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Can functional foods be used as drugs in the treatment of diseases?

Year 2021, Volume: 3 Issue: 1, 19 - 28, 30.06.2021

Abstract

Nutrition is among the lifestyle factors that play a crucial role in the prevention and treatment of diseases. Functional foods can reduce the risk of many chronic diseases by changing some physiological processes through accurate bioactive components in their content. Regular consumption of these foods activates antioxidant and anti-inflammatory pathways, improves insulin sensitivity, and can have
a cholesterol-lowering effect. Mediterranean diet, which includes foods such as fruits, vegetables, oily fish, olive oil, and tree nuts, constitutes an evidence-based dietary model for adequate consumption of functional foods based on their natural nutraceutical content, including polyphenols, terpenoids, flavonoids, alkaloids, sterols, pigments, and unsaturated fatty acids. The most reliable method in the prevention and treatment of diseases is nutrition education, which includes physiological and behavioral properties. Functional foods should not be used as a substitute for medical treatment in this approach but should only be a complementary alternative. In this review, we aimed to evaluate the effect of functional food on the prevention and management of chronic disease.

References

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  • 8.International Life Sciences Institute. Perspectives on ILSI’s international activities on functional foods. May 2009.
  • 9.Shimizu M, Hachimura S. Gut as a target for functional food. Trends in Food Science & Technology. 2011;22(12):646-50.
  • 10. Ross S. Functional foods: the Food and Drug Administration perspective. Am J Clin Nutr. 2000;71(6 Suppl):1735S-8S; discussion 9S-42S.
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Fonksiyonel besinler hastalıkların tedavisinde ilaç olarak kullanılabilir mi?

Year 2021, Volume: 3 Issue: 1, 19 - 28, 30.06.2021

Abstract

Beslenme, hastalıkların önlenmesinde ve tedavisinde önemli bir rol oynayan yaşam tarzı faktörleri arasında yer almaktadır. Fonksiyonel besinler, içeriğinde yer alan belirli biyoaktif bileşenler aracılığıyla bazı fizyolojik süreçleri değiştirerek birçok kronik hastalık riskini azaltabilmektedir. Bu besinlerin düzenli olarak alımı antioksidan, anti-inflamatuvar yolakları aktifleştirmekte, insülin duyarlılığını geliştirmekte ve kolesterol düşürücü etki gösterebilmektedir. Meyveler, sebzeler, yağlı balıklar, zeytinyağı ve sert kabuklu meyveler gibi besinleri içeren Akdeniz diyeti, polifenoller, terpenoidler, flavonoidler, alkaloidler, steroller, pigmentler ve doymamış yağ asitleri dahil olmak üzere doğal nutrasötik içeriğine dayanan fonksiyonel besinlerin yeterli tüketimi için kanıta dayalı beslenme modelini oluşturmaktadır. Hastalıkları önlemesi ve yönetmesinde en güvenilir yöntem, fizyolojik ve davranışsal bileşenleri içeren bireyselleştirilmiş beslenme eğitimini gerektirmektedir. Fonksiyonel besinler ise bu yaklaşımda medikal tedavinin yerine kullanılmamalı, sadece tamamlayıcı bir alternatif olmalıdır. Bu derleme yazıda, kronik hastalıkların önlenmesi ve tedavi edilmesi sürecinde fonksiyonel besinlerin etkinliğinin incelenmesi amaçlanmıştır.

