食と健康の科学 : 回顧と展望

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Food is always of crucial importance for health. From ancient times, Asian and European people have shared the common concept that medicine and food are isogenic, regrettably with no scientific evidence available. It was only about 100 years ago that modern food science had humble beginnings. Initially, it progressed along a path of development through nutrition. After World War II, however, public climate focused on palatable rather than nutritional properties of foods. Academic studies in the field of cooking science as well as food chemistry were activated accordingly. Food industry also began to supply a plenty of palatable products to the market, but it often led some people to satiety and unbalanced dietary practice that may cause life style-related diseases. In response, an ad hoc research team in Japan started to work and, in 1984, proposed the name, concept, and examples of "functional food" as what is now known as a new category of foods which can modulate some target functions of the body and reduce the risk of these diseases. In general, functional foods are designed and produced by fortification with physiologically functional rather than purely nutritional components. Since Nature (1993) reported on the state of the art with the headline "Japan explores the boundary between food and medicine", the terminology "functional food" has glocally propagated. European countries have been very keen on developing new products with enhanced function claims and disease risk reduction claims. This inevitably needs the use of biomarkers that warrant the validity of the claims. Meanwhile, the human genome program was completed, with the birth of nutrigenomics as its application in the field of nutrition and functional food science. This sophisticated methodology already has practical use to develop effective biomarker at the DNA level. It will also be used to create "tailor-made" foods which should be applied to persons by taking into consideration their individual genetic differences in health and disease. As cooking science has long recognized the importance of the fact that different people like different tastes, the science on food and health is gradually approaching to a similar target in view of esteeming individuality.
日本調理科学会の論文
2005-01-20

食と健康の科学 : 回顧と展望

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