REVIEW PAPER
Health-related effects of nutritionally modifed
foods of animal origin
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Agricultural University of Cracow,
Department of Human Nutrition, Faculty of Food Technology,
al. 29 Listopada 46, 31-425 Kraków, Poland
Publication date: 2005-06-21
Corresponding author
P. M. Pisulewski
Agricultural University of Cracow,
Department of Human Nutrition, Faculty of Food Technology,
al. 29 Listopada 46, 31-425 Kraków, Poland
J. Anim. Feed Sci. 2005;14(Suppl. 1):71-85
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ABSTRACT
There are several reasons to modify the composition (notably fatty acid composition) of foods
of animal origin. These reasons are: 1. the growing incidence of chronic diseases in Europe, 2. the
growing evidence of health-promoting effects of bioactive components of animal origin such as
polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) isomers, 3. the development
of nutritional strategies to modify animal product composition, and 4. the advent of the idea of
functional foods in Europe.
This review presents current examples of nutritional enrichment of foods of animal origin (dairy
products, meat and eggs) with PUFA or CLA. Moreover it presents examples of health-related
(functional) effects of the modified foods in experimental animals and humans. Feeding these
foods to animal models or humans confirmed their functional properties, e.g., anti-obesity, anti-atherogenic and anti-carcinogenic effects.
It was repeated after the European Consensus Document (Diplock et al., 1999), that the most
pertinent aspect in communicating of health-related benefits of functional foods is that any claim
of their functionality must be scientifcally-based, i.e. it must be both objective and appropriate.
Therefore the development of functional foods must rely on identification and validation of relevant
biological markers of particular target functions and (or) the risk of a particular disease.
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