University of TurkuUniversity of TurkuDepartment of BiochemistryDepartment of Biochemistry

Jukka-Pekka SuomelaJukka-Pekka Suomela

Functional FoodsFunctional Foods

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BackgroundBackground

The concept of functional food was first promoted in 1984 by The concept of functional food was first promoted in 1984 by Japanese scientists Japanese scientists FOSHU (FOod for Specified Health Uses) introduced 1991FOSHU (FOod for Specified Health Uses) introduced 1991

a food marketed as functional typically contains added, a food marketed as functional typically contains added, technologically developed ingredients with a specific technologically developed ingredients with a specific healthhealth

Still, certain traditional foods can also be regarded as Still, certain traditional foods can also be regarded as functional if it has some added health value (apart from basic functional if it has some added health value (apart from basic nutritional impact) nutritional impact)

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DefinitionDefinition

No unitary accepted definitionNo unitary accepted definition

““a food product can only be considered functional if together a food product can only be considered functional if together with the basic nutritional impact it has beneficial effects on with the basic nutritional impact it has beneficial effects on one or more functions of the human organism thus either one or more functions of the human organism thus either improving the general and physical conditions or/and improving the general and physical conditions or/and decreasing the risk of the evolution of diseases. The amount of decreasing the risk of the evolution of diseases. The amount of intake and form of the functional food should be as it is intake and form of the functional food should be as it is normally expected for dietary purposes. Therefore, it could not normally expected for dietary purposes. Therefore, it could not be in the form of pill or capsule just as normal food form” be in the form of pill or capsule just as normal food form” The The European Commission’s Concerted Action on Functional European Commission’s Concerted Action on Functional Food Science in Europe (FuFoSE)Food Science in Europe (FuFoSE)

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DefinitionDefinition

““Functional foods, including whole foods and fortified, Functional foods, including whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a effect on health when consumed as part of a varied diet on a regular basis, at effective levels. regular basis, at effective levels. American dietetic association American dietetic association (ADA)(ADA)

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DefinitionDefinition

””Similar in appearance to, or may be, a conventional food, is Similar in appearance to, or may be, a conventional food, is consumed as part of a usual diet, and is demonstrated to have consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions” beyond basic nutritional functions” Health CanadaHealth Canada

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DefinitionDefinition

European (and US) legislation does not consider functional European (and US) legislation does not consider functional foods as specific food categories, but rather a concept foods as specific food categories, but rather a concept unlike in Japan, no labels for “functional food” used unlike in Japan, no labels for “functional food” used

On EU level, emphasis often in health claims (On EU level, emphasis often in health claims (http://ec.europa.eu/nuhclaims/))

To clearly define a certain product as functional food is To clearly define a certain product as functional food is nonot t unequivocalunequivocal what exactly is basic nutritional impact and what is what exactly is basic nutritional impact and what is

beyond(?)beyond(?)

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Case: xylitolCase: xylitol

Accepted health claim: “Accepted health claim: “Chewing gum sweetened with 100% Chewing gum sweetened with 100% xylitol has been shown to reduce dental plaque. High xylitol has been shown to reduce dental plaque. High content/level of dental plaque is a risk factor in the content/level of dental plaque is a risk factor in the development of caries in childrendevelopment of caries in children””

Condition of use: Information to the consumer that the Condition of use: Information to the consumer that the beneficial effect is obtained with a consumption of 2-3g of beneficial effect is obtained with a consumption of 2-3g of chewing gum sweetened with 100% xylitol at least 3 times per chewing gum sweetened with 100% xylitol at least 3 times per day after the meals day after the meals

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Case: xylitolCase: xylitol

Studies on the effects of xylitol started in Turku in 1970 by Studies on the effects of xylitol started in Turku in 1970 by professors Kauko Mäkinen and Arje Scheinin (“Turku sugar professors Kauko Mäkinen and Arje Scheinin (“Turku sugar studies”)studies”)

In 1975, the Finnish company Hellas (later called Leaf), a part In 1975, the Finnish company Hellas (later called Leaf), a part of the Huhtamäki Group, became the first company in the of the Huhtamäki Group, became the first company in the world to introduce xylitol chewing gumworld to introduce xylitol chewing gum

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Case: sterols/stanol estersCase: sterols/stanol esters

Accepted health claim: “Accepted health claim: “Plant sterols/stanols contribute to the Plant sterols/stanols contribute to the maintenance of normal blood cholesterol levelsmaintenance of normal blood cholesterol levels””

Condition of use: In order to bear the claim information shall be Condition of use: In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with given to the consumer that the beneficial effect is obtained with a daily intake of at least 0.8 g of plant sterols/stanols a daily intake of at least 0.8 g of plant sterols/stanols

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Case: sterols/stanol estersCase: sterols/stanol esters

Accepted health claim: Accepted health claim: “Plant sterols and plant stanol esters “Plant sterols and plant stanol esters have been shown to lower/reduce blood cholesterol. High have been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary cholesterol is a risk factor in the development of coronary heart disease.”heart disease.”

