Can functional foods reduce the risk of disease? Advancement of functional food definition and steps to create functional food products
Descripción general
Resumen del artículo
The paper proposes an updated definition of functional foods emphasizing their role in promoting optimal health, reducing disease risk, and managing symptoms. It outlines a 14-step process for developing functional food products and advocates for the recognition of 'functional food science' as a distinct field.
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Scientists found that some special foods can help you stay super healthy and not get sick easily. They are figuring out how to make more of these healthy foods for everyone.
Posibles conflictos de intereses
The authors' close affiliation with the Functional Food Center (FFC) raises concerns about potential bias, as the FFC has a vested interest in promoting its own definition of functional foods and advocating for the recognition of this category by regulatory bodies.
Limitaciones identificadas
Explicación de la calificación
The paper's over-reliance on the FFC's unvalidated definition, overly complex product development process, and lack of critical evaluation of existing evidence severely limit its scientific rigor. The authors' close affiliation with the FFC further raises concerns about potential bias.
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