title: Functional foods: traditional use and European legislation.
abstract: The concept of functional foods was born in Japan in the 1980s. They are foods that were developed specifically to promote health or reduce the risk of disease. Functional foods have not already been defined by the legislation in Europe. Generally, they are considered as those foods which are intended to be consumed as part of the normal diet and which contain biologically active components which offer the potential of enhanced health or reduced risk of disease. Attention concerning this category of foods has grown, new products have appeared in the European market and interest has turned to define the standards and guidelines for the development and promotion of this kind of foods. In the European Union, there is harmonised legislation on health claims, while compounds, ingredients, plants are still regulated only at national level. The question of traditional use and the role of European Food Safety Authority as European Authority for Food Safety will be examined.
authors: Department of Environmental Biology, Sapienza University of Rome, Rome, Italy. mauro.serafini@uniroma1.it
authors: Mauro
authors: M
authors: Serafini
authors: Alessandra
authors: A
authors: Stanzione
authors: Sebastiano
authors: S
authors: Foddai
mesh_terms: D000818:Animals; D005062:European Union; D055317:Evidence-Based Practice; D005515:Food Labeling / Q000331:legislation & jurisprudence / Q000592:standards; D005527:Food, Fortified / Q000009:adverse effects / Q000032:analysis* / Q000592:standards; D055951:Functional Food / Q000009:adverse effects / Q000032:analysis* / Q000592:standards; D006293:Health Promotion / Q000639:trends; D006801:Humans; D038622:Internationality; D007881:Legislation, Food; D008519:Medicine, Traditional