في التغذية..functional food للطلاب و طالبات كيمياء الحيوية

[hani-bioc]

السلام عليكم ورحمة الله وبركاته

Abstract


It is the position of the American Dietetic Association that functional foods, including whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. The Association supports research to define further the health benefits and risks of individual functional foods and their physiologically active components. Dietetics professionals will continue to work with the food industry, the government, the scientific community, and the media to ensure that the public has accurate information regarding this emerging area of food and nutrition science. Knowledge of the role of physiologically active food components, from both phytochemicals and zoochemicals, has changed the role of diet in health. Functional foods have evolved as food and nutrition science has advanced beyond the treatment of deficiency syndromes to reduction of disease risk. This position reviews the definition of functional foods, their regulation, and the scientific evidence supporting this emerging area of food and nutrition. Foods can no longer be evaluated only in terms of macronutrient and micronutrient content alone. Analyzing the content of other physiologically active components and evaluating their role in health promotion will be necessary. The availability of health-promoting functional foods in the US diet has the potential to help ensure a healthier population. However, each functional food should be evaluated on the basis of scientific evidence to ensure appropriate integration into a varied diet.


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Position Statement

It is the position of the American Dietetic Association (ADA) that functional foods, including whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. The Association supports research to define further the health benefits and risks of individual functional foods and their physiologically active components. Dietetics professionals will continue to work with the food industry, the government, the scientific community, and the media to ensure that the public has accurate information regarding this emerging area of food and nutrition science.

Expanding knowledge of the role of physiologically active food components, from both plant (phytochemicals) and animal (zoochemicals) sources, has notably changed the role of diet in health. The development of “functional foods” has evolved as food and nutrition science has advanced beyond the treatment of primary deficiency syndromes (1). Although functional foods remain undefined under current US food regulations, they are usually understood to be any potentially healthful food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains (2). The term “functional” implies that the food has some identified value leading to health benefits, including reduced risk for disease, for the person consuming it. Regardless, leaders in the field agree that, despite the absence of a consensus definition, functional foods will continue to have a major impact on the American and international food supply (3,4). A random telephone survey of US consumers conducted for the American Dietetic Association supported the notion that a significant percentage of consumers are interested in diet and its potential role in improving health. In fact, about 50% identified functional foods such as soy and berries as having “health-related effects” (5). In addition, the International Food Information Council March 2002 survey reported that 94% of consumers agree that certain foods have health benefits that go beyond basic nutrition, and 85% of survey participants expressed interest in learning more about functional foods (6).

As the food industry has responded to consumer demand for a more healthful food supply, the variety of functional foods that are currently available to consumers has grown tremendously, and functional foods account for an increasing percentage of all new food products (7). The American Council on Science and Health recently reviewed the scientific evidence for the health-promoting effects of specific functional foods and established a Likert-type scale for classification ranging from very strong evidence to weak evidence (8). Dietetics professionals, with broad training and expertise in foods and nutrition, will be integral to interpreting the science and then educating consumers regarding how to most appropriately integrate functional food products into an overall varied and healthful eating plan.


Defining functional foods

There is no universally accepted definition of functional foods; however, several organizations have attempted to define this emerging food category. The International Food Information Council (IFIC) defines functional foods as foods that provide health benefits beyond basic nutrition (2). This definition is similar to that of the International Life Sciences Institute of North America (ILSI), which has defined functional foods as foods that, by virtue of physiologically active food components, provide health benefits beyond basic nutrition (9). Health Canada defines functional foods as “similar in appearance to a conventional food, consumed as part of the usual diet, with demonstrated physiological benefits, and/or to reduce the risk of chronic disease beyond basic nutritional functions” (10). The Institute of Medicine of the National Academy of Sciences limits functional foods to those in which the concentrations of one or more ingredients have been manipulated or modified to enhance their contribution to a healthful diet (11).

According to these definitions, unmodified whole foods such as fruits and vegetables represent the simplest form of a functional food. For example, broccoli, carrots, or tomatoes would be considered functional foods because they are rich in such physiologically active components as sulforaphane, beta carotene, and lycopene, respectively. Modified foods, including those that have been fortified with nutrients or enhanced with phytochemicals or botanicals, also fall within the realm of functional foods. In addition, food biotechnology will continue to provide new venues for functional food development. The Table provides a brief listing of selected functional foods currently available in US markets.
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Table.Strength of evidence for functional foods currently on the US marketa,b
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Functional food Bioactive component Health benefit Type of evidence Strength of evidence Recommended amount or frequency of intake Regulatory status
Fortified margarines Plant sterol and stanol esters Reduce total and LDLc cholesterol (43) Clinical trials Very strong 1.3 g/d for sterols Health claim
1.7 g/d for stanols
Psyllium Soluble fiber Reduce total and LDL cholesterol (38) Clinical trials Very strong 1 g/d Health claim
Soy Protein Reduce total and LDL cholesterol (22,42) Clinical trials Very strong 25 g/d Health claim
Whole oat products -glucan Reduce total and LDL cholesterol (38) Clinical trials Very strong 3 g/d Health claim
Cranberry juice Proanthocyanidins Reduce urinary tract infections (64,65) Small number of clinical trials Moderate 300 mL/d Conventional food
Fatty fish n-3 fatty acids Reduce TG,d reduce heart disease cardiac deaths and fatal and nonfatal myocardial infarction (47,48,50,51) Clinical trials; epidemiologic studies Strong to very strong Two fatty fish meals per week; 0.5–1.8 g EPAe + DHAf Qualified health claim for dietary supplement
Eggs with omega-3 fatty acids n-3 fatty acids Reduce cholesterol (55,56) Clinical trials Weak to moderate Unknown Conventional food
Garlic Organosulfur compounds Reduce total and LDL cholesterol (49) Clinical trials Weak to moderate 600–900 mg/d (dietary supplement) or approximately 1 fresh clove/d Conventional food and dietary supplement
Jerusalem artichoke, onion powder, ripe banana Prebiotics/ fructooligo-saccharides Blood pressure control; serum cholesterol reduction (59,60) Animal studies; clinical trials Weak 3–10 g/d Conventional food
Green tea Catechins Reduce risk of certain types of cancer (57) Epidemiologic randomized crossover study design Moderate 4–6 cups/d Conventional food
Black tea Polyphenols Reduced risk of coronary heart disease (58)
Spinach, kale, collard greens Lutein/zeaxanthin Reduce risk of age-related macular degeneration (67) Epidemiologic Weak to moderate 6 mg/d as lutein Conventional food, dietary supplement
Tomatoes and processed tomato products Lycopene Reduce prostate cancer risk (52–54) Epidemiologic Moderate ½ cup/d (30 mg or 10 servings/week) Conventional food
Lamb, turkey, beef, dairy CLAg Reduce breast cancer (62,63) In vivo and in vitro studies Weak Unknown Conventional food
Cruciferous vegetables Glucosinolates, indoles Reduce risk of certain types of cancer (39,40,66) Epidemiologic and in vitro Weak to moderate >½ cup/d Conventional food
Fermented dairy products Probiotics Support GIh health (61) In vivo, in vitro, and clinical data Moderate 1 to 2 billion colony-forming units per day Conventional food or dietary supplement
Tree nuts Monounsaturated fatty acids, vitamin E Reduced risk of coronary heart disease (45,46) Clinical trial Moderate 1–2 oz/d of nuts Qualified health claim
Grape juice or red wine Resveratrol Platelet aggregation reduction (83–85) Epidemiologic, in vivo and in vitro Moderate to strong 8–16 oz/d Conventional food

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