Functional Food Publications

National Research Projects

Institute of Medicine of the National Academics of Science. Evaluation of Biomarkers and Surrogate Endpoints in Chronic Disease. Consensus Report. Washington, DC: National Academy Press, 2010. Set forth recommendations for a consistent scientific framework for biomarker evaluation using three steps: (1) analytical validation to ensure biomarker tests are reliable, reproducible, and adequately sensitive and specific; (2) qualification to ensure the biomarker is associated with the clinical outcome of concern; and (3) utilization analysis to determine that the biomarker is appropriate for the proposed use.

Institute of Medicine. Examination of Front-of-Package Nutrition Rating Systems and Symbols. Phase 1 Consensus Study. 2010. Phase 1 Consensus Study. 2010 and Front-of-Package Nutrition Rating Systems and Symbols: Promoting Healthier Choices. Consensus Report. 2011. Both reports examine the existing consumer research and regulatory framework for front of package labeling and set forth research and regulatory recommendations to maximize front of package nutrition information opportunities.

Institute of Medicine. Food Marketing to Children and Youth: Threat or Opportunity? National Academy Press. 2006. Discussed lack of research on health information on food labels.

Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. National Academy Press. 2002. Examines diet-disease relationships of selected nutrients, laying the scientific foundation for certain health claims.

Committee on Opportunities in the Nutrition and Food Sciences, Food and Nutrition Board, Institute of Medicine. Opportunities in Nutrition and Food Sciences: Research Challenges and the Next Generation of Investigators. Washington, DC: National Academy Press, 1994. IOM sets forth widely used definition of functional foods.

European Commission European Research Area Food, Agriculture & Fisheries & Biotechnology. Functional Foods (2010 ). Describes the research on the health benefits of functional foods.

Stein & Rodriguez-Cerezo (Editors). Functional foods in the European Union (2008). Defines and describes functional foods in the EU.

Journal of Food Science Research Articles

McClements DJ. Design of nano-laminated coating to control bioavailability of lipophilic food components. J Food Sci. 2010;75(1):R30-R42. Reviews the physiochemical characteristics of nano-laminated biopolymer coatings on the bioavailability of encapsulated lipids.

Yongsawatdigul J & Hemung BO. Structural changes and functional properties of threadfin bream sacroplasmic proteins subjected to pH-Shifting treatments and lyophilization. J Food Sci. 2010;75(3):C251-C257. Found functional properties of threadfin bream sacroplasmic proteins varied depending on the pH-adjustment process applied.

Choi YJ, et al. Enzymatic hydrolysis of recovered protein from frozen small croaker and functional properties of its hydrolysates. J Food Sci. 2009;74(1):C17-C24. Precipitate hydrolysate from undersized croaker can be used in processed muscle foods as a functional and nutritional ingredient.

Viuda-Martos M, et al. Functional properties of honey, propolis, and royal jelly. J Food Sci. 2008;73(9):R117-R124. Discusses how flavonoids inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and the activity of enzyme systems including cyclo-oxygenase and lipoxygenase.

Shahidi F. Functional foods: Their role in health promotion and disease prevention. J Food Sci. 2004;69(5):R146-R149. Reviews the health benefits of food factors from both plants and animals.

Teratanavat R & Hooker NH. Consumer valuations and preferences heterogeneity for a novel functional food. J Food Sci. 2006;71(7):S533-S541. Explores differences in consumer preferences and valuations for a tomato juice containing soy.

Fernandez-Gines JM, Fernandez-Lopez J, Sayas-Barbera E, & Perez-Alvarez JA. Meat products as functional foods: A review. J Food Sci. 2005;70(2):R37-R43. Reviews the functional food research and development opportunities for meat products.

Achouri A, et al. Functional properties of glycated soy 11S glycinin. J Food Sci. 2005;70(4):C269-C274. Showed an initial increase in solubility during the early stages of glycation and a decrease as glycation progressed beyond 24 hours.

