Packaged Foods Labeled as Organic Have a More Healthful Profile Than Their Conventional Counterparts, According to Analysis of Products Sold in the U.S. in 2019-2020.

The organic food market's recent rapid global growth reflects the public's interest in buying certified organic foods, including packaged products. Our analysis shows that packaged foods containing fewer ingredients associated with negative public health outcomes are more likely to be labeled organic. Previous studies comparing organic and conventional foods focused primarily on nutrient composition. We expanded this research by additionally examining ingredient characteristics, including processing and functional use. Our dataset included nutrition and ingredient data for 8240 organic and 72,205 conventional food products sold in the U.S. from 2019 to 2020. Compared to conventional foods, organic foods in this dataset had lower total sugar, added sugar, saturated fat and sodium content. Using a mixed effects logistic regression, we found that likelihood of classification as organic increased as sodium content, added sugar content and the number of ultra-processed ingredients and cosmetic additives on the product label decreased. Products containing no trans-fat ingredients were more likely to be labeled organic. A product was more likely to be classified "organic" the more potassium it contained. These features of organic foods sold in the U.S. are significant because lower dietary ingestion of ultra-processed foods, added sugar, sodium and trans-fats is associated with improved public health outcomes.

Examining the Prevalence, Nutritional Quality and Marketing of Foods with Voluntary Nutrient Additions in the Canadian Food Supply.

Foods with voluntary nutritional additions are a fast-growing sector of the global food industry. In Canada, while the addition of nutrients to foods has been regulated through fortification regulations, parallel policies which aim to encourage product innovation have also allowed for the voluntary addition of nutrients and other novel ingredients to 'supplemented' and 'functional' foods. Concerns have been raised that the consumption of these products may have negative repercussions on population health, such as high nutrient intakes inappropriate for certain population subgroups (e.g., children) and the shifting of dietary patterns to include more unhealthy foods. The aim of this study was to evaluate the prevalence, nutritional quality, and marketing characteristics of foods with added nutrients in the Canadian market. We found many nutritionally-enhanced foods contained high levels of nutrients beyond recommended intakes, despite these nutrients having no evidence of inadequacy in the Canadian population. Additionally, a large proportion of foods with added nutrients had poor nutrient profiles (were deemed 'less healthy' than their non-enhanced counterparts) and carried heavy marketing on their labels, regardless of their nutritional quality. Taken together these findings raise concerns about foods with voluntary nutrient additions and suggest the need to further investigate consumer attitudes and decision-making towards these foods.

Evaluation of dietary supplement, functional food and herbal medicine use by dietitians during the COVID-19 pandemic.

OBJECTIVE: The current study was conducted to evaluate the dietary habits of the dietitians who had a leading role in this regard during the pandemic and their use of dietary supplements, functional food and herbal medicines. DESIGN: A cross-sectional study. An online questionnaire was used as a data collection tool to identify the participants' socio-demographic characteristics, health statuses and dietary habits and their use of dietary supplements, functional foods and herbal medicines. SETTING: Turkey. PARTICIPANTS: The study population was 550 dietitians. RESULTS: In the current study, the participants' average age was 30·6 ± 9·1 years, and most of them (88·2 %) were women. More than half of the participants (88·9 %) thought that adequate and balanced nutrition would positively affect the course of COVID-19. To avoid COVID-19, 94·5 % of the dietitians used dietary supplements, 46·1 % herbal medicines and 34·9 % functional foods during the pandemic. The most commonly used dietary supplement was fish oil (81·9 %), functional food was vegetables and fruits (80·5 %) and the herbal medicine was cinnamon (63·5 %). Women's consumption of functional foods was approximately twice higher compared with men (95 % Cl: 1·048, 4·165; P < 0·05). The findings showed that the longer the dietitians were in their careers, the more functional foods and herbal medicines they used. CONCLUSION: During the pandemic, dietitians' use of foods with protective effects against diseases increased depending on their academic knowledge and experience in nutrition. The findings obtained in the current study suggest that an expert's opinion should be obtained before using dietary supplements and herbal medicines.

[Systematic Review of Case Reports on the Adverse Events Due to Health Food Intake by Cancer Patients].

