Alimentos, saúde e percepção pública sobre as alegações de saúde dos alimentos funcionais: um estudo de caso no Brasil
Palabras clave:
Brasil, alimentos funcionais, alegações de saúde, promoção da saúde, percepção públicaResumen
Apesar da falta de consenso internacional sobre o termo alimentos funcionais, eles representam um dos setores do ramo alimentar com maior crescimento no mercado global e, ao mesmo tempo, uma das mais controversas áreas situadas nas fronteiras entre alimentos e medicamentos. Nesse artigo discutimos a definição do termo alimentos funcionais e o impacto do discurso institucional de promoção da saúde (e vida saudável) sobre o mercado e a percepção pública desses produtos. Questionários, grupos focais e entrevistas em profundidade foram aplicadas em grupos de idosos na cidade de Florianopolis, Brasil. Ao analisarmos o entendimento sobre os alimentos funcionais, especialmente aqueles com o selo da Sociedade Brasileira de Cardiologia, encontramos uma percepção mais ampla sobre: o papel dos alimentos no processo saúde-doença; quem orienta as mudanças dietéticas, as dificuldades em adotar essas mudanças; as estratégias usadas para combinar escolha individual e recomendações médicas; e o entendimento público das controvérsias e incertezas relacionadas ao consumo de alimentos.
Citas
<ul>
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<li>Beresford, S.A. (2006), “Low-Fat Dietary Pattern and Risk of Colorectal Cancer: The Women’s Health Initiative Randomized Controlled Dietary Modification Trial”, JAMA: Journal of the American Medical Association, vol. 295 (6), pp. 655-666.
<li>Codex Alimentarius Commission (2003), “Appendix IV: Draft Guidelines for Use of Nutrition and Health Claims”, Report of the Thirty-First Session of the Codex Committee on Food Labelling, http://www.codexalimentarius.org/input/download/report/31/al0322Ae.pdf. (acesso: 9.08.2013).
<li>FDA (Food and Drug Administration), (s/f), Dietary Supplement Health and Education Act of 1994, http://www.fda.gov/RegulatoryInformation/Legislation/FederalFoodDrugandCosmeticActFDCAct/SignificantAmendmentstotheFDCAct/ucm148003.htm (acesso: 12.03.2010).
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<li>Hasler, C.M. (2008), “Health Claims in the United States: And Aid to the or a Source of Confusion?”, The Journal of Nutrition, vol. 138 (6), pp. 1216-1220.
<li>Halsted, C.H. (2003), “Dietary supplements and functional foods: 2 sides of a coin?”, American Journal of Clinical Nutrition, vol. 77 (4), pp. 1001-1007.
<li>Heasman, M., Mellantin, J. (2001), The Functional Foods Revolution: Healthy People, Healthy Profits?, London, UK: Earthscan.
<li>Howard, B.V. (2006), “Low-Fat Dietary Pattern and Risk of Cardiovascular Disease: The Women’s Health Initiative Randomized Controlled Dietary Modification Trial”, JAMA: Journal of the American Medical Association, vol. 295 (6), pp. 655-666.
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<li>Katan, M.B. (2004), “Health Claims for Functional Foods”, British Medical Journal, n. 328 (7433), pp. 180-181.
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<li>Pollan, M. (2008), In Defense of Food: An Eater’s Manifesto, New York: Penguin Press.
<li>Scrinis, G. (2008a), “Functional Foods or Functionally Marketed Foods? A Critique of, and Alternatives to, the Category of «Functional Foods»”, Public Health Nutrition, vol. 11 (5), pp. 541-545.
<li>Scrinis, G. (2008b), “On the Ideology of Nutritionism”, Gastronômica: The Journal of Food and Culture; vol. 8 (1), pp. 39-48.
<li>Shiby, V.K., Mishra, H.N. (2013), “Fermented Milks and Milk Products as Functional Foods – a Review”, Critical Reviews in Food Science and Nutrition, vol. 53 (5), pp. 482--496.
<li>World Health Organization, World Health Organization Preamble to the Constitution of the World Health Organization, 1946, http://whqlibdoc.who.int/hist/official_records/2e.pdf (acesso: 12.03.2010).
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<li>World Health Organization (2004), Nutrition Label and Health Claims: The Global Regulatory Environment. Noncommunicable Diseases and Mental Health Cluster, http://apps.who.int/iris/handle/10665/42964 (acesso: 12.08.2010).
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</ul>
<li>Avila-Pires, F.D. (2013), “A Distant Echo of Eco-epidemiology: A Review”, Revista de Patologia Tropical, vol. 42, pp. 1-12.
<li>Beresford, S.A. (2006), “Low-Fat Dietary Pattern and Risk of Colorectal Cancer: The Women’s Health Initiative Randomized Controlled Dietary Modification Trial”, JAMA: Journal of the American Medical Association, vol. 295 (6), pp. 655-666.
<li>Codex Alimentarius Commission (2003), “Appendix IV: Draft Guidelines for Use of Nutrition and Health Claims”, Report of the Thirty-First Session of the Codex Committee on Food Labelling, http://www.codexalimentarius.org/input/download/report/31/al0322Ae.pdf. (acesso: 9.08.2013).
<li>FDA (Food and Drug Administration), (s/f), Dietary Supplement Health and Education Act of 1994, http://www.fda.gov/RegulatoryInformation/Legislation/FederalFoodDrugandCosmeticActFDCAct/SignificantAmendmentstotheFDCAct/ucm148003.htm (acesso: 12.03.2010).
<li>Friedman, S.M., Dunwoody, S., Rogers, C.L. (1999), “Preface and introduction”, em: Communicating Uncertainty: Media Coverage of New and Controversial Science, New Jersey, US, London: Lawrence Erlbaum Associates, pp. 7-14.
