title: Newer Approaches to Identify Potential Untoward Effects in Functional Foods.
abstract: Globalization has greatly accelerated the numbers and variety of food and beverage products available worldwide. The exchange among greater numbers of countries, manufacturers, and products in the United States and worldwide has necessitated enhanced quality measures for nutritional products for larger populations increasingly reliant on functionality. These functional foods, those that provide benefit beyond basic nutrition, are increasingly being used for their potential to alleviate food insufficiency while enhancing quality and longevity of life. In the United States alone, a steady import increase of greater than 15% per year or 24 million shipments, over 70% products of which are food related, is regulated under the Food and Drug Administration (FDA). This unparalleled growth has resulted in the need for faster, cheaper, and better safety and efficacy screening methods in the form of harmonized guidelines and recommendations for product standardization. In an effort to meet this need, the in vitro toxicology testing market has similarly grown with an anticipatory 15% increase between 2010 and 2015 of US$1.3 to US$2.7 billion. Although traditionally occupying a small fraction of the market behind pharmaceuticals and cosmetic/household products, the scope of functional food testing, including additives/supplements, ingredients, residues, contact/processing, and contaminants, is potentially expansive. Similarly, as functional food testing has progressed, so has the need to identify potential adverse factors that threaten the safety and quality of these products.
authors.affiliation: Department of Pharmacology and Toxicology, Virginia Commonwealth University, Richmond, VA, USA pamarone@verizon.net.
authors.forename: Palma Ann
authors.initials: PA
authors.lastname: Marone
authors.affiliation: Northwestern University, Evanston, IL, USA.
authors.forename: Victoria L
authors.initials: VL
authors.lastname: Birkenbach
authors.affiliation: Harvard University, Cambridge, MA, USA.
authors.forename: A Wallace
authors.initials: AW
authors.lastname: Hayes
mesh_terms: D000818:Animals; D001628:Beverages / Q000145:classification; D005502:Food / Q000145:classification; D059022:Food Safety; D055951:Functional Food; D006801:Humans; D014481:United States; D014486:United States Food and Drug Administration
keywords: food safety; functional foods; in vitro; toxicology