Information gathering behavior on functional foods with a focus on eye tracking of health claims

2014 ◽  
Author(s):  
Masami Asakawa ◽  
Masao Okano
Keyword(s):  
Eye Tracking ◽  
Functional Foods ◽  
Information Gathering ◽  
Health Claims

scholarly journals Active ingredients leading in health claims on functional foods

2016 ◽  
Vol 20 ◽  
pp. 587-593 ◽  
Author(s):  
Alie de Boer ◽  
Miriam J.E. Urlings ◽  
Aalt Bast
Keyword(s):  
Functional Foods ◽  
Health Claims ◽  
Active Ingredients

scholarly journals Functional foods: Latin American perspectives

2002 ◽  
Vol 88 (S2) ◽  
pp. S145-S150 ◽  
Author(s):  
Franco M. Lajolo
Keyword(s):  
Latin America ◽  
Latin American ◽  
Functional Foods ◽  
Local Population ◽  
Health Claims ◽  
Health Improvement ◽  
Post Marketing Surveillance ◽  
Post Marketing ◽  
The Media ◽  
Local Traditions

The perspectives of Latin America as a potential producer and consumer of functional foods will depend largely on the level of information and income of the population, credibility of the products, research investments and regulatory practices. The characteristics of Latin America are diverse at the regional and sub-regional levels. However, as part of the demographic and epidemiological transition currently underway, common trends can be identified such as increasing urbanization and life expectancy, the occurrence of obesity and malnutrition, increasing incidences of chronic diseases and causes of mortality rates, all of which suggests the importance of diet and functional foods in public health policies. The Latin American population in general has no knowledge of functional foods, but in the more urbanized areas there is an increasingly health-conscious consumer, aware of the importance of food for health, due to the media and local traditions. More investment in research is important to explore the existing plant biodiversity that is a rich source of new foods and bioactive compounds, some of which are already used for health improvement and wellbeing. Clinical validation of functional foods should consider functional food science concepts and also the diverse cultural and genetic background of the local population. In Latin American scientific and regulatory communities, the functional foods concept has been associated with foods having health benefits beyond those of basic nutrition but is not defined officially in the emerging regulatory codes. Regulation existing in some countries is focused on safety and efficacy; both functional and health claims are allowed (risk reduction) provided they have scientific validation. This allowed introduction on the market of several products with health claims, some of them submitted to post-marketing surveillance.

scholarly journals Functional Foods and Their Role in the Improvement of Health Status

2008 ◽  
Vol 27 (3) ◽  
pp. 367-370 ◽  
Author(s):  
Ivanka Miletić ◽  
Slađana Šobajić ◽  
Brižita Đorđević
Keyword(s):  
Health Status ◽  
Functional Foods ◽  
Structure And Function ◽  
Health Claims ◽  
And Function ◽  
Disease Specific

Funkcionalna Hrana - Uloga U Unapređenju Zdravlja Funkcionalna hrana je hrana koja ima povoljan uticaj na ljudsko zdravlje mimo uobičajenih nutritivnih funkcija. Biološki aktivna jedinjenja su nosioci povoljnog dejstva funkcionalne hrane. Brojni naučni dokazi govore u prilog tome da je ishrana bogata pojedinim namirnicama (kao što su to na primer voće i povrće) direktno u vezi sa smanjenim rizikom od hroničnih, nezaraznih bolesti, tako da se na tim saznanjima razvio koncept funkcionalne hrane. Otkrivaju se funkcionalne osobine tradicionalnih namirnica, ali se dizajniraju i nove funkcionalne namirnice. Uobičajene izjave koje prate tu vrstu namirnica mogu se svrstati u dve kategorije: (1) izjave o odnosu strukture i funkcije (engl. Structure and function claims) moraju da budu istinite i da ne dovode u zabludu potrošača. Te izjave ne moraju da budu odobrene od strane FDA; (2) zdravstvene izjave (engl. Health claims ili disease-specific claims) moraju da budu autorizovane od strane FDA i da poseduju značajnu naučnu potvrdu (Hillovi kriterijumi). Neophodno je rangiranje dokaza različitih tipova studija koje podržavaju zdravstvenu izjavu. Veliki broj biološki aktivnih jedinjenja su nestabilna tokom tretmana i čuvanja. Ona podležu mnogobrojnim hemijskim reakcijama, kao što su to oksidacija, hidroliza, termička degradacija i Maillardova reakcija, što rezultira smanjenjem bioiskoristljivosti. Povoljan efekat biološki aktivnih jedinjenja direktno zavisi od primenjenog tretmana.

Translating knowledge into dietetic practice: a Functional Foods for Healthy Aging Toolkit

2014 ◽  
Vol 39 (5) ◽  
pp. 600-603
Author(s):  
Alison M. Duncan ◽  
Hilary A. Dunn ◽  
Laura M. Stratton ◽  
Meagan N. Vella
Keyword(s):  
Older Adults ◽  
Functional Food ◽  
Healthy Aging ◽  
Functional Foods ◽  
Disease Risk ◽  
Food Product ◽  
Health Claims ◽  
Omega 3 ◽  
Age Related ◽  
Demand For Health

The advance of functional foods has evolved because of research linking functional foods to health, a regulatory environment that allows health claims on foods, and consumer demand for health-promoting food products. Among consumers, the rapidly growing older adult segment is poised to benefit from functional foods because of age-related health issues that are linked to food and health. Registered Dietitians (RDs) are recognized as food and nutrition experts and are well positioned to communicate the benefits of functional foods. The Functional Foods for Healthy Aging Toolkit was developed to provide guidance and resource materials to assist RDs in communicating with older adults about functional foods. The toolkit provides background on functional foods, including definitions, regulations, and case studies of functional food product labels. The role of functional foods in Canada’s aging demographic is examined and the relevance to disease risk is discussed. The toolkit is appended with educational resource sheets on common functional food bioactives, including antioxidants, dietary fibre, omega-3 fatty acids, plant sterols, prebiotics, and probiotics. This publicly available toolkit can help RDs and other healthcare professionals in their interactions with older adults to maximize the value and health benefits that dietary inclusion of functional foods can offer.

