Functional food is a term used to describe foods or food ingredients that provide health benefits beyond meeting basic nutritional needs. These foods are claimed to have an additional function, often related to health promotion or disease prevention, by adding new ingredients or more of existing ingredients. Functional foods may be designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet.

Functional foods can be separated into two categories: conventional and modified. Conventional foods are natural, whole-food ingredients that are rich in important nutrients like vitamins, minerals, antioxidants, and heart-healthy fats. Modified foods are novel foods that have been formulated so that they contain substances or live microorganisms that have a possible health benefit.

Examples of functional foods include fruits and vegetables, fortified foods, enriched foods, and enhanced foods. These foods are typically high in important nutrients, including vitamins, minerals, healthy fats, and fiber. Filling your diet with a variety of functional foods can help ensure you get the nutrients you need and protect against nutrient deficiencies.

It is important to note that there is currently no legal definition for functional food in the United States. However, the Food and Drug Administration (FDA) regulates functional foods and label claims that appear on foods and beverages. Examples of claims include those promoting the role of dietary fiber for heart health or advertisements that a product is “lite” or reduced in sodium or fat.