title: 10 years of Functional Foods in Europe.
abstract: In 1999, the Scientific Concepts of Functional Foods in Europe: Consensus Document was published. In the last ten years the main emphasis of progress has been in the following areas: Functions of Food: It has become very clear that a large part of the known functions of vegetables, fruits and grains are not only due to the well known vitamins and minerals, but that a large variety of other non-nutritive biologically active compounds in these foods have also specific actions on human health. An increasing number of these food ingredients are now known. Claims relevant to Functional Foods: In a European Commission Concerted Action lead by ILSI Europe, the Assessment of Scientific Support for Claims on Foods (PASSCLAIM) led to criteria to assess the scientific evidence to support claims on foods. The relative strengths and limitations of types of scientific approaches and data that are relevant to different health and disease states as well as providing guidance on the interpretation of the criteria are also described. Legislation: The new European Regulation on Nutrition and Health Claims made on Foods entered into force on January 19, 2007. The regulation sets out conditions for their use, establishes a system for their scientific evaluation, and will create European lists of authorised claims. This process will be the most important development for the acceptance of foods with special functions in Europe.
authors.affiliation: University of Basel, Nelkenrain 2, CH-4104 Oberwil, Switzerland. paul.walter@unibas.ch
authors.forename: Paul
authors.initials: P
authors.lastname: Walter
mesh_terms: D004035:Diet Therapy; D005060:Europe; D019317:Evidence-Based Medicine; D005502:Food / Q000266:history; D049673:History, 20th Century; D006801:Humans; D007881:Legislation, Food; D008517:Phytotherapy; D010936:Plant Extracts / Q000627:therapeutic use; D010944:Plants / Q000737:chemistry*
chemical_list: D010936:Plant Extracts