Cancer patients use health foods (HFs) as complementary and alternative medicine, although the details of their adverse events (AEs) are unclear. We searched three databases [PubMed, "Igaku Chuo Zasshi", and Information System on Safety and Effectiveness for Health Foods website (https://hfnet.nibiohn.go.jp/)] for case reports on AEs related to HF intake in cancer patients published before October 2018. Of the matched reports, 76 studies and 92 patients (31 in Japan, 61 overseas) that met the selection criteria were included in this review. Thus, the severity of AEs and outcomes were not related to either the concomitant use of HF with cancer chemotherapy or cancer stages of patients. AEs caused by HF intake itself accounted for 87%, while drug-HF interaction accounted for 11%. According to the Common Terminology Criteria for Adverse Events (CTCAE) classification, 70% of patients whose grades were identified had severe cases (grades 3 to 5). In Japanese patients, hepatic and respiratory disorders accounted for 52% of the severe cases. Cases were predominantly developed as a result of an allergic mechanism, and mushroom products were mostly used. Overseas, serious cases were induced by products that were already indicated for safety problems. Moreover, notable AEs were recognized, such as hypercalcemia, which were caused by intake of HF containing calcium, vitamin D, and shark cartilage, and bacterial infection caused by probiotic products. Analyzing the details of AEs related to HF intake can help health professionals and cancer patients prevent health hazards.

[A Survey of Health Food Use and Patient Satisfaction among Patients Undergoing Cancer Pharmacotherapy].

This study aimed to clarify the situation of use of health foods by patients and the level of satisfaction of patients in order to make use of information on cases where patients undergoing cancer medication therapy use health foods. Between May 7, 2018 and June 29, 2018, we conducted a questionnaire survey of patients with progressive cancer who were undergoing cancer chemotherapy at Ogaki Municipal Hospital. In addition, we conducted a multivariate analysis of patients who were using health foods and those who were not. The questionnaire items included the objectives of use, product effectiveness and satisfaction, and QOL. The rate of health food use was 81/281 (29.5%). The primary objectives of use were, "to maintain health" (29.8%) and "to alleviate symptoms" (24.0%). The primary sources of information about health foods were "a friend" (50.6%) and "TV" (13.5%). The satisfaction level was 0-3 points in 8.3% of patients, 4-6 points in 38.1% of patients, and 7-10 points in 53.6% of patients. For "stage of illness (recurrence)," the odds ratio was 1.810 (95% CI, 1.040-3.150; p=0.035), and for "QOL value," the odds ratio was 2.210 (95% CI, 1.220-4.020; p=0.009), indicating that these factors had a significant influence on health food use. Health foods tended to be used in patients who had recurring cancer with low QOL and various symptoms, and friends and other people close to the patient had a large influence on the patient's decision. It was clear that the patients' satisfaction level was high.

[Consumer behavior toward functional foods. The role of authentic information]. / Az egészségvédo élelmiszerekkel kapcsolatos fogyasztói magatartás. A hiteles tájékoztatás szerepe.

Nowadays, we are witnessing a spectacular improvement in health consciousness of advanced societies. Due to the transformation of consumer behaviour, the proportion of health-conscious consumers who make well-informed and independent decisions increases steadily. In parallel, health-promoting foods are gaining more ground in the markets. Regarding the health effects, primarily cardiovascular prevention, bacterial flora modification, weight reduction as well as energy and vitamin supplementation are in focus in Hungary. Practically, any food type can be enriched with functional attributes; however, in addition to technical difficulties, the main challenge for food manufacturers is to persuade consumers to try out their products and use them continuously. In addition to research, development and innovation, consumer awareness and continuous knowledge expansion are also key factors for the success of functional foods. Consequently, strengthening the collaboration between functional food manufacturers and health professionals and researchers would be particularly beneficial, since their interrelationships might have a significant impact on the development and acceptance of novel functional foods. Orv Hetil. 2018; 159(30): 1221-1225.

Nutritional Supplement and Functional Food Use Among Medical Students in India.

