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Functional effects of food: what do we know in children?

Published online by Cambridge University Press:  09 March 2007

Peter J. Aggett
Peter J. Aggett*
Affiliation:
Lancashire School of Health and Postgraduate Medicine, University of Central Lancashire, Preston PR1 2HE, UK
*
Corresponding author:ILSI Europe, 83 Avenue E, Mounier, Box 6, B-1200 Brussels, fax +32 2 762 00 44, email [email protected]
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Abstract

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The knowledge base underpinning the setting of nutrient requirements for children and adolescents is not very secure. The advent of the concepts of optimal nutrition and functional foods has encouraged the possible use of functional effects as criteria for adequate nutrition in this age group. Target functions have been identified for growth development and differentiation and for behavioural and cognitive development. However, ideal markers or effects for these are not generally available. Additionally, nutrition in young people should avoid predisposing them to diet-related disease in later life. It is suggested that functional effects should include markers of reduction of risks of disease (nutritional safety) as well of benefits for health and well-being. Such markers of functional effects should be expected to arise from fundamental studies of nutrient–gene interactions and post-genomic metabolism.

Keywords

ChildrenFood safetyFunctional foodNutrition
Type
Research Article
Information
British Journal of Nutrition , Volume 92 , Issue S2 , October 2004 , pp. S223 - S226
Copyright
Copyright © The Nutrition Society 2004

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