{"id":8447,"date":"2022-06-20T16:45:22","date_gmt":"2022-06-20T15:45:22","guid":{"rendered":"https:\/\/science-nutrition.com\/?p=8447"},"modified":"2022-06-24T07:42:41","modified_gmt":"2022-06-24T06:42:41","slug":"monacolins-from-red-yeast-rice-new-restrictions","status":"publish","type":"post","link":"https:\/\/science-nutrition.com\/en\/2022\/06\/20\/monacolins-from-red-yeast-rice-new-restrictions\/","title":{"rendered":"Monacolins from red yeast rice: new restrictions"},"content":{"rendered":"
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The conditions of use of the ingredient are now set by Regulation (EU) 2022\/860.<\/em><\/p>\n

In recent years, there has been much discussion about the safety of monacolins from red yeast rice. Red yeast rice is considered a novel food, with the exception of its use in food supplements. The ingredient contains, as a result of fermentation by the yeast Monascus purpureus<\/em>, several compounds including the family of monacolins, represented by monacolin K. A health claim is associated with the latter: “contributes to the maintenance of normal blood cholesterol levels”, at daily intakes of 10 mg.<\/p>\n

The regulatory context of the ingredient is about to change<\/strong>, following the publication of Regulation (EU) 2022\/860<\/a> on June 1st. The Regulation amends Regulation (EU) 1925\/2006<\/a> on the addition of vitamins and minerals and of certain other substances to foods, by adding monacolins from red yeast rice to Part B (restricted substances<\/em>) and Part C (substances under Community scrutiny<\/em>) of Annex III (substances whose use in foods is prohibited, restricted or under community scrutiny<\/em>). Restrictions of use introduced by the new Regulation include the establishment of a maximum daily portion<\/strong> (set at 3 mg, which precludes the possibility of using the health claim) and additional requirements<\/strong> on label warnings (mainly about the characteristics of the product and about the sub-populations for which the product is not recommended).<\/p>\n