Track topics on Twitter Track topics that are important to you
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
The 2015 Dietary Guidelines for Americans encourage selection of nutrient-dense foods for health promotion and disease prevention and management. The purpose of this Academy of Nutrition and Dietetics...
It is the position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine that the performance of, and recovery from, sporting activities are enha...
The US Food and Drug Administration's (FDA's) fortification policy discourages the fortification of certain foods, including sugars and snack foods such as cookies, candies, cakes, chips, and carbonat...
This study aims to randomly assign individuals with type 2 diabetes into the ENHANCED randomized control trial. The study is being conducted by the Minneapolis Heart Institute Foundation (...
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 health benefits of omega-3 fatty acids have been extensively examined in many published studies, and these benefits have been observed in patients with a diversity of conditions and di...
This study is a randomized controlled trial (RCT) to assess the impact of a culturally based social support program (i.e. Joy Luck Academy, JLA) among Chinese American breast cancer surviv...
This is a multi-site, double-blind, randomized, controlled food intervention study being conducted at the Canadian Centre for Agri-Food Research in Health and Medicine (CCARM) in Winnipeg ...
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.
Women's Health - key topics include breast cancer, pregnancy, menopause, stroke Follow and track Women's Health News on BioPortfolio: Women's Health News RSS Women'...
Alternative Medicine Cleft Palate Complementary & Alternative Medicine Congenital Diseases Dentistry Ear Nose & Throat Food Safety Geriatrics Healthcare Hearing Medical Devices MRSA Muscular Dyst...
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...