Online Publications - Functional Foods
Listed Alphabetically by Title

Facts About Functional Foods (2002) American Council on Science and Health This 36-page booklet provides facts on functional foods and information on FDA approved health claims, safety concerns, and functional foods with potential health benefits.		126 KB
Functional Foods (1999) American Dietetic Association The position paper of the ADA on functional foods, which defines functional foods, and covers regulations and scientific research.
Functional Foods Fact Sheet: Antioxidants (2002) International Food Information Council Foundation Provided is information on the action of antioxidants, research, foods that contain antioxidants, and antioxidant properties.
Functional Foods Fact Sheet: Plant Stanols and Sterols (2003) International Food Information Council Foundation Provided is information on plant stanols and sterols including health benefits, research, food sources, and properties.
Functional Ingredients: Fat Replacers: Olestra (1999) College of Agricultural Sciences, Cooperative Extension, Penn State University Functional ingredients are used in manufactured foods to provide other benefits in addition to nutrition or product quality. This two-page fact sheet discusses Olestra, also known as Olean. It covers FDA-approved uses, possible benefits and side effects, rules for use in foods, points to consider about the ingredient, and a questionnaire to help you determine whether products containing it are right for you. (1999)		21 KB
Functional Ingredients: Fat Replacers: Salatrim (1999) College of Agricultural Sciences, Cooperative Extension, Penn State University Functional ingredients are used in manufactured foods to provide other benefits in addition to nutrition or product quality. This two-page fact sheet discusses Salatrim. It covers FDA-approved uses, possible benefits and side effects, rules for use in foods, points to consider about Salatrim, and a questionnaire to help you determine whether products containing them are right for you. (1999)		20 KB
Functional Ingredients: Plant Sterols (1999) College of Agricultural Sciences, Cooperative Extension, Penn State University Functional ingredients are used in manufactured foods to provide other benefits in addition to nutrition or product quality. This two-page fact sheet discusses plant sterols such as those found in Benecol, Taking Control, and Phytrol. It covers FDA-approved uses, possible benefits and side effects, rules for use in foods, points to consider about plant sterols, and a questionnaire to help you determine whether products containing them are right for you. (1999)		21 KB
Phytochemicals and Functional Foods: Super Foods for Optimal Health (1999) Rutgers Cooperative Extension This fact sheet contains information on the meaning of functional foods, foods that may have functional components, and phytochemicals, the foods in which they are found, and their possible effects.		129 KB
What You Need to Know About New Food Words--Phytochemicals, Functional Foods, and Nutraceuticals (2000) Iowa State University, University Extension This two-page fact sheet provides definitions, examples, and potential health benefits of functional foods, phytochemicals, and nutraceuticals.		137 KB
What You Need to Know About the Health Benefits of Functional Foods (2000) Iowa State University, Extension This two-page publication provides information on functional foods and their potential health benefits.		139 KB

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