Concepts and strategy of functional food science: the European perspective.
Recent knowledge supports the hypothesis that, beyond meeting nutrition needs, diet may modulate various functions in the body and play detrimental or beneficial roles in some diseases. Concepts in nutrition are expanding from emphasis on survival, hunger satisfaction, and preventing adverse effects to emphasizing the use of foods to promote a state of well-being and better health and to help reduce the risk of disease. In many countries, especially Japan and the United States, research on functional foods is addressing the physiologic effects and health benefits of foods and food components, with the aim of authorizing specific health claims. The positive effects of a functional food can be either maintaining a state of well-being and health or reducing the risk of pathologic consequences. Among the most promising targets for functional food science are gastrointestinal functions, redox and antioxidant systems, and metabolism of macronutrients. Ongoing research into functional foods will allow the establishment of health claims that can be translated into messages for consumers that will refer to either enhanced function or reduction of disease risk. Only a rigorous scientific approach that produces highly significant results will guarantee the success of this new discipline of nutrition. This presents a challenge for the scientific community, health authorities, and the food industry.
Roberfroid
M B
MB
Department of Pharmaceutical Sciences, Universite Catholique de Louvain, Brussels.
D004068:Digestive System Physiological Phenomena; D005060:Europe; D006801:Humans; D018977:Micronutrients / Q000378:metabolism*; D009747:Nutritional Physiological Phenomena / Q000502:physiology*; D010084:Oxidation-Reduction
D018977:Micronutrients