Introduction

No doubt you’ve noticed the explosion of packaged foods sporting labels claiming a host of health and wellness benefits. In fact, the number of such “functional food” products increased five-fold from 2002 to 2007 and sales boomed by 63 percent during this same period¹.

With 80 percent of Americans reporting that they are currently eating or would be interested in eating foods or beverages for health reasons, it is no wonder functional foods are a hot trend.

However, the term “functional food” has no legal definition in the United States and is not yet officially recognized as a regulatory category by the Food and Drug Administration (FDA).

So how can you, as a registered dietitian, cut through the clutter of functional foods products and provide sound advice for clients on which ones live up to their claims and are worth the money?

The American Dietetic Association Defines Functional Foods

The American Dietetic Association (ADA) published a new position statement in the April 2009 issue of the Journal of the American Dietetic Association. The ADA position statement defines functional foods to include “whole foods and fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels.”

As such, functional foods move beyond basic nutrition to provide additional health benefits that may reduce disease risk and/or promote optimal health. ADA strongly emphasizes that health claims on food products, including functional foods, be based on the significant scientific agreement standard of evidence².

The ADA categorizes functional foods into four main groups:

1. Conventional Foods (whole foods)
2. Modified Foods (fortified, enriched or enhanced foods)
3. Medical Foods (medically prescribed foods, PKU-free formula)
4. Foods for Special Dietary Use (diet foods, infant formulas, gluten-free foods)

Kiwifruit: A Naturally Functional Food

The conventional food category, as defined by the ADA, includes primarily fruits, vegetables, nuts, whole grains, dairy and soyfoods. Conventional foods are left largely in their natural state or have been minimally processed.

Both ZESPRI® GREEN and GOLD Kiwifruit are perfect examples of conventional functional foods.

Research proves kiwifruit to be nutritional powerhouses. Beyond their macro- and micronutrient content, kiwifruit also meet ADA’s new definition of functionality by providing health benefits beyond basic nutrition that may reduce disease risk and promote optimal health.

Functional Property of Kiwifruit		Supporting Research
Antioxidant Bioavailability		A comparison study among kiwifruit, red grapes and strawberries showed the antioxidants in kiwifruit to be the most easily absorbed by the body3. Antioxidants may help prevent a range of chronic diseases, such as heart disease and cancer.
Heart Health		Kiwifruit is a good source of potassium and vitamin E, two nutrients that impact heart health. Research shows kiwifruit consumption can reduce blood platelet aggregation, decreasing the chance of heart attack or stroke4.
DNA Repair		In a human study, DNA repair almost doubled among participants who ate up to three kiwifruit per day5.
Immune Response		Recent animal studies showed that mice consuming kiwifruit extract – an extract of both ZESPRI® GOLD and ZESPRI® GREEN Kiwifruit – had a far better immune response to two types of vaccinations6.
Eye Health		Kiwifruit is the best fruit source of lutein, a phytonutrient believed to protect against age-related macular degeneration.
Regularity/Digestive Health		Eating two to three kiwifruit per day naturally improve regularity in healthy people who have problems with constipation7.

Bite for bite, kiwifruit is one of the most nutrient-dense and functional fruits in the world. For the complete guide to the nutritional benefits of kiwifruit, click here.