Because the Federal Food, Drug, and Cosmetic Act (FFDCA) does not provide a statutory definition of functional foods, the Food and Drug Administration has no authority to establish a formal regulatory category for such foods. The primary determinant of the regulatory status of a food is its intended use, which is determined largely by the label and labeling information accompanying the product....

OBJECTIVE To assess the potential contribution of foods fortified with folic acid (FA) to target population intakes when included as part of a healthy breakfast. DESIGN Breakfast models aligned with the Spanish Dietary Guidelines were studied using the recommended, average and 95th percentile of serving sizes consumed by women of childbearing age. Food composition data were obtained from a da...

With the emergence of fortified foods there is a worldwide increase in health awareness and interest in herbal alternatives. The change in outlook of consumers has encouraged the food and beverage industry to adopt fortification techniques to enhance the appeal of their products. Beverages and common foods like soups, yogurt, sauces, mayonnaise, jams, jellies, marmalades, cheese, margarine, bre...

Reducing child malnutrition requires nutritious food, breastfeeding, improved hygiene, health services, and (prenatal) care. Poverty and food insecurity seriously constrain the accessibility of nutritious diets that have high protein quality, adequate micronutrient content and bioavailability, macrominerals and essential fatty acids, low antinutrient content, and high nutrient density. Diets ba...

The main objective of this survey is to reveal the relationship between lifestyle, health behavior, and the consumption of functional foods on the basis of Grunert's food-related lifestyle model. In order to achieve this objective, a nationwide representative questionnaire-based survey was launched with 1000 participants in Hungary. The results indicate that a Hungarian consumer makes rational ...

after iron deficiency, zinc deficiency is the major micronutrient deficiency in developing countries, and staple food fortification is an effective strategy to prevent and improve it among at-risk-populations. no action has been taken to reduce zinc deficiency via flour fortification so far in iran, and little is known about the influence of zinc fortification of flour on serum zinc and the iro...

BACKGROUND Considerable efforts have been made over the past decade to address vitamin and mineral deficiencies. An increasing number of countries in the Association of Southeast Asian Nations (ASEAN) are adopting mandatory food fortification as one of the primary strategies to overcome these deficiencies. Experience shows that fortified foods can reach large parts of the population, including ...

Introduction In the 1990s, as the lifestyle of the Indian middle classes underwent dramatic change, an emerging consumerist orientation challenged many of the certainties embedded in everyday practices. Amongst the arenas where these changes were played out, food consumption and the availability of new foods across India’s metropolitan areas were particularly prominent, but have been notably ab...

It was mainly the advances in understanding the relationship between nutrition and health that resulted in the development of the concept of functional foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Functional foods are found virtually in all food categories, however products are no...