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PubMed2004

Tomato-based functional food as interferon adjuvant in HCV eradication therapy.

GOALS: The authors conducted a study to verify whether supplementation with an antioxidant-rich tomato-based functional food reduces anemia during pegylated interferon and ribavirin therapy for chronic hepatitis C. BACKGROUND: Oxidative stress plays a major role in the physiopathology of hemolytic anemia during ribavirin therapy. The efficacy of antioxidant supplementation with vitamins C and E as pure compounds, is still controversial. METHODS: A functional food with a high content of natural antioxidants and with high carotenoid bioavailability was developed. The authors enrolled 92 patients with chronic hepatitis C, treated with standard combination therapy. Forty-six of them received a daily dose (100 g) of functional food (group 1), and 46 did not (group 2). The effect of antioxidant activity was assessed comparing compliance with the full dose of ribavirin and hemoglobin levels during the first 3 months of treatment. RESULTS: Only 8.7% of patients in group 1 had to reduce their daily ribavirin dose, whereas ribavirin reduction was necessary for 30.4% of patients in group 2 (P = 0.09). Hemoglobin levels showed significant differences at 15, 30, and 90 days during the observation time. CONCLUSION: Results demonstrated that the authors' functional food reduces the severity of ribavirin-related anemia and improves the tolerance to the full dose of ribavirin in patients with chronic hepatitis C.

Antioxidants↗

PubMed2000

The knowledge, attitudes, and practices of dietitians licensed in Oregon regarding functional foods, nutrient supplements, and herbs as complementary medicine.

OBJECTIVE: To examine the perceived knowledge and attitudes of dietitians licensed in Oregon (LDs) regarding the effectiveness and safety of functional foods, nutrient supplements, and herbs as complementary medicine as well as their personal use, recommendations for the use of others, and training needs. DESIGN: A mailed survey was used to gather data. The questionnaire was developed and face-validated after a focus group discussion. SUBJECTS/SETTING: A geographically stratified, random sample of 202 Oregon LDs was surveyed; usable data were collected from 162 LDs (80%). STATISTICAL ANALYSES: Descriptive statistics and chi 2 tests were used to analyze data. The data were weighted to take account of the sampling method and yield population estimates. RESULTS: LDs considered themselves to be knowledgeable of functional foods and nutrient supplements. More than 80% were confident of the effectiveness of functional foods and nutrient supplements for prevention of illness and treatment of chronic illness, and at least 89% were confident of their safety for these uses. Fewer than 75% considered herbs to be safe and only about 50% were confident of the effectiveness of herbs. Only 10% or fewer LDs considered themselves to be knowledgeable about herbs for prevention and treatment of illness. Interest in training about each of these less-traditional nutrition therapies was high. APPLICATIONS/CONCLUSIONS: Oregon LDs consider themselves to be actively practicing in the area of complementary medicine and have a strong desire for further training. The dietetics profession can capitalize on this interest by taking the lead in training dietitians about the role of functional foods, nutrient supplements, and herbs in health.

Complementary Therapies↗

PubMed2006

European regulations on nutraceuticals, dietary supplements and functional foods: a framework based on safety.