Falk M. The impact of regulation on informing consumers about the health promoting properties of functional foods in the USA. J Food Sci. 2004;69(5):R143-R145. Explains how functional food regulations in the USA influences consumer choices and suggests a third-party review process might be more effective at evaluating the science behind functional food claims.

Aluko RE & Monu E. Functional and bioactive properties of quinoa seed protein hydrolysates. J Food Sci. 2003;68(4):1254-1258. Compared the functional properties of the protein concentrate, protein hydrolysate, and membrane permeates at different pH values.

Liu LH & Hung TV. Functional properties of acetylated chickpea proteins. J Food Sci. 1998;63(2):331-337. Investigates the functional properties of chickpea proteins acetylated at 6 and 48% of the amino groups of lysine.

Jackman RL & Yada RY. Functional properties of whey-pea protein composite blends in a model system. J Food Sci. 1989;54(5):1287-1292. Found a significant correlation between protein solubility and other functional properties was a direct consequence of the proportion of pea protein combined with whey protein, pH, and their interaction.

Comprehensive Reviews in Food Science and Food Safety

Craft BD, Kerrihard AL, Amarowicz, Pegg RB. Phenol-based antioxidants and the in vitro methods used for their assessment. Comp Rev Food Sci & Food Safety. 2012;11(2):148-173. Reviews biochemistry of phenol antioxidant systems.

Brewer MS. Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Comp Rev Food Sci & Food Safety. 2011;10(4):221-247. Reviews natural antioxidants—their mechanisms and applications.

El SN & Simsek S. Food technological applications for optimal nutrition: An overview of opportunities for the food industry. Comp Rev Food Sci & Food Safety. 2011;11(1):2-12. Reviews food technological advances that can be utilized to create functional foods.

Chongtham N, Bisht MS, Haorongbam. Nutritional properties of bamboo shoots: Potential and prospects for utilization as a health food. Comp Rev Food Sci & Food Safety. 2011;10(3):153-168. Reviews nutritional properties of bamboo shoots.

Kamau SM, Cheison SE, Chen W, Liu XM, L RR. Alpha-lactalbumin: Its production technologies and bioactive peptides. Comp Rev Food Sci & Food Safety. 2010;9:197-212. Reviews how alpha-lactalbumin might be utilized in the production of functional foods.

Granato D, Branco GF, Nazzaro F, Cruz AG, Faria AF. Functional foods and nondairy probiotic food development: Trends, concepts, and products. Comp Rev Food Sci & Food Safety. 2010;9(3):292-302. Reviews functional food development, emphasizing nondairy foods that contain probiotic bacteria strains.

Arscott SA & Tanumihardjo SA. Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food. Comp Rev Food Sci & Food Safety. 2010;9(2):223-239. Reviews bioavailability of phytochemicals in carrots.

Viuda-Martos M, Fernandez-Lopez J, Perez-Alvarez JA. Pomegranate and its many functional components as related to human health: A review. Comp Rev Food Sci & Food Safety. 2010;9(6):635-654. Reviews functional components of pomegranate and how they are being utilized in various foods and beverages.

Granato D, Branco GF, Cruz AG, Faria JAF, Shah NP. Probiotic dairy products as functional foods. Comp Rev Food Sci & Food Safety. 2010;9(5):455-470. Reviews functional foods and strategies for their development, with particular attention to probiotic dairy products.

Yoo J & Saliba AJ. Should red wine be considered a functional food? Comp Rev Food Sci & Food Safety. 2010;9(5):530-551. Reviews health benefits and debate around role of wine as a functional food.

Cruz AG, Cadena RS, Walter EHM, Mortazavian AM, Granato D, Faria JAF, Bolini HMA. Sensory analysis: Relevance for prebiotic, probiotic, and synbiotic product development. Comp Rev Food Sci & Food Safety. 2010;9(4):358-373. Reviews sensory analytical techniques in prebiotic and probiotic food product developments.

Toure A & Xueming X. Flaxseed lignans: Source, biosynthesis, metabolism, antioxidant activity, bio-active compounds, and health benefits. Comp Rev Food Sci & Food Safety. 2010;9(3):261-269. Reviews health and safety issues of flaxseed lignans.