This study was conducted to assess the pattern of use of nutritional supplements (NSs) and functional foods (FFs), reasons for their use, factors influencing their use, and perception toward their use among medical students. Data were collected from 400 randomly chosen participants using a self-administered semistructured questionnaire. The most common source of information on these substances was from medical professionals (n = 140 [35%]). Multivitamins were consumed by 48 (45.3%) participants. Most common reasons stated for the use of supplements were for good health (n = 39 [36.8%]), doctor's prescription (n = 36 [34%]), and to balance a poor diet (n = 34 [32.1%]). Sixty-six (62.3%) users used NSs on a daily or more than once daily basis. In 17.9% of the users, supplements were not recommended by a doctor or a dietician. The use of NSs was significantly more among females (p < .001), participants who exercised regularly (p < .001), participants who habitually skipped breakfast (p = 0.04), those with a family history of use of these products (p < .001), and those with "poor to fair" self-rated health (p = .017). Use of FFs was associated with family history of use (p < .001) and intensity of exercise (p = .039). Participants who significantly used multiple NSs in this study were those who were vegetarians (p = .044) and those with "poor to fair" self-rated health (p = .047). Participants who used multiple FFs were female (p < .001). Only 18 (16.9%) users felt that regular use of NSs results in side effects. In multivariate analysis, family history of NS use was found to influence its usage among participants (p < 0.001). It is a matter of concern that there is lack of knowledge on NSs and FFs among medical students. Therefore, they need to learn more about the indications and the safety of prescription of these products.

Status of "Food with Function Claims"-Internet Survey on Consumers, Physicians and Pharmacists a Year Later.

"Food with Function Claims" was established on April 1st 2015. In the present study, we conducted internet surveillance to examine recognition of "Food with Function Claims" among consumers (n=2,060), physicians (n=515), and pharmacists (n=515). The ratio of recognition of "Food with Function Claims" was 81% among consumers, 93% among physicians, and 98% among pharmacists. However, only 16% of consumers, 23% of physicians, and 44% of pharmacists correctly understood the characteristics of "Food with Function Claims". Only 12% of consumers were using or have used "Food with Function Claims". Among "Food with Function Claims" users, 26% checked the information about "Food with Function Claims" on the website of the Consumer Affairs Agency, Government of Japan. Some of them used "Food with Function Claims" for treatment their diseases. In addition, some of them used "Food with Function Claims" and medicines concomitantly without consulting their physicians or pharmacists. Consequently, only 8% of physicians and pharmacists were asked about dietary supplement use by their patients, and 2% of physicians and pharmacists had consultations with their patients on adverse events associated with using "Food with Function Claims".

Conceptual model of consumer's willingness to eat functional foods

Background: The functional foods constitute the important segment of the food market. Among factors that determine the intentions to eat functional foods, the psychological factors play very important roles. Motives, attitudes and personality are key factors. The relationships between socio-demographic characteristics, attitudes and willingness to purchase functional foods were not fully confirmed. Consumers' beliefs about health benefits from eaten foods seem to be a strong determinant of a choice of functional foods. Objective: The objective of this study was to determine relations between familiarity, attitudes, and beliefs in benefits and risks about functional foods and develop some conceptual models of willingness to eat. Material and methods: The sample of Polish consumers counted 1002 subjects at age 15+. The foods enriched with vitamins or minerals, and cholesterol-lowering margarine or drinks were considered. The questionnaire focused on familiarity with foods, attitudes, beliefs about benefits and risks of their consumption was constructed. The Pearson's correlations and linear regression equations were calculated. Results: The strongest relations appeared between attitudes, high health value and high benefits, (r = 0.722 and 0.712 for enriched foods, and 0.664 and 0.693 for cholesterol-lowering foods), and between high health value and high benefits (0.814 for enriched foods and 0.758 for cholesterol-lowering foods). The conceptual models based on linear regression of relations between attitudes and all other variables, considering or not the familiarity with the foods, were developed. Conclusions: The positive attitudes and declared consumption are more important for enriched foods. The beliefs on high health value and high benefits play the most important role in the purchase. The interrelations between different variables may be described by new linear regression models, with the beliefs in high benefits, positive attitudes and familiarity being most significant predictors. Health expectations and trust to functional foods are the key factors in their choice.

Herbal remedies and functional foods used by cancer patients attending specialty oncology clinics in Trinidad.

BACKGROUND: Cancer is a major disease worldwide, and many patients use complementary and alternative treatments. The purpose of this study was to identify the herbal remedies and functional foods used as complementary medicine by prostate, breast and colorectal cancer patients at speciality care facilities in Trinidad. We also sought to determine how patients rated the efficacy of these modalities compared with conventional treatment. METHODS: A descriptive, cross-sectional survey was conducted using an interviewer-administered pilot-tested de novo questionnaire during the period June to August 2012 at two speciality treatment centres on the island. Data was analysed using χ2 analyses. RESULTS: Among the 150 patients who reported use of herbal remedies/functional foods, soursop (Annona muricata L.) was the most popular; with 80.7 % using the leaves, bark, fruit and seeds on a regular basis. Other common herbal remedies/functional foods included wheatgrass (Triticum aestivum L.), saffron (Crocus sativus L.) and Aloe vera (L.) Burm. f. The most commonly used functional foods were beetroot (Beta vulgaris L.), carrots (Daucus carata L.) and papaya (Carica papaya L.) used by 43.3 % of patients; and these were mostly blended as a mixture. Herbal remedies and functional foods were used on a daily basis and patients believed that this modality was equally (32.0 %) or more efficacious (14.7 %) than conventional treatment. CONCLUSIONS: This survey identified the most common herbal remedies and functional foods used among prostate, breast and colorectal cancer patients in Trinidad. Although functional foods rarely pose a problem, herbs may interact with conventional chemotherapy and physicians need to inform patients regarding probable herb-drug interactions.

