Inability to assess the safety of calcium‐enriched yeast added for nutritional purposes as a source of calcium in food supplements, based on the supporting dossiers

Abstract

EFSA JournalVolume 7, Issue 6 1119 StatementOpen Access Inability to assess the safety of calcium-enriched yeast added for nutritional purposes as a source of calcium in food supplements, based on the supporting dossiers European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author First published: 23 June 2009 https://doi.org/10.2903/j.efsa.2009.1119 Panel members: F. Aguilar, U.R. Charrondiere, B. Dusemund, P. Galtier, J. Gilbert, D.M. Gott, S. Grilli, R. Guertler, G.E.N. Kass, J. Koenig, C. Lambré, J-C. Larsen, J-C. Leblanc, A. Mortensen, D. Parent-Massin, I. Pratt, I.M.C.M. Rietjens, I. Stankovic, P. Tobback, T. Verguieva, R. Woutersen. Acknowledgement: The European Food Safety Authority wishes to thank the members of Working Group A on Food Additives and Nutrient Sources for the preparation of this opinion: F. Aguilar, N. Bemrah, P. Galtier, J. Gilbert, S. Grilli, R. Guertler, G.E.N. Kass, C. Lambré, J.C. Larsen, J.- C. Leblanc, A. Mortensen, I. Pratt, I. Stankovic. Adoption date: 4 June 2009 Published date: 23 June 2009 Question number: EFSA-Q-2005-096, EFSA-Q-2005-200 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Volume7, Issue6June 20091119 ReferencesRelatedInformation