Summary FAQ
Functional Foods
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The government body that regulates food in Australia and
New Zealand (ANZFA) defines functional foods as being '... similar in appearance
to conventional foods and intended to be consumed as part of a normal diet, but
modified to serve physiological roles beyond the provision of simple nutrient
requirements.' In other words, functional foods look like their conventional
counterparts but have a nutrient or other health-promoting substance (or
substances) added, or have undergone some other significant modification in an
attempt to provide a particular health benefit.
An example of a functional food that is well-known, and has achieved a high
level of market penetration, is fat-reduced modified milk. This form of milk has
less saturated fat (and should therefore be of benefit to heart health) and more
calcium (for stronger bones) than whole milk.
Other functional foods include infant formulas, milk products, breads and other
cereal foods in which some of the fat has been replaced with 'omega-3' fats
(polyunsaturated fats believed to be involved in eye and brain development in
infants, and associated with reduced risk of heart disease in adults). Another
type of functional food is the 'probiotic' yoghurts and milk-based drinks that
contain particular strains of bacteria, aimed at restoring the integrity of the
lining of the gut, which is compromised as a result of poor diet, chemicals, and
medication (e.g. antibiotics). There is evidence to suggest that these products
may have some benefit in reducing the incidence of diarrhoea (among other
illnesses).
One of the most 'visible' functional foods is the range of 'phytosterol'
margarines. These have cholesterol-lowering effects. Their use in the
medium-to-long term would be expected to significantly reduce the risk of heart
disease.
But functional foods are not universally accepted by nutritionists as being of
overall health benefit. For example, phytosterols decrease the body's levels of
particular antioxidants called 'carotenoids'. There is preliminary evidence that
carotenoids may be beneficial to health, so it is important to ensure adequate
fruit and vegetable consumption (the source of carotenoids) if you do eat
phytosterol-enriched margarine. Also, in 2001 ANZFA required that all foods,
other than margarines, containing added phytosterols be removed from the market
place because their safety and effectiveness had not as yet been demonstrated.
Although health claims are not generally permitted on food labels in Australia,
there is one exception. Functional foods containing added 'folate' (a B group
vitamin) are permitted to include a claim about the potential for added folate
in the expectant mother's diet to reduce the risk of 'neural tube defects' (such
as spina bifida) in the developing baby.
At least in theory it is true that there is no 'need' for functional foods. By
following the highest priority dietary guideline ('enjoy a wide variety of
nutritious foods') most people would have no need for supplementary intake of
phytosterols, folate, omega-3 fats, or any of the other active components of
functional foods. But many people do not follow the dietary guidelines, so,
according to one school of thought, it is appropriate to make the foods that
they will eat more health-promoting.
Other nutritionists argue that some functional foods constitute an inappropriate
'medicalisation' of food. They also claim that many functional foods seem to be
designed at least partly to encourage people to eat foods that are not usually
regarded as health-promoting.
The conclusion to a paper about functional foods in the Journal of the American
Dietetics Association seems appropriate in this context: 'Consumers should be
discouraged from the "magic bullet" mentality that turns functional foods into
the solution for all dietary shortcomings. Emphasis should be placed on overall
dietary pattern ... Functional foods, like supplements, should be viewed as one
option in the continuum of good nutrition. Moreover, it is important to remember
that diet is only one component of an overall lifestyle that can have an impact
on health; other components include smoking, physical exercise, and stress
reduction.
There doesn't seem to be any slowing down in the rate of development of new
functional foods. Developments 'in the pipeline' include attempts to produce
functional foods that:
reduce the risk of heart disease;
replace saturated fats with health-promoting fats;
contain modified carbohydrates for gut health;
reduce the risk of allergic responses;
reduce the risk of inflammatory responses (such as arthritis); improve sport
performance; provide a boost to mood and/or cognitive performance (ability to
think); and help to protect against cancer.
However, it is too early to say whether or not most (or even many) of these
functional foods will be the successes their manufacturers hope. So in the
meantime it is recommended that the
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[Date Issued: February 2002]
Disclaimer: This material is provided on the basis that it
constitutes advice of a general nature only. It is not intended to replace the
advice of a physician or a dietitian. |
