Functional foods for the nutrition of the human body (AF) are special foods positioned by manufacturers for the systematic use of all age groups of a healthy population as part of food diets.
WHO warns that such products may use misleading advertising, with unfounded allegations of the positive effects of such products on the health of consumers [1] .
 | By adding vitamins to sweets, they do not become healthy [1] |  |
According to WHO, the invention of the term “functional products” and their aggressive marketing have significantly increased the profitability of a number of companies [1] .
Content
- 1 Origin
- 2 Product Composition
- 3 Types of "functional" products
- 4 notes
- 5 Links
Origin
The birthplace of the concept of physiologically functional foods for human nutrition is Japan, which in 1989 adopted a law on improving nutrition. The new system was aimed at helping to promote the production of food products aimed at solving serious health problems. The Japanese government recognizes functional nutrition as an alternative to drug therapy and defines it as Food for Specific Health Use (FOSHU) .
The Japan Nutrition Improvement Act includes five categories of “Special Dietary Nutrition Products for the Human Body”:
- milk powder for pregnant and lactating women;
- powdered milk according to a special recipe for babies;
- foods for the elderly, who find it difficult to chew and swallow;
- single foods for patients (i.e. foods with sodium, calories, protein, lactose, as well as anti-allergic foods) and groups of foods for low sodium diets, for diabetics, for people with liver diseases and senile obesity;
- special health foods (FOSHU). FOSHU products are nutritional products that add healthy and effective ingredients. At the same time, functional ingredients must prove their medical and nutritional benefits.
Product Composition
Functional foods contain many “biologically active ingredients” [ unknown term ] , which include:
- lactic acid bacteria and probiotics ;
- vitamins ;
- oligosaccharides ;
- eicosapentaenoic acid ;
- dietary fiber ;
- bioflavonoids ;
- antioxidants ;
- polyunsaturated fatty acids ;
- biologically significant elements (often incorrectly called minerals);
- essential amino acids ;
- peptides ;
- proteins ;
- choline ;
- glycosides .
Types of "functional" products
- Porridge
- Soups
- Bakery products
- Drinks and Cocktails
- Sports nutrition
- Milk products
Notes
- ↑ 1 2 3 Europe tests products advertised as being healthy . Issue 87, Number 9, 645-732. Bulletin of the World Health Organization (September 2009). Date of treatment November 17, 2017.
Links
- GOST R 52349—2005 "Food products. Functional food products. Terms and definitions" (Moscow State University of Food Production)
- Functional nutrition . Doronin A.F., Shenderov B.A. Kharkov-Health
- Functional Foods: Public Health Boon or 21st Century Quackery? // CSPI Reports, March 1999 - A review of regulation and demand for functional nutrition in Japan, the United States, and the United Kingdom of Great Britain and Northern Ireland
- Hilary King and Chris Denison, Functional food patents: beware potential pitfalls // C&I Magazine, Issue 15, 2011 [1] (paid) [2] (paid)