(2).    
35.  Chromium  
 Chromium contributes to the 
maintenance of normal blood 
glucose levels/concentration  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).    
36.  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 
VITAMI N/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table(2)..    
37.  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 SOURCE OF [NAME OF 
VITAMIN/ S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table(2).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
13 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
38.  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 
VITA MIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table(2).   
39.  Copper  Copper contributes to normal 
hair 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 [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table(2).    
40.  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 [NAM E OF MINERAL/S] as listed in 
the Table(2).    
41.  Copper  Copper contributes to 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 [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/ S] as listed in 
the Table(2).    
42.  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 MINER AL/S] as listed in 
the Table(2).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
14 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
43.  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 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table(2).  protection of DNA, 
proteins and lipids from 
oxidative damage  
44.  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 o f 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.    
45.  Docosahexaenoic acid 
(DHA)  
 DHA contributes to the 
maintenance of norma l 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.    
46.  Eicosapentaenoic acid 
and docosahexaenoic 
acid (EPA/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 
claim 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  
47.  Fluoride  Fluoride contributes t o 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 OF [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table  (2).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
15 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
48.  Folate  Folate contrib utes 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 MINERAL/S] as listed in 
the Table(2).    
49.  Folate  Folate contr ibutes to normal 
amino acid synthesis  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).    
50.  Folate  Folate contributes to normal 
blood formation  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).    
51.  Folate  Folate contributes to normal 
homocyst eine metabolism  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).    
52.  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).    
53.  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).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
16 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
54.  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 in the Table(2).    
55.  Folate  Folate has a role in the 
process of cell divisio n 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).    
56.  Foods with a low or 
reduced content of 
saturated fatty acids  Redu cing consumption of 
saturated fat contributes to 
the maintenance of normal 
blood 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 fa tty acids as referred to in the claim REDUCED 
[NAME OF NUTRIENT] as listed in the Table (2).  maintenance of 
normal blood LDL -
cholesterol 
concentrations  
57.  Foods with a low or 
reduced content of 
sodium  Reducing consumption of 
sodium contributes to the 
mainte nance of normal blood 
pressure  The claim may be used only for food which is at 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  
58.   Glucomannan (konjac 
mannan)  Glucomannan contributes to 
the maintenance of normal 
blood cholesterol levels  The claim may be used only for food which 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 
swallowing difficulties or 
when ingesting with 
inadequate fluid intake - 
advice on taking with plenty 
of water to ensure substance 
reaches stomach.     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
17 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
59.  Glucomannan (konjac 
mannan)  Glucomannan in the context 
of an energy restricted diet 
contributes to weight loss  The claim may be used only for food which contains 1 g of 
glucomannan p er 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 3 g of glucomannan in 
three doses of 1 g each, together with 1 2 glasses of water, 
before meals and i n the context of an energy -restricted diet.  reduction of body weight  
60.  Hydroxypropyl 
methylcellulose 
(HPMC)  Consumption of 
Hydroxypropyl 
methylcellulose with a meal 
contributes to a reduction in 
the blood glucose rise after 
that meal /reduction of post -
prandial glycaemic responses  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.  
61.  Hydroxypropyl 
methylcellul ose 
(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 consum er that the beneficial effect is 
obtained with a daily intake of 5 g of HPMC.  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.     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
18 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
62.  Iodine  Iodine contributes to normal 
cognitive 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).   
63.  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).    
64.  Iodine  Iodine contributes to normal 
functioning of the nervous 
system/ neurological 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).    
65.  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 SOURCE OF [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as lis ted in 
the Table (2).     
66.  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).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
19 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
67.  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 [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table (2).    
68.  Iron Iron contributes to normal 
energy -yielding metabolism  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).    
69.  Iron Iron contributes to normal 
formation of red blood cells 
and hemoglobin  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 M INERAL/S] as listed in 
the Table (2).    
70.  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] as listed in 
the Table (2).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
20 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
71.  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).    
72.  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 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table (2).    
73.  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 SOURCE OF [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the T able (2).    
74.  Lactase enzyme  Lactase enzyme improves 
lactose digestion in 
individuals who have 
difficulty digesting lactose/ 
breaking down lactose  The claim may be used only for food supplements, with a 
minimum dose of 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 
should seek advice as to the 
role of this substance in 
their diet.    GSO STANDARD                                                                                       GSO ….. / 201 4    
 
