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"Functional" foods can be any kind of food that has a beneficial effect on the body beyond adequate nutrition; the idea of functionality reflects a shift away from an emphasis on a balanced diet toward achieving optimized nutrition, maximizing life expectancy and quality by using food to help the body resist disease. The idea of functional foods also opens up a huge new market, and manufacturers face challenges both in developing products and in substantiating health claims. This reference for the food industry and health professionals summarizes research on the links between food and health. It also covers regulatory issues in the European Union and US and outlines the process of product development, from identifying sources of functional compounds to scaling up for commercial sales. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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CONTENTS
List of contributors = xiii
List of abbreviations = xv
Introduction = 1
Part Ⅰ General issues
  1 Defining functional foods / M.B. Roberfroid[Universit e ´ Catholiquie de Louvain, Brussels] = 9
    1.1 Introduction = 9
    1.2 Functional foods ; defining the concept = 11
    1.3 Functional food science = 16
    1.4 Communicating functional claims = 19
    1.5 Case studies = 22
    1.6 Food technology and its impact on functional food development = 24
    1.7 Future trends = 25
    1.8 References = 25
  2 EU legislation and functional foods : a case study / P. Berry Ottaway[Consultant, Berry Ottaway and Associates Ltd, Hereford] = 29
    2.1 Introduction = 29
    2.2 Product description = 29
    2.3 Product positioning in the European market = 30
    2.4 Product composition = 30
    2.5 Functional claims = 36
    2.6 Packaging = 38
    2.7 Labelling = 39
    2.8 Manufacture = 40
    2.9 References = 40
  3 US legislation and functional health claims / M.K. Schmidl ; T.P. Labuza[University of Minnesota] = 43
    3.1 Introduction = 43
    3.2 Definitions = 44
    3.3 Nutrient modification and specific nutrient claims = 46
    3.4 Disease-specific or disease-prevention(health) claims = 47
    3.5 The Food and Drug Administration Modernization Act 1997 = 55
    3.6 Medical foods = 56
    3.7 The Dietary Supplement Health and Education Act 1994 = 57
    3.8 The controversy over labeling = 64
    3.9 Advertising and the Federal Trade Commission = 65
    3.10 Future trends = 66
    3.11 Further reading = 67
    3.12 References = 67
Part Ⅱ Functional foods and health
  4 Colonic functional foods / R.A. Rastall[University of Reading] ; R. Fullerp[Russett House, Reading] ; H.R. Gaskins[University of Illinois, Champaign, Urbana] ; G.R. Gibson[University of Reading] = 71
    4.1 Introduction = 71
    4.2 What are colonic functional foods? = 72
    4.3 How are colonic foods metabolised? = 73
    4.4 Probiotics = 75
    4.5 Prebiotics = 77
    4.6 Synbiotics = 81
    4.7 Health aspects of functional colonic foods = 82
    4.8 Host-microbe interaction = 85
    4.9 Conclusion = 89
    4.10 References = 89
  5 Coronary heart disease / J.A. Lovegrove ; K.G. Jackson[University of Reading] = 97
    5.1 Introduction = 97
    5.2 Coronary heart disease and risk factors = 100
    5.3 Relevant lipid particles = 104
    5.4 Diet and coronary heart disease : the evidence = 111
    5.5 Effects of probiotics on blood lipids : the evidence = 118
    5.6 The effects of prebiotics on coronary heart disease = 124
    5.7 The effects of synbiotics on coronary heart disease = 130
    5.8 Future trends = 130
    5.9 Sources of further information and advice = 131
    5.10 References = 132
  6 Anti-tumour properties / I.T. Johnson[Institute of Food Research, Norwich] = 141
    6.1 Introduction = 141
    6.2 The nature of tumour growth = 143
    6.3 Models of carcinogenesis = 145
    6.4 Diet and gene interactions = 146
    6.5 Mechanisms of action : nutrients = 148
    6.6 Mechanisms of action : phytochemicals = 153
