Functional foods can be divided into two categories according to their efficacy. One is to improve some functions of the body, such as replenishing energy; One is to reduce the risk of illness, such as improving intestinal digestion, lowering cholesterol and strengthening bones. The term functional food first appeared in Japan in 1980s. At present, different countries call it health food, nutritious food and improved food, while China calls it functional food or health food.
According to the Measures for the Registration and Management of Health Foods promulgated in 2005, functional foods refer to foods that claim to have specific health care functions or are aimed at supplementing vitamins and minerals, that is, foods that are suitable for specific people, have the function of regulating the body, are not aimed at treating diseases, and do not cause any acute, subacute or chronic harm to the human body. Functional food is different from medicine and medical nutrition.
First of all, functional food belongs to the category of food, and there is no limit on consumers' daily intake, nor is it aimed at treating diseases. Some functional foods have the function of preventing diseases, while drugs and medical nutrients have specific consumption measurement requirements.
Secondly, the sales model and channels are different. Functional foods can be bought in supermarkets and other ordinary retail channels like ordinary foods, while drugs and medical nutrition products are sold in pharmacies or specific health care products channels.