Functional Foods

May 2004

"Functional Foods" are foods or dietary components that may provide a health benefit beyond basic nutrition. You can take greater control of your health through the food choices you make, knowing that some foods provide specific health benefits. Examples include everything from fruits and vegetables to fortified or enhanced foods. Biologically active components in functional foods impart health benefits or desirable physiological effects. Functional attributes of many traditional foods are being discovered, while new food products are being developed with beneficial components.

Demand

Consumer interest in the relationship between diet and health has increased the demand for information on functional foods. Rapid advances in science and technology, increasing healthcare costs, changes in food laws affecting label and product claims, an aging population, and rising interest in attaining wellness through diet are among the factors fueling U.S. interest in functional foods. Credible scientific research indicates many potential health benefits from food components. These benefits could expand the health claims now permitted to be identified by the Food and Drug Administration (FDA).

Scientific Criteria

Many academic, scientific, and regulatory organizations are considering ways to establish the scientific basis to support claims for functional components or the foods containing them. FDA regulates food products according to their intended use and the nature of claims made on the package. Five types of health-related statements or claims are allowed on food and dietary supplement labels:

    1.   Nutrient content claims indicate the presence of a specific nutrient at a certain level
    2.   Structure and function claims describe the effect of dietary components on the normal structure or function
          of the body
    3.   Dietary guidance claims describe the health benefits of broad categories of foods
    4.   Qualified health claims convey a developing relationship between components in the diet and risk
          of disease, as approved by the FDA and supported by the weight of credible scientific evidence available
    5.   Health claims confirm a relationship between components in the diet and risk of disease or health
         condition, as approved by FDA and supported by significant scientific agreement.

A large body of credible scientific research is needed to confirm the benefits of any particular food or component. For functional foods to deliver their potential public health benefits, consumers must have a clear understanding of, and a strong confidence level in, the scientific criteria that are used to document health effects and claims. The scientific community continues to increase its understanding of the potential for functional foods and their role in health.

Functional foods are an important part of wellness that includes a balanced diet and physical activity. Consumers should consume a wide variety of foods, including the examples listed on the following page. These examples are not "magic bullets." The best advice is to include foods from all of the food groups represented on the Food Guide Pyramid, which would incorporate many potentially beneficial components.

Examples of Functional Components *
Class/Components	Source*	Potential Benefit
Carotenoids
Beta-carotene	carrots, various fruits	neutralizes free radicals which may damage cells; bolsters cellular antioxidant defenses
Lutein, Zeaxanthin	kale, collards, spinach, corn, eggs, citrus	may contribute to maintenance of healthy vision
Lycopene	tomatoes and processed tomato products	may contribute to maintenance of prostate health
Dietary (functional and total) Fiber
Insoluble fiber	wheat bran	may contribute to maintenance of a healthy digestive tract
Beta glucan**	oat bran, rolled oats, oat flour	may reduce risk of coronary heart disease (CHD)
Soluble fiber**	psyllium seed husk	may reduce risk of CHD
Whole grains**	cereal grains	may reduce risk of CHD and cancer; may contribute to maintenance of healthy blood glucose levels
Fatty Acids
Monounsaturated fatty acids (MUFAs)	tree nuts	may reduce risk of CHD
Polyunsaturated fatty acids (PUFAs) - Omega-3 fatty acids?€”ALA	walnuts, flax	may contribute to maintenance of mental and visual function
PUFAs - Omega-3 fatty acids?€”DHA/EPA	salmon, tuna, marine and other fish oils	may reduce risk of CHD; may contribute to maintenance of mental and visual function
PUFAs - Conjugated linoleic acid (CLA)	beef and lamb; some cheese	may contribute to maintenance of desirable body composition and healthy immune function
Flavonoids
Anthocyanidins	berries, cherries, red grapes	bolster cellular antioxidant defenses; may contribute to maintenance of brain function
Flavanols, Catechins, Epicatechins, Procyanidins	tea, cocoa, chocolate, apples, grapes	may contribute to maintenance of heart health
Flavanones	citrus foods	neutralize free radicals which may damage cells; bolster cellular antioxidant defenses
Flavonols	onions, apples, tea, broccoli	neutralize free radicals which may damage cells; bolster cellular antioxidant defenses
Proanthocyanidins	cranberries, cocoa, apples, strawberries, grapes, wine, peanuts, cinnamon	may contribute to maintenance of urinary tract health and heart health
Isothiocyanates
Sulforaphane	cauliflower, broccoli, broccoli sprouts, cabbage, kale, horseradish	may enhance detoxification of undesirable compounds and bolster cellular antioxidant defenses
Phenols
Caffeic acid, Ferulic acid	apples, pears, citrus fruits, some vegetables	may bolster cellular antioxidant defenses; may contribute to maintenance of healthy vision and heart health
Plant Stanols/Sterols
Free Stanols/Sterols**	corn, soy, wheat, wood oils, fortified foods and beverages	may reduce risk of CHD
Stanol/Sterol esters**	fortified table spreads, stanol ester dietary supplements	may reduce risk of CHD
Polyols
Sugar alcohols?€”xylitol, sorbitol, mannitol, lactitol	some chewing gums and other food applications	may reduce risk of dental caries
Prebiotic/Probiotics
Inulin, Fructo-oligosaccharides (FOS)	whole grains, onions, some fruits, garlic, honey, leeks	may improve gastrointestinal health
Lactobacilli, Bifidobacteria	yogurt, other dairy	may improve gastrointestinal health and systemic immunity
Phytoestrogens
Isoflavones?€”Daidzein, Genistein	soybeans and soy-based foods	may contribute to maintenance of bone health, healthy brain and immune function; for women, maintenance of menopausal health
Lignans	flax, rye, some vegetables	may contribute to maintenance of heart health and healthy immune function
Soy Protein
Soy Protein**	soybeans and soy-based foods	may reduce risk of CHD
Sulfides/Thiols
Diallyl sulfide, Allyl methyl trisulfide	garlic, onions, leeks, scallions	may enhance detoxification of undesirable compounds; may contribute to maintenance of heart health and healthy immune function
Dithiolthiones	cruciferous vegetables	contribute to maintenance of healthy immune function
* Examples are not an all-inclusive list. ** FDA approved health claim established for component.

Article used with permission from the international food information food council http://www.ific.org/nutrition/functional/index.cfm