Association between functional foods and cardiometabolic health in a real-life setting: a longitudinal observational study using objective diet records from an electronic purchase system.

The effects of the regular consumption of soy, barley, and green tea in a real-life setting are unclear. This longitudinal observational study showed the associations of their intake with cardiometabolic health when employees freely selected these foods in the workplace cafeteria of an industrial company in Japan. The consumption was objectively assessed by an electronic purchase system using integrated circuit chip-equipped tableware and personal identification cards. The associations between the cumulative number of servings of each food during the 12 weeks prior to a health examination and changes in cardiometabolic measurements were examined among Japanese male workers (n = 890). Higher total intake of soy products was associated with significant lower levels in low-density lipoprotein cholesterol. Higher total intake of rice with barley was marginally associated with lower levels in systolic blood pressure and glycated hemoglobin. These associations were attenuated after adjustment for the baseline values of the dependent variables. Serving soy and barley products in the workplace cafeteria possibly promotes real-life benefits to employees' cardiometabolic health.

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 modified model of the willingness to pay for functional foods.

The aim of this research was to develop a modified version of the Munene model summarizing the factors influencing willingness to pay for functional foods, adjusted to the Hungarian population. The questionnaire survey was conducted in 2014 in Hungary on a sample of 500 individuals, representative for gender, age, settlement type and region. Building blocks of the Munene model were examined and tested with a Latent Variable Path Analysis with the Partial Least Squares (LVPLS) model. According to the results, the strongest relationship in the modified model was identified between attitudes towards, and beliefs about, the attributes of functional foods, i.e. the more consumers believe in the health protecting effect of functional foods, the more positive their attitudes towards those foods, and the more they are willing to pay a premium for them. The highest explanatory power in the model was attributed to the attitudes towards functional foods, followed by beliefs about the attributes of functional foods, and then by consumer demographics. The modification of the original Munene model based on a Hungarian sample contributes to an examination of its usability and provides an example of how it can fit to another culture. Moreover, a comprehensive model including factors influencing WTP has not yet been developed among Hungarian consumers.

[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 Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups.

Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36-50 age group would be more likely to apply this method.

[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.

Behaviors in Response to Adverse Events Associated with Health Food Use: Internet Survey of Consumers, Physicians and Pharmacists.

Adverse events associated with health food use appear to be quite common. Nevertheless, even though severe adverse events should be reported to the Japanese government via public health centers, the number of cases reported is relatively small. To clarify this discrepancy and to understand how consumers and physicians act when they or their patients develop adverse events due to health food use, we conducted an internet questionnaire with consumers (preliminary survey: n=44,649; full survey: n=3,000), physicians (n=500), and pharmacists (n=500). During 2016, 17% of consumers who used health foods developed adverse events. However, only 11% of them reported their adverse events to public health centers. Most physicians and pharmacists did not report these cases to public health centers because they were unable to establish a clear cause-and-effect relationship. It is important to encourage not only consumers, but also physicians and pharmacists to report adverse events to public health centers.

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.

Consumo de alimentos funcionais por usuários de self services / Functional food consumption by self-service users

