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[Functional foods]

S Arai1

  • 1Department of Nutrition, Tokyo University of Agriculture, Japan.

Nihon Yakurigaku Zasshi. Folia Pharmacologica Japonica
|March 21, 1998
PubMed
Summary
This summary is machine-generated.

Foods possess a "tertiary" function, modulating physiological systems for disease prevention. This involves developing physiologically functional foods, with 78 approved items, including cereal-based options, for specified health uses.

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Area of Science:

  • Food Science
  • Physiology
  • Nutrition

Context:

  • Conventional food functions (primary: nutrition, secondary: preference) are distinct from the newly identified tertiary function.
  • The tertiary function of foods involves direct modulation of physiological systems, including immune, endocrine, nervous, circulatory, and digestive systems.

Purpose:

  • To highlight the significance of the tertiary function of foods in disease prevention.
  • To discuss the technological feasibility and development of physiologically functional foods.
  • To review national policies and approvals for functional foods, specifically 'foods for specified health uses'.

Summary:

  • Physiologically functional foods, leveraging the tertiary function, can prevent diseases linked to physiological system disorders.

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  • Technological advancements enable the design and production of functional foods to meet public demand for disease prevention through diet.
  • Studies on cereal-based functional foods are detailed, alongside broader research into the tertiary function and future perspectives.

    • Impact:

    • The identification of the tertiary food function opens new avenues for disease prevention strategies.
    • Development and approval of functional foods offer consumers options for proactive health management.
    • Academic and industrial research in novel food factors is stimulated by public health expectations and national policies.