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FUlierlOIlAL FOODS
FU.erIOMAL FOODS
Desianer Foods, Phannaloods, lIui:raceui:icals
Edited by
Israel Goldberg
KAPARCHIEF
SPRINGER-SCIENCE+BUSINESS MEDIA, B.V
© 1994 Springer Science+Business Media Dordrecht Origina11y published by Chapman & Han in 1994 Softcover reprint of the hardcover 1 st edition 1994
AlI rights reserved. No part of this book may be reprinted or reproduced or utilized in any form or by any electronic, mechanical or other means, now known or hereafter invented, including photocopying and recording, or by an information storage or retrieval system, without permission in writing from the publishers.
Library of Congress Cataloging in Publication Data
Functional foods : designer foods, pharmafoods, nutraceuticals / edited by Israel Goldberg.
p. cm. ISBN 978-1-4613-5861-9 ISBN 978-1-4615-2073-3 (eBook) DOI 10.1007/978-1-4615-2073-3 1. Nutrition. 2. Natural foods. 3. Diet therapy. I. Goldberg,
Israel, 1943-RA784.F85 1994 613.2-dc20
British Library Cataloguing in Publication Data
93-40742 CIP
Dedication
This book is dedicated to Frida for her courageous struggle in fighting the unknown.
v
Contents
Foreword: Theodore P. Labuza
Preface: Israel Goldberg
Con tribu tors
Part I. Introduction
Chapter 1. Introduction: Israel Goldberg
Part II. Health Attributes of Functional Foods
Chapter 2.
Chapter 3.
Chapter 4.
Chapter 5.
Chapter 6.
Reducing the risk of cardiovascular disease: Garry G. Duthie, Katrina M. Brown
Reducing the risk of cancer: John A. Milner
Functional foods in the control of obesity: Mark L. Wahlqvist
Nutrient control of immune function: Jeffrey B. Blumberg
Dietary factors modulating the rate of aging: Huber R. Warner, Sooja K. Kim
vii
xi
xv xviii
3
19
39
71
87
109
Vlll
Chapter 7.
Chapter 8.
Contents
Mood and performance foods: Herbert L. 126 Meiselman, Harris R. Lieberman
Medical foods: Mary K. Schmidl, Theodore 151 P. Labuza
Part III. Health Functionality of Food Components
Chapter 9. Dietary fiber: Aliza Stark, Zecharia Madar 183
Chapter 10. Special physiological functions of newly 202 developed oligosaccharides: Tsuneyuki Oku
Chapter 11. Sugar alcohols: Kauko K. Makinen 219 Chapter 12. Amino acids, peptides and proteins: 242
Wayne E. Marshall
Chapter 13. Vitamins for optimal health: Harish Padh 261 Chapter 14. Lactic acid bacteria as promoters of 294
human health: Mary E. Sanders
Chapter 15. Nutrition of macrominerals and trace 323 elements: John J.B. Anderson, Jonathan C. Allen
Chapter 16. Fatty acids: Artemis S. Simopoulos 355 Chapter 17. Phytochemicals and antioxidants: Robert 393
I. San Lin
Part IV. Market and Competition
Chapter 18. Functional foods in Japan: Tomio 453 Ichikawa
Chapter 19. The development of the functional food 468 business in the United States and Europe: Jeffrey C. Gardner
Chapter 20. The potential role of functional foods in 480 medicine and public health: Kathie L. Wrick
Chapter 21. The role of marketing communication in 495 the introduction of functional foods to the consumer: Margaret P. Woods
Contellts ix
Chapter 22. The food industry's role in functional 512 foods: Adolph S. Clausi
Part V. Consumer's Viewpoint
Chapter 23. Consumers' view on functional foods: 523 Kristen w. McNutt
Part VI. Future Prospects
Chapter 24. Future prospects for functional foods: 537 Jeffrey Bland, Darrel G. Medcalf
Index 553
FOREWORD
"Accuse not Nature! She has done her part; Do Thou but Thine!"
Milton, Paradise Lost 1667
The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, mitigate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body.
The holistic approach to medicine and diet that began in the 1970s has now seen a renewal as we realize that certain foods, because of the presence of specific biochemicals, can have a positive impact on an individual's health, physical well-being, and mental state. In fact, because of the negative image of drugs, and the grey area of sup-
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xii Foreword
plements, the use of foods that are "functional" is becoming a growth area for the food industry. In Japan this concept has led to one of the largest growing markets, where they have defined "functional foods" as regular foods derived only from naturally occurring ingredients. The Japanese further require that the functional foods be consumed as part of the diet and not in supplement form (i.e., not as tablets or capsules). A visit to a Japanese grocery store will quickly reveal many products with advertisements extolling "functional benefits," e.g., a rice wine whose properties are beneficial in preventing coronary heart disease by a specific biochemical pathway. This concept is not new. In the past these products were considered as "health foods," and their users as "health nuts." In many cases the scientific foundation for the beneficial function was lacking, so the traditional food industry view was to keep out lest it be considered as promoting health quackery. The U.S. Food and Drug Administration's past actions on seizures of health foods, including a classic case where a purveyor was jailed and died in jail, enhanced the image of quackery and raised a flag of warning to the conservative food industry. However as we have learned more, our approach to these "functional foods" is evolving.
