Health Claims For Foods Research Articles

Revolutionary advances in organic foods

'Organic' is a labelling term that denotes products produced under the authority of the Organic Foods Production Act. Before a product can be labelled 'organic', a government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet the US Department of Agriculture (USDA) organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too. Along with the national organic standards, the USDA developed strict labelling rules to help consumers know the exact content of the food they buy. It is important to emphasise that the USDA has not made any health claims for organic foods. It is indeed fortunate that the US Department of Health and Human Services, Centers for Disease Control and Prevention, USDA and the Environmental Protection Agency are now expanding their research to explore the scientific basis for the health benefits of organic foods.

Health claims for foods in focus

European Regulation (EC) No. 1924/2006 on nutrition and health claims made on foods came into force in early 2007. This means that, after many years of discussion, it is now possible to use health claims on foods in all European Union (EU) countries. The main reasons for EU regulation in this area are consumer protection and protection of data behind innovative food products. Free movement of products without hindrance from differences in national legislation is another important aspect. The Regulation has been awaited for many years, by the industry as well as by consumer organizations. In the Regulation, provision is made even for the most controversial type of claims in relation to medicinal products legislation, i.e. disease risk reduction claims.

Health claims for foods in focus

Health claims for foods in focus

Science, society, and the supermarket: the opportunities and challenges of nutrigenomics

Preface. Acknowledgments. 1 NUTRITIONAL GENOMICS: OPPORTUNITIES AND CHALLENGES. 1.1 Introduction. 1.2 What is Nutritional Genomics? 1.3 Methodology and Approach of this Book. 1.4 Opportunities and Challenges for Nutrigenomics. 1.4.1 Improved health. 1.4.2 Personalized dietary advice. 1.4.3 Improved diet. 1.4.4 More development of health-enhancing food products. 1.4.5 Consumer empowerment. 1.4.6 Reducing health disparities. 1.4.7 Health care savings. 1.5 Challenges and a Road Map of This Book. References. 2 THE SCIENCE OF NUTRIGENOMICS AND NUTRIGENETICS. 2.1 Introduction. 2.2 The Scientific Context. 2.2.1 Nutrigenomics. 2.2.2 Nutrigenetics. 2.3 The Case of MTHFR. 2.4 Room for Improvement. 2.4.1 Study design. 2.4.2 Epigenetics. 2.4.3 SNPs and haplotypes. 2.4.4 Dietary intake assessment. 2.4.5 Biomarkers. 2.4.6 Susceptibility and predictions. 2.4.7 Analytical and clinical validity. 2.4.8 Clinical utility. 2.5 Science and Technology Assessment. 2.6 Conclusion. References. 3 THE ETHICS OF NUTRIGENOMIC TESTS AND INFORMATION. 3.1 Introduction. 3.2 Ethical Principles. 3.3 Nutrigenomics Testing in the Clinical Setting. 3.3.1 Informed consent. 3.3.2 Confidentiality. 3.3.3 Secondary information. 3.3.4 Families. 3.3.5 Genetic testing of children and adolescents. 3.4 Use of Nutrigenomics Information for Research. 3.5 Use of Nutrigenomics Information by Private Third Parties. 3.5.1 Insurance. 3.5.2 Employment. 3.5.3 Legal and social responses to fears of discrimination. 3.6 Conclusion. References. 4 ALTERNATIVES FOR NUTRIGENOMIC SERVICE DELIVERY. 4.1 Introduction. 4.2 Considerations for Nutrigenomic Service Delivery. 4.2.1 Strength of the science. 4.2.2 Regulatory environment. 4.2.3 Human resource capacity and professional competence. 4.2.4 Funding policy. 4.2.5 Professional politics and culture. 4.2.6 Consumers and patients. 4.3 Four Alternative Models. 4.3.1 Consumer model. 4.3.2 Health practitioner model. 4.3.3 Blended models. 4.3.4 Public health model. 4.4 Conclusion. References. 5 NUTRIGENOMICS AND THE REGULATION OF HEALTH CLAIMS FOR FOODS AND DRUGS. 5.1 Introduction. 5.1.1 Genetic tests, service delivery, and genetic antidiscrimination. 5.2 Food Categories: Functional Foods, Nutraceuticals, Medicinal Foods, and Dietary Supplements. 5.2.1 Functional foods. 5.2.2 Nutraceuticals. 5.2.3 Medical or medicinal foods. 5.2.4 Dietary supplements. 5.3 Health-Related Claims Associated with Foods Compared to Drugs. 5.3.1 Structure-function claims. 5.3.2 Health claims. 5.3.3 Medical food claims. 5.3.4 Disease risk reduction claims. 5.4 Nutrigenomic Information and the Regulation of Foods Compared to Drugs. 5.4.1 The regulation of foods. 5.4.2 The regulation of drugs. 5.5 Food and Drug Regulations in Japan, the United States, and Canada. 5.5.1 Japan. 5.5.2 United States. 5.5.3 Canada. 5.6 Conclusion. References. 6 NUTRIGENOMICS: JUSTICE, EQUITY, AND ACCESS. 6.1 Introduction. 6.2 Industrialized Country Context. 6.2.1 Individualized nutrigenomic testing. 6.2.2 Population-based nutrigenomics. 6.3 Developing Country Context. 6.3.1 Individualized nutrigenomic testing. 6.4 Nutrigenomics and Intellectual Property. 6.4.1 An issue of access to scientific information. 6.5 Conclusion. References. 7 CONCLUSIONS AND RECOMMENDATIONS. 7.1 Introduction. 7.1.1 Nutrigenomic science. 7.1.2 Nutrigenomics and health information management. 7.1.3 Nutrigenomic service delivery. 7.1.4 Regulation of nutrigenomics. 7.1.5 Access and equity. 7.2 A Final Word. Index.