O objetivo do estudo foi investigar o consumo de alimentos funcionais por usuários de self services. As variáveis demográficas e sociais estudadas foram sexo, idade, escolaridade e renda familiar. Foram pesquisados em quatro restaurantes, 146 usuários, com idade entre 18 e 59 anos, por meio de um Questionário de Freqüência de Consumo de Alimentos Funcionais (QFCAF), validado em estudo piloto, no segundo semestre de 2009. Houve predomínio de mulheres (78%) em relação aos homens (22%) pesquisados nos restaurantes. O grau de escolaridade dos usuários variou do primeiro grau ao nível superior, havendo uma predominância sobre o nível superior (65%) em todos os restaurantes. Com relação ao nível salarial, verificou-se que a maioria (37,3%) dos participantes da pesquisa possuía renda superior a três (3) salários mínimos nos self services, enquanto que apenas 11% estavam na classe da população de baixa renda, menor que um (1) salário mínimo. Com relação ao consumo de alimentos funcionais as preparações mais consumidas foram aquelas que tinham como ingrediente funcional o feijão, a cenoura, o tomate, a alface (americana, crespa e roxa), o pepino, o repolho, pimentão (vermelho e verde), a rúcula, o azeite de oliva e o vinagre balsâmico. Apesar da diversificação na oferta de preparações com alimentos funcionais, houve pouca demanda para essas preparações, haja vista a pouca variedade de hortaliças consumidas e o consumo inexpressivo de frutas, peixes e ovos. Isso evidencia a necessidade de trabalhos educativos e interventivos visando aumentar o consumo desses alimentos funcionais, para auxiliar na prevenção de doenças e promoção da saúde.

The object of this study was to investigate the consumption of functional foods by self-service customers. The demografic and social variations studied were sex, age, level of study and income. The study was conducted in four restaurants, and the researched group were 146 consumers aged between 18 and 59 years old, who answered a Questionnaire of Frequency of Comsumption of Functional Foods (QFCA), validated by a pilot study in the second semester of 2009.There were the predominance of women (78%) over men (28%) researched in the restaurants. The level of study varied from elementar school to higher education, but the predominance was higher education level (65%) in all restaurants. In relation to income, most of the researched group (37,3%) had their income above 3 minimum wage salaries, and only 11% received less than minimum wage. In relation to the consumption of functional foods, the most consumed were beans, carrots, tomatoes, lettuce (iceberg, greenleaf and red-leaf), cucumber, cabbage, papper (red and green), rocket leafs, olive and balsamic vinegar. Although there was a diversification in the preparation of the functional foods, there was a small demand for them, as it was seen in the small variety of vegetables consumed and inexpressive consumption of fruits, fish and eggs. It demonstrates the need of educational and interventionist work to increase the consumption of these functional foods, to help prevent diseases and promote health.

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.

Adherence to the Mediterranean diet and consumption of functional foods among the Balearic Islands' adolescent population.

OBJECTIVE: To assess differences in adherence to the Mediterranean diet (MD) between consumers and non-consumers of functional foods among the Balearic Islands' adolescent population. DESIGN: Cross-sectional nutritional survey carried out (2007-2008) in the Balearic Islands, a Mediterranean region. Dietary assessment was based on a semi-quantitative FFQ and two non-consecutive 24 h recalls. Anthropometric measurements and questions related to socio-economic status, physical activity and adherence to the MD were assessed. SETTING: Data obtained from a representative sample of all inhabitants living in the Balearic Islands aged 12-17 years. SUBJECTS: A random sample (n 1961) of the adolescent population was interviewed. RESULTS: The mean adherence to the MD among consumers of functional foods was 56.42 (sd 6.05) % and 55.76 (sd 5.41) % among non-consumers. Consumption of fruit juice, fibre-rich bread/cookies, cereal bars, fish and soya milk was higher among adolescents with high MD adherence, and consumption of modified milk, probiotics, breakfast cereals and infusions was higher among adolescents with low MD adherence. Daily intakes of functional dietary components from plant foods (dietary fibre, vitamins C and E, carotene, folic acid) were higher among adolescents with high MD adherence. CONCLUSIONS: The Balearic Islands' adolescent population had moderate adherence to the MD; higher adherence was observed among consumers of functional foods. Average daily intakes of functional foods and functional dietary components were higher among adolescents with high adherence to the MD. Gender, age and low parental education were risk factors for low adherence to the MD, mainly among non-consumers of functional foods.

Status of bioactive compounds in foods, with focus on fruits and vegetables.

