Am J Clin Nutr 2000 Jun;71(6 Suppl):1660S-4S; discussion 1674S-5S

Concepts and strategy of functional food science: the European perspective.

Roberfroid MB

Department of Pharmaceutical Sciences, Universite Catholique de Louvain,
Brussels.

Recent knowledge supports the hypothesis that, beyond meeting nutrition needs,
diet may modulate various functions in the body and play detrimental or
beneficial roles in some diseases. Concepts in nutrition are expanding from
emphasis on survival, hunger satisfaction, and preventing adverse effects to
emphasizing the use of foods to promote a state of well-being and better health
and to help reduce the risk of disease. In many countries, especially Japan and
the United States, research on functional foods is addressing the physiologic
effects and health benefits of foods and food components, with the aim of
authorizing specific health claims. The positive effects of a functional food
can be either maintaining a state of well-being and health or reducing the risk
of pathologic consequences. Among the most promising targets for functional food
science are gastrointestinal functions, redox and antioxidant systems, and
metabolism of macronutrients. Ongoing research into functional foods will allow
the establishment of health claims that can be translated into messages for
consumers that will refer to either enhanced function or reduction of disease
risk. Only a rigorous scientific approach that produces highly significant
results will guarantee the success of this new discipline of nutrition. This
presents a challenge for the scientific community, health authorities, and the
food industry.

Publication Types:
Review
Review, tutorial

PMID: 10837311, UI: 20298216