Functional foods in Europe: consumer research, market experiences and regulatory aspects

The fact that the European markets for functional foods generally are less developed, compared to the US and the Japanese markets, has often been attributed to a restrictive and inconsistent health claim legislation in and between the European countries. With the European Parliament's second reading of the main principles of the harmonized regulation COM/2003/0424, this situation is about to change. This article reviews the regulatory aspects, the results of consumer research and the marketing strategies regarding the use of health claims for functional foods in Europe, and it comments on the lack of correspondence between the new regulation and the marketing experiences and research as regard consumer reactions to health claims.

Participants' willingness to consume soy foods for lowering cholesterol and receive counselling on cardiovascular disease by nutrition professionals

To determine if participants would be interested in consuming soy foods to lower cholesterol in primary and secondary prevention of heart disease, and to identify the role physicians and registered dietitians have in providing dietary advice, about soy foods or other foods, for participants with elevated cholesterol. Qualitative data from 12 focus groups were gathered from a convenience sample of 74 adults, aged 18-91 years, with and without high cholesterol (total cholesterol >200 mg dl(-1)). Participants were recruited from Minneapolis/St. Paul mainstream and natural foods grocery stores. Focus group interviews were taped and transcribed verbatim. Common themes were identified, coded and compared using NVivo computer software. Participants believed diet, lifestyle and genetics were the cause of high cholesterol and cardiovascular disease (CVD). Few participants were aware of the Food and Drug Administration health claim for soy protein, yet many were willing to consume soy as part of lifestyle modification to prevent CVD. They reported preferring food and exercise over medication to treat high cholesterol. Few participants had ever received dietary advice from physicians on treating high cholesterol or CVD, and most doubted the accuracy of such advice. They believed registered dietitians were the most credible source of nutrition counselling and expressed an interest in physician referrals to dietitians. A collaboration and referral system between physicians and registered dietitians could increase CVD patients' consumption of soy foods as a means potentially leading to a reduced risk of heart disease in participants.

Allégations de santé des aliments : une perspective communautaire

The development of health claims for food is driven by a strong industrial impetus and by consumer demand. From the regulatory point of view, the European legislation is fragmented; food and health legislations are contradictory on some aspects. National authorities carry out the regulation of health claims for food according to their own rules. A more comprehensive and harmonized approach within the European Community will be provided by the European regulation currently under discussion between the European Commission and the Parliament. Nevertheless, its final adoption and its implementation will take time. In addition, it won't solve the difficulties related to the assessment of the scientific substantiation of these claims. The role of health authorities in the implementation of rules regarding the safety of consumers remains unadressed.

Survey of health claims for Australian foods made on Internet sites

Survey of health claims for Australian foods made on Internet sites

Survey of health claims for Australian foods made on Internet sites

AbstractObjective: Australia and New Zealand are currently preparing a new food standard code, which will allow the use of health claims on food products and in associated advertising. The aim of the present study was to obtain preliminary information about the current use of health claims on the Internet and the level of compliance of these claims with existing regulations.Methods: From August to October 2005 a survey was conducted of 1068 websites associated with the top 20 food‐processing companies in Australia, and an additional 683 websites for food products found to carry health claims in previous studies of product labels and magazine advertisements. The results were compared with those from a 2003 survey of health claims on the labels of 7850 products.Results: The survey found that 14.5% of food product websites carried a health claim, and 40.7% and 37.0% of products previously identified as carrying claims on product labels or in magazines, respectively, had Internet claims. Of claims 21.4% were located directly on the food product webpage, but the majority (78.6%) were on associated links within the manufacturer’s website. Many of the claims (19.7%) were high‐level or therapeutic claims not permitted by current food standards.Conclusions: Health claims are not being made more frequently on websites compared with product labels, but there is a greater prevalence of high‐level and therapeutic claims made on the Internet. In future, food standards enforcement will need to give greater priority to monitoring the use of health claims on the Internet.

