Scientific Concepts of Functional Foods in Europe Consensus Document

doi:10.1017/S0007114599000471

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'

References

Cunnane, SC, Francescutti, V, Brenna, JT & Crawford, MA (1999) Whole body fatty acid accumulation data suggest that without pre-formed dietary docosahexaenoate, the formula-fed infant cannot meet its docosahexaenoate requirement Proceedings of the Nutrition Society (In the Press).Google Scholar

Farquharson, J, Cockburn, F, Patrick, WA, Jamieson, EC & Logan, RW (1992) Infant cerebral cortex phospholipid fatty acid composition and diet. Lancet 340, 810–813.CrossRef Google Scholar PubMed

Farquharson, J, Cockburn, F, Patrick, WA, Jamieson, EC & Logan, RW (1993) Effect of diet on infant subcutaneous tissue triglyceride fatty acids. Archives of Diseases in Childhood 69, 589–593.CrossRef Google Scholar PubMed

LSRO Report (1998) Assessment of nutrient requirements for infant formulas Journal of Nutrition 128, 2059S–2078S.Google Scholar

Makrides, M, Neumann, MA, Byard, RW, Simmer, K & Gibson, RA (1994) Fatty acid composition of brain, retina and erythrocytes in breast- and formula-fed infants. American Journal of Clinical Nutrition 60, 189–194.CrossRef Google Scholar PubMed

Martinez, M (1992) Tissue levels of polyunsaturated fatty acids during early human development. Journal of Pediatrics 120, 129S–138S.CrossRef Google Scholar PubMed

Pugo-Gunsam, P, Guesnet, P, Subratty, AH, Rajcoomar, DA, Maurage, C & Couet, C (1999) Fatty acid composition of white adipose tissue and breast milk of Mauritian and French mothers and erythrocyte phospholipids of their full-term breast-fed infants. British Journal of Nutrition 82, 263–271.CrossRef Google Scholar PubMed

Crossref Citations

This article has been cited by the following publications. This list is generated based on data provided by Crossref.

Katan, Martijn B 1999. Functional foods. The Lancet, Vol. 354, Issue. 9181, p. 794.

Isolauri, Erika Salminen, Seppo and Mattila-sandholm, Tiina 1999. New functional foods in the treatment of food allergy. Annals of Medicine, Vol. 31, Issue. 4, p. 299.

Salminen, S Ouwehand, A Benno, Y and Lee, Y.K 1999. Probiotics: how should they be defined?. Trends in Food Science & Technology, Vol. 10, Issue. 3, p. 107.

Van Loo, Jan Franck, Anne and Roberfroid, Marcel 1999. Functional food properties of non-digestible oligosaccharides – reply by Van Loo et al.. British Journal of Nutrition, Vol. 82, Issue. 4, p. 329.

Saris, Wim H.M. 1999. Functional foods for athletes. Current Opinion in Clinical Nutrition and Metabolic Care, Vol. 2, Issue. 6, p. 511.

James, L. A. Lunn, P. G. Middleton, S. and Elia, M. 1999. Glutamine oxidation and utilization by rat and human oesophagus and duodenum. British Journal of Nutrition, Vol. 81, Issue. 4, p. 323.

Isolauri, Erika 1999. Probiotics and gut inflammation. Current Opinion in Gastroenterology, Vol. 15, Issue. 6, p. 534.

Shortt, C 1999. The probiotic century: historical and current perspectives. Trends in Food Science & Technology, Vol. 10, Issue. 12, p. 411.

Arai, Soichi 2000. Functional food science in Japan: State of the art. BioFactors, Vol. 12, Issue. 1-4, p. 13.

Gibney, Michael J. 2000. Advanced Dietary Fibre Technology. p. 1.

Roberfroid, Marcel B. 2000. Fructo-oligosaccharide malabsorption: benefit for gastrointestinal functions. Current Opinion in Gastroenterology, Vol. 16, Issue. 2, p. 173.

Isolauri, E. and Salminen, S. 2000. Functional Foods. p. 167.

Monro, John A. 2000. Evidence-based food choice: the need for new measures of food effects. Trends in Food Science & Technology, Vol. 11, Issue. 4-5, p. 136.

Clayton, Dame Barbara 2000. Improving public awareness of nutrition issues. Nutrition, Vol. 16, Issue. 7-8, p. 637.

Blades, Mabel 2000. Functional foods or nutraceuticals. Nutrition & Food Science, Vol. 30, Issue. 2, p. 73.

2000. The Microbiology of Safe Food. p. 380.

Ghyczy, Miklós and Boros, Mihály 2001. Electrophilic methyl groups present in the diet ameliorate pathological states induced by reductive and oxidative stress: a hypothesis. British Journal of Nutrition, Vol. 85, Issue. 4, p. 409.

Martínez-Tomé, Magdalena Jiménez, Antonia M. Ruggieri, Silverio Frega, Natale Strabbioli, Rosanna and Murcia, M.Antonia 2001. Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives. Journal of Food Protection, Vol. 64, Issue. 9, p. 1412.

Ryhänen, Eeva-Liisa Pihlanto-Leppälä, Anne and Pahkala, Eero 2001. A new type of ripened, low-fat cheese with bioactive properties. International Dairy Journal, Vol. 11, Issue. 4-7, p. 441.

Falch-Ultsch, Sabine and Falch, Beatrix 2001. Functional Food: Die Ernährung der Zukunft?: Neuartige Lebensmittel. Chemie in unserer Zeit, Vol. 35, Issue. 4, p. 220.

Download full list

Article contents

Scientific Concepts of Functional Foods in Europe Consensus Document

Abstract

References

Save article to Kindle

Save article to Dropbox

Save article to Google Drive

Reply to: Submit a response

Your details

You have entered the maximum number of contributors

Conflicting interests