Functional foods are foods that may provide health benefits beyond basic nutrition. Examples include fish such as salmon, which are rich in heart-protective omega-3 fatty acids and whole grains, which help maintain digestive health while potentially lowering the risk of colorectal cancer. Berries, dark green leafy vegetables like spinach and kale, and other colorful fruits and vegetables also are considered functional foods.
One thousand randomly selected adults completed the IFIC’s online survey during March and April. The survey was designed to measure Americans’ knowledge about the health benefits of functional foods, whether or not such foods are part of their diet, and what barriers prevent them from eating them on a regular basis.
Some 95% of the respondents believe that they have control over their own health. Nearly half said that heart disease was their most important health concern, followed by weight and cancer. And three-quarters of those who took the survey said that food plays the most important role in both maintaining and improving one’s overall health.
“Nine out of 10 people can name at least one food and its associated health benefits,” Elizabeth Rahavi, RD, associate director of health and wellness at the IFIC, told reporters. That is up from just under eight out of 10 in 1998. “That’s a really exciting trend.”
For example, 85% of the people surveyed recognized that omega-3 fatty acids offer cardiovascular benefits. However, of those who are aware of those benefits, less than half report that they get omega-3s.
There were similar findings for food components associated with overall health and well-being. While most of the respondents knew the value of protein and B vitamins, the survey reveals, only about half of those people make them a regular fixture at mealtimes.
“People are still struggling to incorporate functional foods into their diets,” IFIC Senior vice president of Nutrition and Food Safety Marianne Smith Edge, MS, RD, LD, FADA, said in a news briefing.
According to the survey, cost is the most important reason people give for not eating healthier foods, followed by taste, availability and convenience.
From the August 8, 2011, Prepared Foods' Daily News.