Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients.^[1] The general category of functional foods includes processed food or foods fortified with health-promoting additives, like "vitamin-enriched" products. Fermented foods with live cultures are considered as functional foods with probiotic benefits.

Functional foods are an emerging field in food science due to their increasing popularity with health-conscious consumers.

The term was first used in Japan in the 1980s where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU).

Contents 1 Industry 2 Health claims 3 Current Research 4 See also 5 References 6 External links

[edit] Industry

The functional food industry, consisting of food, beverage and supplement sectors, is one of the several areas of the food industry that is experiencing fast growth in recent years^[2] It is estimated by BCC Research that the global market of functional food industry will reach 176.7 billion in 2013 with a compound annual growth rate (CAGR) of 7.4%. Specifically, the functional food sector will experience 6.9% CAGR, the supplement sector will rise by 3.8% and the functional beverage sector will be the fastest growing segment with 10.8% CAGR.^[2] This kind of growth is fueled not only by industrial innovation and development of new products that satisfy the demand of health conceious consumers but also by health claims covering a wide range of health issues.^[3]Yet, consumer skepticism persists mainly due to the fact that benefits associated with consuming the products may be difficult to be detected.^[3] The industry suggests the establishment of a health claim regulating agency, which may increase consumer confidence. It should be noted that strict examination of some of the functional food claims may discourage some companies from launching their products.^[3]

[edit] Health claims

Functional food products typically include health claims on their label touting their benefits: for example: "Cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals."

Some countries, such as Canada, Sweden, and the United States, have specific laws concerning the labeling of such products. In the United States, the kinds of claims which are allowed are overseen and regulated by the Food and Drug Administration (FDA). However, some claims will fall outside of the purview of the FDA and be accompanied by the disclaimer: "These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease."

Such a disclaimer typically accompanies supplements rather than foods, but since the definition of functional food is still evolving and somewhat amorphous, a functional food may find itself bearing the warning.

[edit] Current Research

The Richardson Centre for Functional Foods and Nutraceuticals, which is part of the University of Manitoba, is the only centre of its kind, dedicated to the discussion, discovery, and development of functional foods and nutraceuticals, with a focus on the crops of the Canadian Prairies

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. Some current research projects examine: the effects of a diet rich in diaclyglycerol (DAG) oil on body weight, body composition, and blood lipid levels in women; the effect of Heart & Stroke Portfolio diet on lipid metabolism and weight loss in men; the effect of pulses and pulse fractions on indices of lipid, carbohydrate and energy metabolism, as well as oxidative status in overweight, hyperlipidemic individuals; the use of conjugated linoleic acid (CLA), an omega-3 fatty acid, as a nutraceutical for weight loss in humans; the evaluation of very long chain fatty acids/alcohol and plant sterols as functional food ingredients for cholesterol-lowering in hypercholesterolemic humans; the effects of dietary cholesterol with and without simvastatin on cholesterol absorption and synthesis and sterol profile in Smith Lemli Optiz syndrome (SLOS) patients; the effects of unique algal based polysaccharides on plasma lipid levels and energy metabolism in hamsters.

Dr. Peter Jones is a Canada Research Chair in Nutrition and Functional Foods and is the director of the centre. His research concerns itself with finding candidates for functional food ingredients and he does this by examining the efficacy of novel bioactive materials such as plant sterols -- natural components found in plants which can act as cholesterol-lowering agents.

New Zealand Institute for Plant and Food Research also have a dedicated research team that works on Functional Foods. Their focus is on both 'whole-foods' and food extracts - examining extracts from berries and their effect on sports performance and recovery, as well as the gut-health and immune function role of natural fruits and vegetables. The group also work with 'mood foods' and the delivery mechanisms behind components in foods and beverages designed to enhance mental performance, brain function and cognitive ability.

[edit] See also

• Health claims on food labels
• Medical food, specially formulated foods to treat diseases with distinctive nutritional needs (e.g., an inability to metabolize a common molecule)
• Nutrigenomics
• Preventive medicine
• Nutraceuticals
• Farmaceuticals

[edit] References

[edit] External links

• The pros and cons of functional foods in developed and developing nations, and the role of governments in regulating them
• Consumers look to heal through functional foods FoodNavigator.com-USA (November 2007)
• Functional Foods: Public Health Boon or 21st Century Quackery?, a review of regulations and demand for functional foods in Japan, the U.S. and the UK (March 1999)
• Medicinal Food News
• Agriculture & Agri-Food Canada
• Functional Foods and Nutraceuticals
• [1].