Functional Foods Guide

What are What are What are they Who should consume
Functional Foods Guide
Coordinated by Dr. Javier Aranceta and Prof. Lluis Serra Spanish Society of Comm
unity Nutrition (SENC) Scientific Advisory: Prof. Dr. José Mataix, Prof. Dr. à ng
el Gil, Dr. Javier Fontecha, Dr. Francisco G. Muriana, Dr. Pedro Mata, Dr. Alfre
do Entrala, Jesús Román MartÍnez, Julio Boza and Dr. Luis Baró Technical Con
sultant: Dr. Rafael de Andrés Urrialde Technical Secretariat: Instituto Omega 3
Copyright: Food and SENC Puleva Legal Deposit:
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Summary
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . Page 6
What are functional foods? . . . . . . . . . . . . . . . . . . . Page 7
What are they? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . page 8
Why and how they arise functional foods? . . . . . . . Page 10
Who should and who can consume? . . . . . . . . . . . . . . Page 11
How are they regulated?. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Page 12
The Omega Institute in March. . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . Page 13
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Introduction
In recent years, has greatly increased the interest of public health officers an
d consumers to know the relationship between diet and health. It has been shown
that many traditional foods such as fruits, vegetables, fish and milk contain co
mponents that are beneficial for our body. Experts recommend a healthy diet, var
ied and balanced as the best way to prevent certain diseases, ensuring good heal
th. However, changing lifestyles have led to the dropping of some healthy eating
habits for years have been part of our history and tradition. In today's societ
y, food imbalances and disruptions are related to the appearance of a large numb
er of diseases. The lack of time to cook, the pace of modern life and the huge s
upply of food that makes it difficult making the right decisions, leading many p
eople do not follow a balanced diet, and therefore not to eat all the nutrients
they need or adequate amounts. As a result of this situation arise food 'functio
nal' that can compensate for poor nutrition and ensure nutrient intakes recommen
ded by nutritionists. But what they really are functional foods?, What are they,
what are the benefits?, Are better than others? ... I invite you to learn in th
is guide, where you can find answers to many of your questions on functional foo
ds.
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What are functional foods?
Functional foods are considered those who, regardless of providing nutrients hav
e been scientifically proven to beneficially affect one or more functions of the
body, so they provide better health and wellness. These foods also exert a prev
entive role as they reduce risk factors that cause the onset of disease. Among t
he most important functional foods are fortified foods. Functional foods should
be consumed within a healthy and balanced diet and in the same quantities in whi
ch they usually consume the rest of the food.
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What are they?
Types of functional foods in Spain and possible beneficial effects on health
FUNCTIONAL FOOD enriched milk
FUNCTIONAL COMPONENT With omega-3 fatty acids (EPA and DHA) * With oleic acid wi
th calcium, folic acid with vitamins A and D with phosphorus and zinc
POSSIBLE EFFECTS ON L
They help reduce risk and nervous tissue function
They help to reduce the concentration
Can decrease malformac
Help the development of bone can prevent osteo
Visual function and favor
Help the development of h
Initiation baby milk Yoghurt and then enriched
With fatty acids with vitamins and minerals with calcium with vitamin A and D
They help to improve the develop
These foods can tom
Help the development of bone can prevent osteo
Visual function and favor
Fermented milks
With omega-3 fatty acids (EPA and DHA) and oleic acid * With specific probiotic
bacteria
They help reduce the risk of nerve tissue and func
They encourage improved performance quality micr
Fortified Juices
With vitamins and minerals
Vitamins A and D: Favor Calcium: Development assistance can prevent osteo Iron:
provide transportation
Eggs enriched bread fortified cereals, enriched margarines fortified iodized sal
t
With fiber and minerals with folic acid with omega-3 with phytosterols with iodi
ne
Fiber: Helps reduce the risk so Hierro: provide transportation
Can decrease malformac
They can reduce the risk and
Help to decrease the concentration
The iodine facilitates the manufacture and prevent thyroid dysfunction
* EPA: eicosapentaenoic acid. * DHA: docosahexaenoic acid
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A HEALTH or cardiovascular disease, the risk of certain cancers and improve visu
al s development. They can reduce inflammation. ation of blood cholesterol and c
ardiovascular disease risk. ions in the neural tube and help reduce the risk of
cardiovascular disease. I and teeth. Involved in nerve transmission and muscle m
ovement. sis. calcium absorption, respectively. uesos and improve the immune sys
tem. about the children of 0-3 years. ass when breastfeeding is not possible. I
and teeth. Involved in nerve transmission and muscle movement. sis. calcium abso
rption, respectively. or cardiovascular disease, the risk of certain cancers and
improve the development visual ions. They can reduce inflammation. gastrointest
inal system and reduce the incidence and duration of diarrhea. intestinal oflora
. visual function and calcium absorption, respectively. bones and teeth. Involve
d in nerve transmission and muscle movement. sis. of oxygen in the blood. Can pr
event the onset of anemia. sgo colon cancer. Improve the quality of intestinal m
icroflora. of oxygen in the blood. Can prevent the onset of anemia. ions in the
neural tube and help reduce the risk of cardiovascular disease. cardiovascular n
fermedad. blood cholesterol concentration and risk of cardiovascular disease. th
yroid hormone, essential for normal physical and mental development.
