Episode4: Food for thought-Functional Foods

Whether you realise it or not you are probably already eating so-called functional foods. Functional foods are those which have been modified in some way for (perceived) extra health benefits. They are readily available at the supermarket. In fact, you will find them in almost every aisle.

Here are some examples of functional foods:

•   Breads with extra fibre, DHA (docosahexaenoic acid), phytoestrogens or hi-maize
•   Cereals supplemented with additional folate, minerals and vitamins
•   Eggs containing Omega-3 fatty acids
•   Milks enriched with calcium and iron
•   Yoghurts containing bacterial cultures
•   Margarines/ spreads with plant sterols
•   Fruit juices enriched with calcium and iron

In Australia, food labelling regulations prevent manufacturers from explaining the potential health significance of modified foods (except for foods containing folate – a substance which is known to reduce the risk of neural tube defects in unborn babies when consumed by women in early pregnancy). So it would hardly be surprising if you were not aware how DHA or plant sterols might improve your health. Want to know more? Read on.

Functional Food	What is it?	Function (or perceived health benefit)
Fibre	A carbohydrate found in cereals, fruits and vegetables. …	Dietary fibre is believed to keep the digestive system healthy, stabilise glucose and cholesterol levels (and may reduce risk of bowel cancer, diabetes and heart disease).
DHA (docosahexaenoic acid)	An Omega-3 fatty acid found in oily fish.	DHA is thought to reduce the risk of heart disease, Alzheimer’s disease and some cancers. It is also believed to assist infants’ brain development
Omega-3 fatty acids	Polyunsaturated fatty acids (good fats) found in oily fish.	Two specific Omega-3 fatty acids – DHA (see above) and EPA (eicosapentaenoic) – are thought to reduce the risk of heart disease, Alzheimer’s disease and some cancers. They are also believed to assist infants’ brain and immune system development. If buying Omega-3 enriched foods – read the label to ensure the Omega-3s are DHA or EPA.
Phytoestrogens	Naturally occurring plant compounds found in soy products, flaxseed, legumes and whole grains.	There is speculation phytoestrogens may reduce the risk of heart disease and some cancers.
Hi-maize	A licensed brand of resistant starch – a type of dietary fibre.	Resistant starch is believed to protect against bowel cancer.
Folate	A water soluble B vitamin found in green leafy vegetables like spinach as well as oranges, bananas, strawberries and legumes.	Folate is known to reduce the risk of neural tube defects in unborn babies when consumed by women in early pregnancy. The synthetic version of folate – folic acid – will be added to all wheat flour used for making bread in Australia from September 2009.
Calcium	A mineral found in dairy foods, green leafy vegetables, soy and tofu, some fish and some nuts and seeds.	Calcium is an important factor in strong teeth and bones, is believed to regulate the functioning of the heart, blood clotting and enzyme function.
Iron	A mineral found in wholegrain cereals, meat, poultry, fish, green leafy vegetables and nuts and seeds.	RIron provides energy essential for daily life. Iron deficiency can result in tiredness, fatigue and decreased immunity.
Plant Sterols	Occur naturally in fruits, vegetables, nuts and cereals.	Plant sterols reduce blood cholesterol levels and may lower the risk of heart disease. (Although if eating plant sterol enriched margarine you would have to eat 25g or 1 ½ tablespoons a day for the perceived benefit.)
Lactobacillus	Bacterial culture.	Lactobacillus fights bad bacteria in the gut.

Future of Functional Foods

Although functional foods are an emerging area of food science, it appears they are here to stay. German researchers have predicted sales of functional foods will account for roughly 25% of the global food market by the end of 2010, rising to 50% by 2050.

Concerns

Despite the ready availability of functional foods, some people hold fears that functional foods are “medicalising” the food supply. There are concerns consumption of modified foods could result in unintended side effects, not dissimilar to the prescription of antibiotics.

But nutritionists are agreed functional foods are not a replacement for poor dietary habits, instead they should be looked upon as supplements to good nutrition.