Functional Foods

Presented to:
Ms Rabia
Presented by:
Amna Adil
 FUNCTIONAL FOOD

“Functional Foods” are foods or dietary components that may

provide a health benefit beyond basic nutrition. You can take greater
control of your health through the food choices you make, knowing
that some foods can provide specific health benefits. Examples can
include fruits and vegetables, whole grains, fortified or enhanced foods
and beverages, and some dietary supplements. Biologically active
components in functional foods may impart health benefits or desirable
physiological effects. Functional attributes of many traditional foods are
being discovered, while new food products are being developed with
beneficial components.

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).

Functional food is any fresh or processed food claimed to have a health-promoting

or disease-preventing property beyond the basic function of supplying nutrients.
The general category of functional foods 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.
 Functional foods are an emerging field in food science due to their increasing
popularity with health-conscious consumers.

Explanation about functional food

Functional foods are also sometimes used for medicinal purposes .Medical foods
are foods that are specially formulated and intended for the dietary management
of a disease that has distinctive nutritional needs that cannot be met by normal
diet alone so functional food can also be called medicinal foods as both serve for
the same purpose, the increasing trends in the use of the functional foods are due
to the awareness in common persons and in health conscious persons. It should be
increased because these are of natural sources n have no side effects as some
medicines have.

Demand
Consumer interest in the relationship between diet and
health has increased the demand for information about
functional foods. Rapid advances in science and technology,
increasing healthcare costs, changes in food laws affecting
label and product claims, an aging population, and rising
interest in attaining wellness through diet are among the
factors fueling U.S. interest in functional foods. Credible
scientific research indicates there are many clinically
demonstrated and potential health benefits from food
components. These benefits continue to expand the health
claims now permitted to be identified by the Food and Drug
Administration (FDA).

Scientific Criteria
Many academic, scientific, and regulatory organizations are
considering ways to establish the scientific basis to support
 and further validate claims for functional components or the
foods containing them. FDA regulates food products
according to their intended use and the nature of claims
made on the package. Five types of health-related statements
or claims are allowed on food and dietary supplement labels:
• Nutrient content claims indicate the presence of a
specific nutrient at a certain level.
• Structure and function claims describe the effect of
dietary components on the normal structure or
function of the body.
• Dietary guidance claims describe the health benefits
of broad categories of foods.
• Qualified health claims convey a developing relationship
between components in the diet and risk of disease,
as reviewed by the FDA and supported by the weight
of credible scientific evidence available.
• Health claims confirm a relationship between
components in the diet and risk of disease or health
condition, as approved by FDA and supported by
significant scientific agreement.
A large body of credible scientific research is needed to
confirm the benefits of any particular food or component.
For functional foods to deliver their potential public health
benefits, consumers must have a clear understanding of and
a strong confidence in the scientific criteria that are used todocument health
statements and claims. The scientific
community continues to increase its understanding of the
potential for functional foods and their role in health.
Examples of functional foods

There are two ways by which functional food can be consumed

1. Eat fresh food component (direct source)

2. Processed food (cooked or any other type of process)

1. Direct source (fresh food)

Functional foods Key components Potential health

benefits
1.Broccoli Sulforaphane Reduce risk for cancer
2.Fish Omega 3 fatty acid Reduce risk of heart
disease

3.Purple grape Polyphenolic compounds Support normal, healthy

cardiovascular function

4.Garlic Sulfur compounds Reduce risk for cancer and

heart disease

5.Tomattos Lycopene Reduce risk of cancer

6.Oats Soluble fiber beta glucan Reduce cholesterol

7. Carrots ,pumpkin , Beta-carotene neutralizes free radicals,

sweet potato
which may damage cells;

bolsters cellular

antioxidant defenses; can

be made into vitamin A in

the body

8. corn, eggs, citrus Lutein, Zeaxanthin may contribute to

maintenance of healthy

vision

9. walnuts Polyunsaturated fatty may contribute to

acids
maintenance of heart

health; may contribute to

maintenance of mental

and visual function

10. cocoa, chocolate, Flavanols - Catechins, may contribute to

 Epicatechins, maintenance of
Epigallocatechin,
heart health
Procyanidins

Processed sources:

Functional Key Potential health

foods components benefits
Yogurt and fermented Probiotics Improve gastrointestinal
dairy products health

Tomato paste ( Lycopene Lycopene may contribute to

is best absorbed when
maintenance of prostate
tomatoes are little bit
cooked and added with health
olive oil)

Whole wheat bread Insoluble fiber may reduce risk of CHD

and some types of

cancer; may contribute to

maintenance of healthy

blood glucose levels

salmon, tuna, marine, PUFAs - Omega-3 fatty may reduce risk of CHD;
acids—
and other fish oils may contribute to
DHA/EPA**
maintenance of mental
 and visual function

Cooked grilled beef and Conjugated linoleic acid may contribute to

lamb; (CLA)
maintenance of desirable
some cheese
body composition and

healthy immune function

(Flovourieds) berries, Anthocyanins – Cyanidin, bolsters cellular

cherries,
Delphinidin, Malvidin antioxidant defenses;
red grapes
may contribute to

maintenance of

brain function

citrus juices, low fat dairy potassium may reduce the risk of
products
high blood pressure and

stroke, in combination

with a low sodium diet

coffee Caffeic acid, Ferulic acid may bolster cellular

antioxidant defenses;

may contribute to

maintenance of healthy

vision and heart health

dairy products, poultry, B3 (Niacin) helps support cell growth;

fish helps regulate

metabolism

Black and green tea Catechins Reduce risk of cancer

Nutrigenomics “Personalized Nutrition”
As scientific and technological advances develop in the field of
health and nutrition, more and more focus has been directed
toward the emerging field of nutrigenomics or “personalized
nutrition.” The science of nutrigenomics involves the
application of the human genome to nutrition and personal
health to provide individual dietary recommendations. By
using an individual’s unique genetic makeup and nutritional
requirements to tailor recommendations, consumers may one
day have a greater ability to reduce their risk of disease.
Personalizing nutrition to an individual’s unique genetic
makeup has the potential for positive health outcomes
overall. Choosing an individualized approach, over a more
traditional or general approach, to health and nutrition
recommendations can provide consumers with the most
appropriate and beneficial information for their specific
nutritional needs. While personalized nutrition seems
promising, research is still in the preliminary stages, and years
may pass before accurate and effective recommendations can
be made for individuals.
Referances:
http://www.ific.org/nutrition/functional/upload/FINAL-IFIC-Fndtn-Functional-Foods-
Backgrounder-with-Tips-and-changes-03-11-09.pdf

www.wikipedia.com

http://ific.org