Inability to assess the safety of iron‐enriched yeast as a source of iron, added for nutritional purposes to foods for particular nutritional uses and foods (including food supplements) intended for the general population, based on the supporting dossiers

Abstract

EFSA JournalVolume 7, Issue 6 1130 StatementOpen Access Inability to assess the safety of iron-enriched yeast as a source of iron, added for nutritional purposes to foods for particular nutritional uses and foods (including food supplements) intended for the general population, 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.2009.1130 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: 5 June 2009 Published date: 23 June 2009 Question number: EFSA-Q-2005-095, EFSA-Q-2005-206, EFSA-Q-2006-214 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 onFacebookTwitterLinkedInRedditWechat References Dobrzański Z, Opaliński S, Górecka H, Korczyński M, Ko$acz R, Trziszka T, 2008a. Bioavailability of Fe, Cu and Mn from yeast enriched in bioelements used in laying hens feeding. Electronic Journal of Polish Agricultural Universities (EJPAU). 11 (2). Available at: www.ejpau.media.pl/volume11/issue2/art-12.html. Dobrzanski Z, Korczynski M, Chojnacka K, Gorecki H, Opalinski S, 2008b. Influence of organic forms of copper, manganese and iron on bioaccumulation of these metals and zinc in, laying hens. J. Elemental. 13 (3), 309– 319. EFSA (European Food Safety Authority), 2008. Scientific Opinion of the Panel on Biological Hazards on the maintenance of the list of QPS microorganisms intentionally added to food or feed. The EFSA Journal 923, 1– 48. Vinson JA and Bose P, 1981. Comparison of the bioavailability of trace elements in inorganic salts, amino acid chelates and yeast. Proceedings of Mineral Elements *′80, Helsinki, 615– 621. Vinson JA, Bose P, Lemoine, Hsaio K, 1989. Relative bioavailability of trace elements and vitamins found in commercial supplements. In DAT Southgate, IT Johnson and GR Fenwick (eds.) Nutrient Availability: Chemical and Biological Aspects, Royal Society of Chemistry, Cambridge, UK, 125– 127. Korniewicz D, Dobrzański Z, Chojnacka K, Korniewicz A, Kolacz R, 2007. Effect of Dietary yeast enriched with Cu, Fe and Mn on digestibility of Main Nutrients and Absorption of Minerals by Growing Pigs. Am. J. Agril. Biol. Sci. 2 (4), 267– 275. Volume7, Issue6June 20091130 ReferencesRelatedInformation