More Information About Functional Foods

Functional foods are the fastest-growing part of the food industry. Functional food sales have risen dramatically in the last sixteen years. In 1992, sales of functional foods and beverages amounted to approximately $5.5 billion. In 2007 they were about $38 billion. A growth rate of 5 to 7 percent is projected yearly through 2010. Do a Google.com search on “functional foods” and you will get many hits from industry, public health agencies, and government regulatory agencies.

Consumers are showing a greater interest in these products because we have a high level of chronic diseases in this country, and some foods may afford protection against heart disease, various cancers, diabetes, and bone diseases. The population is getting older and the baby boomers are beginning to retire, but they are health conscious and want to have quality years remaining. People turn to food to help them feel better, look younger, and control weight.

Just what are functional foods? Several definitions have been put forward, and even scientists cannot always agree on a precise definition. The definition we will use is that functional foods are foods and beverages or dietary components that have been developed or altered in some way to optimize health. Fruits and vegetables are the simplest types of functional foods. Others include whole grains, fortified or enhanced foods and beverages, and some dietary supplements. Biologically active components in functional foods may give some health benefits or desirable physiological effects. Components of many foods, particularly plant chemicals or phytochemicals, are continually being researched as to their potential health benefits. Fruits and vegetables, such as high-lycopene tomatoes may be altered through growing or breeding practices to have a higher nutrient content for health reasons. Lycopene is a carotenoid that may protect against prostate cancer. Tomatoes that are higher in lycopene are being marketed. Another aspect is that because all tomatoes have lycopene, they are being marketed as having a potential health benefit.

Oatmeal can be considered a functional food because consumption of oat cereal has been demonstrated to lower blood cholesterol. In Chapter 9, we mentioned the addition of folic acid to cereals to help prevent neural tube defects. Thus these cereals are functional foods. Rice has been bioengineered to produce beta-carotene to help fight against vitamin A deficiency worldwide. This is another good example of a functional food.

How does the concept of functional foods compare with traditional nutrition studies and knowledge? The old school of nutrition studied carbohydrates, fats, proteins, water, vitamins, and minerals in terms of function, how much you needed, and the consequences of insufficient amounts in the diet. Most of the human nutrition information in this book has been about “essential nutrients,” or nutrients that cannot be made in sufficient amounts in the body to promote growth or maintenance. A new paradigm has emerged with respect to functional foods. Some components of foods can be omitted without any noticeable effect on growth or maintenance. However, when these components are added to the diet, they may provide health benefits.

Let’s look at some other foods that may be considered functional foods. A well-known snack food produced by Procter and Gamble is Pringles, potato chips that contain the fat substitute Olestra. This gives them the mouthfeel and sensation of fat, without the calories. Although this has been a breakthrough, there are some concerns that overconsuming such products can lead to abdominal cramps and gas formation. There is also concern that because the product does not contain fat, absorption of fat-soluble vitamins may decrease. Wow potato chips contain Olestra and have similar problems. The labels of both products may exhibit the following statements:

“This product contains Olestra. Olestra may cause abdominal cramping and loose stools.”

“Olestra inhibits the absorption of some vitamins and other nutrients. Vitamins A, D, E, and K have been added.”

The verdict is not completely in on the side effects, as some studies show no adverse effects. However, the point is that functional foods and their ingredients may not be without problems.

Wines, particularly red wines, have been researched for potential health effects. Wines have chemicals that are natural antioxidants and fight against free radicals. Red wines have more of these. Because the French are relatively large consumers of red wines and normally have higher-fat diets than Americans, the French paradox has been ascribed to their greater health status and longevity. The French have diets high in fats, and thus one would expect higher rates of chronic disease, but this is not the case. Could it be the wine that protects them against heart disease and cancer?

Another well-known product is Benecol, a margarine substitute made with soy. Soy has been shown to lower blood cholesterol levels, and many individuals purchase this item to help combat high cholesterol levels. Flax cereal is marketed for its high omega-3 fatty acids content, which has potential health benefits. A study conducted at Kansas State University produced beef steaks higher in omega-3 fatty acids by feeding cattle flax, thus producing a functional beef product.

More recently, we have witnessed more functional beverages besides orange juice with added calcium. We can look at the aisles in the grocery store and find vitamin-supplemented water and other beverages.

There are potential problems with functional foods and beverages. Some compounds that are healthy for you may have strong objectionable tastes. In fact, many beneficial plant chemicals have been engineered out of the food supply because of their objectionable taste and other sensory qualities. The issue is how to get these chemicals back into the food supply. Another problem is cost. Even Olestra-containing Pringles cost more than low-fat Pringles. Are consumers willing to pay more for a perceived health benefit? Another concern deals with safety issues. Too much of anything can be detrimental to your health. Also, some people may choose these foods over medicine to treat an ailment, which may not be as effective as drug therapy. Consumer education is likely to be a high priority among nutritionists in the decade ahead, because it appears that functional foods are here to stay.

Reference

Wildman REC, ed. (2007) Handbook of Nutraceuticals and Functional Foods, 2nd ed. Boca Raton, FL: CRC Press/Taylor and Francis.