Elsevier

The Journal of Nutrition

Volume 132, Issue 12, December 2002, Pages 3772-3781
The Journal of Nutrition

Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health1

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Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis. Linking the consumption of functional foods or food ingredients with health claims should be based on sound scientific evidence, with the “gold standard” being replicated, randomized, placebo-controlled, intervention trials in human subjects. However, not all foods on the market today that are claimed to be functional foods are supported by enough solid data to merit such claims. This review categorizes a variety of functional foods according to the type of evidence supporting their functionality, the strength of that evidence and the recommended intakes. Functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences today. However, it must be emphasized that these foods and ingredients are not magic bullets or panaceas for poor health habits. Diet is only one aspect of a comprehensive approach to good health.

Key words:

functional foods
health claims
dietary supplements
phytochemicals
bioactive

Abbreviations:

AMD
age-related macular degeneration
CHD
coronary heart disease
CLA
conjugated linoleic acid
DHA
docosahexaenoic acid
DSHEA
Dietary Supplement Health and Education Act
EGCG
(−)-epigallocatechin-3-gallate
EPA
eicosapentaenoic acid
FDAMA
Food and Drug Administration Modernization Act
FOSHU
Foods for Specified Health Use
GAO
General Accounting Office
HPFS
Health Professionals Follow-Up Study
NLEA
Nutrition Labeling and Education Act.

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Funded by a grant from the American Council on Science and Health.