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.

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.

 For more information see Functional foods.

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.

 For more information see Organic food.

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.

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.

 For more information see Genetically modified foods.

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

Example: E101: riboflavin, E110: yellow orange S, E211: sodium benzoate, E296: malic acid, E300: ascorbic acid, E322: soy lecithin...

 For more information see Additives.

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.

 For more information see Nutritional supplements.

Links

Used literature

• 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/>.