functionalfood

Functional foods are foods that provide health benefits beyond basic nutrition, including potential reductions in disease risk or improvements in physiological function. They encompass conventional foods with added bioactive components and foods that naturally contain beneficial compounds. This category includes fortified or enriched products as well as items with probiotics, prebiotics, or other functional ingredients.

Common examples include cereals fortified with vitamins or minerals, dairy products enhanced with calcium or vitamin D, yogurt containing live probiotic cultures, plant sterol–enriched spreads, and beverages fortified with omega-3 fatty acids or antioxidants. The goals range from supporting cardiovascular health to improving gut function or micronutrient status.

The concept originated in Japan in the 1980s with government programs that allowed health-related claims on foods, and it has since spread globally. Regulatory approaches vary: some jurisdictions require formal authorization of health claims, while others permit general wellness claims. In Japan, a formal system for approved health claims exists (FOSHU); in the European Union, health claims must be authorised by the EFSA and approved by the European Commission; in the United States, labeling rules limit disease-related claims for foods and govern structure/function claims under specific conditions.

Evidence supporting benefits is heterogeneous. Some products show modest effects on risk factors such as cholesterol or blood pressure, but the overall quality and size of evidence vary by product and outcome. Efficacy often depends on dose, formulation, population, and adherence. Critics warn that functional foods can distract from overall dietary quality and market dynamics may outpace solid evidence. Safety concerns include nutrient excess, interactions with medications, and misleading marketing.

See also: nutraceuticals, dietary supplement, fortified foods, probiotics, prebiotics.