Authors: Cor van Loveren Zdenek Broukal Edgar Oganessian
Publish Date: 2012/04/26
Volume: 51, Issue: 2, Pages: 15-25
Abstract
In dentistry there is a wellestablished practice of fluoridating water salt and milk for the prevention of dental caries The use of other foods to promote oral health is another step in the same direction and the development of research into adding therapeutic benefit to food is welcome As the mouth is at the beginning of the gastrointestinal tract the potential to capture oral health benefits from the emerging developments in functional foods is considerable This chapter will consider whether the prevention of dental caries could benefit substantially from the development of functional foods ‘Functional Foods’ are foods or foods with components that may provide a health benefit beyond basic nutrition Examples can include fruits and vegetables whole grains fortified or enhanced foods and beverages and some dietary supplements Functional attributes of many traditional foods are being discovered while new food products are being developed with beneficialThis publication was commissioned by the Functional Foods Task Force of the European branch of the International Life Sciences Institute ILSI Europe Industry members of the task force are Abbott Nutrition Barilla G R Fratelli BASF Bionov Biosearch Life Cargill Chiquita Brands International CocaCola Europe Danone Dow Europe DSM DuPont Nutrition Health Institut Mérieux International Nutrition Company Kellogg Europe Kraft Foods Europe Mars Martek Biosciences Corporation McNeil Nutritionals Naturex Nestlé PepsiCo International Pfizer Consumer Healthcare Red Bull Rudolf Wild Schwabegroup Royal FrieslandCampina Soremartec Italia—Ferrero Group Südzucker/BENEO Group Tate Lyle Ingredients TereosSyral Unilever and Yakult Europe This publication was coordinated by Dr Alessandro Chiodini Scientific Project Manager at ILSI Europe For further information about ILSI Europe please email infoilsieuropebe or call +32 2 771 00 14 The opinions expressed herein and the conclusions of this publication are those of the authors and do not necessarily represent the views of ILSI Europe nor those of its member companies
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