Abstract
In recent times, food is not only observed from the point of view of the required intake for growth, development and regeneration of the body, but also has a leading role in the quality of human life. Therefore, the diet focuses on optimizing the daily intake of both nutrients and non-nutritive ingredients of food, all in order to preserve health and, above all, reduce the risk of chronic non-communicable diseases. Functional food can be considered food that has been scientifically proven to have a positive effect on certain body functions (in addition to the usual nutritional value) that contribute to human health and reduce the risk of disease. At the same time, it is important that the food has a standard form and that the positive effect on health is manifested by consuming the usual amount of food. The functionality of food is achieved by the presence in it of bioactive components (one or more) which have been scientifically proven to have positive effects on human health in the quantities in which they are present in food. The nutritional value of foods of animal origin depends on many factors, but certainly animal diet has the greatest impact. In human nutrition the so-called designed products of animal origin (meat, milk, eggs) are used, which are due to the specific animal diets enriched with n-3 fatty acids, vitamins, carotenoids or trace elements. Today, there are nutritional strategies by which we can access functional foods for the purpose of health promotion.
Highlights
The previous so-called balanced diets have grown into the level of optimally balanced diets, which are focused on optimizing the daily intake of both nutrients and non-nutritive food components in order to promote health and reduce the risk of occurrence of chronic non-communicable diseases [1]
Functional foods, due to their specific and modified composition in relation to classic foods of the same type, have positive effects on human health and are most often used to preserve optimal gastrointestinal functions, raise levels of antioxidant defenses, reduce risk factors involved in the etiology of cardiovascular disease and cancer
The listed effects of functional food often show due to the presence of one or more bioactive components in their composition, which scientific research has determined that, in the quantities in which they are present in food, have positive effects on certain physiological or biochemical processes in the body
Summary
To cite this article: R Markovic et al 2021 IOP Conf. View the article online for updates and enhancements. - Food safety and environmental risks based on meat and dairy consumption surveys I Djekic, J Petrovic and I Tomasevic. - Pesticide monitoring in food in Bosnia and Herzegovina in 2019 Dragan Tomovic, Armin Colakovic, Dzemil Hajric et al. - The ways of industrial food fortification with vitamins G V Ivanova, O Ja Kolman, T N Yamskikh et al
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