Diet and disease have an established relationship, one which can be found displayed across many functional food and nutraceutical products. Such products are permitted to carry health claims describing a link between consumption of a food or nutrient and a person’s health.
A functional food may be similar in appearance to, or may actually be, a conventional food that is consumed as part of a regular diet. Some examples of functional food components include dietary fibre, fatty acids, prebiotics, probiotics, soy phytoestrogens and anthocyanins. Functional foods must demonstrate physiological benefits and/or reduce the risk of chronic disease beyond providing basic nutrients.
A nutraceutical is an isolate or purified substance derived from foods that is usually sold in medicinal forms (capsules, tablets, drops), not associated with foods. Like functional foods, neutraceuticals must show a physiological benefit or act as preventative agents against chronic disease. Nutraceuticals are often classified as natural health products because they are taken in medicinal forms.
Categories of Functional Foods/Nutraceuticals
|
Basic Foods
|
|
Tomatoes (containing natural levels of lycopene)
|
|
Processed Foods with Added Ingredients
|
|
Vitamin-D fortified milk
|
|
Enhanced Foods
|
|
Eggs with omega-3 from flax
|
|
Dosage Form (isolated, purified preparations of active food ingredients)
|
|
Resveratrol, as found in red grapes
Omega-3 fatty acids, as found in fish oils (docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA))
|
Interest in non-conventional functional foods has been motivated by
· Heightened consumer awareness of the positive role which diet can play in disease risk management
· Recognition of the health benefits of functional foods by regulatory bodies
· Government realization of the economic potential of such products as part of public disease prevention strategies
Are these products safe?
Generally, yes. Functional foods can be conventional foods which have a long history of use without notable side effects. Functional foods also include “novel” foods, which are a result of any of the following:
- a process not previously used for food
- products that do not have safe history of use as a food
- modification by genetic manipulation (genetically modified, genetically engineered foods or biotechnology-derived foods)
In the case of novel foods, companies are required to submit a detailed scientific data for review and approval by Health Canada before these products are made available for public resale.
Like many things consumed in excess, functional foods have the potential to cause adverse effects. Before making any major dietary changes, individuals should consult their health care practitioners.
References
Agriculture and Agri-Food Canada. (2009). What are Functional Foods and Nutraceuticals? Retrieved from http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1171305207040
Health Canada. (2009). Questions and Answers on Health Claims. Retrieved from
http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/qa-qr_claims-allegations-eng.php
Health Canada (2009). What are Novel Foods and Genetically Modified (GM) Foods? Retrieved from http://www.hc-sc.gc.ca/fn-an/gmf-agm/index-eng.php
Jones, P.R. (2002) Clinical nutrition: 7. Functional foods – more than just nutrition. CMAJ., 166(12),1555-63.
Paas, E. & Pierce, G. (2002) An Introduction to Functional Foods, Nutraceuticals and Natural Health Products. National Centre for Agri-Food Research in Medicine: Winnipeg, Manitoba. Retrieved from http://www.bioneutra.ca/pdf/Introduction%20of%20Functional%20Foods.pdf