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Glossary
- Additive
-
Substance added to foods for specific physical or technical effects.
- Delaney Clause
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Clause added to Food Additives Amendment stating that no additive shown to cause cancer in man or laboratory animals could be used in foods.
- Drugs
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Intended for use in the diagnosis, cure, mitigation, treatment, or prevention of disease or to affect the structure or function of the body.
- Enrichment
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The addition of nutrients to achieve established concentrations specified by the standards of identity.
- Foods
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Products primarily consumed for their taste, aroma, or nutritive value.
- Fortification
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The addition of nutrients at levels higher than those found in the original or comparable food.
- Functional foods
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Any modified food or food ingredient that may provide a health benefit beyond that obtained by the original food; the term has no legal or general acceptance in the United States but is accepted by some as food for specified health use.
- Generally Recognized As Safe (GRAS)
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Substances in use, not shown to be unsafe.
- Health claims
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Describe an association between a nutrient or food substance and disease or health-related condition.
- Nutraceuticals
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The name given to a proposed new regulatory category of food components that may be considered a food or part of a food and may supply medical or health benefits including the treatment or prevention of disease; a term not recognized by the FDA.
- Phytochemicals
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Plant chemicals; natural compounds other than nutrients in fresh plant material that function in disease prevention; they protect against oxidative cell damage or facilitate carcinogen excretion from the body and exhibit a potential for reducing the risk of cancer.
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Vaclavik, V.A., Christian, E.W. (2014). Food Additives . In: Essentials of Food Science. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9138-5_17
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DOI: https://doi.org/10.1007/978-1-4614-9138-5_17
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