Cardiff University | Prifysgol Caerdydd ORCA
Online Research @ Cardiff 
WelshClear Cookie - decide language by browser settings

Functional foods

Chadwick, Ruth, Henson, S., Moseley, B., Koenen, G., Liakopoulos, M., Midden, C., Palou, A., Rechkemmer, G., Schröder, D. and von Wright, A. 2003. Functional foods. Ethics of Science and Technology Assessment, vol. 20. Berlin: Springer. 10.1007/978-3-662-05115-3

Full text not available from this repository.

Abstract

In terms of individual health and physical condition, the situation in western societies is giving rise to concern. The last decades have seen a tremendous increase in availability and variety of food products which has undoubtedly affected the food habits of the average westerner. Despite the fact that food has become overall safer and increased accessibility allows for healthier diets, we are nevertheless faced with diet-related diseases of proper epidemic proportions. We now encounter an epidemic of obesity that spreads not only to the majority of the adult population but also, more worryingly, to young people who have rarely the option of alternative diets. Moreover, as scientific proofs for the link between diet and disease (particular cardiovascular diseases and some cancers) accumulate, there is an increasing number of calls for action. It is within this situation that Functional Foods have developed. They assume a highly targeted solution to diet related diseases with effective reduction of risk and improved physical and mental well being.

Item Type: Book
Book Type: Authored Book
Date Type: Publication
Status: Published
Schools: Law
English, Communication and Philosophy
Subjects: K Law > K Law (General)
Uncontrolled Keywords: Ethical issues; Functional foods; Nutrition and health
Publisher: Springer
ISBN: 9783662051153
Last Modified: 17 Jun 2017 09:04
URI: http://orca.cf.ac.uk/id/eprint/59628

Citation Data

Cited 40 times in Google Scholar. View in Google Scholar

Actions (repository staff only)

Edit Item Edit Item