21 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
75.  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 portion. In order to bear the 
claim, information shall be given to the consumer tha t the 
beneficial effect is obtained with a single serving of 10 g of 
lactulose per day.  reduction in intestinal transit 
time 
76.  Linoleic acid  Linoleic acid contributes to 
the maintenance of normal 
blood cholesterol levels  The claim may be used only for a fo od 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 daily intake of 10 g of LA.    
77.  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 del brueckii subsp. bulgaricus 
and Streptococcus thermophilus) per gram.    
78.  Magnesium  Magnesium contributes 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).    
79.  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 MINERAL/S] as listed 
in the Table (2).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
22 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
80.  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).    
81.  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 c laim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).    
82.  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).    
83.  Magnesium  Magnesium contributes to 
normal protein synthesis  The claim may be used only for food which is at least a source 
of magnesium 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).    
84.  Magnesium  Magnesium contributes to 
normal psychological 
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).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
23 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
85.  Magnesium  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 cl aim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).    
86.  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 th e claim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).    
87.  Magnesium  Magnesium has a role in the 
process of cell division  The claim may be used only for food which is at least a source 
of magnesium as referred to in th e claim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).    
88.  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] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).    
89.  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 referre d to in the claim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
24 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
90.  Manganese  Manganese contributes to the 
normal formation of 
connective tissue  The claim may be used only for food which is at least a source 
of mangan ese as referred to in the claim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).    
91.  Manganese  Manganese contributes to the 
protection of cells from 
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  
92.  Meal replacement for 
weight control  Substituting one daily meal 
of an energy restricted diet 
with a meal replacement 
contributes to the 
maintenance of body weight 
after weight loss  In order to bear the claim, a food should comply with 
specifications laid down in Directive 96/8/EC in relation to 
food products under Article 1(2)(b) of that Directive . In order to 
achieve the claimed effect, one meal should be substituted with 
meal replacements daily.    
93.  Meal replacement for 
weight control  Substituting two daily meals 
of an energy restricted diet 
with meal replacements 
contributes to weight loss  In or der to bear the claim, a food should comply with 
specifications laid down in Directive 96/8/EC in relation to 
food products under Article 1(2)(b) of that Directive. In order to 
achieve the claimed effect, two meals should be substituted 
with meal replaceme nts daily.  Reduction in body weight  
94.  Meat or fish  Meat or fish contributes to 
the improvement of iron 
absorption when eaten with 
other foods containing iron  The claim may be used only for food which contains at least 50 
g of meat or fish in a single quant ified portion. In 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.  improvement of non -haem 
iron absorption     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
25 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
95.  Melatoni n 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 consumer 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  
Melatonin is not approv ed 
as a food ingredient or 
additive  
96.  Melatonin  Melatonin 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 b e given to the consumer that the beneficial 
effect is obtained by consuming 1 mg of melatonin close to 
bedtime.  reduction of sleep onset 
latency  
Melatonin is not approved 
as a food ingredient or 
additive  
97.  Molybdenum  Molybdenum contributes to 
normal sulphu r amino acid 
metabolism  The claim may be used only for food which is at least a source 
of molybdenum as referred to in the claim SOURCE OF 
[NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] 
as listed in the Table (2).    
98.  Monascus purpureous 
(red yeast rice)  Monacolin K from red yeast 
rice contributes to the 
maintenance of normal blood 
LDL -cholesterol 
concentrations/ 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.       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
26 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
99.  Monounsaturated 
and/or polyunsaturated 
fatty acids  Replacing saturated fats with 
unsaturated fats in the diet 
