FUNCTIONAL FOOD AND FUNCTIONAL FOOD-DRUG SYNERGY

Much of the information on the health benefits of functional foods is from studies in which the effects of individual foods or food components have been studied in isolation. Although such studies are useful in demonstrating efficacy, foods are consumed in combination with other foods and sometimes in combination with one or more drugs. Therefore, it is important to consider the interactions of multiple food and /or foods and drugs with respect to both beneficial and adverse effects. “Food synergy” encompasses the following: interaction of two or more components within a food or of two or more whole foods working together such that the potential health benefit is greater than the effect of the single component or food; the additive effects of multiple foods or food components that confer a health benefit; and the ability of a food or food component to attenuate or negate unwanted side effect of a food or food component. Similarly, “food-drug synergy” includes the following: interaction of a food(s) or food component(s) and a specific drug, or drugs, conferring a greater health benefit than either the food, or food component, or drug alone; additive effects of a drug in combination with a food(s) or food component(s) that confer a health benefit; and the ability of a food to attenuate a negative side effect of a drug. Several examples of food synergy and food-drug synergy in the risk reduction and treatment of diseases such as cancer and cardiovascular disease will be described including the interactions among plant sterols, viscous fibers and soy protein, and of phytoestrogen-rich foods, n-3 fatty acids and drugs. The challenge is for health professionals including nutritionists to recognize and apply combinations of functional foods and drugs in the maintenance of optimum health and management of disease.

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