Angela L. Dansby

Clare M. Hasler of the University of Illinois and Food Science Communicator Paul A. Lachance of Rutgers University discussed “designer foods” in the May 18 Washington Post. “We’re not as concerned today with [nutrient] deficiency diseases,” Hasler said. Instead, “we’re targeting [functional foods] because they can help reduce chronic disease risk.” Lachance, who has petitioned the Food and Drug Administration to grant a health claim to calcium for its purported ability to lower blood pressure,…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe