Back غذاء وظيفي Arabic Функцыянальная ежа BE-X-OLD Функционална храна Bulgarian Aliment funcional Catalan Funkční potraviny Czech Funktionelle fødevarer Danish Functional Food German Funkcia manĝo Esperanto Alimentos funcionales Spanish Elikagai funtzional Basque
A functional food is a food claimed to have an additional benefit beyond just nutrition (often one related to health promotion or disease prevention) by modifying the cultivation of the native food or by adding ingredients during manufacturing.[1]
The term applies to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid contents, respectively.[2] Functional food manufacturing has the intent "to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet".[3]
The term also applies to food processing practices which include ingredients purposely added with the intent to improve the food health value and for marketing to specific consumer groups.[1]
The term was first used in the 1980s in Japan, where a government approval process for functional foods called Foods for Specified Health Use (FOSHU) exists.[4]
- ^ a b Sloan AE (4 April 2025). "The Top 10 Functional Food Trends". Food Technology Magazine, Institute of Food Technology. Retrieved 18 April 2025.
- ^ "Delicious, Nutritious, and a Colorful Dish for the Holidays!". US Department of Agriculture, Agricultural Research Service, AgResearch Magazine. November 2014. Retrieved 11 October 2016.
- ^ "Basics about Functional Food" (PDF). US Department of Agriculture, Agricultural Research Service. July 2010.
- ^ "FOSHU, Ministry of Health, Labor and Welfare, Japan". Government of Japan.
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