Chapter 2 - Estimates of functional food and nutraceutical availability in the world, with reference to food peroxidation and food safety

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Non-communicable diseases have become a major public health problem as a result of decreased intake of functional foods and increased availability of ready-prepared Western foods. There is an unmet need to estimate the availability of functional foods that are produced and available for human consumption. The report of the U.N. Food and Agriculture Organization disclosed in 2018–19 that approximately 1.3 billion metric tons of food was produced in one year. The estimates of functional foods in 10 high populous countries of the world revealed that there is optimal production of whole grains, vegetables, fruits, and vegetable oils (mustard oil, rapeseed oil, olive oil, and rice bran oil). Fish and other seafood are also considered functional foods. However, one-third of the total food produced does not reach consumers’ plates because of wastage during harvesting, cooking, and eating. Randomized, controlled trials have demonstrated that whole grains, fruits, vegetables, legumes, nuts and seeds, and vegetable oils are important functional foods of plant origin. Seafood, dairy products, and poultry, which are of animal origin, are also considered functional foods, depending on their quality and safety. Functional foods are rich in micronutrients, such as vitamins, minerals, antioxidant flavonoids, and polyphenolics, as well as essential and nonessential amino acids and fatty acids. Since quantitative data on functional food availability and functional food consumption are not available for all countries, it is difficult to assess how much functional food would be needed for health promotion and disease prevention by the year 2050. This review aims to focus on estimated functional food availability with reference to food safety for the world population.