Functional foods definition

Most functional foods definitions do not intend to exclude natural foods in the functional foods category. However, many manufacturers and the perception of the... 

Dietary fibre, which comprises all the non-digestible structural carbohydrates of plant cell walls and any associate lignin, provides a further example of a complex food-borne factor which cannot be classified as a nutrient, and which continues to generate debate over such issues as definition and analytical techniques. However, whatever the unresolved complexities, dietary fibre has a lengthy history and had proved itself eminently suitable as a component of functional food products long before the term was even coined. 

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. 

Foodomics, Functional Foods, and Nutraceuticals There is a clear trend in medicine and biosciences toward prevention of future diseases through adequate food intakes and the development of new functional foods and nutraceuticals. Although there is no officially accepted definition of functional foods, the definition proposed by Diplock et al. (73) is commonly used in the European Union and considers that a food is functional when it beneficially affects one or more target functions in the body beyond adequate nutrition in a way that is relevant to an improved state of health and well-being and/or reduction of risk of disease. Functional foods may include both natural (unmodified) foods and foods in which a component has been added, removed, or modified (including the bioavailability) by... 

The functional food concept constitutes a worldwide trend. That it is viewed very differently in the USA, Europe and Asia is clearly evident from the fact that there is no universally accepted definition of the term functional food . The following are some examples of the international definitions of functional food . 

Japan is the only country with a definition of functional food that is legally binding. 

This working definition was developed within the framework of an EU project (FU-FOSE, Functional Food Science in Europe) [14] ... 

To date, a number of national authorities, academic bodies, and the industry have proposed definitions for functional foods. Although the term functional food has already been defined several times, there is no universally accepted definition for this emerging food category. Definition ranges from the very simple to the more complex (Sir6 et al., 2008) foods that, by virtue of physiologically active components, provide health benefits beyond basic nutrition (International Life Sciences Institute, 1999) food similar in appearance to a conventional food, consumed as part of the usual... 

Fig. 1 Natural organic food and synthetic functional food. According to many definitions, some unmodified fiuit and vegetables represent the simplest form of functional foods as they are already rich in physiologically active components...

Definition of Functional Foods, Nutraceuticals, and Related Terms. 2492... 

Functional foods and nutraceuticals are reported as one of the top trends of the food industry, but because of the different definitions of the terms, it is uneasy to calculate their global market size. With a broad definition, this value is weU over... 

In opposition, the federal Department of Canada has proposed, via Health Canada, differentiated definitions for nutraceuticals and functional foods. A nutraceutical is a product isolated or purified from foods that is generally sold in medicinal forms not usually associated with food. It is demonstrated to have a physiological benefit or provide protection against chronic disease. A functional food is similar in appearance to, or may be, a conventional food, is consumed as part of a usual diet, and is demmistrated to have physiological benefits and/or reduce the risk of chronic disease beymid basic nutritional functions. In this case, the difference of formulatiOTi between both kinds of products is well established [7]. 

Many market studies of global sales of functional foods differ in the data, depending on the criteria used for the inclusion of products in the analysis. For example, under a strict definition, according to Leatherheadfood, the functional food and drinks market had a combined value of 19.4 billion in 2007, whereas with a broader definition, the market raised to 41.9 billion [41]. In 2011, the global market for a strict definition of functional products as those offering specific health claims was estimated at 24.2 billion [42]. BCC research established a Nutraceuticals Global Market for nutraceutical foods, nutraceutical beverages, and nutraceutical supplements of 40 billion each. 

Concerning differences between countries, according to Datamonitor, some of 90 % of total sales occurs in Europe, the USA, and Japan [51]. In Japan, according to a Leatherhead report utilizing tight fimctional food definitions, global sales in 2010 reached 24.22 billion, which would represent the 38.4 % of the global functional market, followed by the USA with 31.1 % and Europe (28.9 %) [48]. 

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. 

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