Ethics of Science and Technology Assessment 20 Functional Foods Bearbeitet von R. Chadwick, S. Henson, B. Moseley, G. Koenen, M. Liakopoulos, C. Midden, A. Palou, G. Rechkemmer, D. Schröder, A. von Wright 1. Auflage 2003. Buch. XVII, 221 S. Hardcover ISBN 978 3 540 20120 5 Format (B x L): 17,8 x 25,4 cm Gewicht: 1150 g Weitere Fachgebiete > Philosophie, Wissenschaftstheorie, Informationswissenschaft > Angewandte Ethik & Soziale Verantwortung > Medizinische Ethik schnell und portofrei erhältlich bei Die Online-Fachbuchhandlung beck-shop.de ist spezialisiert auf Fachbücher, insbesondere Recht, Steuern und Wirtschaft. Im Sortiment finden Sie alle Medien (Bücher, Zeitschriften, CDs, ebooks, etc.) aller Verlage. Ergänzt wird das Programm durch Services wie Neuerscheinungsdienst oder Zusammenstellungen von Büchern zu Sonderpreisen. Der Shop führt mehr als 8 Millionen Produkte.
Table of Contents List of Authors............................................... IX Executive Summary......................................... 1 Zusammenfassung.......................................... 14 Introduction................................................. 31 1 Nutrition and Health..................................... 39 1.1 Introduction.......................................... 39 1.2 Nutrition Related Diseases and Relevant Functional Foods...... 40 1.2.1 Atherosclerosis and Cardiovascular Disease............ 41 1.2.2 Cancer......................................... 42 1.2.3 Obesity........................................ 45 1.2.4 Osteoporosis.................................... 48 1.3 Bioavailability........................................ 49 1.4 Researching Functional Food............................. 49 1.4.1 Biomarkers..................................... 50 1.5 Categories of Functional Foods........................... 53 1.5.1 Natural Foods................................... 53 1.5.2 Processed Foods, GM Foods........................ 53 1.6 Specific Health Issues of Different Target Groups............. 55 1.7 New Developments in Biomedicine and Potential Impact on Functional Food Research............................. 56 1.8 Conclusion........................................... 58 1.9 Bibliography.......................................... 58
XIV Table of Contents 2 Economic Aspects of Functional Foods................... 61 2.1 Introduction.......................................... 61 2.2 Market for Functional Foods............................. 61 2.3 Will Markets for Functional Foods Operate Efficiently?........ 65 2.3.1 Externalities.................................... 68 2.3.2 Information..................................... 69 2.3.3 Consumer Decision-making........................ 71 2.3.4 Transaction costs................................. 72 2.3.5 Market Competition.............................. 72 2.3.6 Equity Issues.................................... 73 2.4 Costs and Benefits of Functional Foods..................... 74 2.5 Regulation of Functional Foods........................... 82 2.6 Research and Development.............................. 86 2.7 Other Issues.......................................... 87 2.8 Conclusions.......................................... 89 3 Public Perceptions Aspects.............................. 93 3.1 Introduction.......................................... 93 3.2 Judging Food Quality.................................. 94 3.2.1 Total Food Quality Model.......................... 95 3.2.2 The Term Functional Foods....................... 95 3.3 Health and Food Consumption............................ 96 3.3.1 The Health Belief Model........................... 96 3.3.2 Control and Self-efficacy.......................... 98 3.3.3 Related Models.................................. 99 3.4 Perceived Risk and the Role of Trust....................... 100 3.4.1 Subjective Estimates of Risk........................ 100 3.4.2 Perceived Risk and Risk Acceptance................. 101 3.4.3 The Media...................................... 103 3.4.4 The Role of Trust................................ 103 3.4.5 Trust and Functional Foods......................... 104 3.5 Attitudes toward Genetic Modified Foods................... 105 3.5.1 Relationship between Knowledge and Attitudes......... 107 3.6 Values and Food Preferences............................. 107 3.6.1 Socio-demographic and Cultural Differences........... 108 3.6.2 Values and Attitudes towards Functional Foods......... 108 3.7 Willingness to Purchase Functional Foods................... 109 3.8 Conclusions.......................................... 110
