Functional foods: Regulatory and scientific considerations
I. INTRODUCTION Historically, the relationship between diet and health has primarily been that food provides basic nourishment for growth and maintenance of the body. However, for sometime there has been a growing awareness that food can be important to health beyond this traditional, basic role. Since the 1960s there has been widespread attention given by researchers and the popular media to the recognition that diseases, such as coronary heart disease, are linked to components in the diet, e.g. saturated fat, cholesterol and sodium.