Open-labelled observations of language dysfunction in old ischemic stroke patients with aphasia when given plant and marine-based nutrient supplements for 12 weeks.

BACKGROUND AND OBJECTIVES: This study aimed to explore the effect of functional foods on aphasia related to a previous ischemic stroke. When stroke-related neurological deficits result in physical dependency and poor selfcare that persists longer than 6 months, full recovery is almost impossible and the patient often requires long-term care. The functional foods, EASE123 and BioBalance#6, include numerous plant and marine-based nutrient supplements that could prove beneficial for such patients. METHODS AND STUDY DESIGN: This open-labelled study included 10 patients diagnosed with prior ischemic stroke and aphasia lasting longer than 6 months. Each patient was administered 6 tablets of EASE123 at 10:30 AM and at 90 minutes before sleeping, and 3 tablets of BioBalance# 6 at 2:30 PM. After a treatment period of 12 weeks, the patients were followed during a 4-week withdrawal period. Functional improvement was assessed by scores and subscores on the Concise Chinese Aphasia Test (CCAT) at weeks 4, 8, 12, and 16. RESULTS: Average total CCAT scores and matching ability improved significantly at weeks 4, 8, 12, and 16 (p<0.05). Simple response scores improved significantly at weeks 8 and 12 (p<0.05). Auditory comprehension improved significantly at weeks 4 and 12 (p<0.05), and reading comprehension, at week 12 (p<0.05). Repetition ability improved significantly at weeks 8, 12, and 16 (p<0.05), and spontaneous writing, at weeks 4, 12, and 16 (p<0.05). CONCLUSIONS: Matching, repetition, and average total CCAT scores improved over the course of the study. Therefore, 6 months after ischemic stroke, EASE123 and BioBalance# 6 administration may improve stroke-related aphasia.

The role of natural health products (NHPs) in dietetic practice: results from a survey of Canadian dietitians.

BACKGROUND: Registered dietitians (RDs) play a key role in disseminating information about nutrition and intervening in nutrition-related disorders in the Canadian context. Natural health products (NHPs) are increasingly associated with nutrition in patient and health professional discussions. For this study, NHPs were divided into three categories: nutritional supplements (NS); functional foods/nutraceuticals (FF/N); and herbal preparations (HP). The objective was to explore RDs' perceptions about their professional roles and responsibilities with respect to three categories of natural health products (NHPs). METHODS: This research consisted of an on-line survey of registered dietitians (RDs) in Ontario.Surveys were distributed electronically to all practicing RDs in Ontario by the College of Dietitians of Ontario. There were 558 survey respondents, a response rate of 20%. RESULTS: The vast majority of RDs reported being consulted by clients about all product categories (98% for NS; 94% for FF/N; 91% for HP), with RDs receiving the most frequent questions about NS and the least frequent about HP. 74% of RDs believed that NS are included within the current scope of practice, compared to 59% for FF/N and 14% for HP. Even higher numbers believed that these products should be included: 97% for NS, 91% for FF/N and 47% for HP. RDs who report personally ingesting FF/N and HP were significantly more likely to report that these products should be in the dietetic scope of practice. In contrast, RDs who provide one-on-one counselling services or group-level counselling/workshops were significantly less likely to believe HP should be in the dietetic scope of practice. CONCLUSIONS: Opinions of RDs indicated that NS and FF/N (and possibly HP) fall within, or should fall within, RDs' scope of practice. Opportunity exists for RDs to undertake a professional role with respect to NHPs. Policy clarification regarding RD roles is needed.

Worldwide consumption of functional foods: a systematic review.

