Can functional foods reduce the risk of disease? Advancement of functional food definition and steps to create functional food products

Abstract

The definition of functional foods (FFs) has been in development for many years by the Functional Food Scientists of the Functional Food Institute/Functional Food Center (FFC). The status of the FFC’s definition is currently unrecognized by the Food and Drug Administration (FDA),but recognition is important for the safe, uniform development and disbursement of functional food products (FFPs) that could improve the health of Americans and people around the world struggling with chronic and viral diseases. If functional foods were to be properly termed using the FFC’s current definition, they would be classified as a drug according to the FDA. Thus, the FFC is in communication with governmental representatives to determine the next steps for functional foods to be properly acknowledged. To that end, the FFC is revising its current definition of functional foods to fit a more accurate and encompassing idea of the nature of what functional foods do. This includes a shift to stressing how functional foods promote optimal health, reduce the risk of chronic/viral disease, and manage their symptoms.Additionally, the process of developing a functional food product must be standardized to ensure the safety of administering bioactive compounds as a health optimization tool. This process follows the methodology of functional food science, which is a potential new form of life science proposed by the Functional Food Center. Over time, the FFC has been developing the appropriate steps to create a functional food product, however, in this article, new steps are emphasized, such as epidemiological studies and after-market research—vital steps to ensuring the safest and most efficacious product is released to the public. Functional foods are not meant to take the place of conventional medicine. They can, however, be used in conjunction with Western medicine and serve as an aid to health optimization for people with chronic/viral diseases and prioritize the management of symptoms associated with those diseases.Keywords: functional foods, bioactive compounds, biomarkers, functional food science, functional food products, epidemiological studies

Functional food science: Differences and similarities with food science

“…to Authorize an FFP [2]. A notable example of this challenge is that scientific research has found a beneficial effect of soy isoflavones on the risk of Cardiovascular Disease.…”

“…The foods must have a recommended dosage, be measured using specific biomarkers, and must be studied through various trials before being released to the public. Even after these foods are marketed, scientists will continue to update information about these foods with aftermarket research [2].…”

“…Food can be defined as an "adequate diet that avoids deficiency" Contrarily, FFS is a branch of science that focuses on the nutritive side of foods to be fighters of disease and dysfunction. Functional foods are defined by the Functional Food Center (FFC) as "natural or processed foods that contain biologically-active compounds; which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms'' [2]. Functional food products (FFPs) are created with two goals.…”

Marketing strategies for functional food products

“…Having a standard definition is important for developing and promoting functional foods and for consumer acceptance of functional food products, because without a definition, they cannot be categorized or regulated formally. In order to expand acceptance, prevent misinformation, and advance functional food as a separate category, the Functional Food Center (FFC) currently defines functional foods as "natural or processed foods that contain biologically-active compounds; which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms'' [1]. Furthermore, Dr.…”

“…Martirosyan of the FFC has outlined 15 steps for the development of functional food products and for bringing them to the market [1]. This is a long process, but if widely recognized, can serve as a guide to functional food scientists, researchers, and companies around the world.…”