Research and Analyze the Importance of Functional Food (Essay Sample)

        Functional Food Name Institution Date     Functional Food Food is considered functional when it has an additional impact on health compared to the basic foods (Siro et al., 2008). They are enriched foods with health benefits beyond essentials from basic foods when used effectually on a regular basis. The scientific research in the 90’s focused on identifying elements that example vitamins and minerals that formed part of functional foods and the roles they play in dietary diseases. However, during the 1970’s overnutrition became a public health problem due to diseases and conditions that came with it (Medicine & Sciences, 1994). These functional foods are also considered to reduce the risk of disease and other health conditions (Baboota et al., 2013). In 1980, functional food was established in Japan when the country encountered health disaster due to increase cost of health services. The then Health Ministry in an effort to improve the physical conditions of the aging population initiated policies that allowed certain foods that had health benefits in the market at affordable prices. The foods of health benefits had to bear a mark of “Food for Specified Health Use” (FOSHU). In 2002, about three hundred food products had the FOSHU mark (Arai, 1996). Nutrition Labeling and Education Act of 1990 allowed food manufactures to write health claims on their functional food products. The FDA and Federal Trade Commission also require that manufactures includes health statements on their products (Reese et al., 1999). The Department of Health and Human service stated that poor nutrition could lead to prolonged disorders such as heart disease, diabetes, atherosclerosis or even death. In United States, such conditions have been the major cause of death over the past decade and it is linked to poor dietary habits such as increased cholesterol intake, intake of saturated fats and poor use of fruit fibers and vegetables (“Position of the American Dietetic Association,” 1999). Due to advances in technology, consumers have understood the association between food and health, this expedite the interest and demand for functional foods (Siro et al., 2008).  Further, Increase in demand for essential nutrients, changes in the food laws and increase in healthcare cost have also increased the demand for functional foods. Studies reveals that most Information from food packages is the best media from which consumers get information on the health benefit that comes with dietary products (Urala & Lähteenmäki, 2003). Today, Baboota et al. (2013) recognizes that functional food is one of the most researched areas in nutritional science. Researchers worldwide are in effort to examine the added health and physical advantages that are in functional foods and how the benefits can be used to ease the impacts of protracted illnesses including arthritis and obesity (Baboota et al., 2013). Research has now established that these active ingredients from functional foods could come from plants components such as fruits, seeds, roots or leaves (Lattanzio et al., 2009). However, other elements on functional foods could be from animal or microorganisms (Plaza et al., 2008).   The study considers that according to Verbeke (2006), health claims and any information about functional food consumption should be scientific evidenced based (Verbeke, 2006). However, according to the review by Urala and Lähteenmäki (2003) most manufactures of functional food does not include enough evidenced based information to merit their health statements. The aim of this review is to analyse the manufacture’s health statements on functional foods based on the weight of scientific information provided to support their practicality and on the commended consumptions. The thesis of this study is that availability of empirically deduced information on functional food products is an imperative for consumer’s correct usage of such foods and an important step towards good health.   Work Cited Arai, S. (1996). Studies on Functional Foods in Japan—State...