Jahangir M, Kim HK, Choi YH, Verpoorte R. Health-affecting compounds in Brassicaceae. Comp Rev Food Sci & Food Safety. 2009;8(2):31-43. Reviews nutritional properties of Brassicaceae.

Sajilata MG, Bajaj PR, Singhal RS. Tea polyphenols as nutraceuticals. Comp Rev Food Sci & Food Safety. 2008;7(3):229-254. Reviews nutritional properties of tea polyphenols.

Pinent M, Castell A, Baiges I, Montagut G, Arola L. Bioactivity of flavonoids on insulin-secreting cells. Comp Rev Food Sci & Food Safety. 2008;7(4):299-308. Reviews mechanisms of actions and applications of flavonoids on insulin-secreting cells.

Task Force Report by the International Life Sciences Institute. Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: An Executive Summary. Comp Rev Food Sci & Food Safety. 2006;3(2):35-104. Reviews the biotechnology used to provide nutritional enhancements to foods and feeds.

Lee J, Koo N, & Min DB. Reactive oxygen species, aging, and antioxidative nutraceuticals. Comp Rev Food Sci & Food Safety. 2004;3(1):21-33. Reviews antioxidant nutraceuticals and their role in prevention of diet-related diseases and healthy aging.

Food Technology Magazine Articles (IFT Member log-in required.)

Sloan E. Top 10 Functional Foods. Food Tech. 2012;66(4). Highlights product development and consumer research trends for 2012.

Lee CM, et al. Global trends in marine nutraceuticals. Food Tech. 2011;65(12):23-31. Explains science behind functional food ingredients from marine environments.

Medeiros D, Vazquez-Araujo L, Chambers E. Sorghum: The Forgotten Grain. Food Tech. 2011;65(6):53-60. Explains the product development opportunities and health benefits of sorghum.

Land D. Optimizing bioactive ingredients. Food Tech. 2010;64(10):50-56. Reviews the research and development opportunities for a variety of functional food ingredients.

Clemens R & Bidlack W. Reaching to soy for cancer resolution. Food Tech. 2010; 64(3):18. Discusses components of soy that might help prevent the development of cancer.

Ohr LM. Health benefits of probiotics and prebiotics. Food Tech. 2010;64(3):59-64. Identifies and explains the role of probiotics and prebiotics in a variety of health and wellness issues such as weight management.

Ohr LM. Showcasing nutraceutical innovation. Food Tech. 2010;64(6):95-118. Reviews learning opportunities at AMFE 2010 for nutraceutical ingredients, product prototypes, and formulation solutions.

Wallace TC, Wagner M, Leveille G, Keen CL, Woteki CE, Manley C, Rizk SW, Heber D, & Shrikhande AJ. Unlocking the benefits of cocoa. Food Tech. 2009;63(10):34-41. Explains the research and development opportunities for cocoa.

Eckert M & Riker P. Overcoming challenges in functional beverages. Food Tech. 2007;61(3). Explains the flavor challenges beverage manufacturers face when adding vitamins, minerals, herbs, and other nutraceutical ingredients.

Chen H, Weiss J, & Shahidi F. Nanotechnology in nutraceuticals and functional foods. Food Tech. 2006;60(3). Describes emerging nanotechnology for delivering bioactive compounds in functional foods to improve human health.

Ohr LM. Nutraceuticals and functional foods. Food Tech. 2005;52(6). Highlights the AMFE 2005 nutraceutical ingredients and trends.

Clydesdale F. Functional foods: Opportunities and challenges. Food Tech. 2004;58(12). Summarizes IFT Expert Panel report on functional foods.

Lucchina LA. Improving the success of functional foods. Food Tech. 2003;57(7). Discusses the implications of the definition and regulation of functional foods on product success.

Archer D. The flap over functional foods. Food Tech. 2001;55(8). Discusses implications of the FDA issuing warning letters to food companies selling beverages containing herbal ingredients.