contributes to the 
maintenance of normal blood 
cholesterol levels [MUFA 
and PUFA are unsaturated 
fats] The claim may be used only for food which is high in 
unsaturated fatty acids, as referred to in the claim HIGH 
UNSATURATED FA T as listed in the Table (2).  Replacement of mixtures of 
saturated fatty acids (SFAs) 
as present in foods or diets 
with mixtures of 
polyunsaturated fatty acids 
(PUFAs) and maintenance 
of normal blood LDL -
cholesterol concentrations  
100.  Niacin  Niacin contribut es to normal 
psychological 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).    
101.  Niacin  Niacin contributes to n ormal 
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).   
102.  Niacin  Niacin contributes to norma l 
functioning of the nervous 
system  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).   
103.  Niacin  Niacin contributes to th e 
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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
27 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
104.  Niacin  Niacin contributes to the 
maintenance of normal skin  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).    
105.  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 SOURCE OF [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table (2) .  
106.  Oat grain fiber  Oat grain fiber  contributes to 
an increase in faecal bulk  The claim may be used only for food which is high in that fiber  
as referred to in the claim HIGH FIBRE as listed in the Table 
(2).  
107.  Oleic acid  Replacing saturated fats in 
the diet with unsaturated fats 
contribut es 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 
unsaturated fatty acids, as referred to in the claim HIGH 
UNSATURATED FAT as listed in the Table (2).  maintenan ce of normal 
blood LDL -cholesterol 
concentrations  
108.  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 i ts 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     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
28 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
109.  Pantothenic acid  Pantothenic acid contributes 
to normal energy -yielding 
metabolism  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 [N AME OF MINERAL/S] 
as listed in the Table (2).   
110.  Pantothenic acid  Pantothenic acid contributes 
to normal mental 
performance  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 VI TAMIN/S] AND/OR [NAME OF MINERAL/S] 
as listed in the Table (2).   
111.  Pantothenic acid  Pantothenic acid contributes 
to normal synthesis and 
metabolism of steroid 
hormones, vitamin D and 
some neurotransmitters  The claim may be used only for food which is at le ast 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).   
112.  Pantothenic acid  Pantothenic acid contributes 
to the reduction of tiredness 
and fatigue  The claim may be us ed 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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
29 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
113.  Pectins  Consumption of pectins with 
a meal contributes to the 
reduction of t he 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.  Reduction of post -prandial 
glycaemic responses . 
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 substan ce 
reaches stomach.  
114.  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 consume r that the beneficial effect is 
obtained with a daily intake of 6 g of pectin .  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 substanc e reaches 
stomach.  
115.  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).   
116.  Phosphorus  Phosphorus contributes to 
normal function of cell 
membranes  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 MINER AL/S] as listed 
in the Table (2).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
30 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
117.  Phosphorus  Phosphorus contributes to the 
maintenance of normal bones  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).   
118.  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 OF [NAME 
OF VITAMIN/S] AND/OR [N AME OF MINERAL/S] as listed 
in the Table (2).   
119.  
Plant sterols 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 beneficia l 
effect is obtained with a daily intake of at 
least 0.8 g of plant sterols/stanols.  maintenance of 
normal blood 
cholesterol 
concentrations  
120.  
Plant stanol 
esters  Plant stanol esters 
have been shown to 
lower/reduce blood 
cholesterol. High 
cholesterol is a r isk 
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 stanols. Reference to the 
magnitude of the effect may only be made for 
foods within the followi ng 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 stanols or the range "10 % -
12,5 %" for foods that provide a daily intake 
of 2,5 -3 g plant stanols and the duration to     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
31 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
obtain the effect "in 2 to 3 weeks" must be 
communicated to the consumer.  
121.  
Plant 
sterols/Plant 
stanol esters  
 Plant sterols and 
plant stanol esters 
have been shown to 
lower/reduce b lood 
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/stanols. Reference to 
the magnitude of the eff ect 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 pl ant sterols/stanols 
or the range "10 % to 12,5 %" for foods that 
provide 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.  
 