Internet Survey of Nutrition Claim Knowledge

ABSTRACT: Consumer interest in healthy foods has spurred approval of several health claims for foods and dietary supplements. Although undergraduate and graduate food science curricula address food laws and regulations, nutrition claims may not be fully addressed. We posted a survey on the Internet for 2 mo for food industry professionals and others interested in taking the survey to assess their understanding of laws and regulations pertaining to nutrition labeling for foods and dietary supplements. The purpose of this survey was to measure knowledge in this area so that our university and others could reevaluate their curricula to provide student and lifelong learners with appropriate information about this important topic. Respondents were asked to indicate whether displayed claims were health claims, structure-function claims, or not approved for use on food labels. Respondents (N= 136) indicated that they gained information about nutrition claims from many sources. Although respondents correctly identified approved health claims and claims that are not approved for foods, some confusion about nutrition claims may exist because not all respondents correctly identified claims in the appropriate category. Issues in educating food scientists include keeping food labeling information current and defining complex topics such as structure-function claims. The findings of this pilot study have been used to incorporate lectures about health claims in courses in addition to the food law class at the Univ. of Maine.

Whole grains and CVD risk

There is an increasing body of evidence, including that from prospective population studies and epidemiological observational studies, suggesting a strong inverse relationship between increased consumption of wholegrain foods and reduced risk of CVD. This evidence has translated into specific dietary recommendations in the USA to consume at least three servings of whole grain per d, and has informed the development of specific health claims for wholegrain foods both in the USA and in Europe. Wholegrain foods are rich sources of many nutrients and phytochemicals, including complex carbohydrates, dietary fibre, minerals, vitamins, antioxidants and phyto-oestrogens such as lignans. Many of these components are lost from the grain during processing and although some may be replaced (such as in the mandatory fortification of white flour), this practice ignores the possible synergistic effects of the 'natural' constituents. The notion that wholegrain foods are simply a source of dietary fibre has been dispelled, although the additional components that contribute to the health benefits have not been clearly identified. In addition, the mechanisms by which wholegrain foods may have their effect are poorly understood. At present there are few strictly-controlled intervention studies that have confirmed a beneficial effect of increased consumption of wholegrain foods, demonstrated the level of consumption required to elicit a beneficial effect or provided evidence of modes of action. Although wholegrain foods are considered amongst the healthiest food choices available, their consumption falls well below current recommendations, which have been based mainly on epidemiological evidence. Well-controlled intervention studies are needed to provide more detailed mechanistic evidence to support the health claims and findings which can be used to develop effective public health strategies to promote whole-grain consumption.

Leveraging FDA Health Claims

Although past research has investigated different aspects of various health claims, relatively little effort has been directed toward synthesizing the reasons why some Food and Drug Administration (FDA) health claims are more successful than others. After outlining two necessary conditions for a health claim's success, currently approved FDA health claims are examined to explain both the diet–health relationship and its effect on the widespread awareness and adoption of the claim. Understanding what makes health claims successful provides useful nutrition education and product‐labeling lessons for policy makers in all countries.

Consumer Understanding and Use of Health Claims for Foods

Health claims for foods are permitted in an increasing number of countries, but there are very few studies evaluating their effect on purchase behavior and consumer health. There are significant differences between countries but, in general, consumers see health claims as useful; they prefer short, succinct wording rather than long and complex claims; and they believe that claims should be approved by the government. Consumers view a food as healthier if it carries a health claim and this "halo" effect may discourage them from seeking further nutrition information. Consumers do not clearly distinguish between nutrient content, structure-function, and health claims. There is some evidence that the use of health claims improves the quality of dietary choices and knowledge of diet-disease relationships.