This article describes the legislation that is relevant in the marketing of functional foods in the European Union (EU), how this legislation was developed as well as some practical consequences for manufacturers, marketers and consumers. It also addresses some concrete examples of how the EU's safety requirements for food products have impacted a range of product categories. In the late nineties, research into functional ingredients was showing promising prospects for the use of such ingredients in foodstuffs. Due mainly to safety concerns, these new scientific developments were accompanied by an urgent call for legislation. The European Commission 2000 White Paper on Food Safety announced some 80 proposals for new and improved legislation in this field. Among others, it foresaw the establishment of a General Food Law Regulation, laying down the principles of food law and the creation of an independent Food Authority endowed with the task of giving scientific advice on issues based upon scientific risk assessment with clearly separated responsibilities for risk assessment, risk management and risk communication. Since then, more than 90% of the White Paper proposals have been implemented. However, there is not, as such, a regulatory framework for 'functional foods' or 'nutraceuticals' in EU Food Law. The rules to be applied are numerous and depend on the nature of the foodstuff. The rules of the general food law Regulation are applicable to all foods. In addition, legislation on dietetic foods, on food supplements or on novel foods may also be applicable to functional foods depending on the nature of the product and on their use. Finally, the two proposals on nutrition and health claims and on the addition of vitamins and minerals and other substances to foods, which are currently in the legislative process, will also be an important factor in the future marketing of 'nutraceuticals' in Europe. The cornerstone of EU legislation on food products, including functional foods and nutraceuticals is 'safety'. Decisions on the safety-basis of legislation are based on risk analysis, in which scientific risk assessment is performed by the European Food Safety Authority and risk management is performed by the European Commission, the Member States, and in case of legislation, together with the European Parliament. In the risk management phase, both the precautionary principle and other legitimate factors may be considered in choosing the best way of dealing with an issue. Due to the numerous pieces of legislation applying and to the different procedures to be followed, the process of having 'functional foods' ready for the market is certainly a costly and time-consuming task. However, it may also be clearly worth it in terms of market success and improved consumer health.

Consumer Product Safety↗

PubMedDate not supplied

Initial in vitro toxicity testing of functional foods rich in catechins and anthocyanins in human cells.

Functional foods need to be assessed for beneficial effects to support claims, but also for toxic effects. This report describes two examples of how complex food samples are initially characterized in human cells in vitro. Water extracts of green tea (GT) and black carrots (BC) were analyzed for key ingredients (catechins and anthocyanidins, respectively). Extracts, reconstituted mixtures of the major ingredients or individual compounds [(-)-epigallocatechin gallate or cyanidin, respectively] were evaluated in parallel using human colon cells (HT29 clone 19A). End points of cytotoxicity included determination of membrane integrity, proliferation inhibition, and genetic damage. Cells were pretreated with plant compounds at sub-toxic concentrations, and their resistance to toxicity of H2O2 was evaluated as a parameter of protection. The extracts reduced cell viability (BC) and cell growth (BC, GT) and caused DNA damage (BC, GT). They were more toxic than their key ingredients. Neither GT-samples nor BC protected against H2O2-induced DNA damage, whereas cyanidin did. In vitro analysis of extracts from functional foods firstly aims at defining the sub-toxic concentrations at which protective activities are then further characterized. It also allows comparing responses of complex samples and individual compounds, which is important since effects from protective food ingredients can be masked by accompanying toxic components.

Anthocyanins↗

PubMed1997

[Functional foods and drugs: from the clinical pint of view].

The Ministry of Health and Welfare, Japan, has recently approved the functional foods for specific health uses. However, most of Japanese clinicians do not know what the "functional foods" are. From the clinical point of view, I will discuss the possible problems with the functional foods and compare their roles with those of foods and drugs.

Food, Organic↗

PubMed1999

[Studies on 14 functional foods labelled with tumor inhibition effects].

Tumor inhibition effects of 14 functional foods were measured. Test items included sarcoma 180(S180) inhibiting test, Ehrlich ascites carcinoma (EAC) inhibiting test, phagocyte phagocytosis test and NK cell activity test. The results showed dose-response tendencies in all indices. But the tumor inhibition rate and survival time were decreased in high dose groups and even lower than those of control group (P < 0.05) in some samples. Correlation analysis showed a positive correlation between tumor inhibition rate and survival time, phagocytic percentage and phagocytic index, phagocytic percentage and NK activity, phagocytic index and NK activity (P < 0.01). Tumor inhibition rate and phagocytic percentage appeared negative correlation (P < 0.05). It is suggested that the present methods should be modified. The new and better methods needed to be established. The judge criterion for functional food should be strictly enacted. More Studies needed to be repeated for some foods with significant tumor inhibition functions.

Adjuvants, Immunologic↗

PubMed1996

Studies on functional foods in Japan--state of the art.

