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Functional Foods Functional foods are loosely defined in the U.S. as foods that provide health benefits beyond basic nutrition. Ingredients in these foods, such as soluble fiber found in oat bran, may be naturally occurring. Or ingredients may be added to foods during processing or modified to "boost" their activity. In Japan, where the term was first used, officials have created a regulatory approval process for functional foods. They define functional foods ("foods for specific health use") as follows: "Food derived from naturally occurring substances (not a capsule or powder) that can be consumed as part of the daily diet and that regulates a particular body process when eaten. The emphasis in these definitions is on food that has a positive protective impact on a consumer's health, in addition to its nutritive value." Functional foods are gaining more interest due to their potential to lower the rates of diet-related diseases. Examples of functional foods include tomatoes with lycopene, thought to help prevent prostate and cervical cancers; fiber in wheat bran and sulfur compounds in garlic, also believed to prevent cancer. |
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