scholarly journals CURRENT STATUS OF FUNCTIONAL FOODS RESEARCH AND DEVELOPMENT IN INDONESIA: OPPORTUNITIES AND CHALLENGES

2021 ◽  
Vol 32 (1) ◽  
pp. 83-91
Author(s):  
Indah Purwaningsih ◽  
◽  
Ria Hardiyati ◽  
Muhammad Zulhamdani ◽  
Chichi Shintia Laksani ◽  
...  
Keyword(s):  
Research And Development ◽  
Functional Foods ◽  
Technology Development ◽  
Academic Research ◽  
Innovation System ◽  
Health Claims ◽  
Current Status ◽  
Regulation System ◽  
Clinical Test ◽  
Research Activities

The development of functional foods requires extensive research and development (R&D) activities for product development, technology development and commercialization. However, it becomes rather a complex issue in developing countries, including Indonesia. This study briefly discusses the status of functional foods R&D in Indonesia by understanding the opportunities and challenges. Employing scientometrics with bibliometric data from Scopus Database from the early retrievable date to October 29, 2018, the study finds out that R&D on functional foods in Indonesia indicates a substantially increasing trend in the last decade. The research activities are mostly conducted by public research institutes (PRIs) and universities in the area of identification of bioactive compounds and their effects on health. They explore the abundant potentially indigenous biodiversity from Indonesia, both land and marine resources. Nonetheless, the R&D activities are still lacking of network and integration between the subject areas. Underdeveloped infrastructure, limited human resources and financial support, costly preparation for the clinical test to satisfy health claims regulation and the gap between academic research and industry have been key issues in Indonesian functional foods R&D. By using innovation system perspectives, this study suggests that public R&D on functional foods demands active collaboration between PRIs, universities and industry as well as the supportive regulation system from policymakers to enhance the development of functional foods in the future.

scholarly journals Japan’s health food industry: An analysis of the efficacy of the FOSHU system

2021 ◽  
Vol 4 (4) ◽  
pp. 63
Author(s):  
Danik Martirosyan ◽  
Alina Adany ◽  
Hunter Kanya
Keyword(s):  
United States ◽  
Clinical Setting ◽  
Small Businesses ◽  
Food Industry ◽  
Functional Foods ◽  
The United States ◽  
Health Claims ◽  
Clinical Settings ◽  
Health Food ◽  
Community Factors

Health claims and their regulations have been a contended topic globally with varying degrees of standardization. Japan is one of the most advanced countries in terms of their view on the regulation of health claims and their role in the food industry. With the introduction of functional foods in 1984, Japan put health claims to use by informing consumers of specific health benefits of food products marketed and sold to them, while also cutting down on inflated and false claims made by food manufacturers. This was done with the establishment of Foods for Specified Health Uses (FOSHU) a few years later. Although extremely strict and sometimes problematic, the FOSHU system has served as a model of what functional foods could be if given the chance. Regulations in the United States differ in their beliefs that health claims should be approved based on a disease-food relationship rather than on an individual product basis. This, along with the lack of definition for functional foods, leads to a poorly organized health food sector in the United States. FOSHU is highly regarded and well trusted in Japan; so much so that FOSHU products and packaging helps promote non-FOSHU products with similar appearance. Yet, despite the system’s tightly controlled mechanism, its efficacy and comprehensiveness to the average consumer has come under question. Due to tight regulations and the high costs and long wait times of developing FOSHU products, many small businesses find it difficult to apply for them. Subsequently, this trickles down to consumers and inhibits lower-income populations from purchasing these products. Additionally, the effectiveness of FOSHU products outside of a clinical setting has come into question from the scientific community. Factors including poor consumer education regarding FOSHU, as well as clinical settings that do not mimic the daily life of consumers have produced unsatisfactory results in the general public. Keywords: FOSHU, Health Claims, Functional foods, After market research, Clinical setting, functional/active ingredient, FOSHU seal

Functional Food with some Health Benefits are so Called as Superfood-A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Ena Gupta ◽  
Pragya Mishra
Keyword(s):  
Functional Foods ◽  
Emotional Health ◽  
Health Benefits ◽  
Biological Properties ◽  
Human Case ◽  
Health Claims ◽  
Potential Health ◽  
Bioactive Ingredients ◽  
Conventional Foods ◽  
New Research

: The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties. A number of processed functional foods are available in the market – probiotic yogurt, calcium and ω-3 fatty acids enriched orange juice and milk. Simultaneously, new research studies confer potential health benefits of various conventional foods (salmon, berries, green tea, vegetables, fruits, nuts, cereals and breads etc) termed as “superfood” which is a marketing term and there is no established medical definition. Following suitable dietary patterns superfood reduces the risk of degerative diseases by promoting physical and emotional health. Scientific evidences suggests that superfood are dense source of antioxidants, minerals, vitamins and other nutrients. There is insufficient research on the exact explanation of term ‘superfood’and its health claims by different companies without any legislation. This buzz word making confusion among consumers, that how much and what quantity should make a food superfood, as no single food may be as nutritious to be stated as superfood. This article introduces further investigation on superfood which was categorized on the basis of their major constituents and potential health benefits. Further there is a need of more reviews, researches, clinical trials and human case studies to investigate or test superfood.

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