. 
  
122.  Plant sterols: 
Sterols extracted 
from plants, free 
or esterified with 
food grade fatty 
acids.  Plant sterols have 
been shown to 
lower/reduce blood 
cholesterol. High 
cholesterol is a risk 
factor in the Information to the consumer that the 
beneficial ef fect 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     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
32 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
 development of 
coronary heart 
disease.  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 we eks" must be 
communicated to the consumer.  
123.  Potassium  Potassium contributes 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).   
124.  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).   
125.  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 VITAM IN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).   
126.  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 listed in the Table (2).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
33 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
127.  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).   
128.  Protein  Protein contributes t o 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 Table (2).   
129.  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 resistant starch so that the final content of 
resistant starch is at least 14 % of total starc h.  
130.  Riboflavin (Vitamin 
B2) Riboflavin contributes to 
normal energy -yielding 
metabolism  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 l isted 
in the Table (2).   
131.  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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
34 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
132.  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 SOU RCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).   
133.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
maintenance of normal red 
blood cells  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).   
134.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
maintenance of normal skin  The claim may be used only for food which is at least a sourc e 
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).   
135.  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).   
136.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
normal metabolism of iron  The claim may be used on ly 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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
35 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
137.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
protection of cells from 
oxidativ e stress  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).  protection of DNA, proteins 
and lipids from oxidative 
damage 
138.  Riboflavin (Vitamin 
B2) Riboflavin contributes to the 
reduction of tiredness 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).   
139.  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).  
140.  Selenium  Selenium contributes to 
normal spermatogenesis  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).   
141.  Selenium  Selenium contributes to the 
maint enance 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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
36 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
142.  Selenium  Selenium contributes to the 
mainte nance 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).   
143.  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).   
144.  Selenium  Selenium contributes to t he 
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).   
145.  Selenium  Selenium contributes to the 
protection of cells from 
oxidative stress  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).  protection of DNA, proteins  
and lipids from oxidative 
damage  
146.  
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 table (2)   
147.  Sugar replace rs, i.e. 
intense sweeteners; 
xylitol, sorbitol, 
mannitol, maltitol, 
lactitol, isomalt, Consumption of foods/drinks 
containing <name of sugar 
replacer> instead of sugar* 
contributes to the 
maintenance of tooth 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 sw eeteners, xylitol, sorbitol, mannitol, maltitol, 
lactitol, isomalt, erythritol, D -tagatose, isomaltulose, sucralose 
or polydextrose, or a combination of them, in amounts such that maintenance of tooth 
mineralisation by decreasing 
tooth demineralisation     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
37 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
erythritol, sucralose 
and polydextrose; D -
tagatose and 
isomaltulose  mineralisation * In the case 
of D-tagatose and 
isomaltulose this should read 
"other sugars"  consumption of such foods or drinks does not lower plaque pH 
below 5.7 durin g and up to 30 minutes after consumption  
148.  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* 
induces a lower blood 
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 comb ination of them, 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). 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  
149.  Sugar -free chewing 
gum Sugar -free chewing gum 
contributes to the 
maintenanc e 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 obtained  with 
chewing, for at least 20 minutes, after eating or drinking.   
150.  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 th e nutrition claim SUGARS 
FREE as listed in the Table (2). Information shall be given to 
the consumer that the beneficial effect is obtained with 
chewing, for at least 20 minutes, after eating or drinking.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
38 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
151.  Sugar -free chewing 
gum Sugar -free chewing gum 
contributes to the reduction 
of oral dryness  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 e ffect is 
obtained with use of the chewing gum whenever the mouth feels dry   
152.  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 obtained with chewing of 2 -3 g of sugar -free chewing 
gum for 20 minutes, at least three times per day after meals.    
153.  Sugar -free chewing 
gum Sugar -free chewing gum 
helps reduce tooth 
demineralisation. Tooth 
deminera lisation is a risk 
factor in the development 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.    
154.  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 a fter eating or 
drinking.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
39 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
155.  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] a s listed 
in the Table (2).   
156.  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 [NAME OF MIN ERAL/S] as listed 
in the Table (2).   
157.  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 MINER AL/S] as listed 
in the Table (2).   
158.  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 thiamine 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).   
159.  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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
40 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
160.  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).   
161.  Vitamin A  Vitamin A contributes to the 
maintenance 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 [NA ME OF MINERAL/S] as listed 
in the Table (2).  maintenance of normal skin 
and mucous membranes  
162.  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 OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).   
163.  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 re ferred to in the claim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).   
164.  Vitamin A  Vitamin A has a role in the 
process of cell specialization/ 
differentiation  The claim may be used only for food which is at least a sou rce 
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).        GSO STANDARD                                                                                       GSO ….. / 201 4    
 
