Fortified functional foods

Although the benefits of many functional ingredients have yet to be proven, there is a possibility for new health problems to arise if the market for fortified functional foods continues to expand. Some consumers may ingest excessive amounts of certain nutritional food additives such as iron, which could lead to an increased incidence of hemachromatosis in genetically predisposed people. Fortification with specific carotenoids may competitively inhibit the bioavailability of other carotenoids, perhaps leading to adverse physiological consequences. 

However, numerous challenges exist in the production, transportation, and storage of fatty acid fortified functional foods, since these lipids are extranely susceptible to oxidative deterioration. Encapsulation of bioactive lipids has been found to be an excellent method for their stabUization." ... 

With investigations of phytochemicals and functional foods, the outcome measure is generally going to be a biomarker of disease, such as serum cholesterol level as a marker of heart disease risk, or indicators of bone turnover as markers of osteoporosis risk. Alternatively, markers of exposure may also indicate the benefit from a functional food by demonstrating bioavailability, such as increased serum levels of vitamins or carotenoids. Some components will be measurable in both ways. For instance, effects of a folic acid-fortified food could be measured via decrease in plasma homocysteine levels, or increase in red blood cell folate. 

By definition, a nutraceutical (derived from the term nutritional pharmaceutical ) is a foodstuff (fortified food or dietary supplement) that is held to provide health or medical benefits in addition to its basic nutritional value [1], Nutraceuticals derived from botanicals deliver a concentrated form of presumed bioactive agents from plants that are not generally part of the food supply. The term nutraceutical has no regulatory definition. Similarly, functional foods, as defined by the International Life Sciences Institute (ILSI), are foods that by virtue of physiologically active food components, provide health benefits beyond basic nutrition [2], For the purposes of this review, these two terms will be differentiated by the form in which they are consumed. Nutraceuticals refers to dietary supplements most often found in pill or capsule form functional foods are ingested as part of a normal food pattern. Both are intended to provide beneficial effects beyond their nutritional value, and contribute to an improved state of health and/or reduction of risk of disease. 

A functional food is one that offers a benefit over and above its nutritional value. Our body needs an intake of six essential dietary components in order to sustain life and regenerate cells they are carbohydrates, proteins, fats, vitamins, minerals, and water. Many meals provide most or all of them. A functional food has to offer something extra and not just more of one of these essential components, and it must actively promote the health of those who consume it. Merely fortifying a food with calcium or vitamin C does not turn it into a functional food. Most breakfast cereals have added iron, and adding more iron in the form of iron powder to make Kellogg s Special K does not make this a functional breakfast cereal. 

The demand for healthy foods has led to the development of several entirely new healthy ingredient and additive categories (Heasman and Mellentin 2001 Sloan 2004). An entirely new sector of functional food ingredients has developed, including products such as omega-3 fatty acids and phytosterols for cardiovascular health, prebiotics and probiotics for gut health, antioxidants, polyphenols and phytochemicals, and bioactive peptides. The established vitamins and minerals sector has also benefited from this functional food trend, with more and more products being fortified with beneficial vitamins and minerals. 

Sloan, A.E. (2004). Fortified foods get functional. Functional Foods and Nutraceuticals, November, 18-22. 

Food, food products, "snack foods" and the like are advertised and promoted as never before. The current proliferation of claims is likely to increase even more with the prospective increase in functional foods, fortified foods, food supplements and the like. 

Let food be thy medicine and medicine be thy food, stated Hippocrates 2,500 years ago, a statement that was never more apparent than it is now. From physicians and nutritionists to governments and consumers, there is increasing interest in learning how specific foods and their nutrients can improve and sustain health. An example of a functional food is calcium-fortified orange juice, which contains added calcium to enhance bone health, cell activities in many organs, and other roles in normal body functions. Another example is soy milk fortified with multiple nutrients. 

Modern functional foods became available in the 1920s, when iodine was added to salt to prevent goiter. This was followed by vitamin D milk. Today, many Americans start their day with calcium-fortified orange juice (to strengthen their bones). Then, they spread a margarine that lowers cholesterol on folate-enriched toast (to protect their hearts and prevent birth defects). 

In recent years, there has also been increased interest in functional foods — foods that provide health benefits beyond basic nutrition. Functional foods may include fortified foods where nutrients have been added, for example, calcium in orange juice, or foods where natural bioactive constituents have been enhanced through either addition or breeding strategies. Much like traditional medicines, these foods are complex mixtures of chemicals. 

The American Dietetic Association (ADA) states that functional foods include whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet and on a regular basis, at effective levels, (Hassler et al. 2004). The limitation to this definition is that for a food to be functional, it must be consumed as part of a varied diet, (Hassler et al. 2004). The statement about a varied diet was likely incorporated to impart the importance of an overall healthy diet however, a functional food retains its functionality as part of any diet. The definition should be for a functional food, not a healthy diet. 

The American Council on Science and Health states that functional foods are whole, fortified, enriched, or enhanced foods that provide health benefits beyond the provision of essential nutrients, when they are consumed at efficacious levels as part of a varied diet on a regular basis, (Hassler 2002). The limitation of this definition is the same as the limitation of the definition offered by ADA. 

The function of fresh fruits, vegetables, fresh meat, poultry, and fish in a balanced diet is well established and understood by the public. There is no reason to add nutrients to these foods. Also, it is inappropriate to fortify snack foods such as candies and carbonated beverages. 

The bulk of the industrial supply of the calcium salt of (R)-pantothenic acid is used in food and feed enrichment. Food enrichment includes breakfast cereals, beverages, dietetic, and baby foods. Animal feed is fortified with calcium-(R)-pantothenate which functions as a growth factor. 

Might be the body s own regulation system is put out of function when a mineral is given in pure form without at the same time give an increased amount of other minerals and nutrients. This is one of the reasons why Norway has a very restrictive fortification policy of foods. We think we can have a better control over the intake of minerals without fortifying, rather than give dietary advice to vulnerable groups in the population. 

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