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Why and how they arise functional foods?
In recent decades, our dietary habits have changed. It is not only food that we
reduce the excess of which can be harmful to our health, but to find those that
have health benefits and help us delay the onset of some diseases. While Europea
n consumers start to become familiar with functional foods, Japanese citizens ha
ve for decades by consuming these products are very popular. In the mid-80s, inc
reasing life expectancy of the Japanese population and the consequent increase i
n health spending, Japan led the government will consider the need to develop fo
od products that improve the health of the citizens to ensure greater well-being
and quality of life. In other countries such as Canada and the U.S., consumptio
n of functional foods is widespread and about 40% of the population and to incor
porate these into your daily diet. Arose from the need to compensate an unbalanc
ed diet, rich in saturated fats and low in certain unsaturated fats, minerals, v
itamins and fiber.
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In Spain, are currently marketed around 200 types of functional foods, for examp
le, those juices with added vitamins, minerals, fiber, etc.., Cereal fiber and m
inerals, or milk enriched with calcium, omega fatty acids -3, oleic acid or vita
mins.
Who should and who can consume?
Functional foods can be part of anyone's diet. But in addition, are particularly
suitable in those population groups with special nutrition needs (pregnant wome
n and children), deficiency states, intolerance to certain food groups with risk
of certain diseases (cardiovascular, gastrointestinal, osteoporosis, diabetes,
etc..) And older people .
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How are they regulated?
The conditions of hygiene and safety of functional foods are regulated as any ot
her food. In the case of novel foods and novel food ingredients are regulated un
der specific legislation. In addition, Spanish law, like the European Union, pro
vides that when claims are made regarding a product is enriched with a specific
nutrient, the package must contain mandatory nutrition labeling, indicating the
real contribution of the product in that component. With respect to labeling, pr
esentation and advertising€European Union determines that the information is in
corporated into packaging and advertising can not be attributed preventive prope
rties, treat or cure a disease. Due to growing interest in functional foods, the
European Union, through an organization called FUFOSE (Functional Food Science
in Europe), will regulate health claims, ie information to the consumer about th
e positive effects that such food for nutrition and exercise for disease prevent
ion. The European Union will require that all health claims are scientifically p
roven functional foods.
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The Omega 3 Institute
3 The Omega Institute is an independent institution that promotes and disseminat
es scientific and research activities around food and health, in particular on t
he omega-3 polyunsaturated fatty acids and monounsaturated fatty acids such as o
leic, to help improve health the Spanish. For years, the international scientifi
c community agrees on highlighting the health benefits from eating foods high in
omega-3 fatty acids (in particular the so-called long-chain fatty acids EPA and
DHA) and oleic acid. Several studies show that polyunsaturated fatty acids omeg
a-3 (in particular, so-called long-chain fatty acids EPA and DHA), found primari
ly in oily fish and some fortified foods, are essential to prevent cardiovascula
r disease, various types of cancer, inflammatory diseases, lung and skin. They a
re also essential during pregnancy and lactation, for the proper development of
nerve function in general, many other bodily functions.
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