GLOSSARY

Functional Food is a term for a food studied or marketed for a specific effect on body function or health beyond basic energy and nutrient provision. Definitions differ between sources and regulatory systems. The label itself establishes neither a therapeutic effect nor permission to make a disease claim.

To assess a functional claim, ask which outcome was studied, in whom, at what dose and with which product. Findings for a purified compound or a high dose do not automatically apply to every food containing a small amount. A specific scientific claim differs from marketing terms such as 'boosting' or 'for athletes'.

Being bioactive means having a biological effect; that effect is not necessarily beneficial, essential or proven to improve sport performance. Dose, chemical form, absorption and individual characteristics influence the result. A laboratory mechanism alone does not establish improved human endurance or disease prevention.

An oat product with a specified beta-glucan amount may, for example, be studied for a cholesterol-related effect; that is different from a claim of faster running. Nor does every yoghurt or food containing a useful compound automatically have a proven functional effect. Its nutritional role and evidence for its actual claim both matter in a sport diet.

Most foods provide several nutrients together. Lentils, for example, contain carbohydrate and fibre as well as protein, while milk can provide protein and calcium. Assigning each food to just one nutrient therefore simplifies its actual composition.

Fortification deliberately adds one or more nutrients to food to improve its nutritional value or reduce the risk of inadequate intake. Iodised salt and some vitamin D-fortified milks are examples. Population programmes and individual commercial products differ, and the nutrients, amounts and implementation standards vary between countries.

A front-of-pack slogan, an athlete image or the word 'natural' is insufficient to assess a food. Read the ingredients, serving size, nutrition panel and actual amount consumed together. One added nutrient does not by itself establish low sugar or salt, or suitability of the whole product for every training goal.

A recurring pattern over time is more informative than a single meal when assessing a diet. Food quantity, frequency, drinks and meal composition matter together. A sweet food within an adequate, varied plan has a different meaning from repeatedly using it to replace main meals.

References: NIH ODS · AIS