Il cibo funzionale tra alimentazione e salute

Journal title SALUTE E SOCIETÀ
Author/s Raffaele Sibilio, Angelo Falzarano
Publishing Year 2018 Issue 2018/3 Language Italian
Pages 15 P. 9-23 File size 212 KB
DOI 10.3280/SES2018-003002
DOI is like a bar code for intellectual property: to have more infomation click here

Below, you can see the article first page

If you want to buy this article in PDF format, you can do it, following the instructions to buy download credits

Article preview

FrancoAngeli is member of Publishers International Linking Association, Inc (PILA), a not-for-profit association which run the CrossRef service enabling links to and from online scholarly content.

Responsibility for maintaining health is delegated to individual life choices in which nutrition plays a fundamental role. This seems to be in direct relation with the processes of daily competition in the global world that leads to the achievement of ever-higher "performances". Hence the choice of different food consumption models communicated and perceived not only as healthy, but even functional to strengthening the state of well-being: able to prevent the onset of a disease predicted by genetic factors. As a consequence, the consumption of so-called "functional foods" increases, responding more to a logic dictated by individual choices - in line with the values of contemporary society - that behaves in collective food consumption. Food, in this context, assumes the characteristic of a consumption aimed at a purpose: that of pursuing more effectively higher levels of "performances". Moreover, this is fatally required by a company in which speed is a distinctive element. In order to chase, or even anticipate, said speed, the consumption of functional foods represents an almost obligatory response both to the needs of the competition and to the maintenance of our state of health.

Keywords: Functional food; performance; health; food consumer; personalized food; food health and society.

  1. Chu-Hang C., Volding D.C. (2000). Medicinal foods: Cross-cultural perspectives. Drugs & Society, 15: 49-64.
  2. Coveney J., Bunton R. (2003). In the pursuit of the study of pleasure: Implications for health research and practice. Health: An interdisciplinary journal for the social study of health, illness and medicine, 7(2): 161-179. DOI: 10.1177/136345930300700287
  3. Diplock A.T., Aggett P., Ashwell M., Bornet F.R.J., Fern B.E., Roberfroid B.M. (1999). Scientific Concepts of Functional Foods in Europe: Consensus Document. British Journal of Nutrition. 81: I-S27.
  4. Donati P. (1983). La sociologia sanitaria. Dalla sociologia della medicina alla sociologia della salute. Milano: FrancoAngeli.
  5. FAO. (2012). Focus: The Developing World’s New Burden: Obesity. Food and Agriculture Organization of the United Nations, Rome -- http://www.fao.org/FOCUS/E/obesity/obes1.htm.
  6. Ferreira R.F.C., Morales P., Barros L. (2017). Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications. West Sussex: John Wiley & Sons Ltd.
  7. Franz A., Nowak B. (2010). Functional food consumption in Germany: A lifestyle segmentation study, Diskussionspapiere // Department für Agrarökonomie und Rurale Entwicklung, No. 1003.
  8. Global Footprint Network (2012). -- http://www.footprintnetwork.org/en/index.php/GFN.
  9. Golse A. (2001). De la médecine de la maladie à la médecine de la santé. In: Artières P., Da Silva E, editors, Michel Foucault et la médecine. Lectures et usages. Paris: Éditions Kimé. pp. 273-300.
  10. Holm L. (2003). Food health policies and ethics: Lay perspectives on functional foods. Journal of Agricultural and Environmental Ethics, 16(6): 531-544. DOI: 10.1023/B:JAGE.0000004966.67083.8
  11. Jones J.P., Jew S. (2007). Functional food development: concept to reality. Trends in Food Science & Technology, 18(7): 387-390.
  12. Kapferer J. N. (1998). Les marques, base de la confiance? In: Apfelbaum M., editor, Risques et peurs alimentaires. Paris: O. Jacob (pp. 203-210).
  13. Kappeler L., Filho C.D.M, Dupont J., Leneuve P., Cervera P., Périn L., Loudes C., Blaise A., Klein R., Epelbaum J., Le Bouc Y., Holzenberger M. (2008). Brain IGF-1 Receptors Control Mammalian Growth and Lifespan through a Neuroendocrine Mechanism. PLoS Biology, 6(10): e254.
  14. Kotilainen L., Rajalahti R., Ragasa C., Pehu E. (2006). Health Enhancing Foods. Opportunities for Strengthening the Sector in Developing Countries. Agriculture and Rural Development discussion paper, n. 30. Washington, DC: World Bank. -- http://documents.worldbank.org/curated/en/314421468324275640/Health-enhancing-food-opportunities-for-strengthening-developing-countries
  15. Krowe K.M., Francis C. (2013). Position of the academy of nutrition and dietetics: functional foods. Academy of Nutrition and Dietetics, 113(8): 1096-1103.
  16. Lelieveld H., Holah J., Gabrić D. (2016). Handbook of Hygiene Control in the Food Industry. Bilthoven: Formerly Unilever R&D.
  17. Lupton D. (1996). Food, the Body and the Self. London: SAGE.
  18. Meneghetti A. (2012). Il piatto piange. Etica, dubbi e comportamenti nella catena agro-alimentare. Tarcento: Robertson Edizioni.
  19. Mollet B., Rowland I. (2202). Functional Foods: At the Frontier between Food and Pharma, Current Opinion. Biotechnology, 13(5): 483-485. DOI: 10.1016/S0958-1669(02)00375-
  20. Ostberg J. (2003). Functional Foods: a Health Simulacrum. In: Punam A.K., Rook D.W., Valdosta G.A., editors, NA - Advances in Consumer Research, pp.129-134.
  21. Pajari M. P., Jallinoja P., Absetz P. (2006). Negotiation over self-control and activity: An analysis of balancing in the repertoires of Finnish healthy lifestyles. Social Science & Medicine, 62(10): 2610.
  22. Pasi F. (1996). Expelling future threats: Some observations on the magical world of vitamins. In: Edgell S., Hetherington K., Warde A., editors, Consumption matters: The production and experience of consumption. Oxford: Blackwell Publishers (pp. 183-203).
  23. Petersen A., Lupton D. (1996). The new public health. Health and self in the age of risk. London: Sage Publications.
  24. Poppe C., Kjærnes U. (2003). Trust in food in Europe: a comparative analysis. Oslo: National Institute for Consumer Research.
  25. Rose N. (1996). Inventing ourselves: Psychology, power, and personhood. Cambridge: Cambridge University Press.
  26. Sibilio R., Falzarano A. (2011). Il rischio nel piatto. La preoccupazione del consumatore contemporaneo. Milano: FrancoAngeli.
  27. Sibilio R., Falzarano A. (2015). Protagonisti o predestinati. Riflessioni sociologiche sulla medicina genetico-predittiva. Torino: Giappichelli.

Raffaele Sibilio, Angelo Falzarano, Il cibo funzionale tra alimentazione e salute in "SALUTE E SOCIETÀ" 3/2018, pp 9-23, DOI: 10.3280/SES2018-003002