This paper pinpoints the "tertiary" function of foods which, different from the conventional "primary" and "secondary" functions that are related to nutrition and preference, respectively, is understood to be directly involved in the modulation of our physiological systems such as the immune, endocrine, nerve, circulatory, and digestive systems. Insights into this newly defined function are particularly important in that the intake of some physiologically functional constituents of foods could be effective in preventing diseases that may be caused by disorders in these physiological systems. Technologically, it has become feasible to design and produce physiologically functional foods (simply, functional foods) that are expected to satisfy in whole or in part a today's demand for disease prevention by eating. Such public expectations are reflected in the activation and development of systematic, large-scale studies on foods as seen in "Grant-in-Aid" research sponsored by the Ministry of Education, Science, and Culture. Meanwhile, the Ministry of Health and Welfare has initiated a policy of officially approving functional foods in terms of "foods for specified health uses" as defined by new legislation. Up to now (October 1995), 58 items have thus been approved. The first was a hypoallergenic rice product approved as of June 1, 1993. Here I discuss details of studies on rice-based functional foods. Other basic and applied studies directed toward the tertiary function, with future perspectives for functional foods, are also discussed.

Amino Acid Sequence↗

PubMed2005

Simulation of prospective phytosterol intake in Germany by novel functional foods.

A blood cholesterol-lowering margarine containing plant sterolesters was the first functional food placed on the European food market pursuant to the regulation (EC) 258/97. In the following years nine further applicants submitted the request to add plant sterol compounds to dairy products, cheeses, bakery products, sausages, plant oils and other products. The European Scientific Committee on Food (SCF) declared a precautionary intake limit of 3 g plant sterols per d by multiple dietary sources. Using the consumption data of the German National Food Consumption Study, carried out from 1985 to 1988 with 23 209 participants, we hypothetically added 0.3-2 g plant sterols to usual daily servings of ten different food products, selected from the novel food applications. We calculated the prospective plant sterol intake regarding each kind of enriched food and by stepwise accumulation of different functional foods in three enrichment scenarios. Within our enrichment context we find a phytosterol intake satiation, if multiple plant sterol-enriched foods are eaten. An enrichment amount of 2 g plant sterols per proposed food serving size results in an intake maximum of 13 g/d.

Dairy Products↗

PubMed2006

Health-care professionals' perceived trust in and willingness to recommend functional foods: a qualitative study.

The aim of this study was to investigate some Swedish dieticians', registered nurses' and physicians' thoughts about functional foods and their willingness to recommend such foods to patients. The health-care professionals were recruited to participate in one group interview with each profession. Participants were recruited through mailed invitations from primary care centers in Uppsala County district. The interviewed physicians and registered nurses, in contrast to the dieticians, expressed more skepticism and distrust about functional foods, their claimed effects on health and the research documenting these effects. The participating dieticians were more willing to recommend the products to patients than were the participating nurses and physicians. Differences in educational and professional background and level of proficiency in nutrition may have affected the disparate beliefs about functional foods among the interviewed groups. Confusion among patients could be a consequence but further research into these disparities is needed.

Adult↗

PubMed2004

Food safety and epidemiology: new database of functional food factors.

More than 600 functional non-nutrient food factors (FFFs) in vegetables and fruits are considered to be effective for health promotion and disease prevention. However, phytochemicals studied thus far have failed to yield predicted results in randomized intervention studies. To assess the health effects of phytochemicals, a breakthrough in epidemiological methods was necessary. We constructed a database of non-nutrient FFFs to estimate the chemical classes and total amount of FFF-intake in order to facilitate estimation and calculation for nutritional research. So far, flavonoids, terpenoids, carotenoids, and sulfur compounds are included in our FFF database. We calculated the intake of various phytochemicals per capita from 79 subjects' dietary records by FFF database, and estimated that subjects ingested more than 10 micromole per day of phytochemicals such as catechin, isoflavones, isothiocyanate, ferulic acid, quercetin, cinnamic acid and chlorogenic acid. Chief component analysis yielded 12 factors (80%), of which only a few factors showed negative associations with serum cholesterol and LDL concentration. Many factors showed adverse relationships with liver function and serum triacylglycerol concentration. Weekly self-reported daily dietary records including name of dish, constituent foods and their amounts were separately collected for 6 months and analyzed in Kyoto women. Seasonal changes of phytochemical intake showed significant variation according to the seasonal consumption of fruits and vegetables. Lycopene increased in the summer due to watermelon and tomato intake in this season. Seasonal variation of FFF was quite large compared to the variation of macro- and micronutrients. Careful evaluation of the effects of FFF intake on health is necessary, especially when supplements are also consumed. The most effective combinations of FFF intake for human health could be elucidated by using our FFF-DB in conjunction with population-based cohort studies.