Components of cereals, legumes, pulses, proteins, sea food, milk, carbohydrates and lipids are being evaluated for their influence on human health, as biofunctional compounds. However, references dealing with fruits and vegetables exceed any other food group and accordingly their focus. Fruits and vegetables abound in a spectacular range of such health influencing compounds and thus, study of their bioactivity, in lieu of their consumption in fresh or processed form. Anti-cancerous phenolics from Phyllanthus, radioprotective Litchi phenolics/flavonoids, hypoglycemic Sygium, quercitin and hydroxyl cinnamates of Sweet cherries, xanthones of Mangosteen, ellagitannins of Pomegranate, ursolic acid of Sea buckthorn, muscle relaxative watermelon, anti-cholesterolemic soluble fibre and sterols, cardioprotective saponins, ACE-inhibitory potato hydrolysates, anti-pancreatic cancerous ascorbic acid, carotenoids including pro-vitamin A are few examples unraveled. Thus, the imminent scope to obviate their structural chemistry, influence on storage and processing conditions, factors favoring their bio-accessibility/bio-availability in the food formulations, influencing human health. It is the meticulous combination of these compounds in daily consumption that determines their usefulness to human body. What is of paramount importance is the actual health benefits accrued from consumption of such functional- compound based fresh/processed fruits,vegetables or other foods.

Alimentos funcionais em alimentação coletiva: reflexões acerca da promoção da saúde fora do domicílio / Functional foods in collective feeding: reflections on promoting health outside the home

OBJECTIVE: The present study aimed to conduct a review and reflect on the importance of functional foods and their applicability in menus of Food and Nutrition Units as a means of promoting health outside the home. Data source: To this end, we carried out a literature review of scientific works published at SciELO, Lilacs and Scholar google for the past 14 years. Conclusions: Several factors have contributed to the dietary changes that are currently occurring, in which the consumption of foods high in fat, sugar and salt has been replacing whole grains, fruit and vegetables. The population's increased purchasing power, the decrease in time to prepare meals, and the changing in household structure, with women working outside the house, has led to the practice of eating out. In this context, there is the need to combine the consumption of a balanced diet that contributes to reduce the risk of diseases and this practice, and that is where the role of functional foods stands out. Successful experiences regarding the inclusion of these foods on menus of Food and Nutrition Units were identified. However, aspects such as the bioavailability of the bioactive compound and creativity in preparations are essential. Thus it is important that the nutritionist provide access to functional foods as well as educational activities to encourage their consumption, because beneficial effects on human health depend on their usual intake

OBJETIVO: O presente trabalho teve como objetivo realizar uma revisão e reflexão sobre a importância dos alimentos funcionais e sua aplicabilidade nos cardápios de Unidades de Alimentação e Nutrição (UAN) como forma de promoção da saúde fora do domicílio. Fonte de dados: Para isso, realizou-se uma revisão de literatura das publicações dos últimos 14 anos nas bases de dados SciELO, Lilacs e Google acadêmico. Conclusões: Diversos fatores contribuíram para as modificações dos hábitos alimentares observados atualmente, nos quais o consumo de alimentos ricos em lipídios, açúcares e sal vem substituindo o de cereais integrais, frutas e hortaliças. O aumento do poder aquisitivo da população, a diminuição do tempo de preparo das refeições e a modificação dos núcleos familiares, com a saída da mulher para o mercado de trabalho, culminaram na prática da alimentação fora do domicílio. Nesse contexto surge a necessidade de aliar o consumo de uma alimentação equilibrada e que contribua para redução do risco de doenças a essa prática e é nesse sentido que se destaca o papel dos alimentos funcionais. Foram identificadas experiências bem-sucedidas em relação à inclusão desses alimentos nos cardápios das UAN. No entanto, aspectos como a biodisponibilidade do composto bioativo e a criatividade na elaboração das preparações são fundamentais. Assim, é importante que o nutricionista proporcione o acesso aos alimentos funcionais, bem como ações educativas para incentivo do seu consumo, uma vez que seus efeitos benéficos à saúde humana dependem da ingestão habitual