Dr. Israel Goldberg of the Hebrew University in Jerusalem, Israel, conceived the idea of putting together in one text, a broad sweep of the "functional food" arena. It has been noted that the food industry for a number of years looked for a way to "reposition" itself by de-emphasizing the negatives (no cholesterol, no additives, no preservatives) and by moving to extol the positive and natural health benefits of a food. Certainly in the United States this has been further supported by the U.S.D.A. Eating Right Pyramid, which recommends five daily servings of fruits and vegetables to achieve a healthy diet. However in the United States, the Japanese laissezfaire approach to product claims is not allowed. The U.S. Food and Drug Administration, in fact, prohibits claims on food packages that relate to the food affecting the structure or function of the body; such claims make the food an illegal drug. This will change in part as the FDA makes an allowance for specific dietary health claims based on the Nutritional Labeling and Education Act of 1990.
One goal of this book was to offer a comprehensive review of the developments in the functional food area as well as of specific nutrient/body interactions. This has been adequately done by an amazing collection of well-known scientists and should prove to be of value to the food and pharmaceutical industry in understanding the boundary conditions of what is possible from food. Secondly,
Foreword XU]
this treatise examines the current functional food markets throughout the world including the technologies that can be employed. This will certainly benefit those food scientists and marketers who are trying to design new acceptable products. Finally, this book helps us understand how consumer's views and legal concerns will impact the kinds of products that can be made. As a consultant to the food industry, several times I have been asked to explain the promises and pitfalls of functional foods to food company executives who are business people, not scientists or engineers. I have always had that feeling of being on the borderline of health quackery. This text will help to displace that attitude and will be useful ammunition in taking a proper stand on functional foods. Dr. Goldberg has certainly brought into one place all the scientific and legal issues, and a reading of this book will convince anyone that nature indeed imparted a function to foods and it is time to do our part, as Milton so dutifully suggested over 300 years ago.
Theodore P. Labuza
PREFACE
It is becoming increasingly clear that there is a strong relationship between the food we eat and our health. Scientific knowledge of the beneficial role of various food ingredients (nutrients) for the prevention and treatment of specific diseases is rapidly accumulating. At the same time, novel technologies-including biotechnology and specifically genetic engineering-have created an era where scientific discoveries, product innovations, and mass production will be possible as never before. These developments have resulted in an increasing number of potential nutritional products with medical and health benefits, so called "functional foods." The basis of this book is a detailed discussion of the medical and clinical studies that emphasize the possible benefits of a growing range of food ingredients on various diseases. Also, a brief description of the possible contribution of biotechnology in the production of these functional food ingredients is given. (For a more detailed discussion see Biotechnology and Food Ingredients by Goldberg and Williams, 1991).
Functional foods, designer foods, pharmafoods, and nutraceuticals are synonyms for foods that can prevent and treat diseases.
Generally, a functional food can be defined as any food that has a positive impact on an individuals's health, physical performance
xv
XVI Preface
or state of mind in addition to its nutritive values. 1 The Japanese have highlighted three conditions that define a functional food.
1. It is a food (not a capsule, tablet, or powder) derived from naturally occurring ingredients.
2. It can and should be consumed as part of the daily diet.
3. It has a particular function when ingested, serving to regulate a particular body process, such as:
Enhancement of the biological defense mechanisms Prevention of a specific disease Recovery from a specific disease Control of physical and mental conditions Slowing the aging process. 2
In addition to functional foods there should be a recognition of "functional diets" meaning that the overall composition and choice of foods in the diet has a functional health effect. For example, the movement to a diet higher in vegetable and fruit products and lower in animal products will have a functional effect. This may be the most practical way for deliberate and increased consumption of the functional ingredients found in foods and for substantive improvement of health.
The concept of foods that combine nutritional and medical benefits is old, but the Japanese are stimulating this emerging concept in a new way that will have an immense effect on the food industry. Although functional foods were originated and are most popular in Japan, they are gaining acceptance internationally, especially in the wealthier nations of the world.
During the past seventy years dramatic changes have been observed in the types of food we eat, reflecting the application of scientific findings and technological innovations in the food industry. During the last few years the diet-health message has evolved and initiated the development of functional foods. The recently developing area of nutrition and health will most certainly revolutionize the food industry.
It is my hope that this book will serve not only to review the science and market base available for the development of functional foods, but will also be a resource to stimulate more research and development committed to this emerging field.
1J. Rabe, personal communication. 2p A Consulting Group, Functional Foods: a new global added value market? (London: PA Consulting Group 1990).
Preface XVII
However, the information in this book is not only for those involved in food processing and food product development. It is expected that through the sharing of this level of information, the necessity of special considerations for many of these new and sophisticated food processes, products, and ingredients will also be noted by those in charge of regulatory issues. For at this moment, products can not be labeled or designated as "functional foods," nor can their specific medical benefits be claimed even though these benefits have and will continue to be documented in the years ahead.