    6.7 Mechanisms of action : other factors = 156
    6.8 Conclusion : the role of functional food = 159
    6.9 Future trends = 160
    6.10 Sources of further information and advice = 160
    6.11 References = 161
  7 Functional foods and acute infections : probiotics and gastrointestinal disorders / E. Isolauri ; S. Salminen[University of Turku] = 167
    7.1 Introduction = 167
    7.2 The background = 168
    7.3 Probiotics and the immune system = 172
    7.4 Probiotic functional foods and the treatment of gastrointestinal disorders = 175
    7.5 Future trends = 176
    7.6 Sources of further information and advice = 177
    7.7 References = 177
Part Ⅲ Developing functional food products
  8 Maximising the functional benefits of plant foods / D.G. Lindsay[Institute of Food Research, Norwich] = 183
    8.1 Introduction = 183
    8.2 The concept of functionality = 184
    8.3 Functional effects deliverable by plants = 185
    8.4 Plant sources of functional compounds = 187
    8.5 The delivery of functional effects = 188
    8.6 Enhancing functional effects = 188
    8.7 Factors affecting the intake of functional compounds = 192
    8.8 Enhancing macronutrient quality = 192
    8.9 Enhancing micronutrient quality = 197
    8.10 The effects of food processing = 202
    8.11 Future trends : the work of NEODIET = 204
    8.12 References = 205
  9 Developing functional ingredients : a case study / A.-S. Sandberg[Chalmers University of Technology, Gothenburg] = 209
    9.1 Introduction : the nutritional properties of peas = 209
    9.2 Improving pea protein = 212
    9.3 Processing issues in improving pea protein = 213
    9.4 Adding improved protein to food products = 215
    9.5 Evaluating the functional and sensory properties of improved pea protein in food products = 217
    9.6 Future trends : the work of NUTRIPEA = 221
    9.7 Sources of further information and advice = 224
    9.8 References = 228
  10 Functional fats and spreads / E.A.M. de Deckere ; P.M. Verschuren[Unilever Research, Vlaardingen] = 233
    10.1 Introduction = 233
    10.2 Functional ingredients and chronic diseases : applications in fats and spreads = 234
    10.3 Fatty acids = 234
    10.4 Spreads containing fish oil = 240
    10.5 Modified fats and oils = 241
    10.6 Phytosterols = 243
    10.7 Antioxidants = 245
    10.8 Low (zero) fat spreads = 247
    10.9 Inulin = 249
    10.10 Calcium = 249
    10.11 Conclusions = 250
    10.12 References = 250
  11 Functional confectionery / E.F. Pickford ; N.J. Jardine[Nestl e ´ Product Technology Centre, York] = 259
    11.1 Introduction = 259
    11.2 Types of functional confectionery = 261
    11.3 The current market in functional confectionery = 261
    11.4 The development and manufacture of functional confectionery products = 268
    11.5 Marketing and retailing functional confectionery = 278
    11.6 Summary = 284
    11.7 References = 285
  12 Probiotic functional foods / T. Mattila-Sandholm ; M. Saarela[VTT Biotechnology, Espoo] = 287
    12.1 Introduction : the health benefits of probiotic foods = 287
    12.2 Selecting probiotic strains = 292
    12.3 Pilot testing in clinical human trials = 297
    12.4 Processing issues in developing probiotic foods = 302
    12.5 Future trends = 303
    12.6 Sources of further information and advice = 305
    12.7 References = 306
  13 Dietary fibre functional products / F. Guillon[URPOI, Centre de Recherches INRA, Nantes] ; M. Champ[UFDNH, Centre de Recherches INRA, Nantes] ; J.-F. Thibault[URPOI, Centre de Recherches INRA, Nantes] = 315
    13.1 Introduction = 315
    13.2 Defining dietary fibre = 316
    13.3 Sources of dietary fibre = 321
    13.4 Processing dietary fibre ingredients = 329
    13.5 Processing foods containing dietary fibre = 337
    13.6 The physiological effects of dietary fibre = 340
    13.7 Recommended intakes of dietary fibre = 350
    13.8 Conclusions and future trends = 351
    13.9 Bibliography = 355
Index = 365