Other Publications

Grzeskowiak L, et al. Manufacturing process influences properties of probiotic bacteria. Br J Nutr. 2011;105(6):887-894. Found different sources of the same probiotic may have significantly altered strain properties.

Kamal-Eldin A, et al. Sesame seed lignans: Potent physiological modulators and possible ingredients in functional foods and nutraceuticals. Recent Pat Food Nutr Agric. 2011;3(1):17-29. Reviews beneficial physiological activities of sesame seeds.

Van Hylckama, et al. Impact of microbial transformation of food on health-from fermented foods to fermentation in the gastro-intestinal tract. Curr Opin Biotechnol. 2011;22(2):211-219. Discusses the molecular mechanisms underlying the health beneficial effects that arise from the interaction of diet, microbes, and the human body.

Dalle Zotte A & Szendro Z. The role of rabbit meat as functional food. Meat Sci. 2011;88(3):319-33. Outlines the nutritional properties of rabbit meat and the role of dietary fortification to increase levels of essential FA, EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat.

Figueroa-Gonzalez I, et al. Probiotics and prebiotics—perspectives and challenges. J Sci Food Agric. 2011;91(8):1341-1348. Reviews research and development opportunities for probiotics and prebiotics.

Visioli F & Bernardini E. Extra virgin olive oil’s polyphenols: Biological activities. Curr Pharm Des. 2011;17(8):786-804. Reviews the role of olive phenols in human health.

Hu C, et al. Development and evaluation of a safe and effective sugar-free herbal lollipop that kills cavity-causing bacteria. Int J Oral Sci. 2011;3(1):13-20. Found in two pilot human studies that Glycyrrhizol A may be used in a herbal lollipop to promote oral health.

Fitzgerald C, et al. Heart health peptides from macroalgae and their potential use in functional foods. J Agric Food Chem. 2011;59(13):6829-6836. Reviews heart health peptides and discusses feasibility of expanding the variety of foods these pepitides may be used in.

Chen MF. The joint moderating effect on health consciousness and healthy lifestyle on consumers’ willingness to use functional foods in Taiwan. Appetite. 2011;57(1):253-262. Discusses consumer research conducted in Taiwan and felt understanding consumer attitudes in this market will help product developers market effectively.

Kapak WR, et al. Functional foods: Consumer attitudes, perceptions, and behaviors in a growing market. J Am Diet Assoc. 2011;111(6):804-810. Discusses consumer research on functional foods.

Eussen SR, et al. Influence of the use of functional foods enriched with phytosterols/-stanols on adherence to statin therapy. Pharmacoepidemiol Drug Saf. 2011;20(8):830-837. Recommends general practitioners and pharmacists make sure patients do not take phytosterol/-stanol-enriched functional foods as replacement for their prescribed medication.

Nielsen AP, et al. Public participation: Democratic ideal or pragmatic tool? The cases of GM foods and functional foods. Public Underst Sci. 2011;20(2):163-178. Discusses the role of public participation in the EU regulatory process of functional foods.

Eden S. Food labels as boundary objects: How consumers make sense of organic and functional foods. Public Underst Sci. 2011;20(2):179-194. Discusses findings from empirical work in England on how consumers make sense of functional food labels.

Nagpal R, et al. Bioactive peptides derived from milk proteins and their health beneficial potentials: An update. Food Funct. 2011;2(1):18-27. Reviews health benefits of milk protein-derived peptides and their product development potential in functional foods.

Hu FB. Do functional foods have a role in the prevention of cardiovascular disease? Circulation. 2011;124(5):538-540. Discusses role of functional foods in disease prevention and health promotion.

Jenkins DJ, et al. Functional foods to increase the efficacy of diet in lowering serum cholesterol. Can J Cardiol. 2011;27(4):397-400. Discusses the role of functional foods in lowering cholesterol.

Eussen SR, et al. Functional foods and dietary supplements: Products at the interface between pharma and nutrition. Eur J Pharmacol. 2011;668:S2-S9. Discusses the potential benefits of adding functional foods as a monotherapy or in combination with prescription drugs but also raises concerns about possible food-drug interactions and how functional foods may stimulate self-medication, resulting in lower adherence to drug therapy.