Table of Contents XV 4 Legal and Policy Aspects................................. 115 4.1 Introduction.......................................... 115 4.2 Relevant EU Food Safety Regulation....................... 116 4.2.1 Safety Aspects................................... 116 4.2.2 Novel Foods.................................... 119 4.2.3 Food Supplements................................ 121 4.2.4 Foods for Special Dietary Purposes.................. 122 4.2.5 Medicinal Products............................... 122 4.2.6 Precautionary Principle............................ 123 4.2.7 Conclusions Relating to the Safety of Functional Food... 124 4.3 Relevant EU-Regulations related to Marketing Claims......... 125 4.3.1 Medical Claims.................................. 125 4.3.2 Nutrition Claims................................. 126 4.3.3 Functional Claims................................ 126 4.3.4 Health Claims................................... 127 4.3.5 Enhanced Function Claims......................... 128 4.3.6 Reduction of Disease Risk Claims................... 128 4.3.7 Reliability of Health Claims........................ 129 4.4 The Consumer and Governmental Intervention............... 132 4.4.1 Functional Foods, Consumer Safety and E-commerce.... 134 4.5 Existing Regulations in Japan and the US regarding Health Claims 134 4.5.1 Japan.......................................... 134 4.5.2 USA........................................... 135 4.6 Concluding Remarks: Functional Foods and Specific Health Claims 138 5 Ethical Issues........................................... 141 5.1 Introduction.......................................... 141 5.2 Analysing Ethical Issues with the Project Matrix............. 142 5.2.1 Utility......................................... 144 5.2.2 Rights......................................... 151 5.2.3 Justice......................................... 153 5.3 Freedom versus Responsibility State Involvement in Food Consumption..................................... 155 5.4 Conclusion........................................... 167 5.5 Bibliography.......................................... 168
XVI Table of Contents 6 Functional Foods and Intestinal Functions: The Case of Probiotics and Prebiotics................................ 161 6.1 Introduction.......................................... 161 6.2 Intestinal Microflora and its Functions..................... 162 6.2.1 Qualitative and Quantitative Composition of the Gastrointestinal Microflora......................... 162 6.2.2 The Role of Microflora in Nutrition.................. 163 6.2.3 Microflora-associated Chemical Conversions and Metabolic End Products........................... 163 6.2.4 Direct Interactions with the Host.................... 163 6.3 Probiotic and Prebiotic Foods............................ 164 6.3.1 Types of Probiotic Foods and Criteria for Probiotic Strains. 165 6.3.2 Prebiotics and Synbiotics........................... 165 6.4 Documented Effects of Probiotics and Prebiotics.............. 166 6.4.1 Survival and Intestinal Adhesion of Probiotic Strains in the Gastrointestinal Tract........................ 166 6.4.2 Prebiotics and the Intestinal Flora.................... 167 6.4.3 Health Effects of Probiotics........................ 167 6.4.4 health Effects of Probiotics......................... 169 6.4.5 Probiotics, Prebiotics and Normal State of Health....... 170 6.4.6 Safety Aspects................................... 170 6.5 The Regulatory Status.................................. 171 6.6 Economic Aspects..................................... 172 6.7 Probiotics, Prebiotics and the Project Matrix................. 173 6.7.1. Utility......................................... 174 6.7.2 Rights......................................... 174 6.7.3 Fairness....................................... 174 7 Phytosterols Enriched Functional Foods.................. 181 7.1 Introduction.......................................... 181 7.2 Characteristics of Phytosterols............................ 183 7.3 Developments and Marketing of Phytosterols Supplemeted Foods 184 7.4 Cholesterol Levels and Related Diseases.................... 186 7.5 Intestinal Absorption of Plant Sterols and Stanols............. 188 7.5.1 Phytosterolaemia, a Rare Disease.................... 189
Table of Contents XVII 7.6 The Blood-cholesterol Level Lowering Effect of Phytosterols... 189 7.6.1 Efficacy of Plant Stanol Esters versus Plant Sterol Esters. 190 7.6.2 Intake of Plant Sterols and Stanols in Combination with other Cholesterol Lowering Agents (Diets and Drugs).... 191 7.6.3 Effects of Phytosterol Levels in Current Diets.......... 191 7.7 Potential Adverse Effects of Phytosterols Safety Studies...... 192 7.7.1 Toxicological Studies in Animals.................... 192 7.7.2 Clinical Studies in Humans......................... 194 7.8 Phytosterol-related Cholesterol-lowering Mechanisms......... 198 7.8.1 Other Biological Effects of Phytosterols in Mammals.... 199 7.9 Final Remarks........................................ 200 7.10 References........................................... 201 8 Résumé and Policy Recommendations.................... 207 8.1 Nutritional Physiology and Health Claims................... 207 8.2 Economics and Health Claims............................ 208 8.3 Public Perceptions and Health Claims...................... 209 8.4 Law, Policy-making and Health Claims..................... 209 8.5 Ethics and Health Claims................................ 210 8.6 Recommendations for Policy Making...................... 211 Glossary.................................................... 217 Appendix.................................................... 219