41 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
165.  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).   
166.  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).   
167.  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).   
168.  Vitamin B12  Vitamin B12 contributes to 
normal psychological 
function  The claim may b e 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).   
169.  Vitamin B12  Vitamin B12 contributes to 
normal red blood cell 
formation  The cl aim 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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
42 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
170.  Vitamin B12  Vitamin B12 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 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).   
171.  Vitamin B12  Vitamin B12 contributes to 
the reducti on of tiredness and 
fatigue  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).   
172.  Vitamin B12  Vitamin B12 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 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).   
173.  Vitamin B6  Vitamin B6 contrib utes 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).   
174.  Vitamin B6  Vitamin B6 contrib utes 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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
43 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
175.  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).   
176.  Vitami n 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).   
177.  Vitamin B6  Vitamin B6 contributes to 
normal protein and glycogen 
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 Ta ble (2).   
178.  Vitamin B6  Vitamin B6 contributes 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).   
179.  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] as listed  
in the Table (2).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
44 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
180.  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 MINER AL/S] as listed 
in the Table (2).   
181.  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 referred to in the claim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [ NAME OF MINERAL/S] as listed 
in the Table (2).   
182.  Vitamin B6  Vitamin B6 contributes to the 
regulation of hormonal 
activity  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).   
183.  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 with a daily intake of 200 mg in addition to 
the recommended daily intake of vitamin C.   
184.  Vitamin C  Vitamin C contributes to 
normal collagen formation 
for the normal function of 
blood vessels  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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
45 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
185.  Vitamin C  Vitamin C contributes to 
normal 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).   
186.  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 VITA MIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).   
187.  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 claim SOURCE OF [NAME 
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed 
in the Table (2).   
188.  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 vit amin 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).   
189.  Vitamin C  Vitamin C contributes to 
normal collagen formation 
for the normal function of 
teeth  The claim may be used only for food whi ch 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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
46 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
190.  Vitamin C  Vitamin C contributes to 
normal energy -yielding 
metabolism  The claim may be used only for foo d 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).   
191.  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 Table (2).   
192.  Vitamin C  Vitamin C contributes to 
normal psychological 
function  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).   
193.  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).   
194.  Vitamin C  Vitamin C 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 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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
47 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
195.  Vitamin C  Vitamin C contributes to the 
reduction of tire dness 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).   
196.  Vitamin C  Vitamin C contributes to the 
regener ation 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).   
197.  Vitamin C  Vitamin C incre ases 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).   
198.  Vitamin D  Vitamin D contributes to 
normal a bsorption/utilisation 
of calcium and phosphorus  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).    
199.  Vitamin D  Vitam in D contributes to 
normal blood calcium levels  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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
48 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
200.  Vitamin D  Vitami n 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).   
201.  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 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).   
202.  Vitamin D  Vitamin D contributes to the 
maintenance of normal teeth  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).   
203.  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).   
204.  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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
49 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
205.  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).   
206.  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 list ed 
in the Table (2).  blood coagulation  
207.  Vitamin K  Vitamin K contributes to the 
maintenance 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 O F MINERAL/S] as listed 
in the Table (2).   
208.  Walnuts  Walnuts contribute 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  
209.  Water  Water contributes to the 
maintenance of normal 
physical and cognitive 
functions  In order to b ear 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 consumed per day.The 
claim may be used only on water complying with  GSO 
Relevant technical regulation s.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
50 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
210.  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, s hould be consumed per day.The 
claim may be used only on water complying with GSO 
Relevant technical regulations .  
211.  Wheat bran fibre  Wheat bran fibre contributes 
to an acceleration of 
intestinal transit  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). 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 bran fibre.   
212.  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).  
213.  Zinc Zinc contributes to normal 
DNA synthesis  The claim m ay 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).   
214.  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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
51 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
215.  Zinc Zinc contributes to normal 
carbohydrate metabolism  The claim may be used only for food whic h 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).   
216.  Zinc Zinc contributes to normal 
cognitive function  The claim may be used only for food which is at least a so urce 
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).   
217.  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).   
218.  Zinc Zinc contributes to normal 
macronutrient metabolism  The claim may be used only for food which is at least a source 
of zinc 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).   
219.  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 referred to in th e claim SOURCE OF [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table (2).       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
52 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
220.  Zinc Zinc contributes to normal 
metabolism of vitamin A  The claim may be used only for food which is at least a source 
of zinc as referred to in the claim SOUR CE OF [NAME OF 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table (2).   
221.  Zinc Zinc contributes to normal 
protein 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 
VITA MIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table (2).   
222.  Zinc Zinc contributes to the 
maintenance of normal bones  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 MINERAL/S] as listed in 
the Table (2).   
223.  Zinc Zinc contributes to the 
maintenance of normal hair  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 MI NERAL/S] as listed in 
the Table (2).   
224.  Zinc Zinc contributes to the 
maintenance of normal nails  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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
53 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
225.  Zinc Zinc contributes to the 
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).   
226.  Zinc Zinc contributes to the 
maintenance of normal 
testosterone levels in the 
blood/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] A ND/OR [NAME OF MINERAL/S] as listed in 
the Table (2).   
227.  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 
the Table (2).   
228.  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).   
229.  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 
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in 
the Table (2).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
54 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
230.  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 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  
231.  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 c aries 
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   
  