Carotenoids↗

PubMedDate not supplied

Effects of a functional foods nutrition education program with cardiac rehabilitation patients.

PURPOSE: This study educated cardiac rehabilitation patients about the potential health benefits obtained from specific "heart healthy" functional foods and evaluated whether a targeted education program about these foods leads to their increased consumption or positive attitude changes. METHODS: The targeted audience was 69 cardiac rehabilitation patients (phases 2 and 3). Four foods (soy, oats, sterol/stanol ester-enhanced margarine, and nuts) were discussed in two 90-minute education sessions conducted 2 months apart. These sessions provided scientific information about each food, allowed participants to sample products, and collected data using both preeducation and follow-up surveys. RESULTS: The findings showed a significant increase in the reported consumption of all four functional foods (soy in particular), and several positive attitude changes concerning the relation between diet and heart health. Most of the participants (88%) either agreed or strongly agreed that they intended to continue incorporating functional foods into their diet to improve heart health. CONCLUSION: According to the reported attitudinal and behavioral intentions, the education of cardiac rehabilitation patients may lead to beneficial dietary changes conducive to the reduction of cardiovascular disease risk.

Adult↗

PubMed2002

EU-funded research on functional foods.

Research on food and nutrition has been an important topic in all Framework Programmes for Research and Technological Development of the European Commission. From the Second Framework Programme (ECU 2 million for four projects on functional foods) to the Fifth Framework Programme (51 million for thirty-three projects on functional foods), the investment in research projects on functional foods has been increasing by quite an extent. In the early 1990s, the topics were fibres, pro-, pre- and synbiotics. Nowadays, the range of subjects has been broadened to antioxidative effects, vitamins, phyto-oestrogens and the socio-economic area.

European Union↗

PubMed2003

General aspects on the assessment of functional foods in the European Union.

During the last 6 y, the European Union has undergone a profound qualitative change in the focus on food safety problems. In 1997, nine new scientific committees were created, including the Scientific Committee on Food (SCF) and the Scientific Steering Committee (SSC), and were put under the auspices of the Directorate General in charge of defending consumer interests and health. The process is foreseen to be completed by the incorporation in 2003 of all food safety activities of these committees into the European Food Safety Authority (EFSA). Among the immediate challenges in the near future are the scientific and technological developments and the regulatory measures for the so-called 'functional foods', which can positively affect the health and well-being of consumers. Functional foods are a recent phenomenon in Europe and are, as yet, not covered by any specific legislation. The two key aspects in the evaluation of functional foods are safety and efficacy. Whereas safety can be covered under different legislative umbrellas such as novel foods (NFs), foods for particular nutritional purposes, supplements, additives and others, the issue of evaluation of their efficacy is only at a very early stage since the criteria to establish the validity of 'health claims' has not been clearly addressed at a European level.

European Union↗

PubMed2005

Fermented functional foods based on probiotics and their biogenic metabolites.

The claimed health benefits of fermented functional foods are expressed either directly through the interaction of ingested live microorganisms, bacteria or yeast with the host (probiotic effect) or indirectly as a result of ingestion of microbial metabolites produced during the fermentation process (biogenic effect). Although still far from fully understood, several probiotic mechanisms of action have been proposed, including competitive exclusion, competition for nutrients and/or stimulation of an immune response. The biogenic properties of fermented functional foods result from the microbial production of bioactive metabolites such as certain vitamins, bioactive peptides, organic acids or fatty acids during fermentation.

Animals↗

PubMed2006

Heart disease among post-menopausal women: acceptability of functional foods as a preventive measure.