The present systematic review was performed to assess differences in the worldwide consumption of functional foods. The Medline and Scopus databases were used to search the existing literature. A total of 23 studies that examined functional food consumption and included information on the country, gender, and age of participants were identified for inclusion. The studies investigated a variety of functional foods, and analysis of the findings indicates it is not possible to reach generalized conclusions about consumer choices regarding functional food consumption. Gender, age, level of education, and personal health status may each predict consumption of one or more functional foods. Further studies aimed at gaining a better understanding of the factors that influence consumption of functional foods are needed.

Terapéutica bromatológica, a finales del siglo XIX / No disponible

Se describen las fórmulas magistrales elaboradas exclusivamente con alimentos incluidas en el Formulario de Bouchardat (1809 - 1866) del año 1885. Sobre un total de aproximadamente 136 fórmulas, los principales "grupos terapéuticos" representados correspondían a los antiflogísticos (26,4 %), estimulantes (20,6 %), tónicos (12,5 %), purgantes (12,5 %) y atemperantes (8,8 %). Así mismo se valora el impacto posterior de dichas preparaciones por lo que al desarrollo de productos dietéticos y alimentos funcionales se refiere(AU)

We describe the master formulas made exclusively with foods included in the Form Bouchardat (1809 - 1866) from 1885. Of a total of approximately 136 formulas, the main "therapeutic groups" corresponded to the antiphlogistic (26.4%), stimulants (20.6%), tonic (12.5%), laxatives (12.5%) and tempering (8.8%). It also assesses the subsequent impact of these preparations to the development of functional food products and dietary concerns(AU)

Factores relacionados con el consumo de alimentos funcionales en la provincia de Las Palmas / Factors related to functional food consumption in the province of Las Palmas

Fundamento: Cuando se analiza la actitud de los consumidores ante los alimentos funcionales se debe tener en cuenta cómo se insertan éstos en la alimentación y en las percepciones de los individuos. El principal objetivo de este trabajo es analizar las creencias y actitudes, ante los alimentos funcionales, desarrolladas por los consumidores, en la provincia de Las Palmas. Métodos: Se ha realizado un estudio, descriptivo, transversal y aleatorizado. Se han utilizado fuentes de información primarias, mediante encuestas personales, en el que se recogen datos sociodemográficos, hábitos alimentarios generales y consumo y frecuencia de alimentos funcionales. Resultados: La mayoría de las personas entrevistadas muestran una actitud positiva hacia los alimentos funcionales, con una opinión óptima sobre el beneficio de los mismos, concluyendo que la mayor preocupación por parte de la población, respecto a la alimentación y la mayor disponibilidad de alimentos funcionales, plantea la necesidad de revisar los enfoques educacionales en materia alimentaria (AU)

Background: The analysis of consumer attitudes to functional foods requires to consider how they are inserted in individuals perceptions and food choice behaviour. The main objective of this study is to analyze the beliefs and attitudes to functional foods, developed by consumers in the province of Las Palmas. Methods: Using a descriptive, crossectional and randomized study design, data were collected from primary sources by means of personal interviews.Data collected included sociodemographic issues, general dietary habits and consumption and frequency of functional foods. Results: Most respondents had a positive attitude toward functional foods, including an optimal opinion of their benefit. Conclusions: The greater concern of the population about food and the ?way of eating? as well as an increased availability of functional foods, requires an adequate educational approach regarding food (AU)

Chocolate and medicine: dangerous liaisons?

According to ancient Mayan texts, cocoa is of divine origin and is considered a gift from the gods. In the Classic period of Mayan civilization (250-900 a.d.), ground cocoa seeds were mixed with seasonings to make a bitter, spicy drink that was believed to be a health-promoting elixir. The Aztecs believed that cocoa pods symbolized life and fertility, and that eating the fruit of the cocoa tree allowed them to acquire wisdom and power. Cocoa was said to have nourishing, fortifying, and aphrodisiac qualities. Pre-Columbian societies were known to use chocolate as medicine, too. The appreciation and popularity of chocolate fluctuated over the centuries since its introduction to Europe from the New World. Now, recent evidence has begun to erase the poor reputation that chocolate had acquired in the past few decades and is restoring its former status. Chocolate is no longer deemed a guilty pleasure, and it may have positive health benefits when eaten in moderation as part of a balanced diet.

