Assessment of benefits and risks of probiotics in baby foods Bifidobacterium lactis Bb12.

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https://hdl.handle.net/10037/19399
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Date
2010-05-14
Type
Research report
Forskningsrapport

Author
Halvorsen, Ragnhild; Narvhus, Judith; Lassen, Jørgen Fr; Midtvedt, Tore; Rugtveit, Jarle; Yazdankhah, Siamak Pour; Andersen, Lene Frost; Frølich, Wenche; Frøyland, Livar; Haugen, Margaretha; Høiby, Anne; Kapperud, Georg; Lunestad, Bjørn Tore; Meltzer, Helle Margrete; Nesbakken, Truls; Nygård, Karin Maria; Robertson, Lucy; Olsvik, Ørjan; Paulsen, Jan Erik; Tranulis, Michael A.; Tryland, Morten; Rimstad, Espen
Abstract
The Norwegian Scientific Committee for Food Safety (VKM) has appointed an ad hoc-group of experts to answer a request from the Norwegian Food Safety Authority regarding benefit and risk assessment of B. lactis Bb12 in baby foods focusing on the age groups 4-6 months, 6-12 months and 1-3 years. This assessment is based on the literature provided by the notifier as well as that found by a MEDLINE search.
 
Vitenskapskomiteen for mattrygghet (VKM) har på oppdrag fra Mattilsynet utarbeidet en nytte- og risikovurdering av B. lactis Bb12 med fokus på aldersgruppene 4-6 måneder, 6-12måneder og 1-3 år. For å besvare oppdraget nedsatte VKM en ad hoc-gruppe. Vurderingen er basert på gjennomgang av litteratur tilsendt fra søker og MEDLINE litteratursøk.
 
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Source at https://vkm.no/
Publisher
Norwegian Scientific Committee for Food Safety
Vitenskapskomiteen for mattrygghet (VKM)
Series
VKM Report ; 2010:17
Citation
Halvorsen R, Narvhus J, Lassen JF, Midtvedt T, Rugtveit J, Yazdankhah SP, Andersen LF, Frølich W, Frøyland L, Haugen M, Høiby A, Kapperud G, Lunestad BT, Meltzer HM, Nesbakken T, Nygård KM, Robertson LJ, Olsvik Ø, Paulsen JE, Tranulis M, Tryland M, Rimstad E. Assessment of benefits and risks of probiotics in baby foods Bifidobacterium lactis Bb12. Opinion of the Panel on Nutrition, Dietetic products, Novel food and Allergy and Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety . Norwegian Scientific Committee for Food Safety (VKM); 2010. 33 p.. VKM Report(2010:17)
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