Functional Foods: A Solution for Health & Sustainability

The prevalence of chronic diseases is rising globally, accounting for about one-third of the adults suffering with various chronic illnesses. The main etiology behind these chronic illnesses are bad irregular dietary regimes and health system should implement a holistic dietary interventional strategy to fight against chronic diseases. The food a person chooses to eat has a strong impact on his health and affects the environment. Foods that contain components other than their basic nutritional profile are termed as functional foods. These foods are essential to include in diet because they bridge the gap between individual’s well-being and healthy planet. A sustainable food system must ensure the consumption of functional foods in daily diet as it contributes to developing a better lifestyle and brings sustainability in the environment. Adding functional foods in daily diet reduces the prevalence of chronic diseases and helps improve public health, ensuring healthy future generations.

The modern world has witnessed the upsurging of metabolic disturbance, gastrointestinal and cardiovascular diseases. The reason behind this high prevalence is poor lifestyle behaviors and bad dietary choices. Greenhouse gas emissions, deforestation, soil erosion, and water wastage are the main environmental challenges that are facing by the planet today. A holistic interventional strategy that will ensure environmental sustainability and improve health and well-being, must be implemented to resolve these environmental challenges. Accessibility and affordability in the food system will provide promising results in combating acute and chronic diseases because when every person is accessible to healthy food, the risk of getting acute and chronic diseases will be reduced. Functional foods are one of the types of sustainable diets containing bioactive substances and provide benefits beyond basic nutrition. The addition of functional foods into daily meals will help the meal to become balanced and it can actively support public health and create a sustainable ecosystem.

Dietary supplements are products containing nutrients and are meant to supplement a person’s diet, and they are not developed to treat or prevent chronic diseases. They are essential because it reduces nutritional deficiencies and supports overall health and quality of life, but consuming functional foods are more beneficial because they are more than just dietary supplements. Functional foods, commonly referred to as nutraceuticals, are gaining popularity owing to their many functionalities. They improve health quality and diminish illness risk. The notion of designer foods originated in the 1980s and was controlled by the Ministry of Health and Welfare in Japan, subsequently expanding to North America and other international markets. The worldwide market for these meals is consistently developing and is anticipated to attain 91 billion USD. Clinical investigations, both in vivo and in vitro, have shown that the intake of functional meals aids in the prevention or mitigation of several chronic conditions, including cancer, cardiovascular conditions, neurological disorders, and gastrointestinal tract ailments. The health benefits arise from the presence of bioactive chemicals in many dietary products, although in minimal quantities. Though in little amounts, it reduces inflammation and sickness and promotes health and well-being.

The demand for functional foods is increasing and in response, the food industry has increased the variety of functional products that are more accessible and appealing to a wide range of consumers. Although the sustainability of functional foods is increasing, it is also equally important that consumers have the knowledge necessary to make informed choices. Awareness and education are equally important in achieving environmental sustainability. When people are aware of the physiological benefits of functional foods, they can effectively incorporate them into their daily meals that ultimately ensure a balanced diet, promoting both environmental sustainability and an individual’s health.

Sustainability Through Functional Food Innovation

Sustainability in the food system fulfils the needs of the present without risking the capacity to meet the needs of future generations and it comprises of economic sustainability, social sustainability, and environmental sustainability. Human health and ecological balance are the priority of sustainable food systems. The objectives of functional foods are to promote the consumption of nutrient-dense, minimally processed foods that help in achieving environmental sustainability. Sustainable dietary practices encourage the consumption of whole grains, cereals, legumes, nuts, and seeds while minimizing the dependency on livestock farming. Plant-based functional foods such as nuts and seeds are locally grown and cultivated using various methods that are eco-friendly, and it can drastically lower our carbon footprints and reduce the strains on natural ecosystem.

