Health Claim Assessments

Substantiation of Health Claims (Scientific Evidence)

Health claims^{Footnote 1} for food products must be truthful, and not misleading^{Footnote 2}. Scientific evidence is therefore required to substantiate all health claims appearing on food labelling and advertising. 

Guidance Documents for Preparing Health Claim Submissions were written to help ensure that health claims for foods are substantiated in a systematic, comprehensive and transparent manner. The guidance documents also suggest a format for compiling and recording the submission information.

These guidance documents are applicable to food health claims, with the exception of claims about a nutrient. For information on documenting the supporting evidence for new nutrient function claims, please refer to the  Canadian Food Inspection Agency website.

Publication of Health Claim Assessments

Once Health Canada has completed its review of the scientific evidence for a health claim, a summary of assessment will be posted below.

Acceptable^{Footnote 3} Disease Risk Reduction or Therapeutic Claims

• Barley Products and Blood Cholesterol Lowering (2012)
• Unsaturated Fat and Blood Cholesterol Lowering (2012)
• Psyllium Products and Blood Cholesterol Lowering (2011)
• Oat Products and Blood Cholesterol Lowering (2010)
• Plant Sterols (Phytosterols) (2010)
• Calcium and Osteoporosis (2000)
• Fruits, Vegetables and Cancer (2000)
• Dietary Fat, Saturated Fat, Cholesterol, Trans Fatty Acids and Coronary Heart Disease (2000)
• Sodium and Hypertension (2000)

Unacceptable^{Footnote 4} Disease Risk Reduction or Therapeutic Claims

• Whole Grains and Coronary Heart Disease (2012)
• Dietary Fat and Cancer (2005)
• Dietary Fibre, Grain Products and Cancer (2001)