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United States Department of Agriculture

Agricultural Research Service

Title: Functional Foods: An Overview

Authors
item Kahlon, Talwinder
item Keagy, Pamela - RETIRED

Submitted to: Cereal Foods World
Publication Type: Review Article
Publication Acceptance Date: January 8, 2003
Publication Date: May 3, 2003
Citation: Kahlon, T.S., Keagy, P.M. 2003. Functional foods: an overview. Cereal Foods World. Vol. 48, No. 3, p. 112-115.

Interpretive Summary: Functional Foods: Food products or fractions that provide specific health benefits beyond traditional nutrients (carbohydrates, protein, lipid, vitamins and minerals) they contain. There is tremendous industrial, scientific and consumer interest in functional foods. The research documenting the benefits, approval of regulatory claims and consumer acceptance are the challenges to achieve full potential of functional foods. In order to prevent and ameliorate degenerative diseases and improve the quality of life multifunctional foods containing minimally processed whole grains, fruits, vegetables and edible plant materials would be most desirable.

Technical Abstract: Functional Foods: Any food, modified food or food ingredient that provides structural, functional or health benefits, thus promoting optimal health, longevity and quality of life, "Food products that provide specific health benefits beyond the traditional nutrients they contain". It is expected that the market for functional foods will be $25.3 billion in the year 2003. The challenges to achieve full potential for functional foods are: 1. Research demonstrating functional benefits. 2. Approved regulatory labeling claims. 3. Consumer education. It is most desirable to have multifunctional foods containing minimally processed whole grains, fruits, vegetables and edible plant materials.

Last Modified: 12/25/2014