Functional foods. Additional health benefits
As we progress on the evolutionary scale, we realize that we must eat not only to satisfy hunger, but also to nourish ourselves. This implies an awareness of the other chemical components that the foods we consume contain, in addition to the nutrients related to the normal metabolic activity of the human body, capable of providing some additional health benefit.
These substances, also known as phytochemicals, are abundant in plant-based products, both those commonly consumed (fruits, vegetables, legumes, cereal grains, among others) and those consumed less frequently (soy, green tea). The beneficial effects of this group of substances have been widely publicized, and consequently, there has been a surge of consumer interest in protecting their health through their diet.
In recent years, the chemical nature of many of the substances present in food has been identified, revealing their links to physiological activities that are beneficial to the organism that consumes them. Numerous experimental data highlight their crucial role in the treatment and prevention of various diseases, some of them serious: cancer, diabetes, hypertension, cardiovascular disorders, osteoporosis, neural tube defects, abnormal colon function, and arthritis, among others; or in the improvement of certain physiological functions, such as gastrointestinal health, thanks to the effect of probiotics.
Although the term functional foods originated in Japan, it quickly spread throughout the world, and perhaps this globalization is the reason why they have been defined in different ways: " foods that, by virtue of the presence of physiologically active components, provide health benefits, beyond the classic action of nutrients," "modified foods or foods that contain an ingredient that demonstrates an action that increases the well-being of the individual or decreases the risks of diseases, beyond the traditional function of the nutrients they contain."
These very generic definitions tend to confuse them with so-called superfoods and nutraceuticals. An example is oats, which can be considered a superfood since they contain soluble fiber, which can help lower cholesterol, and are also unmodified; however, according to the first definition we provided, they would also be considered a functional food.
The International Food Information Center (IFIC) defines them as "products to which a specific compound has been intentionally added to increase their health benefits" and defines healthy foods as those that, in their natural state or with minimal processing, contain compounds with beneficial health properties. This more specific definition helps us to better understand them, since a food can become functional because it has undergone some change due to processing that leads to an increase in its health benefits. Some forms of transformation would be the following:
Removal of a known component that causes a harmful effect (allergenic protein), such as infant milks in which some of the proteins known for their allergenic nature are removed.
Increasing the concentration of a naturally occurring component in a food to a level that produces the desired effect. For example, the addition of omega-3.
Addition of a component not present in most foods, with a beneficial effect, such as pre- and probiotics that can be added to yogurts
Replacement of a component whose intake is normally high and may have a harmful effect (e.g., fats), by another component with a beneficial effect on the body.
Increased bioavailability or stability of a compound that produces a beneficial effect or reduces the risk of disease.
All foods that are natural, modified or enriched with vitamins, minerals, antioxidants, fiber, probiotics, prebiotics, phenolic compounds (antioxidants), sulfur compounds, phytosterols, monoterpenes, among others, can be considered functional.
There are many foods worldwide, such as cereal bars aimed at women, supplemented with calcium to prevent osteoporosis, or with soy protein to help reduce menopausal problems, or energizing rolls and cookies with added protein, zinc and antioxidants, yogurts with omega-3 and vitamins.
At least in theory, everyone who eats a balanced diet with adequate nutrients doesn't need any additional supplements. If this were true, functional foods would be reserved for people with certain risk factors. However, social reality shows that, in fact, a large part of the population is malnourished, perhaps due to busy schedules and work, very little time is dedicated to such an important aspect as eating well. In this context, functional foods can help fill any nutritional deficiencies and become that extra benefit we need.
Ramona Ávila Núñez, PhD
References
Sedo Masis, Patricia (2001) Functional foods: General analysis about the characteristics Costa Rican Journal of Public Health 10(18-19), 34-39
de Ancos, Begoña; Fernández-Jalao, Irene; Sánchez-Moreno, Concepción (2016) Functional compounds in fourth and fifth range products. Ibero-American Journal of Postharvest Technology 17(2), 130-148