Position of the American Dietetic Association: Functional foods

Clare M. Hasler, Abby S. Bloch, Cynthia Thomson

Research output: Contribution to journalArticle

134 Citations (Scopus)

Abstract

It is the position of the American Dietetic Association that functional foods, including whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. The Association supports research to define further the health benefits and risks of individual functional foods and their physiologically active components. Dietetics professionals will continue to work with the food industry, the government, the scientific community, and the media to ensure that the public has accurate information regarding this emerging area of food and nutrition science. Knowledge of the role of physiologically active food components, from both phytochemicals and zoochemicals, has changed the role of diet in health. Functional foods have evolved as food and nutrition science has advanced beyond the treatment of deficiency syndromes to reduction of disease risk. This position reviews the definition of functional foods, their regulation, and the scientific evidence supporting this emerging area of food and nutrition. Foods can no longer be evaluated only in terms of macronutrient and micronutrient content alone. Analyzing the content of other physiologically active components and evaluating their role in health promotion will be necessary. The availability of health-promoting functional foods in the US diet has the potential to help ensure a healthier population. However, each functional food should be evaluated on the basis of scientific evidence to ensure appropriate integration into a varied diet.

Original languageEnglish (US)
Pages (from-to)814-826
Number of pages13
JournalJournal of the American Dietetic Association
Volume104
Issue number5
DOIs
StatePublished - May 2004
Externally publishedYes

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Functional Food
Dietetics
dietetics
functional foods
Nutritional Sciences
Fortified Food
nutrition science
Diet
Food
health promotion
Food Technology
food science
diet
Health
food law
research support
Micronutrients
Food Industry
Phytochemicals
Insurance Benefits

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

Cite this

Position of the American Dietetic Association : Functional foods. / Hasler, Clare M.; Bloch, Abby S.; Thomson, Cynthia.

In: Journal of the American Dietetic Association, Vol. 104, No. 5, 05.2004, p. 814-826.

Research output: Contribution to journalArticle

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