Definition Of Functional Foods

Nutritional trends come and go, but functional foods appear to be here to stay. The term applies to a wide range of foods that provide health effects above and beyond basic nutrition. Adding functional foods to your diet can benefit your health in a variety of ways. The list of functional foods is growing as researchers discover more about this promising realm of nutrition.

Defining Functional Foods

According to Agriculture and Agri-Food Canada, there is no single authoritative definition of the term functional foods that applies throughout the world. Japan, where the term first originated in the mid-1980s, is the sole country to establish a regulatory board that determines which foods can be labeled "functional." In general, functional foods are those that bear similarities to, or are, conventional foods, but that provide physiological benefits or reduce the risk of chronic diseases. Functional foods contain one or more compounds that aren't vitamins or minerals but nevertheless create positive biological responses when consumed.

Types of Functional Foods

Each type of functional food has a nutritional component that provides a specific health benefit. It's perhaps easier to categorize functional foods by these components than according to the foods themselves. For instance, omega-3 fatty acids are considered a component of functional foods because they reduce the risk of cardiovascular disease. Functional foods that contain omega-3 fatty acids include fish, nuts and flaxseeds.

Examples of Functional Foods

In addition to omega-3 fatty acids, probiotics have gained acknowledgement as a component of functional foods. Probiotics are live microbes, found in foods like unpasteurized yogurt, that have positive effect on gastrointestinal health. Beta-glucan is a type of fiber found in oatmeal that helps reduce total and low-density lipoprotein, or LDL, cholesterol levels. Even red wine has earned kudos from functional food proponents. The flavonoids present in red wine and grapes are believed to be partially responsible for the "French paradox," meaning the relatively low incidence of cardiovascular disease seen in French citizens despite the relatively high amount of dairy fat they consume.

The Skeptic's View

You might be tempted to grumble that "functional foods" is just a term dreamed up by a food industry eager to cash in on the latest nutrition craze. You wouldn't be entirely wrong. Institutions devoted to the promotion of functional foods, such as the Richardson Centre for Functional Foods and Nutraceuticals, do advocate for the economic concerns of functional food manufacturers. But such groups also lead the way in promoting research that confirms the benefits of this exciting category of nutritional study.