Abstract: Objective: To analyze the application and distribution of raw materials and functional ingredients (or indicator ingredients) for registered health foods in China during 2006 to 2015, as well as the distribution, diversity and aggregation of health claims for the health products for the purpose of providing basic data for the development of health foods. Methods: A retrospective investigation was made for systematic survey and analysis of the information about registered health foods in China during 2006 to 2015 published on the website of the China Food and Drug Administration and for establishment of a database for statistical analysis. Results: From 2006 to 2015, a total of 7 882 domestic health foods were registered and approved. The proportion of health claims for enhancing immunity, assisting in blood lipid reduction, increasing bone density and alleviating eyestrain rose significantly (P < 0.05), while the proportion of health claims for alleviating physical fatigue, assisting in blood sugar reduction and removing chloasma dropped significantly (P < 0.05). Additionally, wolfberry fruits, Radix Astragali, ginseng, Poria cocos and Semen Cassiae were used significantly less frequently as raw material for registered health foods during 2011–2015, whereas collagen, glucosamine, chondroitin sulfate and coenzyme Q10 were used significantly more frequently (P < 0.05). During 2006–2015, total saponins, total flavonoids and crude polysaccharides as functional components of health foods (excluding nutrient supplements) were most frequently used. While vitamin E, chromium picolinate, total amino acids and 10-hydroxy-2-decanoic acid were used significantly less frequently in health foods (P < 0.05), the application of protein, calcium, glucosamine, anthocyanins or procyanidins, adenosine and coenzyme Q10 was significantly more frequent in health foods (P < 0.05). Conclusion: The development trend of domestic health foods was favorable, but the sources of raw materials and health claims were concentrated too much. Furthermore, there was a poor match between the health claims and raw materials as well as functional components of some health foods. Hence, more related health claims are needed urgently.

Key words: health food, state of the art, data interpretation, functional claim, functional component