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A beginner's guide to functional foods
According to the British Nutrition Foundation (1999), a functional food is defined as a food with health-promoting benefits and/or disease-preventing properties over and above its usual nutritional value. If you take a look along any supermarket shelf, you'll see that they're packed with functional foods. But what does the jargon mean, and what do functional foods really do? Our beginners guide has all the answers:
The lingo: pre-biotic and pro-biotic bacteria
Found in: some types of yoghurt and fermented milk products
The theory: Pro-biotic bacteria is a 'live microbial feed supplement that beneficially affects the host animal by improving its intestinal balance' (BNF, 1999). Roughly translated, this means pro-biotics are able to improve the balance of bacteria in the gut, thereby reducing the risk of disease.
A pre-biotic, on the other hand, is a food that isn't digested by the body but stimulates the growth of certain bacteria in the colon, thereby improving health. Pre-biotics include ingredients such as inulin or fructo-oligosaccharides - complex carbohydrates which are added to certain yoghurts.
The lingo: enriched with plant chemicals
Found in: margarines such as Benecol and Flora Proactive
The theory: Plant chemicals are called sterols and they are similar in structure to cholesterol. Unlike cholesterol, sterols are not absorbed by the gut and can inhibit the absorption of cholesterol from the diet. Studies have shown that plant sterols can significantly reduce LDL-cholesterol (bad cholesterol) while raising HDL-cholesterol (good cholesterol) in the blood.
The lingo: fortified with folic acid
Found in: staple foods such as bread or breakfast cereals
The theory:Studies have shown that a good intake of folic acid or folate (B vitamin) is needed to reduce the risk of neural-tube defects, such as spina bifida, developing in unborn babies.
The lingo: fortified with n-3 or omega-3 fatty acids
Found in: eggs
The theory: Studies have shown that people who have high intakes of oily fish - a rich source of omega-3 fatty acid - have a lower incidence of heart disease than those who don't. By incorporating beneficial fish oils into products such as eggs, people who dislike oily fish can still benefit from these oils.
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