Foods for Specified Health Use

The major nutraceutical application of marine-derived bioactive peptides has been ACE inhibition, and a partial list of identified bioactive peptides is given in Table 27.1. Fish protein has been reported to be an advantageous starting material for preparation of ACE inhibitory peptide hydrolysates (Curtis et al., 2002). Marine-derived protein hydrolysate tends to contain high concentrations of cysteine, methionine, and arginine, all of which help reduce hypertension (Kristinsson, 2007). Such marine-derived peptides could be used as potent functional food additives and represent a healthier and natural alternative to ACE inhibitor drugs (Li et aL, 2004). Currently, the bioactive oligopeptides from dried bonito and sardine muscle have been approved as Foods for Specified Health Use by the Ministry of Health and Welfare in Japan. 

Echinacea must first be approved as a GRAS ingredient before it can legally be added to food. In many European countries, health claims are not permitted on food products, while in other countries, such as Japan, claims are allowed under the Foods for Specified Health Use (FOSHU) system. The benefits of Echinacea in laboratory studies show promise and potential that functional foods may come from this research, provided that the studies support the safety of Echinacea. 

The results presented here indicate that the function of DAG oil is based on its metabolic characteristics after absorption. We are currently studying another mechanism in terms of energy balance that leads to less body fat accumulation. Some data on this issue are available and will be reported later. In terms of safety, DAG oil has been evaluated by the Japanese ministry of health and welfare and classified as a food for specified health use. It has also been granted GRAS status by the U.S. Food and Drug Administration. 

TABLE 1.2 (continued). Foods for Specified Health Uses, with Their Numbers Bracketed in Italic Type. 

Arai, S., Yasuoka A., and Abe, K. 2008. Eunctional food science and food for specified health use policy in Japan state of the art. Current Opinion in Lipidology 19 69-73. 

Japan is the only country to date that has a legal definition of functional foods. The Japanese Ministry of Health s Functional Food Study Comnoittee defines functional foods as foods for specified health use , commonly referred to as FOSHU. The FOSHU concept is based on knowledge concerning the relationships between particular foods or food components and certain expected health benefits. FOSHU have been licensed to bear a label claiming that a person who consumes them may expect to obtain the specified health benefit. 

Functional foods and materials that improve fat metabolism have been extensively studied. Diets for weight loss generally recommend restricting intakes of energy, total fats, and saturated fats. In contrast, we have focused on the nature of the glycerol esters rather than on the fatty acid composition of oils, and have found that DAG, particularly in the 1,3-isoform, have metabolic characteristics distinct from those of TAG and are less likely to become stored body fat. A cooking oil product containing at least 80% (w/w) DAG has been on the market in Japan as a food for specified health use (FOSHU) since 1999. In this chapter, the nutritional characteristics and beneficial health effects of DAG observed in several clinical studies are outlined and possible mechanisms for these effects are discussed. 

On the other hand, in recent decades, in the developed world, especially in the United States, a strong desire for things that are natural has appeared. Even if the natural and artificial exemplars are specified to be chemically identical, a majority of people who prefer natural continue to prefer it (Rozin et al. 2004). The consumer preference for natural products have resulted an increased interest in the search and use for natural bioactive compounds present in aromatic herbs, spices, fruits, and vegetables that might help to maintain the health. Furthermore, people want to take food with desired health benefits rather than take medicine separately. 

In the 1992 edition, flavoring substances are classified into Category A or B based on the information currently available (i.e., Category A - flavoring substances which may be used in foodstuffs, or Category B - flavoring substances for which further information is required before an opinion on their safety-in-use can be determined) (CE, 1992). In addition, where available, an ADI is specified by the Committee of Experts. The ADI is typically the one recommended by JECFA, and, in cases where the substance has not been evaluated by JECFA and where toxicological data are insufficient to establish an ADI, acceptable upper use levels in food (i.e., those that would be considered to result in no risk to health) are specified. 

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