I would like to acknowledge my indebtedness to all the authors, each distinguished in the field he or she has reported on for this book. I am grateful to Chapman and Hall for publishing FUNCTIONAL FOODS-Designer Foods, Pharmafoods, and Nutraceuticals with their customary excellence. And lowe special thanks to Eleanor Riemer.
Israel Goldberg
Contributors
Jonathan C. Allen Dept. of Food Science The University of North
Carolina Chapel Hill, NC 27599-7400
John J. B. Anderson Dept. of Nutrition School of Public Health The University of North
Carolina CB #7400, McGavran
Greenberg Hall, Chapel Hill NC 27599-7400
Jeffrey S. Bland HealthComm, Inc. 5800 Soundview Drive Gig Harbor, WA 98335
xviii
Jeffrey B. Blumberg Antioxidants Research Lab. United States Dept. of
Agriculture Human Nutrition Research
Center on Aging at Tufts Univ.
711 Washington Street Boston, MA 02111
Katrina M. Brown Rowett Research institute Greenburn Road, Bucksdurn Aberdeen, AB2 9SB Scotland, U.K.
Adolph S. Clausi c/o William H. Willis, Inc. 164 Mason Street Greenwich, CT 06830
Contributors xix
Garry G. Duthie Rowett Research Institute Greenburn Road, Bucksburn Aberdeen, AB2 9SB Scotland, U.K.
Jeffrey C. Gardner Technology Catalysts
International Company 605 Park Avenue Falls Church, V A 22046
Israel Goldberg Dept. of Applied Microbiology Faculty of Medicine The Hebrew University P.O. Box 12272 Jerusalem 91120 Israel
Tomio Ichikawa School of Home Economics Mukogawa Women's University 663 Nishnomiya City Ikebiraki-cho 6-46 Japan
Sooja K. Kim Nutrition Study Section Division of Research Grants National Institutes of Health National Institute of Aging 348 Westwood Building Bethesda, MD 20892
Theodore P. Labuza Dept. of Food Science &
Nutrition University of Minnesota 1334 Eckles Avenue St. Paul, MN 55108
Harris R. Lieberman U.S. Army Research Institute
of Environmental Medicine Natick, MA 01760-5007
Robert I. Lin Nutrition International
Company 6 Silverfern Drive Irvine, CA 92715
Zecharia Madar Dept . of Biochemistry &
Human Nutrition Faculty of Agriculture The Hebrew Univ. P .O. Box 12 Rehovot 76100 Israel
Kauko K. Makinen Dept. of Biologic and Material
Sciences School of Dentistry The University of Michigan Ann Arbor, MI48109-1708
Wayne E. Marshall Environmental Technology
Research United States Dept. of
Agriculture Agricultural Research Service Mid South Area Southern
Regional Research Center 1100 Robert E. Lee Boulevard P.O. Box 19687 New Orleans, LA 70179
Kristen McNutt Consumer Choices Inc. 2272 Woodview Road, #401 Ypsilanti, MI 48198
xx COlltributors
Darrell G. Medcalf HealthComm, Inc. 5800 Sound view Drive Gig Harbor, WA 98335
Herbert L. Meiselman U.S. Army Natick Research, Development and Engineering
Center Natick, MA 01760-5020
John A. Milner Dept. of Nutrition The Pennsylvania State Univ. 126 Henderson Building South University Park, PA 16803
TsuneyukiOku Dept. of Nutrition Faculty of Medicine University of Tokyo 7-3-1, Hongo, Bunkyo, Tokyo Japan 113
Harish Padh Northwestern University Center of Biochemistry 2153 Sheridan Road Evanston, IL 60208
Mary E. Sanders Dairy & Food Culture
Technologies 7119 S. Glencoe Ct. Littleton, CO 80122
Mary K. Schmidl Clinical Products Division Sandoz Nutrition Corporation Technical Center 1541 Vernon Avenue South Minneapolis, MN 55440
Artemis P. Simopoulos The Center for Genetics,
Nutrition and Health 2001 S Street, N.W. Suite 530 Washington, D.C. 20009
Aliza Stark Dept. of Biochemistry &
Human Nutrition Faculty of Agriculture The Hebrew Univ. P.O. Box 12 Rehovot 76100 Israel
Mark L. Wahlqvist Dept. of Medicine Monash Univ. Monash Medical Center 246 Clayton Road Clayton, Melbourne, Victoria 3168 Australia
Huber R. Warner Biology of Aging Program National Institutes of Health National Institute of Aging Gateway Building, Room 2C231 Bethesda, MD 20892
Margaret P. Woods Dept. of Applied Consumer
Studies Queen Margaret College Clerwood Terrace Edinburgh EH12 8TS Scotland, u.K.
Kathie L. Wrick Arthur D. Little, Inc. Acron Park Cambridge, MA 02140-2390