Assessment of benefits and risks of probiotics in processed cereal-based baby foods Lactobacillus paracasei ssp. paracasei F19

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https://hdl.handle.net/10037/19409
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Date
2011-06-23
Type
Research report
Forskningsrapport

Author
Halvorsen, Ragnhild; Lassen, Jørgen Fr; Midtvedt, Tore; Narvhus, Judith; Rugtveit, Jarle; Yazdankhah, Siamak Pour; Eckner, Karl Fredrich; Frølich, Wenche; Frøyland, Livar; Iversen, Per Ole; Kapperud, Georg; Lillegaard, Inger Therese L.; Lunestad, Bjørn Tore; Lyche, Jan Ludvig; Mansoor, Mohammad Azam; Meltzer, Helle Margrete; Nesbakken, Truls; Nygård, Karin Maria; Robertson, Lucy; Tranulis, Michael A.; Tryland, Morten; Haugen, Margaretha
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 Lactobacillus paracasei ssp. paracasei F19 (F19) in processed cereal-based baby foods intended for small children 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 Lactobacillus paracasei ssp. paracasei F19 (F19) tilsatt i barnegrøt til barn i alderen 1-3 år. For å besvare oppdraget nedsatte VKM en ad hoc-gruppe. Vurderingen er basert på gjennomgang av litteratur tilsendt fra virksomheten 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 ; 2011:11
Citation
Halvorsen R, Lassen JF, Midtvedt T, Narvhus J, Rugtveit J, Yazdankhah SP, Eckner KF, Frølich W, Frøyland L, Iversen PO, Kapperud G, Lillegaard ITL, Lunestad BT, Lyche JL, Mansoor MA, Meltzer HM, Nesbakken T, Nygård KM, Robertson LJ, Tranulis M, Tryland M, Haugen M. Assessment of benefits and risks of probiotics in processed cereal-based baby foods Lactobacillus paracasei ssp. paracasei F19. 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); 2011. 38 p.. VKM Report(2011:11)
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