David Bourget (Western Ontario)
David Chalmers (ANU, NYU)
Rafael De Clercq
Ezio Di Nucci
Jack Alan Reynolds
Learn more about PhilPapers
Journal of Philosophical Research 32 (Supplement):177-187 (2007)
A “functional food” is a food-based product that provides a demonstrable physiological benefit beyond its dietary or nutritional value. This class of foods for specific health uses are designed to assist in the prevention or treatment of disease, or to enhance and improve human capacities. They include products like vitamin-fortified grains, energy bars, low-fat or low-sodium foods, and sports drinks. Three sets of concerns about functional foods deserve attention. 1) Their health benefits are greatly exaggerated and, in many cases, non-existent; practical questions remain about their efficacy. 2) Their medicinal properties blur the boundaries between food and drugs; public health questions remain about their appropriate use, distribution, and regulation. 3) Their proliferation is fueled by the food industry, not by the medical profession; political questions remain about the role of market forces that too often benefit producers more than consumers.
|Keywords||No keywords specified (fix it)|
|Categories||categorize this paper)|
Setup an account with your affiliations in order to access resources via your University's proxy server
Configure custom proxy (use this if your affiliation does not provide a proxy)
|Through your library|
References found in this work BETA
No references found.
Citations of this work BETA
No citations found.
Similar books and articles
Doris Schroeder (2007). Public Health, Ethics, and Functional Foods. Journal of Agricultural and Environmental Ethics 20 (3):247-259.
Franck L. B. Meijboom (2007). Trust, Food, and Health. Questions of Trust at the Interface Between Food and Health. Journal of Agricultural and Environmental Ethics 20 (3):231-245.
Lotte Holm (2003). Food Health Policies and Ethics: Lay Perspectives on Functional Foods. Journal of Agricultural and Environmental Ethics 16 (6):531-544.
Miltos Liakopoulos & Doris Schroeder (2003). Trust and Functional Foods. New Products, Old Issues. Poiesis and Praxis 2 (1):41-52.
Michiel Korthals (2002). The Struggle Over Functional Foods: Justice and the Social Meaning of Functional Foods. [REVIEW] Journal of Agricultural and Environmental Ethics 15 (3):313-324.
Tatiana Klompenhouwer & Henk van den Belt (2003). Regulating Functional Foods in the European Union: Informed Choice Versus Consumer Protection? [REVIEW] Journal of Agricultural and Environmental Ethics 16 (6):545-556.
Whiton S. Paine & Mary Lou Galantino (2007). Biomarketing Ethics, Functional Foods, Health, and Minors. Journal of Philosophical Research 32 (Supplement):163-176.
Assya Pascalev (2003). You Are What You Eat: Genetically Modified Foods, Integrity, and Society. [REVIEW] Journal of Agricultural and Environmental Ethics 16 (6):583-594.
Volkert Beekman (2008). Consumer Rights to Informed Choice on the Food Market. Ethical Theory and Moral Practice 11 (1):61 - 72.
Alison Bailey, Jan M. Boxill, Emmett L. Bradbury, Maudemarie Clark, Samir J. Haddad & Colin M. Patrick (2003). Book Notes. [REVIEW] Ethics 113 (4):923-928.
Paul Weirich (ed.) (2008). Labeling Genetically Modified Food: The Philosophical and Legal Debate. OUP Usa.
Paisan Loaharanu & Mainuddin Ahmed (1991). Advantages and Disadvantages of the Use of Irradiation for Food Preservation. Journal of Agricultural and Environmental Ethics 4 (1):14-30.
Celina Ramjoué (2007). The Transatlantic Rift in Genetically Modified Food Policy. Journal of Agricultural and Environmental Ethics 20 (5):419-436.
Added to index2011-12-02
Total downloads31 ( #124,828 of 1,793,164 )
Recent downloads (6 months)6 ( #137,784 of 1,793,164 )
How can I increase my downloads?