Revisión histórica y conceptual de los alimentos funcionales: antecedentes, perspectivas y desafíos
DOI:
https://doi.org/10.32870/jbf.v4i7.48Palabras clave:
Alimentos funcionales, Nutracéuticos, Legislación, MercadoResumen
La transición alimentaria y epidemiológica ha suscitado el incremento de enfermedades crónicas no transmisibles en sociedades tanto vulnerables como primermundistas. A pesar de que el interés científico por la funcionalidad de los alimentos como adyuvantes a la salud tiene una historia reciente, día a día se amplía la información científica sobre las propiedades funcionales de los compuestos bioactivos presentes en los alimentos. La falta de una definición universalmente aceptada ha contribuido a la carencia de legislaciones para la producción y comercialización de productos alimenticios que actúen tanto en la prevención como en el tratamiento de enfermedades. El desarrollo de alimentos funcionales debe considerar una serie de pasos que van desde la selección del alimento a probar, la evaluación de su potencial bajo pruebas bioquímicas, la aceptación del consumidor mediante pruebas organolépticas, su presentación mercadológica, la comercialización, entre otros. Las personas, como beneficiarios últimos de la funcionalidad del alimento, precisan de tomar un papel activo en toda la cadena de producción, distribución y consumo de alimentos funcionales. La acción conjunta entre la población general, la comunidad científica, políticos e instituciones asegurará el porvenir de estos alimentos. Este documento aborda la historia reciente de los alimentos funcionales, su evolución científica y la perspectiva política, económica y actual a la cual se enfrenta el futuro de la producción alimentaria en relación con la salud pública.
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