Position of the academy of nutrition and dietetics: functional foods.
Summary of "Position of the academy of nutrition and dietetics: functional foods."
It is the position of the Academy of Nutrition and Dietetics to recognize that although all foods provide some level of physiological function, the term functional foods is defined as whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels based on significant standards of evidence. The Academy supports Food and Drug Administration-approved health claims on food labels when based on rigorous scientific substantiation. All food is essentially functional at some level as it provides energy and nutrients needed to sustain life. However, there is growing evidence that some food components, not considered nutrients in the traditional sense, may provide positive health benefits. Foods containing these food components are called functional foods. Functional food research holds many promises for improving the quality of life for consumers; however, to achieve such outcomes, scientific research must effectively establish the bioavailability and efficacy of these compounds at levels that are physiologically achievable under typical dietary patterns. This Position Paper reviews the complexities of defining functional foods; categories of foods marketed as functional; regulation of functional foods; the scientific substantiation of and advancement of functional food research; as well as a message to registered dietitians and dietetic technicians, registered, on how to remain current in their knowledge of functional food research and the translation of this information to consumers.
University of Alabama, Tuscaloosa.
This article was published in the following journal.
Name: Journal of the Academy of Nutrition and Dietetics
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/23885705
- DOI: http://dx.doi.org/10.1016/j.jand.2013.06.002
It is the position of the Academy of Nutrition and Dietetics that nutritional genomics provides insight into how diet and genotype interactions affect phenotype. The practical application of nutrition...
It is unknown whether children with functional gastrointestinal (GI) disorders identify specific foods that exacerbate their GI symptoms. The objectives of this study were to determine the perceived r...
In the United States, Sudden Infant Death Syndrome (SIDS)is the leading cause of death in infants between the ages of 1 and 12 months. The etiology of SIDS is still not clear although a nu...
The current study examines the efficacy of two treatments to help children with cystic fibrosis (CF) meet their dietary calorie requirements of 120% to 150% of the recommended daily allowa...
The protein composition of nutrition may affect the rate of gastric emptying and gastric fysiology. This is espesially important in children with neurologic impariment, who commonly rely...
Intervention study in malnourished adults to assess whether a nutritional supplement given for 8 weeks in addition to the subject's usual diet improves body weight, body composition, bioch...
The purpose of the study is to determine the impact of a specific nutrition formula with a high content of eicosapentaenoic acid (EPA) and fat in oncology patients receiving radio-/chemoth...
Medical and Biotech [MESH] Definitions
An approach to nutrition based on whole cereal grains, beans, cooked vegetables and the Chinese YIN-YANG principle. It advocates a diet consisting of organic and locally grown foods, seasonal vegetables, complex carbohydrates, and fewer fats, sugars, and chemically processed foods.
Components of the usual diet that may provide health benefits beyond basic nutrients. Examples of functional foods include soy, nuts, chocolate, and cranberries (From NCCAM Backgrounder, March 2004, p3). Soy, for example, provides not only protein but also PHYTOESTROGENS (isoflavones), which help reduce total blood cholesterol by lowering LDL CHOLESTEROL.
Foods and beverages prepared for use to meet specific needs such as infant foods.
Evaluation and measurement of nutritional variables in order to assess the level of nutrition or the NUTRITIONAL STATUS of the individual. NUTRITION SURVEYS may be used in making the assessment.
The study of NUTRITION PROCESSES, as well as the components of food, their actions, interaction, and balance in relation to health and disease in animals.