Functional foods for coronary heart disease risk reduction: a meta-analysis using a multivariate approach

Background: It has been difficult to identify the appropriate bioactive substance for the development of new functional foods associated with coronary heart disease, because the results of many clinical studies are contradictory. Objective: The objective of this study was to use the multivariate statistical approach known as principal component analysis (PCA) followed by a mixed model to process data obtained from a meta-analysis aimed at evaluating simultaneously the effect of ingestion of 1 of 3 types of bioactive substances (n−3 fatty acids, soluble fibers, and phytosterols) on 1 or more of 4 biomarkers (plasma total cholesterol, triacylglycerol, LDL cholesterol, and HDL cholesterol). Design: Five independent variables (number of patients per study, dose, age, body mass index, and treatment length) and 4 dependent variables (percentage change in blood total cholesterol, LDL, HDL, and triacylglycerol) from 159 studies and substudies were organized into a matrix. The original values were converted to linear correlation units, which resulted in a new matrix. Results: Two principal components were enough to explain 63.73% and 84.27% of the variance in the independent and dependent variables, respectively. Phytosterols and soluble fibers had a hypocholesterolemic effect, whereas n−3 fatty acids lowered triacylglycerol and increased total, LDL, and HDL cholesterol. The PCA and mixed model showed that this behavior was independent of dose, number of patients per study, age, and body mass index but was associated with treatment length. Conclusions: PCA is useful for summarizing available scientific information in examinations of health claims for foods and supplements.

Consumer Understanding and Use of Health Claims for Foods

Consumer Understanding and Use of Health Claims for Foods

Functional foods for coronary heart disease risk reduction: a meta-analysis using a multivariate approach

It has been difficult to identify the appropriate bioactive substance for the development of new functional foods associated with coronary heart disease, because the results of many clinical studies are contradictory. The objective of this study was to use the multivariate statistical approach known as principal component analysis (PCA) followed by a mixed model to process data obtained from a meta-analysis aimed at evaluating simultaneously the effect of ingestion of 1 of 3 types of bioactive substances (n-3 fatty acids, soluble fibers, and phytosterols) on 1 or more of 4 biomarkers (plasma total cholesterol, triacylglycerol, LDL cholesterol, and HDL cholesterol). Five independent variables (number of patients per study, dose, age, body mass index, and treatment length) and 4 dependent variables (percentage change in blood total cholesterol, LDL, HDL, and triacylglycerol) from 159 studies and substudies were organized into a matrix. The original values were converted to linear correlation units, which resulted in a new matrix. Two principal components were enough to explain 63.73% and 84.27% of the variance in the independent and dependent variables, respectively. Phytosterols and soluble fibers had a hypocholesterolemic effect, whereas n-3 fatty acids lowered triacylglycerol and increased total, LDL, and HDL cholesterol. The PCA and mixed model showed that this behavior was independent of dose, number of patients per study, age, and body mass index but was associated with treatment length. PCA is useful for summarizing available scientific information in examinations of health claims for foods and supplements.

New food and drug administration health claim requirements get mixed response

New food and drug administration health claim requirements get mixed response

Regulatory issues related to functional foods and natural health products in Canada: possible implications for manufacturers of conjugated linoleic acid

The Canadian Food and Drugs Act and Regulations, through its definitions of food and drug, currently restricts health-related claims for foods, food ingredients, and natural health products (NHPs). Over the past few decades, scientific research has led to a large body of information that demonstrates the benefits for health of many food and NHP ingredients. Health Canada recognized the constraints of the current regulatory environment and started to develop regulations related to the allowance of health claims for functional foods and NHPs, including those foods and NHPs that would contain conjugated linoleic acid isomers. Health Canada has 3 initiatives under way in the area of health claims for foods: 1) to adopt the generic health claims of the United States within a Canadian context, 2) to develop scientific standards of evidence and a guidance document for supporting the validity of product-specific claims, and 3) to develop an overall regulatory framework for functional foods. In 2000, Health Canada announced approval for the use of 5 generic diet-related health claims: sodium and hypertension, calcium and osteoporosis, saturated and trans fat and cholesterol and coronary artery disease, fruits and vegetables and cancer, and sugar alcohols and dental caries. Under a separate initiative, Natural Health Products Regulations were published in the Canada Gazette Part II on June 18, 2003. The NHP Regulations came into force on January 1, 2004, with a transition period ranging from 2 y (for site licensing) to 6 y (for product licensing, for products already issued a drug identification number).

The Swedish Code on health claims for foods - Revised version in action September 2004

The Swedish Code on health claims for foods - Revised version in action September 2004

The Swedish Code on health claims for foods. Revised version in action September 2004

The Swedish voluntary Code of Practice on health-related claims in the labelling and marketing of food products, originally introduced in 1990, has been revised, effective from September 2004. The Code addresses all claims related to health, performance and well-being. In addition to generic reduction of disease risk claims and product-specific physiological claims, nutrient function claims are now also clearly defined as health claims. Criteria regarding the nutritional composition of products eligible for marketing with generic reduction of disease risk claims are specified in the revised version. As before, product-specific health claims are subject to pre-marketing expert evaluation of the scientific documentation.