University of Turku
Department of Biochemistry
Jukka-Pekka Suomela
Functional Foods
13.4.2015
Background

The concept of functional food was first promoted in 1984 by
Japanese scientists
 FOSHU (FOod for Specified Health Uses) introduced 1991

a food marketed as functional typically contains added,
technologically developed ingredients with a specific
health

Still, certain traditional foods can also be regarded as
functional if it has some added health value (apart from basic
nutritional impact)
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Definition

No unitary accepted definition

“a food product can only be considered functional if together
with the basic nutritional impact it has beneficial effects on one
or more functions of the human organism thus either
improving the general and physical conditions or/and
decreasing the risk of the evolution of diseases. The amount of
intake and form of the functional food should be as it is
normally expected for dietary purposes. Therefore, it could not
be in the form of pill or capsule just as normal food form” The
European Commission’s Concerted Action on Functional Food
Science in Europe (FuFoSE)
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Definition

“Functional foods, including 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. American dietetic association
(ADA)
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Definition

”Similar in appearance to, or may be, a conventional food, is
consumed as part of a usual diet, and is demonstrated to have
physiological benefits and/or reduce the risk of chronic disease
beyond basic nutritional functions” Health Canada
13.4.2015
Definition

European (and US) legislation does not consider functional
foods as specific food categories, but rather a concept
 unlike in Japan, no labels for “functional food” used

On EU level, emphasis often in health claims
(http://ec.europa.eu/nuhclaims/)

To clearly define a certain product as functional food is not
unequivocal
 what exactly is basic nutritional impact and what is
beyond(?)
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Case: xylitol

Accepted health claim: “Chewing gum sweetened with 100%
xylitol has been shown to reduce dental plaque. High
content/level of dental plaque is a risk factor in the
development of caries in children”

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Condition of use: Information to the consumer that the
beneficial effect is obtained with a consumption of 2-3g of
chewing gum sweetened with 100% xylitol at least 3 times per
day after the meals
Case: xylitol

Studies on the effects of xylitol started in Turku in 1970 by
professors Kauko Mäkinen and Arje Scheinin (“Turku sugar
studies”)

In 1975, the Finnish company Hellas (later called Leaf), a part
of the Huhtamäki Group, became the first company in the
world to introduce xylitol chewing gum
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Case: sterols/stanol esters

Accepted health claim: “Plant sterols/stanols contribute to the
maintenance of normal blood cholesterol levels”

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Condition of use: In order to bear the claim information shall be
given to the consumer that the beneficial effect is obtained with
a daily intake of at least 0.8 g of plant sterols/stanols
Case: sterols/stanol esters

Accepted health claim: “Plant sterols and plant stanol esters
have been shown to lower/reduce blood cholesterol. High
cholesterol is a risk factor in the development of coronary
heart disease.”

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Condition of use: Information to the consumer that the
beneficial effect is obtained with a daily intake of 1,5-2,4 g plant
sterols/stanols. Reference to the magnitude of the effect may
only be made for foods within the following categories: yellow
fat spreads, dairy products, mayonnaise and salad dressings.
When referring to the magnitude of the effect, the entire range '7
to 10 %' and the duration to obtain the effect 'in 2 to 3 weeks'
must be communicated to the consumer
Case: sterols/stanol esters

Benecol margarine (contains stanol esters) launched 1995
 Tens of clinical studies performed after the first groundbreaking study*

Becel Pro.activ (contains sterols) was launched soon after
Benecol
*Miettinen et al. Reduction of serum cholesterol with sitostanol-ester
margarine in a population with mildly elevated cholesterol.
New England Journal of Medicine 1995; 333: 1308–1312.
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Other examples

β-glucan




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“Beta-glucans contribute to the maintenance of normal blood
cholesterol levels”
“Consumption of beta-glucans from oats or barley as part of a
meal contributes to the reduction of the blood glucose rise after
that meal”
“Barley beta-glucans has been shown to lower/reduce blood
cholesterol. High cholesterol is a risk factor in the development
of coronery heart disease”
“Oat beta-glucan has been shown to lower/reduce blood
cholesterol. High cholesterol is a risk factor in the development
of coronary heart disease”
Other examples
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Other examples

Probiotics




No health claims accepted yet
Various effects on intestines
Lactobacillus rhamnosus GG (Gefilus)
 LGG Valio’s registered trademark
 Involved in 42 doctoral theses and over 700 scientific
articles
Lactobacillus reuteri (Rela)
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Other examples
Siró et al. Functional Food. Product development, marketing
And consumer acceptance – A review
Appetite 2008; 51: 456-467.
13.4.2015
Other examples

Prebiotics



No health claims accepted
stimulate the growth and/or activity of bacteria in the digestive
system in ways claimed to be beneficial to health
E.g. inulin, fructooligosaccharides, galactooligosaccharides,
lactulose
inulin
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Other examples

Bioactive peptides



No health claims accepted
Possible lowering effect on blood pressure (meta-analysis in
Suomen Lääkärilehti*)
Valio Evolus
 not available anymore
Suomen Lääkärilehti (2009), 64: 1354-1357
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Key questions




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Is it good for me?
Does it taste good?
Does it provide extra value?
Is it good for the world?
Future prospects

Microencapsulation of components

utility of nutrigenomics, bioinformatics, proteomics,
metabolomics and nanotechnology

Close relationship between food researchers, technologists,
nutritionists and food designers!
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References



Funtional Foods (2010). Studies and reports. European Commission.
Functional Food Products Development (2010). Smith J. & Carter E. (eds.). WileyBlackwell, Hoboken, NJ.
Siró I. et al. Functional Food. Product development, marketing and consumer
acceptance – A review (2008). Appetite 51: 456-467.
13.4.2015