Functional foods are an increasingly popular part of the food industry. These products, including supplements that promise to improve immunity or alleviate stress, often use unproven ingredients and are therefore hard to trust as nutritional solutions.
These products often contain added sugar, sodium and saturated fat; thus it is wise to limit their consumption and focus on whole, nutrient-rich foods instead.
They are nutrient-dense
As global population growth accelerates, it is becoming more essential for individuals to consume functional foods to meet their nutritional requirements. Functional foods include both minimally processed whole foods as well as fortified, enriched or nutritionally enhanced ones; some even include phytochemicals, dietary fiber or added botanicals to promote physiological effects in the body such as increasing biodefenses, improving metabolism or decreasing chronic disease risk.
Functional food claims may sound appealing to consumers, but they must remain aware of their limitations. Claims often focus on popular or trendy ingredients not supported by strong scientific evidence; such as advertising that indicates an item contains adaptogens or can reduce mental and physical stress. These claims could prove misleading when being presented as fact.
Functional foods often undergo processing and contain added chemicals with potentially negative health implications, including fatty acids or sodium. Consumers should carefully review both the Nutrition Facts label and ingredients list when assessing these products.
They are low in calories
Functional foods are low-cal foods packed with healthful antioxidants, minerals, vitamins, dietary fiber and healthy fats that support our wellbeing. With the functional food industry rapidly expanding and culinary schools such as Auguste Escoffier offering courses like Holistic Nutrition & Wellness Culinary Arts to keep their students up to date on this trending industry trend, culinary schools like Auguste Escoffier are providing students with programs like Holistic Nutrition & Wellness Culinary Arts so they can stay abreast of this emerging industry trend.
Functional food has no universal definition; however, most approval systems share two core criteria. They must have scientifically supported health claims that can be consumed as part of a normal diet. Japan was the first country to implement such an approval system known as food for specified health use (FOSHU).
Functional foods are defined as any food that provides additional health benefits beyond traditional nutrients like vitamins and minerals. Individual compounds in food may work together to alter one or more physiological processes in the body; thus a diet rich in whole grains, fruit and vegetable servings as well as lean protein sources is often the optimal approach to healthy living.
They are high in antioxidants
Food as medicine has been around for millennia (Hippocrates stating this very concept in his “Let food be your medicine and let medicine be your food”) but modern functional foods have recently gained much more prominence. High in antioxidants which fight free radicals and oxidative stress; dense in nutrients including vitamins, minerals and phytochemicals; some may even be fortified or enhanced to provide more benefits.
The United States Food and Drug Administration does not have an official legal definition for functional foods; however, many organizations such as the American Dietetic Association and Institute of Food Technologists have developed working definitions.
Functional foods come in the form of whole foods like berries or oranges as well as fortified or enriched products like plant sterol spreads. Functional foods can help prevent heart disease when eaten as part of an overall nutritious eating plan that incorporates regular physical activity, providing essential soluble fiber sources that prevent digestive disorders while helping regulate cholesterol levels.
They are low in sodium
Functional foods are similar to conventional food that is consumed as part of an everyday diet but has been demonstrated to promote better health. Functional foods have both physiological benefits and can lower the risk of chronic diseases by strengthening natural defences, reducing inflammation, fighting specific diseases more effectively, postponing ageing processes or acting as antidepressants.
Though many consider functional foods the future of food, more research and development must still take place before their full potential can be realized. There have been concerns raised that certain functional products might lead to disordered eating if presented as miraculous solutions.
People looking to reduce sodium should choose foods naturally low in sodium such as fruits and vegetables in their raw state, along with processed food that’s high in sodium such as chips and crackers. Fruits and veggies offer plenty of essential vitamins, minerals, and plant compounds that will benefit both you and your health – not forgetting their lower sodium count too!
