Abstract
Encouraging the consumption of certain types of food rather than others, in a way to increase the content of certain components in the diet, or to reduce the intake of certain other nutrients, is a public health strategy that is desirable for the general population or for a specific group of consumers, if such changes in eating habits are accompanied by a “health” benefit. This “health” benefit may be an improvement in well-being, a significant improvement in cognitive, psychological or physical performance, or even a significant reduction in the risk of certain diseases arising.
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References
Diplock AT et al. (1999) Scientific Concepts of Functional Food in Europe. Consensus Document, British Journal of Nutrition 81, suppl. 1, pp 1–27
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© 2000 Springer-Verlag Berlin Heidelberg
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Bornet, F.R.J. (2000). Health Enhancing Food Ingredients Developed for the Functional Food Market: A Concerted Strategy. In: Grimme, L.H., Dumontet, S. (eds) Food Quality, Nutrition and Health. Gesunde Ernährung. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-59639-1_10
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DOI: https://doi.org/10.1007/978-3-642-59639-1_10
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