University of Turku Department of Biochemistry Jukka-Pekka Suomela

1. University of TurkuDepartment of BiochemistryJukka-Pekka Suomela Functional Foods

2. Background • The concept of functional food was first promoted in 1984 by Japanese scientists • FOSHU (FOodfor 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)

3. 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)

4. 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)

5. 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

6. 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, emphasisoften in healthclaims (http://ec.europa.eu/nuhclaims/) • To clearlydefine a certainproduct as functional food is notunequivocal • whatexactly is basicnutritionalimpact and what is beyond(?)

7. 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” • 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

8. Case: xylitol • Studies on the effects of xylitol started in Turku in 1970 by professors KaukoMäkinen and ArjeScheinin (“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

9. Case: sterols/stanolesters • Accepted health claim: “Plant sterols/stanols contribute to the maintenance of normal blood cholesterol levels” • 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

10. Case: sterols/stanolesters • 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.” • 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

11. Case: sterols/stanolesters • Benecol margarine (contains stanol esters) launched 1995 • Tens of clinical studies performed after the first ground-breaking study* • BecelPro.activ (contains sterols) was launched soon after Benecol *Miettinenet 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.

12. Otherexamples • β-glucan • “Beta-glucanscontribute 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”

13. Otherexamples

14. Otherexamples • Probiotics • No healthclaimsacceptedyet • Variouseffects on intestines • Lactobacillusrhamnosus GG (Gefilus) • LGG Valio’sregisteredtrademark • Involved in 42 doctoraltheses and over 700 scientificarticles • Lactobacillusreuteri (Rela)

15. Otherexamples Siróet al. Functional Food. Product development, marketing And consumer acceptance – A review Appetite 2008; 51: 456-467.

16. Otherexamples • 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

17. Otherexamples • Bioactivepeptides • No healthclaimsaccepted • Possibleloweringeffect on bloodpressure(meta-analysis in Suomen Lääkärilehti*) • Valio Evolus • notavailableanymore Suomen Lääkärilehti (2009), 64: 1354-1357

18. Key questions • Is it good for me? • Does it taste good? • Does it provide extra value? • Is it good for the world?

19. Futureprospects • Microencapsulation of components • utility of nutrigenomics, bioinformatics, proteomics, metabolomics and nanotechnology • Close relationship between food researchers, technologists, nutritionists and food designers!

20. References • Funtional Foods (2010). Studies and reports. European Commission. • Functional Food Products Development (2010). Smith J. & Carter E. (eds.). Wiley-Blackwell, Hoboken, NJ. • Siró I. et al. Functional Food. Product development, marketing and consumer acceptance – A review (2008). Appetite 51: 456-467.