Functional foods.html



Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients,¹ although there is no consensus on an exact definition of the term.

This is an emerging field in food science in which such foods are usually accompanied by health claims for marketing purposes, for example, a certain "cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals."

The general category includes processed food or foods fortified with health-promoting additives, like "vitamin-enriched" products. Fermented foods with live cultures are considered as functional foods with probiotic benefits.

The term was first used in Japan in the 1980s where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU). Some countries, such as Canada and Sweden, have specific laws concerning the labeling of such products.

References

See also

• Health claims on food labels
• Category: fermented foods
• Medical food
• Nutrigenomics
• Preventive medicine
• Probiotic

External links

• The pros and cons of functional foods in developed and developing nations, and the role of governments in regulating them
• Douaud C. Consumers look to heal through functional foods, FoodNavigator.com-USA, November 12, 2007
• Functional Foods: Public Health Boon or 21st Century Quackery? - Summary report by International Association of Consumer Food Organizations reviews regulatory and market situation in Japan, the U.S. and the UK (March 1999)
• Medicinal Food News
• Agriculture & Agri-Food Canada
• Functional Foods and Nutraceuticals