Development of food technology has a big impact on the future of functional foods. Researchers develop nutrient-dense food sources that use fewer natural resources by using various cutting-edge techniques such as precision fermentation, cellular agriculture, and biofortification. Plant-based dairy alternatives provide a sustainable and gut-friendly choice, while functional snacks made from seeds offer both nutrition and a reduced carbon footprint when compared to typical packaged meals. Moreover, innovation needs the right ecosystem and innovative food production technologies like 3D food printing and vertical farming are paving the way for a more sustainable food industry by diminishing waste and improving resource efficiency.

Empowering Consumers for a Healthier Future

The provision of education and awareness to the consumers is very important because it will help in achieving ultimate goals to create sustainable environment and better lifestyle. The food we choose to eat matters, and it will greatly impact on our health and the environment. The collaboration between health organizations, NGOs, food industries, and government will help achieve sustainability in a shorten time because it will provide power and strength to the food system. Public health campaigns should focus on the benefits of functional foods and their role in sustainability, while the food manufacturers should focus on their work and provide ethical food handling and transparent labelling. Sensory evaluation of the food must be address before its availability to all the socioeconomic groups. Taste preferences, cost of the product and regulatory constraints must also be addressed to ensure safety and security. Establishing a food system having affordable and accessible nutritious alternatives will help in achieving better nutrition and environmental sustainability.

A Vision for the Future: Functional Foods as a Catalyst for Change

With ongoing advancements in nutrition research, food processing technology, and sustainable agriculture, functional foods are set to revolutionize dietary habits and public health. Researchers are constantly exploring the intricate relationship between diet and well-being, uncovering new ways in which food can act as both nourishment and medicine. Soon, we can expect the development of personalized functional foods, tailored to meet individual nutritional and health needs based on genetic profiles, lifestyle, and medical history.

A sustainable food system that prioritizes functional foods presents an opportunity to move away from high-calorie, nutrient-depleted processed foods that contribute to obesity and chronic diseases. Instead, functional foods rich in bioactive compounds, vitamins, and essential nutrients can help mitigate health risks, boost immunity, and enhance overall well-being. By incorporating these nutrient-dense foods into our daily diets, we are taking proactive measures toward a healthier and more resilient future.

Beyond individual health benefits, the widespread adoption of functional foods supports sustainable agriculture by encouraging biodiversity, reducing environmental degradation, and promoting eco-friendly food production methods. Every food choice we make impacts both our bodies and the planet, making it essential to shift towards a balanced, functional diet that prioritizes long-term health over short-term convenience.

Now is the time to correct poor dietary habits and make informed decisions about what we consume. By embracing functional foods, we can build a future where nutrition and sustainability go hand in hand. Every meal is an opportunity to nourish we and contribute to a healthier world. The integration of functional foods into mainstream diets will not only improve public health but also drive positive changes in food systems globally, ensuring a better quality of life for future generations.

Conclusion

The integration of functional foods into modern diets presents a powerful solution to the rising prevalence of chronic diseases and environmental degradation. By embracing functional foods, we are not only improving individual health but also contributing to a more sustainable food system that reduces environmental strain. The growing awareness of the physiological benefits of these foods, combined with advancements in food technology and sustainable agriculture, reinforces their role as a catalyst for positive change in both nutrition and environmental conservation.

A holistic approach that includes education, accessibility, and affordability will empower individuals to make informed dietary choices, ensuring a shift from nutrient-poor processed foods to nutrient-dense, bioactive-rich functional foods. Sustainable dietary practices, such as reducing reliance on livestock farming, promoting plant-based nutrition, and adopting innovative food production technologies, will help create a resilient and resource-efficient food system.

The future of functional foods is promising, offering personalized nutrition and a pathway to a healthier population. As consumers, industries, and policymakers work together, we can drive a meaningful transformation toward a healthier, more sustainable world. Every meal is an opportunity to nourish both we and the planet, ensuring better health and well-being for generations to come.

Please note that the views expressed in this article are of the author and do not necessarily reflect the views or policies of any organization.

Authors are affiliated with National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. For correspondence, please contact Mian Kamran Sharif at mks@uaf.edu.pk

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