Eussen SR, et al. Costs and health effects of adding functional foods containing phytosterols/-stanols to statin therapy in the prevention of cardiovascular disease. Eur J Pharmacol. 2011;668:S91-S100. Finds adding phytosterols/-stanols as monotherapy is not a cost-effective strategy to reduce cardiovascular disease.

Raghavendra P, et al. Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foods. Benef Microbes. 2011;2(1):57-61. Explains how phytate-degrading P. pentosaceus CFR R123 can be used as an ingredient of functional foods to provide nutritive benefits to human health.

Moore LL. Functional foods and cardiovascular disease risk: Building the evidence base. Curr Opin Endocrinol Diabetes Obes. 2011;18(5):332-335. Reviews the evidence base for functional foods and their health benefits.

Choudhary SP & Tran LS. Phytosterols: Perspectives in human nutrition and clinical therapy. Curr Med Chem. 2011;18(29):4557-4567. Reviews recent developments in phytosterols with a particular focus on their role as dietary supplements and in the treatment of various heart and cholesterol-related ailments.

Roberts KT. The potential of fenugreek as a functional food and nutraceutical and its effect on glycemia and lipidemia. J Med Food. 2011;14(12):1485-1489. Discusses how flour supplemented with 8-10% fenugreek dietary fiber has been used in the production of baked goods.

Eldaw A. Nanotechnology in elevation of the worldwide impact of obesity and obesity-related diseases: Potential roles in human health and disease. J Diabetes Sci Technol. 2011;5(4):1005-1008. Discusses nanotechnology applications to produce more tasty food with less calories, functional foods, and nutritional supplements.

Rudkowska I, et al. Effects of a supplementation of n-3 polyunsaturated fatty acids with or without fish gelatin on gene expression in peripheral blood mononuclear cells in obese, insulin-resistant subjects. J Nutrigenet Nutrigenomics. 2011;4(4):192-202. n-3 PUFA and n-3 PUFA + FG supplementations both had comparable impact on gene expression levels.

Ciric L, et al. In vitro assessment of shiitake mushroom (Lentinula edodes) extract for its antigingivitis activity. J Biomed Biotechnol. 2011;507908. Found shiitake mushroom extract lowered the number of some pathogenic taxa without affecting the taxa associated with health.

Kang K, et al. Youngia denticulate protects against oxidative damage induced by tert-butylhydroperoxide in HepG2 cells. J Med Food. 2011;14(10):1198-1207. Results indicate Y. denticulate could be promoted as a potential antioxidative functional food candidate, particularly for hepatoprotection against oxidative stress.

Urista M, et al. Review: Production and functionality of active peptides from milk. Food Sci Technol Int. 2011;17(4):293-317. Reviews the active properties of milk peptides and their physiological effects in human health and product development applications in functional foods or pharmaceutical formulations.

Dulloo AG. The search for compounds that stimulate thermogenesis in obesity management: From pharmaceuticals to functional food ingredients. Obes Rev. 2011;12(10):866-883. Reviews thermogenic anti-obesity products that range from single-target drugs to multi-target functional foods.

Gupta S & Abu-Ghannam N. Probiotic fermentation of plant based products: Possibilities and opportunities. Crit Rev Food Sci Nutr. 2012;52(2):183-199. Reviews probiotic food products made out of fermentation of cereals and fruits and vegetables.

Horvath JC. How can better food labels contribute to true choice? Minn. J. L. Sci. & Tech. 2012;13:1:360-382. Reviews the relevant laws relating to food labeling.

McPherson RA & Hardy G. Clinical and nutritional benefits of cysteine-enriched protein supplements. Curr Opin Clin Nutr Metab Care. 2011;14(6):562-568. Found cysteine-rich proteins may have advantages over the simple amino acids or its derivatives, as nutraceuticals, to safely and beneficially improve antioxidant status in health and disease.

McMahon E & Reguly T. Canada’s approach to functional foods. Health Law Can. 2011;32(2):29-34. Explains Canada’s regulatory approach to functional foods.

Paradis ME, et al. A randomized crossover placebo-controlled trial investigating the effect of brown seaweed on postchallenge plasma glucose and insulin levels in men and women. Appl Physiol Nutr Med. 2011;36(6):913-919. Found brown seaweed may alter the insulin homeostasis in response to carbohydrate ingestion.

Kim KH & Park Y. Food components with anti-obesity effect. Annu Rev Food Sci Technol. 2011;2:237-257. Reviews research on food components that have been shown to have a beneficial influence on weight management.

Welch RW, et al. Guidelines for the design, conduct and reporting of human intervention studies to evaluate the health benefits of food. Br J Nutr. 2011;106 Suppl 2:S3-S15. Identifies the major factors involved in the design, conduct, and reporting of studies used to evaluate the health benefits of consumer products and the messages used to promote these health benefits.

Gallagher AM, et al. A standardized approach towards PROving the efficacy of foods and food constituents for health CLAIMS (PROCLAIM): Providing guidance. Br J Nutr. 2011;106 Suppl.S16-S28. Sets forth recommendations on the substantiation of health claims for foods.

Cicero AF, et al. Blood pressure lowering effect of lactotripeptides assumed as functional foods: A meta-analysis of current available clinical trials. J Hum Hypertens. 2011;25(7):425-436. Conducted a meta-analysis and found the pooled effect of peptides was a reduction of -3.73 mm Hg for systolic blood pressure and 1.97 mm Hg for diastolic blood pressure.

Gillingham LG, et al. High-oleic rapeseed (canola) and flaxseed oils modulate serum lipids and inflammatory biomarkers in hypercholesterolaemic subjects. Br J Nutr. 2011;105(3):417-427. Flaxseed may target inflammation by reducing plasma E-selectin.

Thomas JE, et al. Biochemical monitoring in fenugreek to develop functional foods and medicinal plant variants. N Biotechnol. 2011;28(2):1110-117. Suggested more comprehensive biochemical analysis of plant products would facilitate the development of more reliable product for use by the functional food/medicinal plant industry.

Koteyko N. Balancing the good, the bad and the better: A discursive perspective on probiotics and healthy eating. Health (London). 2010;14(6):585-602. Explored moral considerations of purchasing probiotics.

Wickenberg J, et al. Effects of Curcuma longa (turmeric) on postprandial plasma glucose and insulin in healthy subjects. Nutr J. 2010;9:43. Found the ingestion of 6 g C. longa increased postprandial serum insulin levels.

AbuMweis SS, et al. Optimizing clinical trial design for assessing the efficacy of functional foods. Nutr Rev. 2010;68(8):485-499. Discussed how paying attention to the dose, frequency, and diurnal timing of intake of the active food ingredient is important to understanding the efficacy of functional foods.
Marinangeli CP & Jones PJ. Functional food ingredients as adjunctive therapies to pharmacotherapy for treating disorders of metabolic syndrome. Ann Med. 2010;42(5):317-333. Discussed how functional foods and nutraceuticals research should be implemented into clinical guidelines with the prospect of improving disease prognoses.

Meyer AS. Enzyme technology for precision functional food ingredient processes. Ann NY Acad Sci. 2010;119:126-132. Discusses how well-defined naturally structured compounds can help in our understanding of the physiological benefits of complex natural substances.

Iyer A, et al. Potential health benefits of Indian spices in the symptoms of the metabolic syndrome: A review. Indian J Biochem Biophys. 2009;46(6):467-481. Reviews benefits of Indian spices in the symptoms of the metabolic syndrome.

Marangoni F & Poli A. Phytosterols and cardiovascular health. Pharmacol Res. 2010;61(3):193-199. Found phytosterols, up to 3/d a day, are safe and effective cholesterol-lowing agents.

Kim JY, et al. Development of a database for government-funded health/functional food research. J Med Food. 2009;12(6):1185-1189. Discusses online databases used in evaluating health benefits of food ingredients.

