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KMID : 1142220220170020095
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Regulatory Research on Food, Drug & Cosmetic
2022 Volume.17 No. 2 p.95 ~ p.102
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A study on Improvement of Functional Evaluation System for Health Functional Food
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Shin Dong-Young
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Abstract
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Growth in the size of the health functional food market shows that the types of products released are diversifying. It can be estimated that the growth of the health functional food industry and the diversification of products are a phenomenon that sufficiently reflects the needs of consumers to maintain health through food. Health functional foods have many overseas materials with scientific evidence, so raw materials with high scientific evidence have been settled, and since then, they have been through a period of coexistence between overseas and domestic development materials with long development experience. The functional evaluation of health functional food ingredients is to evaluate the scientific basis for the relationship between food materials and useful effects on the human body, and in principle, a systematic literature review based on the reported research results is conducted. In order to evaluate the functionality of health functional food ingredients, the results of the test tube experiment, animal experiment, and human application test studied with the applied raw material must be submitted. In human study, the Double Blind Randomized Controlled Trial provides the best basis for proving functionality as the most reliable type of study to demonstrate causality. In addition to the results of human study, the results of in vitro and animal study should be submitted to scientifically support biological probability. Amid the growing number of newly developed raw materials, it is essential to update the functional raw material evaluation system.
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KEYWORD
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Health functional food, Functional ingredients, Functional evaluation system
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