Condition of use: Information to the consumer that the Condition of use: Information to the consumer that the beneficial effect is obtained with a daily intake of 1,5-2,4 g plant beneficial effect is obtained with a daily intake of 1,5-2,4 g plant sterols/stanols. Reference to the magnitude of the effect may sterols/stanols. Reference to the magnitude of the effect may only be made for foods within the following categories: yellow only be made for foods within the following categories: yellow fat spreads, dairy products, mayonnaise and salad dressings. fat spreads, dairy products, mayonnaise and salad dressings. When referring to the magnitude of the effect, the entire range '7 When referring to the magnitude of the effect, the entire range '7 to 10 %' and the duration to obtain the effect 'in 2 to 3 weeks' to 10 %' and the duration to obtain the effect 'in 2 to 3 weeks' must be communicated to the consumer must be communicated to the consumer

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Case: sterols/stanol estersCase: sterols/stanol esters

Benecol margarine (contains stanol esters) launched 1995Benecol margarine (contains stanol esters) launched 1995 Tens of clinical studies performed after the first ground-Tens of clinical studies performed after the first ground-

breaking study*breaking study*

Becel Pro.activ (contains sterols) was launched soon after Becel Pro.activ (contains sterols) was launched soon after BenecolBenecol

*Miettinen et al. Reduction of serum cholesterol with sitostanol-ester *Miettinen et al. Reduction of serum cholesterol with sitostanol-ester margarine in a population with mildly elevated cholesterol. margarine in a population with mildly elevated cholesterol. New England Journal of Medicine New England Journal of Medicine 1995; 333: 1308–1312.1995; 333: 1308–1312.

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Other examplesOther examples

ββ-glucan-glucan ““Beta-glucans contribute to the maintenance of normal blood Beta-glucans contribute to the maintenance of normal blood

cholesterol levels”cholesterol levels” ““Consumption of beta-glucans from oats or barley as part of a Consumption of beta-glucans from oats or barley as part of a

meal contributes to the reduction of the blood glucose rise after meal contributes to the reduction of the blood glucose rise after that meal”that meal”

““Barley beta-glucans has been shown to lower/reduce blood Barley beta-glucans has been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development cholesterol. High cholesterol is a risk factor in the development of coronery heart disease”of coronery heart disease”

““Oat beta-glucan has been shown to lower/reduce blood Oat beta-glucan has been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development cholesterol. High cholesterol is a risk factor in the development of coronary heart disease”of coronary heart disease”

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Other examplesOther examples

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Other examplesOther examples

ProbioticsProbiotics No health claims accepted yetNo health claims accepted yet Various effects on intestinesVarious effects on intestines Lactobacillus rhamnosus GG (Gefilus)Lactobacillus rhamnosus GG (Gefilus)

LGG Valio’s registered trademarkLGG Valio’s registered trademark Involved in 42 doctoral theses and over 700 scientific Involved in 42 doctoral theses and over 700 scientific

articlesarticles

Lactobacillus reuteri (Rela)Lactobacillus reuteri (Rela)

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Other examplesOther examples

Siró et al. Functional Food. Product development, marketingSiró et al. Functional Food. Product development, marketingAnd consumer acceptance – A review And consumer acceptance – A review Appetite Appetite 2008; 51: 456-467.2008; 51: 456-467.

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Other examplesOther examples

PrebioticsPrebiotics No health claims acceptedNo health claims accepted stimulate the growth and/or activity of bacteria in the digestive stimulate the growth and/or activity of bacteria in the digestive

system in ways claimed to be beneficial to healthsystem in ways claimed to be beneficial to health E.g. inulin, fructooligosaccharides, galactooligosaccharides, E.g. inulin, fructooligosaccharides, galactooligosaccharides,

lactuloselactulose

inulin

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Other examplesOther examples

Bioactive peptidesBioactive peptides No health claims acceptedNo health claims accepted Possible lowering effect on blood pressure (meta-analysis in Possible lowering effect on blood pressure (meta-analysis in

Suomen Lääkärilehti*Suomen Lääkärilehti*)) Valio EvolusValio Evolus

not available anymorenot available anymore

Suomen Lääkärilehti (2009), 64: 1354-1357Suomen Lääkärilehti (2009), 64: 1354-1357

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Key questionsKey questions

Is it good for me?Is it good for me? Does it taste good?Does it taste good? Does it provide extra value?Does it provide extra value? Is it good for the world?Is it good for the world?

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Future prospectsFuture prospects

Microencapsulation of componentsMicroencapsulation of components

utility of nutrigenomics, bioinformatics, proteomics, utility of nutrigenomics, bioinformatics, proteomics, metabolomics and nanotechnologymetabolomics and nanotechnology

Close relationship between food researchers, technologists, Close relationship between food researchers, technologists, nutritionists and food designers!nutritionists and food designers!

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ReferencesReferences

Funtional Foods (2010). Studies and reports. European Commission.Funtional Foods (2010). Studies and reports. European Commission. Functional Food Products Development (2010). Smith J. & Carter E. (eds.). Wiley-Functional Food Products Development (2010). Smith J. & Carter E. (eds.). Wiley-

Blackwell, Hoboken, NJ.Blackwell, Hoboken, NJ. Siró I. et al. Functional Food. Product development, marketing and consumer Siró I. et al. Functional Food. Product development, marketing and consumer

acceptance – A review (2008). acceptance – A review (2008). Appetite Appetite 51: 456-467.51: 456-467.

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