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Related Concept Videos

Models of Health Promotion and Illness Prevention II01:18

Models of Health Promotion and Illness Prevention II

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The person's health status fluctuates continually, varying from being in good health to becoming ill and returning to being healthy. To understand the concept of illness prevention, there are two models. First, the health-illness continuum model is a graphic representation of an individual's wellness. It states that a person is considered healthy in the absence of physical disease and the presence of good emotional health.
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Models of Health Promotion and Illness Prevention I01:25

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A model is a theoretical way to understand a concept or an idea. Models can overcome barriers to health regardless of diverse economic and cultural backgrounds. In addition, models make the task easier by providing different ways to approach complex issues. There are two major health promotion models: the health belief model and the health promotion model.
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Levels of Health Promotion and Illness Prevention01:26

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Health promotion allows a person to control the determinants of health, resulting in an improved health status. It enhances the quality of life and reduces premature deaths. Health promotion and illness prevention programs help people make beneficial choices to reduce the risk of disease and disabilities. There are three health promotion and illness prevention levels: primary, secondary, and tertiary prevention.
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Various diagnostic tests are employed in the diagnostic process for Inflammatory Bowel Disease (IBD), particularly to differentiate between Crohn's disease and ulcerative colitis.
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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Related Experiment Video

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Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method
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Functional Foods in Health Promotion and Disease Prevention: Innovations, Evidence and Challenges.

Zheng Feei Ma1, Shuchang Liu2, Caili Fu3

  • 1Centre for Public Health and Wellbeing, School of Health and Social Wellbeing, College of Health, Science and Society, University of the West of England, Bristol BS16 1QY, UK.

Foods (Basel, Switzerland)
|February 27, 2026
PubMed
Summary

Functional foods show promise for preventing diseases, but consistent health benefits are hindered by factors like bioavailability and individual differences. Personalized nutrition and metabolic profiling offer future directions for effective development.

Keywords:
disease preventionfunctional foodshealth promotionnon-communicable diseasesnovel food products

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Area of Science:

  • Nutritional Science
  • Food Science
  • Public Health

Background:

  • Functional foods are gaining attention for their potential health benefits, particularly in preventing non-communicable diseases.
  • Key bioactive components include polyphenols, dietary fiber, and probiotics from various food sources.

Purpose of the Study:

  • To critically review the evidence on functional foods, covering their classification, bioactive components, mechanisms, consumer acceptance, and regulations.
  • To discuss challenges in translating functional food research into consistent health benefits.
  • To explore future opportunities in functional food development.

Main Methods:

  • Literature review and critical analysis of existing scientific evidence.
  • Examination of bioactive compounds, biological mechanisms, and bioavailability.
  • Analysis of consumer perception, purchasing behavior, and regulatory frameworks across different regions.

Main Results:

  • Variability in bioavailability, food matrix, processing, and individual factors (genetics, gut microbiota) challenge consistent health benefits.
  • Consumer acceptance is influenced by product format, demographics, information sources, health motivation, and price.
  • Regulatory approaches vary significantly between the US, EU, Japan, and China regarding definitions and health claims.

Conclusions:

  • Translating functional food potential into tangible health outcomes requires addressing bioavailability and individual variability.
  • Understanding consumer behavior is crucial for market success.
  • Harmonizing regulatory frameworks and leveraging new technologies like metabolic profiling and personalized nutrition are key for future advancements.