Embracing Functional Foods: A Global Perspective on Health and Nutrition

 

"Embracing Functional Foods: A Global Perspective on Health and Nutrition"

In recent times, there has been a notable increase in people's awareness of the significance of functional food and beverages. Rather than relying solely on medications, a majority of individuals have started incorporating functional foods into their diets. This trend has been fuelled by the rising costs of pharmaceuticals and a growing preference for natural food options. To meet the demand for these products, the food industry has been focusing on innovative technologies and ideas.

Despite the availability of research, financing, and funding for technical advancements in functional food and beverages, there remains some ambiguity about the specific ingredients with necessary functional activities. In 2020, the Food Safety and Standards Authority of India (FSSAI) released a detailed guideline note on Food for Special Medical Purposes (FSMP), clarifying that Non-Specified Food and Food Ingredients fall within the scope of FSMP. However, some products may be categorized as nutritionally inadequate due to restrictions and a lack of supporting evidence for particular FSMP formulations.

Researchers have been increasingly studying functionally enriched foods due to the growing interest and understanding of the benefits of these ingredients. Chronic diseases are a prevalent concern worldwide, particularly in developed nations with imbalanced diets. As a result, scientists are concentrating on developing innovative functional food and ingredients to address these health issues. Many functional foods are designed to aid digestion, enhance nutrient absorption, boost immunological function, and offer therapeutic benefits like reducing inflammation, improving cognitive function, and promoting satiety through the use of fiber and Omega fatty acids. However, there can be challenges in gaining consumer approval for certain functional ingredients, like plant sterols that lower cholesterol and reduce the risk of cardiovascular disease.

From a regional perspective, people's preferences for functional food vary. In India, there is a high demand for functional food products with herbal extracts, traditional spices, and other natural ingredients. Indian traditional foods are rich in functional components like dietary fiber, antioxidants, and beneficial bacteria. North Americans tend to favor natural and organic functional foods with essential vitamins and minerals, while research in this region focuses on plant-based ingredients and biomarkers to evaluate product efficacy. In Europe, there is an emphasis on functional foods with specific health claims, evaluated by the European Food Safety Authority based on scientific evidence.

Similarly, in Asian countries and South America, there is a demand for functional ingredients sourced from traditional methods, with a growing interest in developing functional beverages. In Africa, the focus is on functional foods that address malnutrition and nutritional deficiencies, often using fermented foods made from traditional grains. Regardless of the region, there is a common focus on nutritionally enriched foods, and scientific and regulatory communities are actively promoting knowledge about functional foods and their benefits.

Overall, the shift towards consuming functional foods and traditional foods to meet nutritional needs is evident globally. Daily consumption of functional foods can play a crucial role in preventing various diseases, and their utilization can transform regular foods into functional ones. The World Health Organization also advocates for a healthy lifestyle, including regular physical exercise and a balanced diet that incorporates functional foods to achieve specific health goals.