Worldwide consumption of functional foods: a systematic review

Ozen A. E., Pons A., Tur J. A.

NUTRITION REVIEWS, cilt.70, sa.8, ss.472-481, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 70 Sayı: 8
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1111/j.1753-4887.2012.00492.x
  • Dergi Adı: NUTRITION REVIEWS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.472-481
  • Anahtar Kelimeler: food consumption, food fortification, functional food, systematic review
  • Dokuz Eylül Üniversitesi Adresli: Hayır

Özet

The present systematic review was performed to assess differences in the worldwide consumption of functional foods. The Medline and Scopus databases were used to search the existing literature. A total of 23 studies that examined functional food consumption and included information on the country, gender, and age of participants were identified for inclusion. The studies investigated a variety of functional foods, and analysis of the findings indicates it is not possible to reach generalized conclusions about consumer choices regarding functional food consumption. Gender, age, level of education, and personal health status may each predict consumption of one or more functional foods. Further studies aimed at gaining a better understanding of the factors that influence consumption of functional foods are needed.