References

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  • 2. European Parliament and Council of the European Union. Regulation (EU) No 609/2013 of the European Parliament and of the Council of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control and repealing Council Directive 92/52/EEC, Commission Directives 96/8/EC, 1999/21/EC, 2006/125/EC and 2006/141/EC, Directive 2009/39/EC of the European Parliament and of the Council and Commission Regulations (EC) No 41/2009 and (EC) No 953/2009. eu/legalcontent/EN/ALL/?uri¼celex%3A32013R0609. 2017. Erişim: https://eur-lex.europa. Erişim tarihi: 02.03.2021.
  • 3. Domínguez Díaz L, Fernández-Ruiz V, Cámara M. The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals. Crit Rev Food Sci Nutr. 2020;60(10):1738-46.
  • 4. Adefegha SA. Functional Foods and Nutraceuticals as Dietary Intervention in Chronic Diseases; Novel Perspectives for Health Promotion and Disease Prevention. J Diet Suppl. 2018;15(6):977-1009.
  • 5. Crowe KM, Francis C. Position of the academy of nutrition and dietetics: functional foods. J Acad Nutr Diet. 2013;113(8):1096-103.
  • 6. Office of the European Union. Functional foods 2010. Erişim: from:https://op.europa.eu/en/publication-detail/-/publication/238407ee-0301-4309-9fac e180e33a3f89. Erişim tarihi: 10.02.2021.
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  • 8.International Life Sciences Institute. Perspectives on ILSI’s international activities on functional foods. May 2009.
  • 9.Shimizu M, Hachimura S. Gut as a target for functional food. Trends in Food Science & Technology. 2011;22(12):646-50.
  • 10. Ross S. Functional foods: the Food and Drug Administration perspective. Am J Clin Nutr. 2000;71(6 Suppl):1735S-8S; discussion 9S-42S.
  • 11.Boyer J, Liu RH. Apple phytochemicals and their health benefits. Nutr J. 2004;3:5.
  • 12. Food and Drug Administration. Guidance for Industry: Food Labeling Guide 2013. Erişim: https://www.fda.gov/regulatory-information/searchfda-guidance-documents/guidance-industryfood-labeling-guide. Erişim tarihi: 20.03.2021.
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  • 14. Arslan Y. Fonksiyonel gıdalara yönelik güvenin satın alma isteği üzerindeki etkisi: Genel sağlık ilgileniminin düzenleyici rolü. Business and Economics Research Journal. 2020;11(1):279-91.
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  • 16.Institute of Food Technologists. Functional foods: Opportunities and challenges. March 2005. Erişim: http://www.ift.org/Knowledge-Center/Read IFTpublications/ScienceReports/ ExpertReports/ w/media/ Knowledge%20Center/Science%20Reports/Expert%20Reports/Functional%20Foods/Functionalfoods_expertreport_full.pdf. Erişim tarihi: 15.02.2021.
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  • 18.Ohama H, Ikeda H, Moriyama H. Health foods and foods with health claims in Japan. Toxicology. 2006;221(1):95-111.
  • 19.Helkar PB, Sahoo A, Patil N. Review: Food industry by-products used as a functional food ingredients. International Journal of Waste Resources. 2016;6(3):1-6. 20. Codoñer-Franch P, Valls-Bellés V. Citrus as functional foods. Current Topics in Nutraceutical Research. 2010;8:173-84.
  • 21. Özkaya ŞÖ. Yaşam Kalitesi ve Fonksiyonel Besinler. Journal of Health Sciences. 2021;1(1):62-8.
  • 22. Gul K, Singh AK, Jabeen R. Nutraceuticals and Functional Foods: The Foods for the Future World. Crit Rev Food Sci Nutr. 2016;56(16):2617-27.
  • 23. Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol. 2020;11:93-118.
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  • 26. Marseglia L, Manti S, D’Angelo G, Nicotera A, Parisi E, Di Rosa G, et al. Oxidative stress in obesity: a critical component in human diseases. Int J Mol Sci. 2014;16(1):378-400.
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  • 29.Konstantinidi M, Koutelidakis AE. Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesity’s Metabolic Consequences. Medicines (Basel). 2019;6(3).
  • 30.Saraf-Bank S, Ahmadi A, Paknahad Z, Maracy M, Nourian M. Effects of curcumin on cardiovascular risk factors in obese and overweight adolescent girls: a randomized clinical trial. Sao Paulo Med J. 2019;137(5):414-22.
  • 31.World Health Organization. Global Report on Diabetes 2016. Erişim: http://www.who.int/diabetes/globalreport/en/. Erişim tarihi: 18.03.2021.
  • 32. Fleming GA, Petrie JR, Bergenstal RM, Holl RW, Peters AL, Heinemann L. Diabetes digital app technology: benefits, challenges, and recommendations. A consensus report by the European Association for the Study of Diabetes (EASD) and the American Diabetes Association (ADA) Diabetes Technology Working Group. Diabetes Care. 2020;43(1): 250-260.
