Functional Foods

Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: General issues with functional foods Chapter 1: Defining functional foods and associated claims Abstract: 1.1 Introduction 1.2 Functional foods: defining the concept 1.3 Functional food science 1.4 Communicating functional claims 1.5 Case studies 1.6 Conclusions and future trends Chapter 2: EU legislation and functional foods: a case study Abstract: 2.1 Introduction 2.2 Product description 2.3 Product positioning in the European market 2.4 Product composition 2.5 Claims 2.6 Packaging 2.7 Labelling 2.8 Manufacture 2.9 Conclusions 2.11 Appendix: note Chapter 3: U.S. regulation of functional foods Abstract: 3.1 Introduction 3.2 Food label health claims 3.3 Food label structure/function claims 3.4 Food label nutrient content claims 3.5 Medical food and food for special dietary use 3.6 Ingredient safety 3.7 Sources of further information and advice 3.9 Appendix: definitions Chapter 4: Australia and New Zealand regulations on nutrition, health and related claims made on foods Abstract: 4.1 Introduction 4.2 Functional foods: current trends and market 4.3 Australia and New Zealand legislation and functional foods 4.4 Scientific substantiation of health claims 4.5 Australia and New Zealand regulatory framework in the light of global harmonisation 4.6 Implementation 4.7 Implications for the development and manufacture of functional foods 4.8 Future trends 4.9 Sources of further information and advice Chapter 5: Legislation of functional foods in Asia Abstract: 5.1 Introduction: historical background 5.2 Regulatory challenges for marketing of functional foods 5.3 Definition and categories of functional foods in various Asian countries 5.4 Food and drug interface: regulatory framework for functional foods 5.5 Nutrition and health claims 5.6 Labelling of functional foods 5.7 Health claims and consumer confidence 5.8 Future trends: harmonization of law and regulations of functional foods 5.9 Sources of further information and governmental websites 5.10 Acknowledgements Chapter 6: Consumers and health claims for functional foods Abstract: 6.1 Introduction 6.2 Consumer perceptions of health claims 6.3 Consumer acceptability of health claims 6.4 Implications for dairy product development 6.5 Future trends 6.6 Sources of further information and advice Part II: Functional foods and health Chapter 7: Functional foods and acute gastrointestinal infections Abstract: 7.1 Introduction 7.2 How the intervention might work 7.3 How to assess the effectiveness of probiotics and/or prebiotics 7.4 What is the aim of this chapter? 7.5 Probiotics 7.6 Prebiotics 7.7 Synbiotics 7.8 Conclusions and future trends 7.9 Sources of further information and advice Chapter 8: Functional foods and coronary heart disease (CHD) Abstract: 8.1 Introduction 8.2 Coronary heart disease and risk factors 8.3 Relevant lipid particles 8.4 Diet and coronary heart disease risk: the evidence 8.5 The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease 8.6 The effects of prebiotics on coronary heart disease 8.7 The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease 8.8 Future trends Chapter 9: Anti-tumour properties of functional foods Abstract: 9.1 Introduction 9.2 Carcinogenesis and the biology of cancer 9.3 Protective effects of nutrients 9.4 Protective effects of phytochemicals 9.5 Carbohydrates and their fermentation products 9.6 Conclusion: the role of functional foods and future trends Chapter 10: Functional foods and obesity Abstract: 10.1 Introduction 10.2 Functional foods contribution to weight management 10.3 Formulating food products for weight control 10.4 Future trends 10.5 Sources of further information and advice Chapter 11: Functional foods and prevention of diabetes Abstract: 11.1 Introduction 11.