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It is the position of the Academy of Nutrition and Dietetics to recognize that although all
foods provide some level of physiological function, the term functional foods is defined as whole
foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect
on health when consumed as part of a varied diet on a regular basis at effective levels based on
significant standards of evidence. The Academy supports Food and Drug Administration
approved health claims on food labels when based on rigorous scientific substantiation.
This position was in effect from February 1, 2011 until December 31st, 2016. The
Academy authorizes replication of the position, in its entirety, provided full and proper credit is
In order to prevent confusion within the public of what a food item being labeled as a
functional food should consist of, and to discuss the definition and progressive research of
functional foods is the main purpose of this position statement. In order for a food item to
qualify as a functional food, by the standard of the Academy of Nutrition and Dietetics, the food
item must be either a whole food, fortified food, enriched food or enhanced food.(1) Food items
that qualify as functional foods contain nutrients and non nutrient compounds that provide
potentially beneficial health benefits beyond basic nutrition. These food items, however, must be
consumed as part of a varied diet, on a regular basis, and in quantities appropriate for gaugeable
results.
There are different categories of foods marketed as functional foods, as well as varying
regulations and definitions of functional foods throughout the world. Within the United States
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functional foods fall into three general categories these include: conventional foods
(vegetables ,grains ,fruits ,dairy, fish, and meats). These foods contain naturally occurring
beneficial compounds, for example, carotenoids found within carrots, or the antioxidants found
in orange juice.(1) Next, there are modified foods; these foods have been fortified with nutrients or
other beneficial ingredients associated to disease prevention and treatments. Lastly, there is the
category of synthesized food ingredients, such as indigestible carbohydrates.(1) Within the United
States dietary supplements and medical foods are not considered functional foods because they
are not food items, rather man made formulas and supplements.(1)
Functional Foods have no consistent definition that is recognized globally therefore, the
term functional foods is considered a marketing coin by many. Within the United States there
are various factors that are driving the functional food market these include: rising health care
costs and the growing trend to self-medicate to lower health care costs, the increasing age of the
American population, the obesity epidemic, and the high levels of lifestyle diseases.(1) Functional
foods are a popular food trend that is predicted to continue to grow. As consumers within the
United States today tend to focus more on pain-free living and healthy options while choosing
groceries. (1) It is also important to remember that the definition of health today is no longer just
As far as the regulation of functional foods goes Japan is and has been the leader for quite
some time. In fact, the Japanese Ministry of Labor and Health was the first agency to recognize
functional foods as a unique food category.(1) However, within the United States there is no
provision for a definition of functional foods within the Federal Food, Drug, and Cosmetic Act of
1938.(1) This is due to the fact that functional foods are already regulated in very safe and specific
manners because they are already being processed as food items. The thought is that they do not
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need to be regulated separately from regular food ingredients, as they are already carefully
monitored.
been, and is currently, being conducted to effectively establish bioavailability and efficacy of
these non-nutrient compounds within functional foods. The Academy supports the rigorous
scientific research done by the Food and Drug Administration and the concept from this research
that some food components not considered nutrients in the traditional sense contain health
benefits and foods with these components are considered to be functional foods. (1) The methods
that are being used in order to discover bioavailability and efficacy of these non-nutrient
compounds within functional foods range from soft to hard science. Once the bioavailability of a
functional food is established there are studies employed to observe the efficacy of these
compounds. (1) Double-blind, placebo-controlled studies clinical studies are what researchers find
most beneficial for determining the efficacy and safety of these foods. (1)
Registered Dietitian Nutritionists have multiple opportunities and roles when it comes to
the development of the food category functional foods. New issues exist that call for an RDN
some include: conveying reliable information to consumers about functional foods, working with
policy makers to develop regulation of functional foods, and also becoming involved with the
research and development of various functional food compounds. (1) With the market of
functional foods expanding food is no longer seen as just macro and micro nutrients. There are
many other factors when it comes to what makes up a food and it is very important that the RDN
and RDT remain THE nutrition expert. It is important for the RDN to be able to be a conduit of
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References
In my opinion this position is valid and well backed with reliable science. Not only to the
authors state the opinion of the Academy, they provide sufficient detail on research being
conducted and evidence that has been produced in regard to functional foods. It is also stated that
the Academy supports the FDAs rigorous scientific research when it comes to the information
on food labels. This lets the reader know that the information is reliable. The authors also do a
very good job of stating why it is important that RDNs are knowledge about functional foods.
Explaining how the market of functional foods is growing and the various roles that the RDN
I do however believe that the European Commission has a better working definition of
functional foods than the Academy of Nutrition and Dietetics. I agree with the Academys
position wholeheartedly however the European Commission has a very specific definition. The
affects one or more target functions in the body, beyond adequate nutritional affects, in a way
that is relevant to either an improved state of health and well being and/or reduction of risk of
disease. It is part of a normal food pattern. It is not a pill, a capsule or any form of dietary
supplement.(1) The reason that I think that this working definition is better is because it is more
concise and detailed. It is important, in my opinion, to include the statement not a dietary
supplement within the definition to one hundred percent avoid confusion within the public of
1. Crowe KM, Francis C. Position of the Academy of Nutrition and Dietetics: Functional Foods.