J Nutr 1999 Jul;129(7 Suppl):1398S-401S

Concepts in functional foods: the case of inulin and oligofructose.

Roberfroid MB

Universite Catholique de Louvain, Department of Pharmaceutical Sciences, B-1200
Brussels, Belgium.

Recent advances in biosciences support the hypothesis that diet modulates
various body functions. Diet may maintain well-being and reduce the risk of some
diseases. Such discoveries have led to the concept of "functional food" and the
development of the new discipline, i.e., "functional food science." A practical
and simple definition of a "functional food" is a food for which a claim has
been authorized. The food components to be discussed as potential "functional
food ingredients" are the inulin-type fructans, i.e., chicory inulin and
oligofuctose. The targets for their effects are the colonic microflora, the
gastrointestinal physiology, the immune functions, the bioavailability of
minerals, the metabolism of lipids and colonic carcinogenesis. Potential health
benefits include reduction of risk of colonic diseases, noninsulin-dependent
diabetes, obesity, osteoporosis and cancer. The documentation of such benefits
requires scientific evidence that must be evaluated in terms of "health claims."
Previous assessments have concluded that, in terms of "functional claims,"
strong evidence exists for a prebiotic effect and improved bowel habit. The
evidence for calcium bioavailability is promising, and positive modulation of
triglyceride metabolism is undergoing preliminary evaluation. Scientific
research still must be done to support any "disease risk reduction claim," but
sound hypotheses do already exist for designing the relevant human nutrition
trials.

Publication Types:
Review
Review, tutorial

PMID: 10395606, UI: 99335745