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dc.contributor.authorHenjum, Sigrun
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHolvik, Kristin
dc.contributor.authorLøvik, Martinus
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorStrand, Tor A
dc.contributor.authorTell, Grethe S.
dc.contributor.authorIversen, Per Ole
dc.coverage.spatialNorwaynb_NO
dc.date.accessioned2018-04-27T11:18:08Z
dc.date.available2018-04-27T11:18:08Z
dc.date.created2017-10-17T13:35:50Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-252-9
dc.identifier.urihttp://hdl.handle.net/11250/2496365
dc.description.abstractShort summary At the request of the Norwegian Food Safety Authority, the Norwegian Scientific Committee for Food Safety (VKM) has characterised the risk of specified doses of L-lysine in food supplements. VKM concludes that: • In adults (≥18 years), the specified doses 1000, 2000, 2500, 2750 and 3000 mg/day L-lysine in food supplements are unlikely to cause adverse health effects. • In adolescents (14 to <18 years), the specified doses 1000, 2000, 2500, 2750 and 3000 mg/day L-lysine in food supplements are unlikely to cause adverse health effects. • In children (10 to <14 years), the specified doses 1000, 2000, 2500, 2750 and 3000 mg/day L-lysine in food supplements are unlikely to cause adverse health effects.nb_NO
dc.language.isoengnb_NO
dc.publisherNorwegian Scientific Committee for Food Safetynb_NO
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report;
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f25cb5/1502802645406/d0ad07a691.pdf
dc.subjectL-lysinenb_NO
dc.subjectfood supplementnb_NO
dc.subjectadverse health effectnb_NO
dc.subjectnegative health effectnb_NO
dc.subjectNorwegian Food Safety Authoritynb_NO
dc.subjectNorwegian Scientific Committee for Food Safetynb_NO
dc.subjectother substancesnb_NO
dc.subjectrisk assessmentnb_NO
dc.subjectVKMnb_NO
dc.titleRisk assessment of "other substances" – L-lysine. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety. VKM report 2016:62nb_NO
dc.typeResearch reportnb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber35nb_NO
dc.source.issue62nb_NO
dc.identifier.cristin1505184
cristin.unitcode1991,0,0,0
cristin.unitnameSykehuset Innlandet HF
cristin.ispublishedtrue
cristin.fulltextoriginal


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