Foods identified as FOSHU must be approved by the Minister of Health and Welfare after the submission of comprehensive science-based evidence to support the claim for the foods when they are consumed as part of an ordinary diet.
In addition to these foods, new foods are being developed to enhance or incorporate these beneficial components for their health benefits or desirable physiological effects.Any regulatory framework will need to protect consumers from false and misleading claims and to satisfy the needs of industry for innovation in product development, marketing and promotion. This type of claim makes no reference to a disease or a pathological state, e. It gains authority from its role in world trade, since countries that are developing new legislation as the basis for that legislation often use Codex standards. What are functional foods? Although there is limited information related to the impact of diet-based intervention on disease prevention and health-care cost reduction, a few case studies are available to support the use of functional foods to improve the health of the populations. Examples of these are shown in Table 1. In the absence of a Directive on health claims, EU Member States have applied different interpretations of the existing labelling legislation. However, foods with health claims must consider the overall dietary significance, including the amount and frequency of consumption, any potential interactions with other dietary constituents, any impact on metabolic pathways and potential for adverse effects, including allergy and intolerance factors. Moreover, these beneficial effects have to be demonstrated scientifically to justify two specific types of claim: the enhanced function claim or the reduction of disease risk claim.
In the USA, "reduction of risk of disease" claims have been permitted since for certain foods. Inthe Ministry of Education, Science and Culture, an ad hoc group in Japan commenced a national project to explore the link between food and medical sciences Ohama et al. A functional food can be a natural whole food, a food to which a component has been added, or a food from which a component has been removed by technological or biotechnological means.
But, today, functional food is still mainly a scientific concept that serves to stimulate research and the development of new products.
The association between food and disease is widely recognized as the bedrock of preventive nutrition. Although there is limited information related to the impact of diet-based intervention on disease prevention and health-care cost reduction, a few case studies are available to support the use of functional foods to improve the health of the populations.
A functional food can be 1 a natural food, 2 a food to which a component has been added, 3 a food from which a component has been removed, 4 a food where one or more components has been modified, 5 a food in which the bioavailability has been modified or 6 any combination of these.
Roberfroid MB 1. EFSA urgently needs to balance scientific judgement and consumer protection with the promotion and nurturing of food innovation within Europe.
Claims related to antioxidants, bowel function, neurological function and glycaemic index were rejected.Generally, they are considered as those foods which are intended to be consumed as part of the normal diet and that contain biologically active components which offer the potential of enhanced health or reduced risk of disease. Moreover, these beneficial effects have to be demonstrated scientifically to justify two specific types of claim: the enhanced function claim or the reduction of disease risk claim. Global view on functional foods: European perspectives. This type of claim makes no reference to a disease or a pathological state, e. In the European Union, there is no harmonised legislation on health claims, which means that they are dealt with at a national level. This project PASSCLAIM will i produce a consensus on principles for the scientific substantiation of health-related claims for food and food components, ii select common criteria for how markers should be identified, validated and used in well-designed studies to explore the links between diet and health and iii to evaluate critically the existing schemes which assess the scientific substantiation of claims. In most of these countries, a partnership of industry experts, enforcement authorities, consumer groups and scientists have been involved in drawing up the rules for the scientific justification, communication and presentation of health claims. Gov't Abstract The goal of the Functional Food Science in Europe FUFOSE concerted action was to reach consensus on scientific concepts of functional foods in Europe by using the science base that supports evidence that specific nutrients positively affect physiological functions. The Ministry of Health and Welfare initiated a regulatory system to approve certain foods with documented health benefits Arai, European Journal of Clinical Nutrition volume 64, pages — Download Citation Subjects Nutritional supplements Humankind has always been interested in food. The EU Concerted Action supports the development of two types of health claims relevant to functional foods, which must always be valid in the context of the whole diet and must relate to the amounts of foods normally consumed. A functional food can be a natural whole food, a food to which a component has been added, or a food from which a component has been removed by technological or biotechnological means.