La experiencia japonesa con los alimentos foshu ¿Los verdaderos alimentos funcionales?

Abstract

Interest about "functional foods" has been raised in western countries in the last ten years. However these foods have not been officially recognized and categorized by the regulatory agencies. Japan has an advantage of thirty years in the development of this concept. As a consequence of the improvement in the economical situation of the country after the end of the second world war, the life expectancy of the population has increased considerably. Consequently, the high increase in health expenses, give rise to a concern for the government, together with academy and food industry, to the search of new types of foods having a positive effect on the health of the consumer, leading to the development of FOSHU Foods (Food with specified health uses). Japanese FOSHU category is established after clinical and epidemiological trials demonstrating positive effect of these foods in the prevention of some specific diseases. FOSHU products are approved after rigorous selection procedures and their effects must be constantly evaluated. Foods having FOSHU category may exhibit a characteristic logo in their packages which is highly recognized and valued by consumers. The concept and the origin of FOSHU, the regulations that are applied to these products and the importance of these foods for the health of Japanese population are reviewed in the present report.