Has the Demand for Fats and Meats in the United States been Affected by the Health Claim on Risk of Coronary Heart Disease Issued by the Food and Drug Administration?

the risk of many chronic illnesses. To encourage greater consumption of healthy foods, some government agencies have begun issuing specific health claims on particular foods and/or ingredients. This study examines the impacts of a specific health claim on the risk of coronary heart disease on the demand for fats and meats in the United States. Results indicate the health claim decreased demand for foods higher in saturated fats and increased demand for foods lower in saturated fats by relatively small but statistically significant amounts. Keywords: health benefits, functional foods, dietary choices, consumer demand

Current Regulatory requirements for registration of nutraceuticals in ASEAN

Nutraceuticals are bioactive or natural chemical components that are been marketed all over the world. It claims to be disease preventing along with health promoting product with some of the medicinal properties. It is categorized as vitamin, mineral, animal product and health supplement. Nutraceuticals has the major advantage over the medicines as they avoid the adverse effects that are caused by drugs. Nutraceutical market is expanding day by day and the claim for the product is enlarging. Users are looking for alternatives for the prescribed medicines as well as the health product that will supplement dietary intake on daily basis. Different countries classified products into various categories depending upon their health claim. In Association of South East Asian Nations (ASEAN) the Asian Alliance of Health Supplement Association (AAHSA) regulates the responsibilities to ensure that the nutraceuticals before marketing are safe.

Risk Assessment of RYR Food Supplements: Perception vs. Reality

Thirty-seven red yeast rice (RYR) food supplements were screened for their mycotoxin and natural statin content. Products included pure RYR capsules and multi-ingredient formulations with standardized amounts of monacolin K (MK), marketed both online and retail in the European Union. In terms of mycotoxins, citrinin (CIT) was found in all the monitored products. As CIT content ranged from 100 to 25100 μg/kg, only four products were compliant with maximum EU levels in force until April 2020, while a single product was compliant with the limit of 100 μg/kg introduced after that date. Four contaminated products were labeled as “citrinin free”. In terms of natural statins, nine products had a lower content vs. label statements (from −30 to −83%), while for 24 a larger MK amount (from 10 to 266%) was noticed. Three products had a negligible MK content and only 19 offered a daily dosage exceeding 10 mg as dictated by the health claim granted by EFSA in the EU. No sample had label values compliant with pharmaceutical Good Manufacturing Practices requirements (95–105% content of active constituent). Variable, but small amounts of simvastatin (0.1–7.5 μg per daily dose) were found in 30 samples. These results suggest that limited efficacy and reported safety issues may stem from an under-regulated and undercontrolled market, weakening both effectiveness and risk assessment evaluations.

Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3

This study was to evaluate the influence of information on the addition of omega-3 and its health benefits in the acceptance of dairy dessert. The hedonic thresholds methodology was applied in two trials: blind and open-label. In the blind trial, no information was provided to consumers regarding the formulation of the flans. In the open-label trial, consumers received the information on the addition of omega-3 and its health benefits. The value of compromised acceptance threshold (CAT) was not influenced by the information on the addition of omega-3 and its health benefits. However, there was a high increase in the value of hedonic rejection threshold (HRT) when the consumers were informed of the benefits of omega-3, and it was possible to increase the addition of the compound in the flans by up to 21.03% without causing product rejection, confirming the positive effect of information on health benefits in accptance.

Claim Procedure Analysis Health BPJS In Hospital

The membership administration procedure factor, the medical resume factor, the diagnosis codification factor and the action codification factor are still obstacles so that they are returned by the BPJS Health verifier. The purpose of the study was to determine the BPJS Health claim procedure at the hospital. Literature research or literature study and qualitative approach. Based on a review of 15 (fifteen) journals, it was found that there are still obstacles in the BPJS Health claim procedure so that the file is returned to the BPJS verifier. As in the case of membership administration procedures, medical resume factors, diagnosis codification factors, and action codification factors. which causes BPJS health files to be returned, namely the absence of Standard Operating Procedures which regulates the factors regarding the collection of documents for BPJS patient registration requirements. Components of author authentication and audit records are not appropriate because there is no signature of medical personnel and there are still empty parts. And the writing of the diagnosis is not specific so that the codification is not accurate and the coder on memorization does not refer to ICD-10 or only sees ICD-10 volume 3 without looking at Referring to volume 1.

Functional food science: Differences and similarities with food science

Many nations are facing rising healthcare costs. The field of functional food science (FFS) has been introduced to combat this. Functional foods are foods with added bioactive compounds which provide a clinically proven health benefit. However, FFS and food science (FS) are often viewed as one and the same. To progress in development and research in the field of FFS, the two must be viewed as separate. Currently, the FDA has not issued or accepted a formal definition for functional foods. In contrast, the FDA accepts and actively uses FS. This makes it difficult to regulate functional foods and weakens public trust.The FDA currently has a health claim authorization system in place, but it still fails to properly regulate functional foods. Other countries, such as Japan, have regulatory systems set in place specifically for functional foods. This increases public trust as there is a strict process that a product has to go through before it is authorized for consumption. Countries such as Japan could serve as a model for a functional foods regulatory system in the United States. The Functional Food Center (FFC) has proposed a 15 step system similar to Japan’s to authorize functional foods in the U.S. Due to a lack of governmental recognition, there is a large educational gap in secondary schools and higher educational institutions when it comes to FS and FFS. Courses and lessons regarding FS are more available to students than courses and lessons concerning FFS. In addition, the challenges that the field of FFS faces also work to separate the field from FS. Because FFS is concerned with creating functional food products (FFPs) that have a clinically proven health benefit, the scientific research in this field must meet rigorous standards to ensure that the FFP in question truly has substantial evidence for the health claim. It is important to not only acknowledge the distinction between these two fields but to also understand the benefit this will have on the well being of the general population. With FFS as an established field, research can be funded accordingly and new functional foods can be developed that can prevent or lessen the symptoms of disease. Through regular analysis and measurements through specific biomarkers, FFP can work alongside western medicine to combat disease and dysfunction. Finally, it is important that a major area that differs is the emphasis on quantity when it comes to FFS. Specific quantities must be outlined and followed in order for FFP to function as they are intended.Keywords: Functional Food Science, Food Science, Bioactive Compound, Biomarker, Functional Food Product, Foods for Specific Health Use