Genetic engineering and functional foods / Engenharia genética e alimentos funcionais

Functional foods are the food-industry response to the continuous ly increasing request of consumers for foods that are both attractive and healthy. The main targets of functional foods are intestinal health, immune system activity, mental performance, caries, menopause symptoms, cancer, cardiovascular disease, diabetes, osteoporosis and child skeletal development. Most of the functional foods designed so far are derived from traditional foods by adding so-called functional ingredients, by modifying the technological process during industrial food preparation or by modifying the composition of the raw material used for food production. However, gene technology is thought to be a powerful technique to improve the nutritional quality of food raw materials. The modification of product quality characteristics using gene technology depends on a well-establishe dunder standing of the pathways for biosynthesis of plant products, a rapidly expanding knowledge about the genetic control of these pathways, and an increasing availability of cloned genes for key enzymatic steps. Quality-improved crops derived from genetic engineering are expected to reach the market in the near future. Crops with an improved protein quality, with an improved nutritional quality of the plant oil, crops rich in vitamins, minerals, antioxidants or low in undesired compounds as well as crops with an altered secondary metabolite production or altered carbohydrate composition have been developed by genetic engineering. These examples give an idea of the genetic engineering potential to produce health-promoting foods

Los alimentos funcionales son la respuesta de la industria de alimentos a la creciente demanda de los consumidores por alimentos que sean al mismo tiempo atrayentes y saludables. Los principales objetivos de los alimentos funcionales son la salud intestinal, del sistema inmunológico,el desempeño mental, las caries, los síntomas dela menopausia, cáncer, enfermidades cardiovasculares, diabetes, osteoporosis y desenvolvimiento óseo en niños. La mayoría de los alimentos funcionales desarrollados hasta el momento son derivados de los alimentos tradicionales a los cuales se les adicionan los ingredientes funcionales, se les modifica el proceso tecnológico de industrialización o se les altera la composición de materias primas utilizadas en su producción. Sin embargo, se tiene por cierto que la tecnología genética es un instrumento poderoso para mejorar la calidad nutricional de las materias primas alimenticias. La modificación de las características de calidad del producto utilizando tecnología genética depende de un conocimiento asentado de las vías metabólicas de síntesis de productos vegetales, un conocimiento en rápida expansión sobre el control genético de tales vías y una creciente disponibilidad de genes clonados para la expresión de enzimas claves de algunos passos de esas vías. Se espera que cultivos con calidad mejorada originarios de ingeniería genéticalleguen al mercado en un futuro próximo.Cultivos con mejor calidad de proteínas y lípidos, con mayor concentración de vitaminas, minerales y antioxidantes, con bajos tenores decompuestos indeseables y también cultivos com metabolitos secundarios modificados o composición alterada de carbohidratos son ejemplos de logros ya alcanzados por la ingeniería genética. Los ejemplos mencionados permiten visualizar el potencial de la ingeniería genética para la producción de alimentos promotores de la salud

Os alimentos funcionais são a resposta da indústria alimentícia à sempre crescente demanda dos consumidores por alimentos ao mesmo tempo atraentes e saudáveis. Os principais alvos dos alimentos funcionais são a saúde intestinal, a atividade do sistema imune, o desempenho mental, cáries, sintomas da menopausa, câncer, doenças cardiovasculares, diabetes, osteoporose e desenvolvimento ósseo de crianças. A maioria dos alimentos funcionais desenvolvidos, até o momento, são derivados de alimentos tradicionais pela adição dos ditos ingredientes funcionais, modificação dos processos tecnológicos durante o preparo industrial dos alimentos ou alteração da composição das matérias-primas usadas na produção dos alimentos. Contudo, acredita-se que a tecnologia genética seja um poderoso instrumento para melhorar a qualidade nutricional das matérias-primas alimentícias. A modificação das características de qualidade do produto usando a tecnologia genética depende de um conhecimento bem embasado sobre as rotas metabólicas de síntese de produtos vegetais, um conhecimento em rápida expansão sobre o controle genético de tais rotas metabólicas, e uma crescente disponibilidade de genes clonados para expressão de enzimas-chave de alguns passos destas rotas. Espera-se que culturas com qualidade melhorada derivadas da engenharia genética cheguem ao mercado num futuro próximo. Culturas com qualidade proteica melhorada, com melhor qualidade nutricional do óleo vegetal derivado, culturas ricas em vitaminas, minerais, antioxidantes ou com baixos teores de compostos indesejáveis, bem como culturas com produção de metabólitos secundários alterados ou composição alterada de carboidratos já foram desenvolvidas pela engenharia genética. Estes exemplos dão uma ideia do potencial da engenharia genética para produzir alimentos promotores de saúde