1. University of Turku Department of Biochemistry Jukka-Pekka Suomela Functional Foods 9.6.2015

2. Background  The concept of functional food was first promoted in 1984 by Japanese scientists  FOSHU (FOod for Specified Health Uses) introduced 1991  a food marketed as functional typically contains added, technologically developed ingredients with a specific health  Still, certain traditional foods can also be regarded as functional if it has some added health value (apart from basic nutritional impact) 9.6.2015

3. Definition  No unitary accepted definition  “a food product can only be considered functional if together with the basic nutritional impact it has beneficial effects on one or more functions of the human organism thus either improving the general and physical conditions or/and decreasing the risk of the evolution of diseases. The amount of intake and form of the functional food should be as it is normally expected for dietary purposes. Therefore, it could not be in the form of pill or capsule just as normal food form” The European Commission’s Concerted Action on Functional Food Science in Europe (FuFoSE) 9.6.2015

4. Definition  “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. American dietetic association (ADA) 9.6.2015

5. Definition  ”Similar in appearance to, or may be, a conventional food, is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions” Health Canada 9.6.2015

6. Definition  European (and US) legislation does not consider functional foods as specific food categories, but rather a concept  unlike in Japan, no labels for “functional food” used  On EU level, emphasis often in health claims (http://ec.europa.eu/nuhclaims/) http://ec.europa.eu/nuhclaims/  To clearly define a certain product as functional food is not unequivocal  what exactly is basic nutritional impact and what is beyond(?) 9.6.2015

7. Case: xylitol  Accepted health claim: “Chewing gum sweetened with 100% xylitol has been shown to reduce dental plaque. High content/level of dental plaque is a risk factor in the development of caries in children”  Condition of use: Information to the consumer that the beneficial effect is obtained with a consumption of 2-3g of chewing gum sweetened with 100% xylitol at least 3 times per day after the meals 9.6.2015

8. Case: xylitol  Studies on the effects of xylitol started in Turku in 1970 by professors Kauko Mäkinen and Arje Scheinin (“Turku sugar studies”)  In 1975, the Finnish company Hellas (later called Leaf), a part of the Huhtamäki Group, became the first company in the world to introduce xylitol chewing gum 9.6.2015

9. Case: sterols/stanol esters  Accepted health claim: “Plant sterols/stanols contribute to the maintenance of normal blood cholesterol levels”  Condition of use: In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of at least 0.8 g of plant sterols/stanols 9.6.2015

10. Case: sterols/stanol esters  Accepted health claim: “Plant sterols and plant stanol esters have been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.”  Condition of use: Information to the consumer that the beneficial effect is obtained with a daily intake of 1,5-2,4 g plant sterols/stanols. Reference to the magnitude of the effect may only be made for foods within the following categories: yellow fat spreads, dairy products, mayonnaise and salad dressings. When referring to the magnitude of the effect, the entire range '7 to 10 %' and the duration to obtain the effect 'in 2 to 3 weeks' must be communicated to the consumer 9.6.2015

11. Case: sterols/stanol esters  Benecol margarine (contains stanol esters) launched 1995  Tens of clinical studies performed after the first ground- breaking study*  Becel Pro.activ (contains sterols) was launched soon after Benecol *Miettinen et al. Reduction of serum cholesterol with sitostanol-ester margarine in a population with mildly elevated cholesterol. New England Journal of Medicine 1995; 333: 1308–1312. 9.6.2015

12. Other examples  β-glucan  “Beta-glucans contribute to the maintenance of normal blood cholesterol levels”  “Consumption of beta-glucans from oats or barley as part of a meal contributes to the reduction of the blood glucose rise after that meal”  “Barley beta-glucans has been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronery heart disease”  “Oat beta-glucan has been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease” 9.6.2015

13. Other examples 9.6.2015

14. Other examples  Probiotics  No health claims accepted yet  Various effects on intestines  Lactobacillus rhamnosus GG (Gefilus)  LGG Valio’s registered trademark  Involved in 42 doctoral theses and over 700 scientific articles  Lactobacillus reuteri (Rela) 9.6.2015

15. Other examples Siró et al. Functional Food. Product development, marketing And consumer acceptance – A review Appetite 2008; 51: 456-467. 9.6.2015

16. Other examples  Prebiotics  No health claims accepted  stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health  E.g. inulin, fructooligosaccharides, galactooligosaccharides, lactulose inulin 9.6.2015

17. Other examples  Bioactive peptides  No health claims accepted  Possible lowering effect on blood pressure (meta-analysis in Suomen Lääkärilehti*)  Valio Evolus  not available anymore Suomen Lääkärilehti (2009), 64: 1354-1357 9.6.2015

18. Key questions  Is it good for me?  Does it taste good?  Does it provide extra value?  Is it good for the world? 9.6.2015

19. Future prospects  Microencapsulation of components  utility of nutrigenomics, bioinformatics, proteomics, metabolomics and nanotechnology  Close relationship between food researchers, technologists, nutritionists and food designers! 9.6.2015

20. References  Funtional Foods (2010). Studies and reports. European Commission.  Functional Food Products Development (2010). Smith J. & Carter E. (eds.). Wiley- Blackwell, Hoboken, NJ.  Siró I. et al. Functional Food. Product development, marketing and consumer acceptance – A review (2008). Appetite 51: 456-467. 9.6.2015