Recent Development of Foods for Special Medical Purposes

doi:10.7506/spkx1002-6630-201719041

Abstract

Abstract: Foods for special medical purposes (FSMP) are a class of specially formulated foods that play a significant role in nutritional supply and disease control for the nutritional management of patients. This review introduces the development of FSMP in China and the Chinese standards for FSMP. The application and the basis for the formulation of FSMP in various diseases are outlined. Problems existing in the Chinese FSMP industry are analyzed and discussed including insufficient supply and backward processing technology. In conclusion, this review provides a theoretical basis for the development of FSMP in China.

Key words: foods for special medical purposes, classification, disease, nutrition

CLC Number:

TS201.4

LI Xusheng, JIANG Xinwei, SUN Jianxia, ZHU Cuijuan, LI Xia, BAI Weibin. Recent Development of Foods for Special Medical Purposes[J]. FOOD SCIENCE, 2017, 38(19): 255-260.

[1]	HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei. Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit [J]. FOOD SCIENCE, 2021, 42(9): 70-76.
[2]	YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e. Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(9): 130-136.
[3]	WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin. Application of 3D Printing Technology in Foods Based on Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(7): 345-351.
[4]	DONG Junfan, SONG Yang, JI Xiuna, LI Xiaobin, LIU Kechun, JIN Meng. Protective Effect of Squid Gonadal Phospholipids on MPTP-Induced Zebrafish Model of Parkinson’s Disease [J]. FOOD SCIENCE, 2021, 42(5): 122-128.
[5]	SONG Yuxin, GONG Zhihua, ZHANG Jiao, HE Lin, LI Lanlan, CHEN Meiyan, ZHANG Yangling, QU Qingyun, XIAO Wenjun. Intervention Effect of L-Theanine on Behavioral Changes Induced by High Protein Diet in Rats [J]. FOOD SCIENCE, 2021, 42(5): 187-192.
[6]	LI Ling, LI Zhi, SHI Ling, LI Yaling, HE Huan, ZHANG Yalin, LU Yujia, ZHU Xuan. Inhibitory Effect and Mechanism of Ozone on the Black Spot Disease of Apricot Fruit [J]. FOOD SCIENCE, 2021, 42(5): 215-220.
[7]	LUO Jingyang, LU Baiyi. Research and Analysis of Food Big Data Technology Based on Bibliometrics [J]. FOOD SCIENCE, 2021, 42(5): 278-287.
[8]	ZHAO Mei, CHANG Ling, SONG Zehe, HE Xi. Interactions between Plant Polyphenols and Intestinal Microbiota and Their Effects on Metabolic Diseases [J]. FOOD SCIENCE, 2021, 42(5): 305-313.
[9]	CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan. Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection [J]. FOOD SCIENCE, 2021, 42(5): 321-331.
[10]	YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang. Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling [J]. FOOD SCIENCE, 2021, 42(4): 233-239.
[11]	GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi. Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides [J]. FOOD SCIENCE, 2021, 42(3): 165-172.
[12]	CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.
[13]	MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen. Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour [J]. FOOD SCIENCE, 2021, 42(17): 291-298.
[14]	ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo. Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes [J]. FOOD SCIENCE, 2021, 42(15): 106-114.
[15]	GUO Xin, LIN Yuzhao, LIN Hetong, LI Qian, DUAN Ruiqi, ZHU Wenjing. Effect of Chitosan Treatment on Disease Index, Disease Resistant-Related Enzyme Activities and Disease Resistance-Related Substance Contents in Passiflora caerulea L. Fruit during Storage [J]. FOOD SCIENCE, 2021, 42(15): 206-212.

Recent Development of Foods for Special Medical Purposes

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments