Definition Of Functional Foods Research Articles

Knowledge and eating habits regarding functional food among adults.

Functional food is a key element in the prevention and treatment of many diseases. The ingredients it contains, such as phytosterols that lower cholesterol, also have a preventive effect on type 2 diabetes, atherosclerosis and heart attack. Phenolic compounds have antioxidant, anti-inflammatory and antiviral properties. Xylo-oligosaccharides control insulin levels, and fibre lowers blood pressure, potentially reducing insulin resistance. These beneficial properties mean that there is an increasing interest in this kind of food. The aim of the study was to assess the state of knowledge and behaviour regarding functional food among adults and to answer the question whether there are differences between the state of knowledge and behaviour of women and men. The survey was conducted among 301 people, including 181 women and 120 men. The research tool was an original survey questionnaire. The definition of functional food is known to 42.5% of people (47.5% of women and 35% of men), while the definition of prebiotic is known to 41.9% of people (43.1% of women and 40.0% of men). For 56.2% of respondents, the factor encouraging the consumption of functional food was a healthy lifestyle, and for 54.7% of them, the product composition was the main purchase criterion. Among functional products, cereals or muesli were most often consumed for breakfast by 35% of men and 55.8% of women, 42.5% of men and 33.7% of women were eaten oils for lunch. For dinner they most often consumed fruit teas, herbal teas, herbal mixtures, this answer was given by 25.8% of men and 29.8% of women. Knowledge of functional foods is unsatisfactory, and no differences in the knowledge of women and men have been observed. Consumption of functional food is generally low, and no differences in consumption have been observed between women and men.

Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health

Oat has been known in food technology and human nutrition for a very long time. Its rich chemical composition and high nutritional value make it of interest to scientists in the field of food processing technology as well as nutritionists. Low-processed, whole-grain oat products rich in biologically active substances with well-proven preventive and therapeutic effects include not only dehulled oat grains and groats but also a wide range of breakfast cereals. These products fit into the definition of functional foods and are considered excellent prebiotics. The continuous development of cereal processing technologies can improve existing cereal products and help to create new ones; however, it also increases the possibility of raw material over-processing, thus decreasing its functional properties. Therefore, monitoring technological progress and the quality of the products obtained is of great value and interest for nutritionists and consumers. The work presented here aims at systematizing existing knowledge on oat products, their impact on human health, and progress in oat processing technology. It also brings insight into various new avenues for the utilization of oat products in food technology.

A comprehensive review on the role of food bioactive compounds in functional food science

Health promotion and reducing disease risk are the primary benefits of functional foods. However, the definition of functional foods is still unclear and undecided. This has made it difficult to produce a general consensus of functional food products and consumers often have to rely on companies rather than an official definition. As a result, the Functional Food Center (FFC) has previously proposed a multi-step outline of the processes needed to develop a functional food product and ways to introduce them to the market. This process of identifying a functional food involves rigorous, systematic research to determine the nutritive components of the food that promote positive health effects. An integral step that functional food science uses to identify functional foods is to determine the food bioactive compound(s) that influence beneficial health. Food bioactive compounds are the foundations to all functional foods and come from a variety of sources, like plants, mushrooms, and animals. While more research needs to be done on food bioactive compounds, this is the first step closer to legitimizing functional foods. The purpose of this review is to support appropriate and advanced research methods for the identification and screening of food bioactive compounds to define and legitimize the health claims of functional foods. In addition, this review will also discuss the future of food bioactive compounds with our current understanding of them.Keywords: functional foods, bioactive compounds, anti-inflammatory, health, nutrition, bioavailability, biomarkers, extraction

Classification and regulation of functional food proposed by the Functional Food Center

There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack a comprehensive process for its classification. The Functional Food Center (FFC) has previously proposed a multi-step process for the development of functional food products and ways by which to bring them to market without means to classify established items. This article is advancing the previously proposed methodology with the addition of new steps. The newest steps focus on themes of transparency by the publishing of peer-reviewed articles for the functional food product as mandatory for accreditation. In doing so, this will provide greater access to information for the functional food market, as well as, acceptance and trustworthiness of functional claims. Additionally, the Functional Food Center has created a new system for categorizing functional foods. The new categorization system uses improved research on epidemiological and after market studies, and evaluates the quality of evidence for the functional food product (FFP) as A, B, or C. A classification of A denotes the completion of aftermarket research, epidemiological studies, and certification of functional food status. Classification B denotes completion of epidemiological studies and certification of functional food status. Lastly, C indicates that the product has only been certified as functional. The Functional Food Center’s definition of functional foods, steps on how to create functional foods, and proposed categorization will help to describe our proposed regulation of FFP. KEYWORDS: Functional Food Classification, Functional Food Regulation, Functional Food Products, Categorization Grades of Functional Food, How to Create Functional Food, Bioactive Compounds, Functional Food Definition

Knowledge, Attitude and Practices (KAP) towards Diet and Health among International Students in Dublin: A Cross-Sectional Study.

International students may have difficulties in dietary acculturation. This study aimed to evaluate the knowledge, attitude and practices (KAP) of diet and health during the acculturation of international students. A cross-sectional survey was conducted among a convenience sample of 473 international students in Dublin. Knowledge, attitude and practices towards diet and health were evaluated by a questionnaire with open- and closed-ended questions. It was found that 45.3% of participants had a broad concept of a healthy diet, while few knew its specific contents. Furthermore, 75.3% of participants could explain the term functional food, and among them, 62.1% knew the appropriate definition of functional food. Participants who perceived their health very good and excellent were more likely to believe that their health status was determined by their own control. The consumption rate of functional food varied among regions and South and Central America students had the highest usage rate (44.5%) and Asian students had the highest daily usage rate (52.7%). Participants who were younger, single, from African and South and Central American countries, or who were in Ireland for less than one year were more likely to report dietary change after immigration. In conclusion, insufficient knowledge and self-perception towards diet and health as well as unhealthily dietary changes exist among international students living in Dublin.

Probiotics and Prebiotics as Functional Foods: State of the Art

Foods, besides their nutritional value, are used to be as a tool in maintaining of physical and mental well-being and prevent disease. Based on the definition of Functional foods as foods, which may offer health benefits beyond basic nutrition, functional foods, are categorized as foods, not medicine. Among the last decades, the growing market for functional foods, representing both opportunities and challenges to food producers as well academic sections to cover such demand and furthermore conquer the acceptance of consumer. In this article, an overview regarding the probiotics as well as prebiotics as outstanding components of functional foods, compatibility and their use in food products have been reviewed.

Alimentos funcionais: conhecimento e consumo por usuários de restaurante self-service em capital do nordeste brasileiro

Objetivo: Descrever o conhecimento e consumo de alimentos funcionais por usuários de restaurante self-service da capital piauiense. Métodos: Trata-se de estudo transversal descritivo, conduzido com 161 indivíduos, de ambos os sexos, idade de 20 a 59 anos. Os usuários foram investigados quanto à definição de alimentos funcionais. A dieta habitual foi avaliada por aplicação de um questionário de frequência alimentar, adaptado para alimentos funcionais, com as categorias de consumo: habitual, não habitual, raramente consumido e nunca consumido. Os dados obtidos foram analisados por estatística descritiva com auxílio do software IBM SPSS Statistics. O estudo foi aprovado por Comitê de Ética em Pesquisa. Resultados: A amostra, com média de idade de 38,6 ± 9,0 anos, apresentou maioria masculina (57,8%), com ensino superior completo (73,3%). Desta, apenas 36,6% dos indivíduos definiram corretamente a terminologia “alimentos funcionais”, em contradição ao esperado para escolaridade elevada como determinante do conhecimento e qualidade alimentar. A dieta habitual caracterizou-se por baixa ingestão semanal de frutas, hortaliças, cereal integral, leguminosas, óleos insaturados, peixes, oleaginosas, chás e especiarias, sendo insuficiente, portanto, em compostos antioxidantes, anti-inflamatórios e anticarcinogênicos, entre os quais se destacam: resveratrol, licopeno, organossulforetos, catequinas, gingerol, curcumina e ômega 3. Conclusão: Conclui-se que a população de adultos ativos participante deste estudo possui conhecimento inadequado sobre alimentos funcionais, os quais não estão incluídos em sua alimentação habitual.

A new definition of functional food by FFC: what makes a new definition unique?

Background: Functional food science has gained momentum recently in response to the changing health status of developed countries. As healthcare costs and average life expectancy rise, the public has sought ways to become healthier and develop higher qualities of life. The concept of “functional food” developed as a convenient and inexpensive solution to chronic health problems, and is becoming influential in numerous branches of science and policy. Since its conception in 1984, “functional food” changed its meaning per country and culture. The term migrated from Japan to the EU and the United States where it generated profit but bred confusion among experts and non-experts. In this chapter, we review how “functional food” has been defined and redefined over the past 30 years, as well as the benefits of our current definition. The goal of this new definition is to strengthen communication between nutrition scientists, the public, and other groups as well as legitimize functional food science around the world.Keywords: Functional foods definition; bioactive compounds; biomarkers

The Current Status and Prospects of Chinese Functional Foods

ABSTRACT The application, approval, production management, labeling, specification, advertising, and supervision of functional food have been put on the right track in China since the enforcement of “Measures of Functional Food Administration” on June 1, 1996. The recent article describes the current status and prospect of functional food with respect to the following six aspects: (1) the concept and definition of functional food; (2) the requirement for examination of functional food; (3) the evaluation and testing of functional food; (4) the extension of functional food to Chinese medicine prescriptions; (5) the steady development of functional food products; and (6) the trend and prospect of functional food development.