The International Food Information Council (IFIC) has defined these items as foods that provide health benefits beyond basic nutrition. “Functional foods” are foods that possess powers that surpass the basics of supplying energy and delivering nutrients. They not only have the power to provide nourishment but have the capability to help prevent disease and aid in treatment. Healthcare professionals and public-health organizations are now promoting foods in this way, and consumers are demanding more from the foods they eat. There has been a shift from viewing food as nourishment along to assessing its value in relation to disease prevention and treatment. The shift has gone from lifestyle and medications to an emphasis on dietary management. It is apparent that the roles food plays will continue to evolve and grow and research will continue especially with Baby Boomers aging and healthcare costs rising.
Fruits and vegetables are the quintessential functional foods because they provide more than just nourishment to the body. They are loaded with antioxidants, phytochemicals and physiologically active components that protect us from illness and promote health. Fruits and vegetables are natural functional foods. Other stars include tomato products, which are a rich source of the cancer-risk reducer lycopene; broccoli, which is famed for its association with lowering the risk of certain cancers; and berries, in particular blackberries, which can boost antioxidant defenses. In fact, the cancer risk for a fruit and veggie enthusiast is cut in half compared with the risk for a produce naysayer. Blackberries make the top of the grocery list because researchers identified blackberries as having the highest antioxidant level per serving. Other top performers include walnuts, strawberries, artichokes, cranberries, brewed coffee, raspberries, pecans, blueberries, ground cloves, grape juice and unsweetened baking chocolate.
Functional foods can also be found in areas other than your farm stand or produce aisle. Food manufacturers are developing options you can find in your grocer’s refrigerator or even in a snack bar. Products are being fortified or enhanced to help prevent disease. Examples include calcium-fortified orange juice, spreads that contain plant sterols, foods enriched with folate, and products enhanced with omega-3 fatty acids. The current list of food components either found naturally or added to products is quite extensive. The IFIC has devised an informative list of components found in fruits and vegetables, as well as other foods, to illustrate the vast benefits they may provide. To view this list and to get more in-depth information on functional foods please visit the IFIC web site at www.ific.org.
The box below has been reprinted with permission from IDEA, Health and Fitness Association, www.ideafit.com. Author Credit, Jenna A. Bell-Wilson, PhD, RD. LD
RESOURCES
- Bell-Wilson, J.A. PHD, RD, LD. “Food Function Junction.” IDEA Fitness Journal, Mar. 2007, 46-54.
- Functional Foods. International Food Information Council (IFIC) Foundation. November 2006. Retrieved on October 2, 2007 from http://ific.org/nutrition/functional