232.  Docosahexaenoic acid 
(DHA)  Docosahexaenoic acid 
(DHA) m aternal 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 recomm ended 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    
233.  Docosahexaenoic acid 
(DHA)  Docosahexaenoic acid 
(DHA) intake contributes to 
the no rmal visual 
development of infants up to 
12 months of age.  Information shall be given to the consumer that the beneficial 
effect is 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.       GSO STANDARD                                                                                       GSO ….. / 201 4    
 
55 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
234.  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 wome n 
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 provid es a daily intake of at least 200 mg DHA.    
235.  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 
obtained with a daily intake of 2 g of α -linolenic acid (ALA) 
and a daily intake of 10 g of linoleic acid (LA).   
  
236.  Calcium and vitamin 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 vit amin 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).    
237.  Calcium  Calcium is needed for normal 
growth and development of 
bone in children.  The claim can be used only for food which is at lea st 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).   
238.  Vitamin D  Vitamin D is needed for 
normal growth and 
development of bone in 
children.  The claim can be used only for f ood 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).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
56 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
239.  Phosphorus  Phosphorus is needed for the 
normal growth and 
development of bone in 
children  The cl aim can 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).   
240.  Iodine  Iodine contributes to the 
normal growth of children  The claim can 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).   
241.  Iron Iron contributes to normal 
cognitive development of 
children  The claim c an 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).   
242.  Protein  Protein is 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 protein as referred to in the claim SOURCE OF PROTEIN 
as listed in the Table (2).   
243.  Alpha -cyclodextrin  Consumption of alpha - 
cyclodextrin as part of a 
starch -containing meal 
contributes to  the reduction 
of the blood glucose 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 beneficial effect is obtained by 
consuming the alpha -cyclodextrin as part of the meal.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
57 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
244.  Docosahexaenoic  acid 
(DHA)  DHA contributes to the 
maintenance of normal blood 
triglyceride levels  The claim may be used only for food which p rovides a daily 
intake of 2 g of DHA and which contains DHA in combination 
with eicosapentaenoic acid (EPA). In order 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. Wh en 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 
for foods targeting children.  
245.  Docosahexaeno ic acid 
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 t o 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 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.  
246.  Docosahexaenoic  acid 
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 order 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 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.  
247.  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 obtai ned with a daily intake of 100 g of 
dried plums (prunes).      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
58 s/n Nutrient, substance, 
food or food 
category  Claim  Conditions of use of the claim  Remarks  
248.  Fructose  Consumption of foods 
containing 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 glucose and/or sucrose, in these 
foods or drinks, is at least 30 %.   
249.  Chloride  Chloride contributes to 
normal digestion by 
production of hydrochloric 
acid in th e stomach  The claim may be used only for food which is at least a source 
of chloride as referred to in the claim SOURCE 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 