  • 33. Vasto S, Barera A, Rizzo C, Di Carlo M, Caruso C, Panotopoulos G. Mediterranean diet and longevity: an example of nutraceuticals? Curr Vasc Pharmacol. 2014;12(5):735-8.
  • 34. Georgoulis M, Kontogianni MD, Yiannakouris N. Mediterranean diet and diabetes: prevention and treatment. Nutrients. 2014;6(4):1406-23.
  • 35. Salas-Salvadó J, Bulló M, Estruch R, Ros E, Covas MI, Ibarrola-Jurado N, et al. Prevention of diabetes with Mediterranean diets: a subgroup analysis of a randomized trial. Ann Intern Med. 2014;160(1):1-10.
  • 36. Alkhatib A, Tsang C, Tiss A, Bahorun T, Arefanian H, Barake R, et al. Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management. Nutrients. 2017;9(12).
  • 37. Delpino FM, Figueiredo LM, da Silva BGC, da Silva TG, Mintem GC, Bielemann RM, et al. Omega-3 supplementation and diabetes: A systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2021:1-14.
  • 38.Guasch-Ferré M, Merino J, Sun Q, Fitó M, Salas-Salvadó J. Dietary Polyphenols, Mediterranean Diet, Prediabetes, and Type 2 Diabetes: A Narrative Review of the Evidence. Oxid Med Cell Longev. 2017:6723931.
  • 39.Saibandith B, Spencer JPE, Rowland IR, Commane DM. Olive Polyphenols and the Metabolic Syndrome. Molecules. 2017;22(7).
  • 40.Delpino FM, Figueiredo LM. Resveratrol supplementation and type 2 diabetes: a systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2021:1-16.
  • 41. Pollack RM, Barzilai N, Anghel V, Kulkarni AS, Golden A, O’Broin P, et al. Resveratrol improves vascular function and mitochondrial number but not glucose metabolism in older adults. J Gerontol A Biol Sci Med Sci. 2017;72(12):1703-9.
  • 42.Ley SH, Hamdy O, Mohan V, Hu FB. Prevention and management of type 2 diabetes: dietary components and nutritional strategies. The Lancet. 2014;383(9933):1999-2007.
  • 43.Virani SS, Alonso A, Aparicio HJ, Benjamin EJ, Bittencourt MS, Callaway CW, et al. Heart Disease and Stroke Statistics-2021 Update: A Report From the American Heart Association. Circulation. 2021;143(8):e254-e743.
  • 44. Baumgartner S, Bruckert E, Gallo A, Plat J. The position of functional foods and supplements with a serum LDL-C lowering effect in the spectrum ranging from universal to care-related CVD risk management. Atherosclerosis. 2020;311:116-23.
  • 45. Visioli F, Poli A. Prevention and treatment of atherosclerosis: The use of nutraceuticals and functional foods. Handb Exp Pharmacol. 2019.
  • 46.Arnett DK, Blumenthal RS, Albert MA, Buroker AB, Goldberger ZD, Hahn EJ, et al. 2019 ACC/AHA Guideline on the Primary Prevention of Cardiovascular Disease: A Report of the American College of Cardiology/ American Heart Association Task Force on Clinical Practice Guidelines. Circulation. 2019;140(11):e596-e646.
  • 47. Luna-Castillo KP, Lin S, Muñoz-Valle JF, Vizmanos B, López-Quintero A, Márquez-Sandoval F. Functional Food and Bioactive Compounds on the Modulation of the Functionality of HDL-C: A Narrative Review. Nutrients. 2021;13(4).
  • 48. Hernáez Á, Sanllorente A, Castañer O, MartínezGonzález M, Ros E, Pintó X, et al. Increased consumption of virgin olive oil, nuts, legumes, whole grains, and fish promotes HDL functions in humans. Mol Nutr Food Res. 2019;63(6):e1800847.
  • 49.Pastor-Villaescusa B, Rangel-Huerta OD, Aguilera CM, Gil A. A systematic review of the efficacy of bioactive compounds in cardiovascular disease: Carbohydrates, active lipids and nitrogen compounds. Ann Nutr Metab. 2015;66(2-3):168-81.
  • 50.Bawa SH HA, Myszkowska-Ryciak J, Gajewska D,Webb M,. The role of selected bioactive compounds in teas, spices, cocoa and coffee in body weight control. Polish Journal of Applied Sciences. 2015;1:56-66. 51.Wang P, Zhang Q, Hou H, Liu Z, Wang L, Rasekhmagham R, et al. The effects of pomegranate supplementation on biomarkers of inflammation and endothelial dysfunction: A meta-analysis and systematic review. Complement Ther Med. 2020;49:102358.
  • 52.Cole JH, Marioni RE, Harris SE, Deary IJ. Brain age and other bodily ‘ages’: implications for neuropsychiatry. Mol Psychiatry. 2019;24(2):266-81.
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There are 64 citations in total.

Details

Primary Language English
Subjects Health Care Administration
Journal Section Reviews
Authors

Gözde Ede 0000-0002-0702-0878

Halil Yalçın 0000-0003-2162-2418

Publication Date June 30, 2021
Published in Issue Year 2021 Volume: 3 Issue: 1

Cite

Vancouver Ede G, Yalçın H. Can functional foods be used as drugs in the treatment of diseases?. CPHS. 2021;3(1):19-28.