Results from an ongoing research project show that Americans are becoming more aware of functional foods and are doing more to incorporate them into their diets. Functional foods are defined as foods that have health benefits beyond their nutritional value; well-known examples are whole grains, which reduce the risk of heart disease, and yogurt, which improves gastrointestinal health. According to the International Food Information Council (IFIC), 93% of those surveyed believe that certain foods have health benefits and may reduce the risk of disease or other health concerns.

The latest research shows a trend toward adding more healthful ingredients to the diet:

• 33% are adding particular foods or ingredients to their diet in an effort to improve or maintain their health, up from 28% in 1998
• 13% are adding more fruit to their diets, up from 10%
• Vegetable consumption is up slightly - 22% vs 20%
• 59% are eating up to 3 foods for their functional health benefit - up from 52%

Some habits slipped, however:

• Nearly half (49%) are avoiding particular foods or ingredients as a way to improve or maintain their health, down from 55% in 1998
• 24% are reducing their fat intake, compared with 36% who were doing so in 1998

The survey found that fully 86% of consumers are interested in learning more about the health benefits offered by functional foods.

Related information: Nutrition Center