2
functions (Litwin et al. 2018). However, up to this day, there is still no single
definition of functional foods.
International groups in dietetics and nutrition, such as the International Life
Sciences Institute, International Food Information Council, the European
Commission, the American Dietetic Association, and the Academy of Nutrition and
Dietetics, agree that “functional foods provide health benefits beyond basic nutrition.” But there is no consensus on whether medical foods, foods for special dietary
use, and food supplements are qualified as functional foods. Table 1.1 shows the
evolution of the meaning of functional foods.
In this chapter, we operationally define functional foods as “whole foods along
with fortified, enriched, or enhanced foods that have a potentially beneficial effect
Table 1.1 Evolution of functional foods definition
Organization
Definition of functional foods
Reference
National Academy of
Sciences’ Food and
Nutrition Board
Any modified food or food ingredient that may
provide a health benefit beyond the traditional
nutrients it contains
Thomas and
Earl (1994)
International Life
Sciences Institute
Foods that, by virtue of the presence of
physiologically-active components, provide a health
benefit beyond basic nutrition
Hasler (2002)
Encyclopedia of Food
Sciences and Nutrition
Food made from natural ingredients, consumable as
part of the daily diet, and has certain function when
taken which serves to regulate body processes such
as enhancement of biological defense mechanisms,
prevention of specific diseases, recovery from
specific illness, control of physical and mental
disorders and slowing of aging process
Leon (2003)
10th International
functional food
conference
Natural or processed foods that contain known or
unknown biologically-active compounds which
provide a clinically proven documented health
benefit for the prevention, management, or
treatment of chronic diseases
Martirosyan
and Singh
(2015)
17th International
conference organized by
the US Department of
Agriculture (USDA) and
Agricultural Research
Service (ARS)
Natural or processed foods that contain known or
unknown biologically-active compounds which
provide a clinically proven documented health
benefit for the prevention, management, or
treatment of chronic diseases in effective non-toxic
amounts
Martirosyan
and Singh
(2015)
Academy of Nutrition and
Dietetics
Whole foods along with fortified, enriched or
enhanced foods with potential beneficial effect on
health when eaten as part of a varied diet on a
regular basis at effective levels based on significant
standards of evidence
Wolfram
(2017)
British Nutrition
Foundation
Encompassing a very broad range of products from
foods developed for a particular functional
ingredient to staple foods fortified with a nutrient
that are seldom present
British
Nutrition
Foundation
(2018)
G. Dable-Tupas et al.
functions (Litwin et al. 2018). However, up to this day, there is still no single
definition of functional foods.
International groups in dietetics and nutrition, such as the International Life
Sciences Institute, International Food Information Council, the European
Commission, the American Dietetic Association, and the Academy of Nutrition and
Dietetics, agree that “functional foods provide health benefits beyond basic nutrition.” But there is no consensus on whether medical foods, foods for special dietary
use, and food supplements are qualified as functional foods. Table 1.1 shows the
evolution of the meaning of functional foods.
In this chapter, we operationally define functional foods as “whole foods along
with fortified, enriched, or enhanced foods that have a potentially beneficial effect
Table 1.1 Evolution of functional foods definition
Organization
Definition of functional foods
Reference
National Academy of
Sciences’ Food and
Nutrition Board
Any modified food or food ingredient that may
provide a health benefit beyond the traditional
nutrients it contains
Thomas and
Earl (1994)
International Life
Sciences Institute
Foods that, by virtue of the presence of
physiologically-active components, provide a health
benefit beyond basic nutrition
Hasler (2002)
Encyclopedia of Food
Sciences and Nutrition
Food made from natural ingredients, consumable as
part of the daily diet, and has certain function when
taken which serves to regulate body processes such
as enhancement of biological defense mechanisms,
prevention of specific diseases, recovery from
specific illness, control of physical and mental
disorders and slowing of aging process
Leon (2003)
10th International
functional food
conference
Natural or processed foods that contain known or
unknown biologically-active compounds which
provide a clinically proven documented health
benefit for the prevention, management, or
treatment of chronic diseases
Martirosyan
and Singh
(2015)
17th International
conference organized by
the US Department of
Agriculture (USDA) and
Agricultural Research
Service (ARS)
Natural or processed foods that contain known or
unknown biologically-active compounds which
provide a clinically proven documented health
benefit for the prevention, management, or
treatment of chronic diseases in effective non-toxic
amounts
Martirosyan
and Singh
(2015)
Academy of Nutrition and
Dietetics
Whole foods along with fortified, enriched or
enhanced foods with potential beneficial effect on
health when eaten as part of a varied diet on a
regular basis at effective levels based on significant
standards of evidence
Wolfram
(2017)
British Nutrition
Foundation
Encompassing a very broad range of products from
foods developed for a particular functional
ingredient to staple foods fortified with a nutrient
that are seldom present
British
Nutrition
Foundation
(2018)
G. Dable-Tupas et al.