Functional Foods

In the last few decades, it has become a tradition to fortify foods with various components. The aim is to increase the content of essential nutrients – most commonly vitamins, minerals, antioxidants, fiber, or proteins. The reasons are varied, with the most common being a deficiency of these nutrients in foods or an effort to increase their intake in the population. Thus, the term “functional foods” emerged – foods enriched with larger amounts of biologically active substances than are present in their standard form.

The purpose of their consumption is an effort to prevent certain diseases associated with nutrient deficiencies in the diet. Examples include useful intestinal bacteria that affect the proper functioning of the colon, plant sterols in margarines influencing cholesterol metabolism, or an increased proportion of certain types of fiber (prebiotics) to support the nutrition of the gut microbiota.

The most commonly available functional foods on the market include:

Bread
Fortified with folic acid, for example.

Yogurts
Contain lactic acid bacteria (so-called probiotics), possibly soluble types of fiber (so-called prebiotics), occasionally also added vitamins (D) and minerals (calcium).

Spreadable fats (not just margarines)
Enriched with omega-3 and omega-6 fats, various vitamins (beta carotene, vit. D, E).

Muesli mixes
Besides vitamins and minerals, they also include various types of carbohydrates used as sweeteners.

Fortifying foods can be done in several ways, always for a specific purpose:

Fortification
Adding essential nutrients to a level higher than what was originally present in the food (for example, vitamin E in oil).

Nutrification
Adding nutrients to improve the nutritional value of foods (for example, vitamin C in children's fruit puree).

Restitution
Adding nutrients to compensate for losses due to production, storage, and distribution (for example, B vitamins in flour).

Standardization
Adding nutrients to supplement to the naturally occurring level in a given food group (for example, enrichment of apple juice with vitamin C to the level in orange juice).

Supplementation
Providing micronutrients in pharmaceutical preparations and dietary supplements, usually in situations requiring higher amounts than those normally supplied by the diet (all dietary supplements).