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The claim game: how functional are functional foods? What makes a food functional depends on its added ingredients.

Better Nutrition

| May 01, 2003 | Downey, Michael | COPYRIGHT 2003 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Nutraceuticals: Fiber, antioxidants and herbs added to foods and beverages that ordinarily don't contain them--such as soda--thereby turning them into functional foods? Huh? Consumers are confused. And who can blame them?

Functional or designer foods comprise one of the fastest-growing sectors of the food industry. Nutrition Business Journal, which monitors functional foods, reports that designer foods have gone from virtual non-existence a decade ago to a $50 billion market worldwide today. Their success is clear. What they are is not.

health claims

The term "functional food" was coined in the mid-1980s in Japan when an aging population prompted focus on the role of food in preventing age-related disease. The outcome was that there are specific foods that can help stave off heart disease, guard against cancer and so on. But, the functional-food focus remained primarily on whole foods such as garlic and fish.

For years, Japanese and American companies yearned to market processed foods with the same health claims associated with whole, functional foods. The hurdle was the US Food and Drug Administration (FDA), which rarely approves health claims for use on product labels.

But in 1994, the federal regulations changed, and manufacturers were allowed to make "structure or function" claims--that is, to describe how a product affects the body--while still being forbidden from making "health claims" that mention specific diseases. The FDA doesn't pre-approve these statements, and they appear on many supplements and foods.

herbal additives

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