This study reports the results of eight focus group interviews with post-menopausal women (50-59 years, N=73) in Denmark and United Kingdom regarding their views on heart disease among women and the potential acceptability of functional foods as a means of prevention. Although, heart disease was recognised as a serious health problem and its occurrence among women recognised, it was predominantly conceived as a health problem affecting men and as being largely due to the relatively unhealthy lifestyles of men. Only a very small minority of participants were aware of the contribution of menopause to heart disease among women. Functional foods were generally not conceived as a means of prevention that is commensurate with the serious character of heart disease. It emerged from ranking tasks that functional foods do not constitute a product category as such. They occupy an anomalous position between 'food' on the one hand and 'medicine' on the other. Participants tend to dislike the idea of a 'personal' food not intended to comprise part of a shared meal in the household, and also tend to distrust health claims promoted by the food industry. This study indicates a need for further research in these areas.

Awareness↗

PubMed2002

Functional food concept and its application to prebiotics.

A food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way which is relevant to either the state of wellbeing and health or the reduction of the risk of a disease. A food can be made functional by increasing the concentration, adding or improving the bioavailability of a particular component. Functional food science will serve to establish claims based either on enhanced function or disease risk reduction. Inulin and oligofructose are functional food ingredients present in miscellaneous edible plants. They are non-digestible oligosaccharides classified as dietary fibres. The target for their functional effects is the colonic microflora that ferment them and for which they serve as selective "fertilizers"; the gastrointestinal physiology; the immune functions; the bioavailability of minerals; the metabolism of lipids; and colonic carcinogenesis. The scientific data available on the nutritional effects of inulin and oligofructose provide strong evidence for a prebiotic effect (i.e., selective stimulation of growth of bifidobacteria in colonic microbiota), improvement of bowel habit (both stool frequency and stool weight) and improved calcium bioavailability.

Colon↗

PubMed2002

Biomarkers of bone health appropriate for evaluating functional foods designed to reduce risk of osteoporosis.

Osteoporosis is a growing global problem. The health care costs and decreased productivity and quality of life are staggering. Much research is invested in life-style approaches to build peak bone mass during growth to prevent osteoporosis as well as to treat the disease in later life. Functional foods have enjoyed a niche in bone health. Foods fortified with Ca are most popular. Other bone nutrients such as vitamin D, Mg and vitamin K are sometimes added. Future products are likely to include enhancers of Ca absorption such as inulin or whey proteins. Dietary factors that reduce urinary Ca loss (plant proteins) or suppress bone resorption (possibly phyto-oestrogens) are also gaining attention. Methodologies for evaluating the effectiveness of functional foods on bone health include measures of bone quality such as bone densitometry or measures of Ca metabolism, particularly absorption. Biochemical markers for bone turnover are less satisfactory for diet-related effects. Use of a rare isotope, 41Ca, and accelerator mass spectrometry offers a new approach for assessing the ability of functional foods to suppress bone resorption.

Biomarkers↗

PubMedDate not supplied

Liquid chromatographic determination of St. John's wort components in functional foods.

A method was developed for determination of St. John's wort marker compounds hypericin, pseudohypericin, hyperforin, and adhyperforin in functional foods. Solid-phase extraction provided analyte extraction and significant sample cleanup prior to analysis using liquid chromatography (LC) with UV and fluorescence detection. In addition to quantification using LC-UV, confirmation was made with electrospray ionization LC mass spectrometry (LC/MS). Several commercially available tea and drink products claiming to contain St. John's wort were tested. Recoveries ranged from 51 to 98% for the liquid samples. Comparison of the concentrations in 4 St. John's wort teas showed a variation in analyte concentration (1044-10 ng/mL marker compounds in brewed tea) and composition. No marker compounds were found in the beverages, indicating possible decomposition of the marker compounds caused by low pH and/or exposure to light. A solvent extraction procedure was developed for analysis of the marker compounds from solid samples. Analytes were detected at low parts per million, with an average recovery of 75%. No St. John's wort components were found in the 2 solid functional food samples analyzed.

Anthracenes↗