Worldwide consumption of functional foods: a systematic review

Özen, Asli Emine; Pons, Antoni; Tur, Josep A.

doi:10.1111/j.1753-4887.2012.00492.x

Cited by 214 publications

(155 citation statements)

References 55 publications

(260 reference statements)

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“…As for the PE, high income and high education is associated with positive consumer behaviour (Hung, de Kok & Verbeke, 2016;Hur and Jang, 2015;JezewskaZychowicz & Krolak;Schnettler et al, 2015). As for age and gender, three systematic reviews on functional foods, including studies covering different product categories (Kaur & Singh, 2017;Ozen et al, 2014) concluded on the difficulty to identify how the two characteristics influence the consumption of Ffs. Recently Bimbo et al (2017), by focusing on functional dairy products, concluded that female and older consumers are more likely to be willing to try and to include Ffs in their diet.…”

Section: Functional Foodsmentioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

193

113

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Understanding how an adequate food security may be determined, how nutritional intakes evolve over time and are influenced by global dynamics are few of the questions scholars are trying to answer. In addition, a great interest is devoted to the changes in consumers' preferences and expectations as well as to the analysis of food innovations and their impact on the global market.We review the recent and emerging trends in food supply chains of selected sectors (fruits and vegetables, meat, and seafood), and deepen on emerging trends in the food industry. By presenting the evidence provided by the literature and emphasizing the unresolved research questions, we offer a critical view of future directions that should be followed by research agenda.

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Section: Functional Foodsmentioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

193

113

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“…Thus, the present doses equates to 3-10 cups of prepared tea. Approximately 15%-55% of individuals in the United States drink tea (Duffey and Popkin 2007;Ozen et al 2012) with a mean intake of 23-30 mg caffeine per day from tea (Frary et al 2005;Fulgoni et al 2015). However, in other countries, such as the United Kingdom, anecdotal evidence suggests that tea intake may reach 6-9 cups per day (Khokhar and Magnusdottir 2002).…”

Section: Limitationsmentioning

confidence: 99%

Caffeine and theanine exert opposite effects on attention under emotional arousal

Giles

Mahoney

Brunyé

et al. 2017

Can. J. Physiol. Pharmacol.

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Tea is perceived as more relaxing than coffee, even though both contain caffeine. L-theanine in tea may account for the difference. Consumed together, caffeine and theanine exert similar cognitive effects to that of caffeine alone, but exert opposite effects on arousal, in that caffeine accentuates and theanine mitigates physiological and felt stress responses. We evaluated whether caffeine and theanine influenced cognition under emotional arousal. Using a double-blind, repeatedmeasures design, 36 participants received 4 treatments (200 mg caffeine + 0 mg theanine, 0 mg caffeine + 200 mg theanine, 200 mg caffeine + 200 mg theanine, 0 mg caffeine + 0 mg theanine) on separate days. Emotional arousal was induced by highly arousing negative film clips and pictures. Mood, salivary cortisol, and visual attention were evaluated. Caffeine accentuated global processing of visual attention on the hierarchical shape task (p < 0.05), theanine accentuated local processing (p < 0.05), and the combination did not differ from placebo. Caffeine reduced flanker conflict difference scores on the Attention Network Test (p < 0.05), theanine increased difference scores (p < 0.05), and the combination did not differ from placebo. Thus, under emotional arousal, caffeine and theanine exert opposite effects on certain attentional processes, but when consumed together, they counteract the effects of each other.Key words: caffeine, theanine, arousal, attention, cortisol, emotion, cognition.Résumé : Le thé est perçu comme étant plus relaxant que le café, même si tous deux contiennent de la caféine. La L-théanine du thé pourrait être à l'origine de la différence entre les deux. Consommées ensemble, la caféine et la théanine exercent des effets similaires sur les facultés cognitives que la caféine seule, mais elles exercent des effets contraires sur l'éveil : effets d'accentuation de la caféine et effets mitigés de la théanine sur le plan des réactions au stress de natures physiologique et des sensations. Nous avons tenté de vérifier l'hypothèse selon laquelle la caféine et la théanine pourraient influencer les facultés cognitives en situation d'excitation émotionnelle. À l'aide d'un modèle à double insu avec mesures répétées sur des jours distincts, nous avons administré les traitements suivants chez 36 participants : caféine à 200 mg + théanine à 0 mg, caféine à 0 mg + théanine à 200 mg, caféine à 200 mg + théanine à 200 mg et caféine à 0 mg + théanine à 0 mg. Nous avons provoqué une excitation émotionnelle à l'aide d'images et de séquences filmées négatives. Nous avons évalué l'humeur, les taux de cortisol dans la salive et l'attention visuelle. La caféine entraînait une accentuation du traitement global par l'attention visuelle aux tâches de catégorisation de formes (« hierarchical shape task »; p < 0,05), la théanine entraînait une accentuation du traitement local (p < 0,05), et l'association des deux donnait les mêmes résultats que le placebo. La caféine entraînait une réduction des scores de différence des conflits en présenc...

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“…A systematic review study yielded that functional foods are generally accepted by nutritional professionals. However, further study is required into the discrepancies between dieticians and experts in human nutrition regarding the view that it is "dangerous" to consume certain functional foods and regarding their evaluation of whether the public know in which situations certain functional foods should be consumed [14]. Red ginseng is one of the most widely consumed health functional foods, in addition to multivitamin, omega-3, glucosamine and others.…”

Section: Introductionmentioning

confidence: 99%

Assessment of awareness, knowledge levels and consumer perception of students of health high school towards functional foods

Kendilci¹,

Kendilci²,

Güneş³

2017

Med-Science

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This study was designed to evaluate consumer perception of students, who were studying in Bitlis Eren University School of Health, regarding functional foods. Study population consisted of 480 students who were attending to Bitlis Eren University School of Health. Of these 74.6% (n = 358) were participated to the study. A Likert-type scale, which was developed by Kopuz (2011) regarding the consumer perception on functional foods, consists of 18 items and is scored between 1-5, was used. 72.1% of the students had no knowledge about functional foods and 69.3% wanted to be informed about functional foods. 30.3% of the students consumed functional food. When the mean score and standard deviations of the 4 subscales for functional foods were examined, the perception regarding the effect on health was 3.204± 0.651, consumption perception was 3.365± 0.643, necessity of use and product prestige perception was 2.600± 0.634, physical quality perception was 3.616±0.644. While the participants' physical quality perception on functional products was observed as "I agree", their perceptions on the effect on health, consumption and necessity of use and product prestige perception were observed as "Undecided" or in other words neither positive nor negative. According to the results of this study, it was observed that the necessity of use and product prestige perception status of the students studying in the school of health about the functional foods was at undecided level.

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Worldwide consumption of functional foods: a systematic review

Cited by 214 publications

References 55 publications

Emerging trends in European food, diets and food industry

Emerging trends in European food, diets and food industry

Caffeine and theanine exert opposite effects on attention under emotional arousal

Assessment of awareness, knowledge levels and consumer perception of students of health high school towards functional foods

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