Future Prospects of Functional Food
Future Prospects of Functional Food
Definition and Scope Food is mainly one of the necessities in life. According to (K & Editor-in-Chief:Â Â Werner Klinth, 2004), there are 3 main functions of food. The primary function; mainly to provide standard nutrient components while the secondary falls into sensory properties of a food with reference to taste, flavour, appearance and texture. However in the past three decades, a lot of attention has been paid to the ‘tertiary’ function of food, which is the functional role of food components itself by modulating physiological systems in the human body for disease prevention or health benefits. Brief History- Even from early 1940s, traces of incorporation of functional products can be seen from the fortification of cereal products with thiamine, riboflavin and niacin (Kyritsi, Tzia, & Karathanos, 2011). After that, industries such as dairy quickly picked up with the addition of Vitamin D and much later phytosterols into the milk (Laforest et al., 2007).
According to the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), a change in lifestyle and habits which contributes to a change in dietary patterns have increase health related problems, especially those closely linked to the heart, liver and gastrointestinal tract. Diseases such as heart attacks, type 2 diabetes, osteoporosis, obesity and cancer becomes a lot more common today (WHO, 2003). This is the main contributing factor to the strength of the functional food industry. Also, trends too have influence the industry considerably, with a more accepting and open attitude towards trying out food that can possibly bring in benefits to health. Other factors such as gender, age, education and demographics also play a role in influencing the willingness to purchase or consume functional food (Urala, 2007). Categories that have been studied include anticarcinogenicity, antimutagenicity, antioxidative activity and antiaging activity. Other
Definition and Scope Food is mainly one of the necessities in life. According to (K & Editor-in-Chief:Â Â Werner Klinth, 2004), there are 3 main functions of food. The primary function; mainly to provide standard nutrient components while the secondary falls into sensory properties of a food with reference to taste, flavour, appearance and texture. However in the past three decades, a lot of attention has been paid to the ‘tertiary’ function of food, which is the functional role of food components itself by modulating physiological systems in the human body for disease prevention or health benefits. Brief History- Even from early 1940s, traces of incorporation of functional products can be seen from the fortification of cereal products with thiamine, riboflavin and niacin (Kyritsi, Tzia, & Karathanos, 2011). After that, industries such as dairy quickly picked up with the addition of Vitamin D and much later phytosterols into the milk (Laforest et al., 2007).
According to the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), a change in lifestyle and habits which contributes to a change in dietary patterns have increase health related problems, especially those closely linked to the heart, liver and gastrointestinal tract. Diseases such as heart attacks, type 2 diabetes, osteoporosis, obesity and cancer becomes a lot more common today (WHO, 2003). This is the main contributing factor to the strength of the functional food industry. Also, trends too have influence the industry considerably, with a more accepting and open attitude towards trying out food that can possibly bring in benefits to health. Other factors such as gender, age, education and demographics also play a role in influencing the willingness to purchase or consume functional food (Urala, 2007). Categories that have been studied include anticarcinogenicity, antimutagenicity, antioxidative activity and antiaging activity. Other
References: Anne, S. (2007). The sustainability of functional foods. Social Science & Medicine, 64(3), 554-561. Asia Pacific - fertile soil for functional foods (2006) Euromonitor International. Betoret, E., Betoret, N., Vidal, D., & Fito, (2011). P. Functional foods development: Trends and technologies. Trends in Food Science & Technology, 22(9), 498-508. Castle, D., & Ries, N. M. (2007). Ethical, legal and social issues in nutrigenomics: The challenges of regulating service delivery and building health professional capacity. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, 622(12), 138-143. Ferguson, L. R., Philpott, M., & Barnett, M. P. G. (2010). Nutrigenomics: integrating genomic approaches into nutrition research. Molecular Diagnostics347e363. Food and Drug Administration Office of In Vitro Diagnostic Device Evaluation and Safety Draft Guidance for Industry, Clinical Laboratories and FDA Staff: In Vitro Diagnostic Multivariate Index Assays, U.S. Department of Health and Human Services (2006). García-Cañas, C. Simó, C. León, A. Cifuentes (2009), Advances in Nutrigenomics research: Novel and future analytical approaches to investigate the biological activity of natural compounds and food functions. Journal of Pharmaceutical and Biomedical Analysis, 51(2), 290-304. Haytowitz, P. Pehrsson and J. Holden, The identification of key foods for food composition research. Journal of Food Composition and Analysis, 15 (2002), pp. 183–194 Hern_andez-Mu~noz, P., Almenar, E., Ocio, M. J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria_ananassa). Postharvest Biology and Technology, 39, 247e253. K, A., & Editor-in-Chief:  Werner Klinth, J. (2004). FUNCTIONAL FOODS. In Encyclopedia of Meat Sciences (pp. 492-499). Oxford: Elsevier. Kaput and R.L. Rodriguez, Nutritional genomics: the next frontier in the postgenomic era. Physiological Genomics, 16 (2004), pp. 166–177 Kyritsi, A., Tzia, C., & Karathanos, V. T. (2011). Vitamin fortified rice grain using spraying and soaking methods. LWT - Food Science and Technology, 44, 312-320. Laforest, L., Moulin, P., Schwalm, M. S., Le Jeunne, P., Chretin, S.,Kitio, B., et al. (2007). Use of margarine enriched in phytosterols by patients at high cardiovascular risk and treated by hypolipidemic drugs. Nutrition, Metabolism & Cardiovascular Diseases, 17, 657e665. McCabe-Sellers, D. Lovera, H. Nuss, C. Wise, B. Green, C. Teitel, B. Ning, B. Clark, M. Bogle and J. Kaput, Community based participatory research and omics technologies Omics. A Journal of Integrative Biology, 12 (2008), pp. 263–272. McCabe-Sellers, B. J., Chenard, C. A., Lovera, D., Champagne, C. M., Bogle, M. L., & Kaput, J. (2009). Readiness of food composition databases and food component analysis systems for nutrigenomics. Journal of Food Composition and Analysis, 22, Supplement(0), S57-S62. Nutrigenomics: the future of functional food. (2006) Euromonitor International. Schulze, Die Erlebnisgesellschaft. Kultursoziologie der Gegenwart, Campus, Frankfurt (1993) Thies, C. (1987). Microencapsulation. In H. F. Mark, N. M. Bikales, C. G. Overberger, G. Menges, & J. I. Kroschwitz (Eds.), Encyclopedia of polymer science and engineering (pp. 724e745). New York: John Wiley & Sons. Urala, N., & Lähteenmäki, L. (2007). Consumers changing attitudes towards functional foods. Food Quality and Preference, 18(1), 1-12. WHO (2003). Diet, nutrition and the prevention of chronic diseases. WHO technical report series 916. Geneva, Switzerland. http://www.fao.org/docrep/005/AC911E/AC911E00.HTM#Contents. (Accessed 4th Dec 2011) Ye, X. D., Al-Babili, S., Kloti, A., Zhang, J., Lucca, P., Beyer, P., et al. (2000). Engineering the provitamin A (beta-carotene) biosynthetic pathway into (carotenoid-free) rice endosperm. Science, 287, 303e305.