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-

xi

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