Abstract
All foods are functional at some physiological level, but it is the position of the
American Dietetic Association (ADA) that functional foods that include whole foods
and fortified, enriched, or enhanced foods have a potentially beneficial effect on
health when consumed as part of a varied diet on a regular basis, at effective levels.
ADA supports research to further define the health benefits and risks of individual
functional foods and their physiologically active components. Health claims on food
products, including functional foods, should be based on the significant scientific
agreement standard of evidence and ADA supports label claims based on such strong
scientific substantiation. Food and nutrition professionals will continue to work
with the food industry, allied health professionals, the government, the scientific
community, and the media to ensure that the public has accurate information regarding
functional foods and thus should continue to educate themselves on this emerging area
of food and nutrition science. Knowledge of the role of physiologically active food
components, from plant, animal, and microbial food sources, has changed the role of
diet in health. Functional foods have evolved as food and nutrition science has advanced
beyond the treatment of deficiency syndromes to reduction of disease risk and health
promotion. This position paper reviews the definition of functional foods, their regulation,
and the scientific evidence supporting this evolving area of food and nutrition. Foods
can no longer be evaluated only in terms of macronutrient and micronutrient content
alone. Analyzing the content of other physiologically active components and evaluating
their role in health promotion will be necessary. The availability of health-promoting
functional foods in the US diet has the potential to help ensure a healthier population.
However, each functional food should be evaluated on the basis of scientific evidence
to ensure appropriate integration into a varied diet.
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