sodiu m chloride.     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
59  
Table (2) Other  Permitted  Claims  
s/n Nutrient /description  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 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 0,6g alpha -linolenic acid per 100g and per 
100kcal , or at least 80mg of the sum of eicosapentaenoic acid and 
docosahexaenoic 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 polyunsa turated 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 conditi on that polyunsaturated fat provides 
more than 20% of energy of the product.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
60 s/n Nutrient /description  Claim  Conditions of use of the claim  Remarks  
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 
unsaturated fat under the condition that unsaturated fat provides more 
than 20% of energy of the product.  
  
6.  Energy  Low energy  
 A claim that a food is low in energy, and any claim likely to h ave the 
same meaning for the consumer, may only be made where the product 
does not contain more than 40 kcal (170 kJ)/100 g for solids or more 
than 20 kcal (80 kJ)/100 ml for liquids. For table -top sweeteners the 
limit of 4 kcal (17 kJ)/portion, with equiv alent sweetening properties to 
6 g of sucrose (approximately 1 teaspoon 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 
characteristic(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 consum er, 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 .     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
61 s/n Nutrient /description  Claim  Conditions of use of the claim  Remarks  
9.  Fat  
 Low fat  
 A claim that a food is low in fat, and any claim 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 (1,8 g of fat per 100 ml for semi -skimmed milk).   
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, cla ims 
expressed as ‘X % fat -free’ shall be prohibited.   
11.  Saturated fat  Low saturated fat  A claim that a food is low 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 tr ans-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 either case 
the sum of saturated fatty acids and trans -fatty acids must not provide 
more than 10 % of energy.   
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 consumer, 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.  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 made 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.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
62 s/n Nutrient /description  Claim  Conditions of use of the claim  Remarks  
14.  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 be made where the product 
contains no more than 0,5 g of sugars per 100 g or 100 ml.   
15.  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 b e 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 OCCU RRING SUGARS’.   
16.  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 salt, per 100 g or per 100 ml. For bottled Drinking  waters, other than 
natural mineral waters, this value should not exceed 2 mg of sodium per 
100 ml.   
17.  Sodium/salt  
 Very low sodium/salt  
 A claim that a food is very low in sodium/salt, and any claim lik ely to 
have the same meaning for the consumer, may only be made where the 
product contains no more than 0,04 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.   
18.  Sodium/salt  
 Sodium -free or salt -free 
 A claim that a food 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 fo r salt, per 100 g.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
63 s/n Nutrient /description  Claim  Conditions of use of the claim  Remarks  
19.  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 sodium/sal t 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.  
  
20.  Fibre  
 Source of fibre  
 A claim that a food is a source of fibre, and any claim likely t o 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.   
21.  Fibre  
 High fibre  
 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.   
22.  Protein  
 Source of protein  
 A claim that a food is a source of protein, and any claim likely to have 
the same m eaning for the consumer, may only be made where at least 12 
% of the energy value of the food is provided by protein.  
  