<li>Grisotti, M. (2010), “Alegações de saúde dos alimentos funcionais: condições para a sua emergência e seu impacto na saúde individual e colectiva”, em: J. Guivant, G. Spaargaren, C. Rial (org.), Novas práticas alimentares no mercado global, Florianopolis: Editora da UFSC, pp. 189-210.
<li>Hasler, C.M. (2000), “The Changing Face of Functional Foods”, Journal of the American College of Nutrition, 19 (5), http://www.tandfonline.com/doi/abs/10.1080/07315724 (acesso: 5.03.2012).
<li>Hasler, C.M. (2002), “Functional Foods: Benefits, Concerns and Challenges – A Position Paper from the American Council on Science and Health”, The Journal of Nutrition,vol. 132 (12), pp. 3772-3781.
<li>Hasler, C.M. (2008), “Health Claims in the United States: And Aid to the or a Source of Confusion?”, The Journal of Nutrition, vol. 138 (6), pp. 1216-1220.
<li>Halsted, C.H. (2003), “Dietary supplements and functional foods: 2 sides of a coin?”, American Journal of Clinical Nutrition, vol. 77 (4), pp. 1001-1007.
<li>Heasman, M., Mellantin, J. (2001), The Functional Foods Revolution: Healthy People, Healthy Profits?, London, UK: Earthscan.
<li>Howard, B.V. (2006), “Low-Fat Dietary Pattern and Risk of Cardiovascular Disease: The Women’s Health Initiative Randomized Controlled Dietary Modification Trial”, JAMA: Journal of the American Medical Association, vol. 295 (6), pp. 655-666.
<li>Jones, P.J. (2002), “Clinical Nutrition: 7. Functional Foods – More Than Just Nutrition”, Canadian Medical Association Journal, vol. 166 (12), pp. 1555-1563.
<li>Jones, P.J., Jew S. (2007), “Functional Food Development: Concept to Reality”. Trends in Food Science & Technology, n. 18, pp. 387-390.
<li>Katan, M.B. (2004), “Health Claims for Functional Foods”, British Medical Journal, n. 328 (7433), pp. 180-181.
<li>Katan, M.B., Roos, N.M. (2003), “Toward Evidence-Based Health Claims for Foods”, Science, n. 299, pp. 206-207.
<li>Katan, M.B., Roos, N.M. (2004), “Promises and Problems of Functional Foods”, Critical Reviews in Food Science and Nutrition, vol. 44 (5), pp. 369-377.
<li>Kunh, T. (1970), The Structure of Scientific Revolutions, Chicago: University of Chicago Press.
<li>Lang, T. (2007), “Functional Foods”, British Medical Journal, n. 334, pp. 1015-1016.
<li>Latour, B., Woolgar, S. (1979), Laboratory Life: The Social Construction of Scientific Facts. Los Angeles: Sage.
<li>Lawrence, M., Rayner, M. (1998), “Functional Foods and Health Claims: A Public Health Policy Perspective”, Public Health Nutrition, n. 1 (2), http://www.ncbi.nlm.nih.gov/pubmed/10933403 (acesso: 14.02.2011).
<li>Nestle, M. (2002), Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press.
<li>Prentice, R.L. (2006), “Low-Fat Dietary Pattern and Risk of Invasive Breast Cancer: The Women’s Health Initiative Randomized Controlled Dietary Modification Trial”, JAMA: Journal of the American Medical Association, vol. 295 (6), pp. 629-642.
<li>Rayner, M. (1998), “Systematic Review as a Method for Assessing the Validity of Health Claims”, em: M.J. Sadler, M. Saltmarsh, Functional Foods. The Consumer, The Products, the Evidence, Cambridge: Royal Society of Chemistry, pp. 174-183.
<li>Roberfroid, M.B. (1999), “What is Beneficial for Health? The Concept of Functional Food”, Food and Chemical Toxicology, n. 37, pp. 1039-1041.
<li>Sachs, L. (1996), “Causality, Responsibility and Blame – Core Issues in the Cultural Construction and Subtext of Prevention”, Sociology of Health & Illness, vol. 18 (5), pp. 632-652.
<li>Pollan, M. (2008), In Defense of Food: An Eater’s Manifesto, New York: Penguin Press.
<li>Scrinis, G. (2008a), “Functional Foods or Functionally Marketed Foods? A Critique of, and Alternatives to, the Category of «Functional Foods»”, Public Health Nutrition, vol. 11 (5), pp. 541-545.
<li>Scrinis, G. (2008b), “On the Ideology of Nutritionism”, Gastronômica: The Journal of Food and Culture; vol. 8 (1), pp. 39-48.
<li>Shiby, V.K., Mishra, H.N. (2013), “Fermented Milks and Milk Products as Functional Foods – a Review”, Critical Reviews in Food Science and Nutrition, vol. 53 (5), pp. 482--496.
<li>World Health Organization, World Health Organization Preamble to the Constitution of the World Health Organization, 1946, http://whqlibdoc.who.int/hist/official_records/2e.pdf (acesso: 12.03.2010).
<li>World Health Organization (2003), “Diet, Nutrition and the Prevention of Chronic Disease”, Technical Report Series. http://www.who.int/dietphysicalactivity/publications/trs916/en/ (acesso: 12.03.2010).
<li>World Health Organization (2004), Nutrition Label and Health Claims: The Global Regulatory Environment. Noncommunicable Diseases and Mental Health Cluster, http://apps.who.int/iris/handle/10665/42964 (acesso: 12.08.2010).
<li>Zeisel, S.H. (1999), “Regulation of "Nutraceuticals”, Science, n. 17, pp. 1853-1855.
</ul>
