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Introduction to functional foods

  • Universidad de Salamanca

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

This chapter introduces the concept of functional foods within the context of public health and nutrition, highlighting their significance as a response to the increasing prevalence of chronic diseases and age-related conditions. It lays the foundation for understanding the challenges associated with defining functional foods, emphasizing their multifaceted nature and the global complexity of their regulatory frameworks. These issues are presented in an introductory manner, setting the stage for in-depth exploration in subsequent chapters. This chapter discusses the issue of regulatory discrepancies between regions, such as the European Union, the United States, and Japan, illustrating the fragmented global landscape that complicates the establishment of consistent standards. It also introduces the concepts of nutraceuticals, dietary supplements, and novel foods, along with their limitations in relation to pharmaceuticals—a topic that will be examined more thoroughly in later sections of the book. Additionally the socioeconomic and scientific implications of functional foods are presented, underscoring the critical need for interdisciplinary research to substantiate health claims and ensure safety. This initial exploration paves the way for further analysis of consumer expectations, scientific validation, and market challenges. Finally the chapter highlights the gap between consumer perceptions and the current state of evidence supporting functional foods. It addresses risks such as unsubstantiated claims, overconsumption, and insufficient long-term safety data, while emphasizing the essential role of regulatory bodies in ensuring transparency and consistency. These considerations are positioned within a broader discussion of the scientific, regulatory, and societal dimensions of functional foods, which are examined comprehensively throughout this book. This introductory chapter thus serves as a roadmap for the in-depth exploration of functional foods and their evolving role in modern health promotion.

Original languageEnglish
Title of host publicationBioactive Components for Functional Foods
PublisherElsevier
Pages1-14
Number of pages14
ISBN (Electronic)9780443299834
ISBN (Print)9780443299841
DOIs
StatePublished - 1 Jan 2025

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

  1. SDG 3 - Good Health and Well-being
    SDG 3 Good Health and Well-being

Keywords

  • Dietary supplement
  • Food products
  • Food science
  • Health system
  • Nutrition
  • Nutrition specialty

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