23.  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 on ly be made where at least 20 % 
of the energy value of the food is provided by protein.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
64 s/n Nutrient /description  Claim  Conditions of use of the claim  Remarks  
24.   Vitamin/s  and/or   
mineral/s   
 
 Source of [name of 
vitamin/s] and/or [name 
of mineral/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 at least a significant amount as defined 
in GSO 2233 on the requirements of  Nutrition al labeling .  
25.  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 [NAME 
OF VITAMIN/S] and/or [NA ME OF MINERAL/S]’.   
26.  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 GSO 
Recommendation of Nutrition and health claims . For vitamins and 
minerals the conditions of the claim ‘sourc e of’ shall apply.   
27.  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 meaning for the consumer, may only b e 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.      GSO STANDARD                                                                                       GSO ….. / 201 4    
 
65 s/n Nutrient /description  Claim  Conditions of use of the claim  Remarks  
28.  Reduced  
 Reduced [name of the 
nutrient]  
 A claim stating that the content in one or more nutrients has b een 
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 25 % compared to a similar product, except for micronutrients, 
where a 10 % difference in the Nutrient Referen ce values as set in GSO 
2233  shall be acceptable, and for sodium, or the equivalent value for 
salt, where a 25 % difference shall be acceptable.  
  
29.  reduced 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 produc t; 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.  
  
30.  reduced 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 similar product.   
31.  Light/lite  
 Light/lite  
 A claim stating that a product is ‘light’ 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’.  
     GSO STANDARD                                                                                       GSO ….. / 201 4    
 
66 s/n Nutrient /description  Claim  Conditions of use of the claim  Remarks  
32.  "natural", "pure", 
"fresh", " homem ade", 
"organically grown"  
"biologically  
grown" and “Halal”  "natural", "pure", "fresh", 
"homemade ", 
"organically grown"  
"biologically grown" and 
“Halal”  The use of these terms should comply with GSO CAC/GL 1, and other 
national relevant legislation and re gulations in GCC countries.    
 
6    References  
-  CAC/GL 23 -1997 amended 2009 Guidelines for Use of Nutrition and Health Claims.  
- Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the 
reduction of disease risk and to children's development and health. Official Journal of the European Union L  136/1.  
- Commission Regulation (EU) No 536/2013 of June 2013 amending Reg ulation (EU) No 432/2012 establishing a list of permitted health claims made on foods 
other than those referring to the reduction of disease risk and to children's development and health.  
- Commission Regulation (EU) No 851/2013 of September  2013 amending Re gulation (EU) No 432/2012 establishing a list of permitted health claims made on 
foods other than those referring to the reduction of disease risk and to children's development and health.  
- Commission Regulation (EU) No 1018/2013 of October 2013 amending Re gulation (EU) No 432/2012 establishing a list of permitted health claims made on 
foods other than those referring to the reduction of disease risk and to children's development and health.  
- Commission Regulation (EU) No 1047/2012  of 8 November 2012  amendi ng Regulation (EC) No 1924/2006 with regard to the list of nutrition claims.  
-  Commission Regulation (EU) No 440/2011 of  06/05/2011  on the authorization and refusal of authorization of certain health claims made on foods and 
referring to children’s devel opment and health.  
- Commission Regulation (EU) No 957/2010 of 22/10/2010 on the authorization and refusal of authorization of certain health claims made on foods and 
referring to the reduction of disease risk and to children’s development and health    
-  European Commission (2006) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on n utrition and health 
claims made on foods. Official Journal of the European Union L 404/9, 3 -18.  
- European Commission (EU) No 1066/2 013 of 30 October 2013 refusing to authorize certain health claims made on foods, other than those referring to the 
reduction of disease risk and to children’s development and health.  
- European Commission (EU) No 1017/2013 of 23 October 2013 refusing to aut horize certain health claims made on foods, other than those referring to the 
reduction of disease risk and to children’s development and health.