ABSTRACT
In many countries research on functional foods is addressing
the physiologic effects and health benefits of foods and food components, with
the aim of authorizing specific health claims. The positive effects of a functional
food can be either maintaining a state of well-being and health or reducing the
risk of pathologic consequences. Latest research on functional foods will allow
the establishment of health claims that can be translated into messages for
consumers that will refer to either enhanced function or reduction of disease
risk. This presents a challenge for the scientific community, health
authorities, and the food industry
