Functional foods, organic foods, foods based on genetically modified organisms, food additives, food supplements

Functional foods

 * 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.


 * 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.


 * Some foods for special nutrition can also be included in this group.

Organic food

 * 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.

Foods based on genetically modified organisms

 * 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.
 * The introduction, removal or silencing of genes using genetic engineering methods, regardless of the degree of kinship of the donor and the recipient.


 * 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.

Additives

 * 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

Nutritional supplements

 * 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.
 * 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.