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When consumed at effective levels as part of a diverse diet on a regular basis, functional foods are those whole, fortified, enriched, or improved foods that give health advantages beyond the provision of basic elements (e.g., vitamins and minerals). Because all foods give taste, flavor, and nutritional value, they are all functional to some level. Foods, on the other hand, are now being studied in depth for additional physiologic effects that may help to minimize the risk of chronic disease or otherwise improve health. These research efforts have sparked worldwide interest in the rapidly developing food category known as "functional foods." Functional foods are "intended to offer physiological advantages and/or reduce the risk of chronic disease beyond basic nutritional functions, and may look like traditional food and be consumed as part of a regular diet," according to the FDA.
