Inability to assess the safety of zinc‐enriched yeast as a source of zinc, 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

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EFSA JournalVolume 7, Issue 6 1129 StatementOpen Access Inability to assess the safety of zinc-enriched yeast as a source of zinc, 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.2009.1129 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-2005-089, EFSA-Q-2005-191, EFSA-Q-2006-218 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 Bentley Z, 2002. Analysis of dietary supplements. Unpublished data submitted as PhD thesis. University of Surrey, 2002. 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. Sri Y-C, Zhang Z-S and Guo X-Y, 1993. Experimental preparation of zinc-rich yeast. Chinese Journal of Pharmaceuticals 24 (12), 534– 537. Tompkins TA, Renard NE, Kiuchi A, 2007. Clinical evaluation of the bioavailability of zinc-enriched yeast and zinc gluconate in healthy volunteers. Biol. Trace Elem. Res. 120, 28– 35. 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 L and 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. Vinson JA 1991. Human bioavailability of zinc (Zn*1/1); Bioavailability of zinc (Zn*1/2); Zinc bioavailability (Zn*1/3). Unpublished data. Vinson JA, Tompkins TA, Agbor GA, 2007. Comparative bioavailability of mineral-enriched gluconates and yeast in rat liver after depletion-repletion feeding. Biol. Trace Elem. Res. 118, 104– 110. Yamaguchi M, Igarashi A and Ichiyama S (2004). Bioavailability of zinc yeast in rats: stimulatory effect on bone calcification in vivo. J. Health Sci. 50, 75– 81. Volume7, Issue6June 20091129 ReferencesRelatedInformation