Conrad J, et al. Experimental study of qualified health claims: Consumer inferences about monounsaturated fatty acids from olive oil, EPA and DHA omega-3 fatty acids and green tea. November 2009. Conducted a study on qualified health claims.

Bone PF & France KR. Qualified health claims on package labels. J Pub Policy & Marketing. 2009;28(2):253-258. Conducted a content analysis of qualified health claims and found these claims are not used very frequently in comparison to structure/function claims.

Sirtori CR, et al. Functional foods for dyslipidaemia and cardiovascular risk prevention. Nutr Res Rev. 2009;22(2):244-261. Reviews the evidence behind functional foods marketed with claims of heart disease and discusses promising product developments.

Pascal G. Safety impact—the risk/benefits of functional foods. Eur J Nutr. 2009;48 Suppl:S33-S39. Discussed process of considering the risks and benefits associated with functional foods.

Ferguson LR. Nutrigenomics approaches to functional foods. J Am Diet Assoc. 2009;109(3):452-458. Discusses the importance of understanding the interaction between genes and functional foods.

Hoyles L & Vulevic J. Diet, immunity and functional foods. Adv Exp Med Biol. 2008;635:79-92. Explains the evidence base and research gaps for understanding functional foods health benefits in human and animal models.

Lin CTJ of the Food and Drug Administration. How do consumers interpret health messages on food labels? Nutrition Today. 2008;43(6). Discusses consumer research on responses to health claims made on food.

Kapsak WR, et al. Consumer perceptions of graded, graphic and text label presentations for qualified health claims. Crit Rev Food Sci & Nutr. 2008;48(3):248-256. Examined consumer understanding of qualified health claims through a web-based survey.

Hooker N & Teratanavat R. Dissecting qualified health claims: Evidence from experimental studies. Crit Rev Food Sci & Nutr. 2008;48(2). Reviews consumer studies evaluating comprehension of a novel form of food labeling and qualified health claims and conducts an experiment to see if consumers understand the differences between qualified or traditional health claims. Results indicate consumers do not perceive significant differences between these levels of health claims.

Murphy RD of the Federal Trade Commission. Consumer Perceptions of Qualified Health Claims in Advertising. Washington, DC. July 2005. Evaluated consumer understanding of qualified health claims used in advertisting.

Urala N. Functional foods in Finland: Consumers’ views, attitudes, and willingness to use. VTT Publications 581. Academic Dissertation. 2005. Summaries findings on consumers news on functional foods in Finland.

LeGault L, et al. 2000-2001 Food label and package survey: An update on prevalence of nutrition labeling and claims on processed, packaged foods. J Am Diet Assoc. 2004;104:952-958. Explains the types and frequency of food labels used in processed, packaged foods.

Bender BM, et al. Prevalence of food safety, quality, and other consumer statements on labels of processed, packaged foods. Food Protection Trends. 2003;23:870-881. Explores the types of consumer statements on labels as part of the FDA’s food label and package survey.
Lupien JR. Implications for food regulations of novel food: Safety and labeling. Asia Pacific J Clin Nutr. 2002;11(S6):S224-S229. Discusses what novel food is and their regulatory and research implications.

Milner JA. Functional foods: The US perspective. Am J Clin Nutr. 2000;71(suppl):1654S-1659S. Explains interest in functional foods and areas for research and development.

Roberfroid MB. Prebiotics and probiotics: Are they functional foods? Am J Clin Nutr. 2000;71(suppl):1682S-1687S. Explains what prebiotics and probiotics are and their contributions to human health.

Brecher S, et al. Status of nutrition labeling, health claims, and nutrient content claims for processed foods: 1997 Food Label and Package Survey. J Am Diet Assoc. 2000;100:1057-1062. Examines information provided on packaged foods pertaining to health.

Diplock AT, et al., Editors. Scientific concepts of functional foods in Europe-Consensus document. Br J Nutr. 1999;81(1):1-27. Discusses concepts and recommendations put forth through The European Commission Concerted Action on Functional Food Science in Europe Project (FUFOSE), which works to establish a science-based approach for concepts in functional food science.