Many foods contain functional ingredients that can be used to specifically improve health. Several hundred plant substances with medicinal effects have already been identified and assigned to specific groups of active ingredients according to their chemical structure. Professor Paul Walter, biochemist and nutrition expert, knows: “Only one in three people today has an ideal diet. Therefore, it makes sense for many to eat foods that are enriched with certain additives.”
Plant substances with medicinal effects
- Broccoli and other cabbages contain isothiocyanates. These activate detoxifying enzymes in the body and have an anti-cancer effect.
- Soy products contain isoflavones. These are very similar to the body’s own estrogens. Also so-called lignans from cereals, berries and flaxseed resemble estrogen. Isoflavones and lignans have a beneficial effect on hormone-dependent tissues and protect against cancer through their antioxidant effect. In addition, they are interesting for a therapy of hormone-dependent osteoporosis.
- Carotenoids give fruits and vegetables the yellow or red color. They are said to protect the vessels.
- The red tomato pigment lycopene, and luthein from spinach and cabbage appear to reduce the risk of prostate and esophageal cancer.
- Phenols from tea, berries and citrus fruits protect cells from damaging oxidizing substances.
- Vegetable oils contain various phytosterols, which are related to the desirable cholesterol. In large quantities, they effectively lower blood fat.
- Onions, hot peppers and wine are rich in flavonoids. Flavonoids, like the catechin of green tea, have antioxidant effects and may strengthen the immune system.
- Selenium and vitamins C and E are found in many fruits and vegetables. They have antioxidant and thus positive effect on the immune system. Thus, they protect against cancer and cardiovascular disease.
Healthy and nutritious
Substances enriched with certain additives are, for example, fiber, vitamins, trace elements, minerals, plant ingredients or even live microorganisms with beneficial effects on intestinal flora. It is very important that the presentation and packaging of these foods follow the trends. Who wants to eat in powder or tablet form or, like astronauts, literally “out of the tube”? Hardly anyone in the long run. Snacks and in-between meals, on the other hand, are becoming an increasingly important part of the diet. That’s why functional ingredients are also very often integrated into popular edibles: bars, drinks, yogurts, cereals or other products that can be consumed quickly and without additional effort.
Medicine cabinet or refrigerator?
Differentiating between functional foods and pharmaceuticals is difficult. Experts argue whether the new edibles are really beneficial to health, or only serve to increase sales for the food industry. Because so far, only one thing is really certain: consumers have to dig deeper into their wallets for functional food. The trend is also producing some interesting results: the cholesterol bomb egg has been transformed into an omega egg by feeding chickens flaxseed, which now contains essential fatty acids. A spoonful of ground flaxseed daily has the same effect as the new type of egg and is even cheaper. Depending on the additional ingredient, the boundaries between food and drug are blurred. Some modern functional foods, such as hypoallergenic infant formula, are very close to products for clinical nutrition (tube feeding). The problem of distinguishing between food and drug products is likely to intensify in the coming years.
False promises?
The designation of foods with added benefits is already tricky. This is because they must not contain false promises or mislead consumers. Even those who eat foods that promote high blood pressure or arteriosclerosis will not be able to protect themselves from heart attacks if they are extremely overweight or have other risk factors. In Switzerland, packaging claims such as “lowers cholesterol” or “strengthens bones” are permitted. Claims to medical effects, so-called “health claims” (examples: “protects against osteoporosis” or “prevents prostate cancer”), on the other hand, are strictly prohibited.The following statements (so-called “claims”) for functional foods are discussed in Switzerland:
| Nutrient content | Rich in calcium, low in saturated fat |
| Comparative statements | Energy reduced, fat reduced |
| Healthy eating behavior | For example, “Rich in calcium. The health department recommends a daily intake of x grams of calcium.” |
| Nutrient Function | For example, “Rich in calcium. Calcium helps build healthy bones.” |
| Risiokominderung | For example, “Rich in calcium. A diet rich in calcium may prevent osteoporosis later in life.” |
| Therapeutic statements | Any references to treatment or cure of disease are prohibited. |
Help, but no substitute
All nutritionists agree on the importance of functional food in the diet. It should be a supplement and in no way a substitute for a healthy diet. This is confirmed by Prof. Felix Gutzwiller, a social and preventive physician from Zurich, Prof. Paul Walter from Basel, and Profs. Michael Teuber and Renato Amadò from the Institute of Food Science at ETH Zurich. Functional or Novel Food is not a magic bullet to solve our nutrition and health problems. But it can be a practical supplement.
