Functional foods, not as mother nature intended
BY TRESA ERICKSON

Calcium-enriched, fortified, enhanced. These are just some of the terms that describe a growing number of foods that have been labeled functional. Introduced in Japan in the late '80s, functional foods contain ingredients that manufacturers claim provide health benefits beyond basic nutrition. Americans spend millions of dollars on functional foods every year. But how effective are they and why are they so appealing?

Functional foods are divided into two categories, unmodified foods that contain natural ingredients that boost health and modified foods that are enhanced with specific nutrients, phytochemicals or herbs to improve health. Some examples of unmodified functional foods include oatmeal, which has proven to naturally lower cholesterol, and dairy products, which have proven to naturally lower the risk of osteoporosis. Examples of modified foods are numerous, including calcium-enriched orange juice and fortified cereals. While there's little doubt that unmodified foods benefit health, the effectiveness of modified foods is questionable.

In spite of claims like "boosts memory, strengthens the immune system and improves energy levels," many modified foods have not been documented to benefit health. That's because the U.S. Food and Drug Administration does not require such generic claims to be scientifically proven. Only claims that mention a specific condition, such as heart disease or cancer, must be backed by scientific research. A modified food that claims to boost memory may or may not do so. Even it does, the other ingredients in the food may make it detrimental to health. A memory-enhancing cookie, for example, may be loaded with calories, fat and sugar.

Another problem with modified foods is the type of functional ingredients they contain. Some may have herbs, which are not regulated and therefore may not have been tested by the manufacturer to see what, if any, risks are associated with them. Some herbs have been scientifically proven to cause cancer, birth effects and more. Experts warn consumers against buying modified foods enhanced with herbs.

There is still much to learn about the effectiveness of functional foods as a whole. In spite of this, many consumers fall prey to the claims made on the labels and buy them. The reasons functional foods have become popular vary. Advances in science and agriculture have made the production of functional foods abundant. Less restrictive regulation of functional foods has made giving them enticing labels somewhat easy. These reasons, combined with widespread media coverage expelling mounting scientific evidence that diet can reduce the occurrence and progression of some diseases, have turned many consumers onto functional foods. Those looking to improve their health and avoid the rising costs of health care may be attracted to the enticing labels on functional foods and buy them, while those interested in selfhealing may purchase them to cure a certain ailment.

Functional foods are not guaranteed health boosters. The best way to improve health is to eat a balanced diet, stay active and see a doctor for regular checkups.