Functional foods, organic foods, foods based on genetically modified organisms, food additives, food supplements
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Functional foods[edit | edit source]
- Functional foods are foods that, in addition to their basic nutritional value, also have a demonstrable beneficial effect on human health when consumed over a long period of time. [1]
Example: strengthening immunity, slowing down the signs of aging, speeding up recovery, disease prevention.
- Functional foods can be natural foods without modifications.
- We obtain functional foods from conventional foods by adding biologically active substances or removing undesirable components (allergens).
- A higher content of the desired substance can be achieved by breeding.
Examples of functional foods: fermented milk products, broccoli, citrus fruits, grapes, tomatoes, green and black tea with antioxidant content, products with increased fiber content, vegetable butters and margarines with polyunsaturated fatty acids and phytosterols...
- Some foods for special nutrition can also be included in this group.
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Organic food[edit | edit source]
- Also called bioproducts, ecoproducts.
- They are foods produced by controlled procedures from raw materials on ecologically managed land with low contamination.
- Produced in smaller quantities in areas without intensive agriculture with lower immission fallout.
- The products tend to have higher values of some vitamins, minerals, fiber and lower values of the main nutrients (proteins, fats, carbohydrates).
- Organic food is several times more expensive than conventional food, the yields of alternative agriculture tend to be low.
- Organic food is subject to special legislative regulations.
- They are marked with a special logo.
- Standards are not set for the content of contaminating substances, but it tends to be lower.
- The content of micro-organisms and natural toxic substances tends to be higher, therefore the same control of health safety as for conventional foods is needed.
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Foods based on genetically modified organisms[edit | edit source]
- Act 153/2000 Coll. defines a genetically modified organism (GMO) as an organism (other than a human) whose hereditary material has been altered by genetic modification (targeted change) in a way that is not achieved naturally (crossbreeding, breeding). The definition applies to organisms capable of reproduction: microorganisms, plants, animals, cell cultures, excluding man.[1]
- The introduction, removal or silencing of genes using genetic engineering methods, regardless of the degree of kinship of the donor and the recipient.
Examples of the goals of genetic modification: resistance to harmful insects, tolerance to herbicides, changing the spectrum of storage substances.
- Each individual GMO needs a permit before being put into practice, which is preceded by detailed testing.
- On the European market, there are mainly products from GM soy, corn, and rapeseed. The first GMOs began to be grown commercially in the 1990s in the USA.
- GMOs are unlikely to pose a risk to human health. Concerns are related to allergies, toxicity, nutritional value, indirect harm to humans through GMO-fed animals.
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Additives[edit | edit source]
- Also called additives, they are used to increase the quality of food during its production, packaging, transportation or storage.
- Preservatives and antioxidants extend the shelf life of food.
- Colours, aromatics and artificial sweeteners modify sensory properties (colour, taste).
- Thickeners and emulsifiers adjust the consistency of the product.
- Enzymes are used to modify and speed up technological processes.
- The use of each additive is preceded by a "toxicological examination" incl. examination of potential carcinogenicity and "approval procedure".
- All permitted additives are listed in the list of additives and their maximum content in food is limited by the directive of the Ministry of Health.
- The presence of additives must be indicated on the product by stating the name of the substance or in the form of an E-number code
Example: E101: riboflavin, E110: yellow orange S, E211: sodium benzoate, E296: malic acid, E300: ascorbic acid, E322: soy lecithin...
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Nutritional supplements[edit | edit source]
- Act 110/1997 Coll.§2 defines food supplements as nutritional factors (vitamins, mineral substances, amino acids, specific fatty acids and other substances) with a significant biological effect.[1]
- They are intended for intake in small measured quantities (capsules, tablets, dragees, drops...)
- They serve to supplement nutrients, they do not compensate for improper nutrition.
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Links[edit | edit source]
Used literature[edit | edit source]
- KUDLOVÁ, Eva. Hygiena výživy a nutriční epidemiologie. 1. edition. Karolinum, 2009. 287 pp. pp. 82-85. ISBN 978-80-246-1735-0.
- PERLÍN, Ctibor. Zvláštní výživa [online]. [cit. 2012-03-11]. <https://el.lf1.cuni.cz/p24462415/>.