Main health issues of health food

作者：admin  点击次数：194  发布时间：2025-07-04

When considering the health quality of health food, we should first think about the similarities and differences between health food and ordinary food: first, health food must be food, which should meet the requirements that food should be non-toxic, harmless, have certain nutritional value, and have good sensory properties. In terms of form, health food can be carried by traditional food, or it can be capsules, tablets, oral liquids, powders, etc. Second, the requirements of health food are different from ordinary food. The differences are:
(1) Health food has specific health functions, and the certainty and stability of the function must be verified by experiments; (2) Health food has a specific applicable population, and this feature corresponds to its specific function; (3) Health food has specific effective ingredients or raw materials that can produce effects. Therefore, the health quality and safety issues of health food include two aspects, namely: (1) Health products that are not carried by traditional food have their own unique health quality and safety issues; (2) For those carried by traditional food, the corresponding food health safety issues must also be considered. Therefore, the quality and safety of health food carried by traditional food is roughly similar to the consideration of general food quality and safety. For example, if traditional plant-based foods such as rice, vegetables, fruits, corn, and vegetable oils are used as carriers, pesticide residues, plant growth stimulants, and organic pollutants must be considered; and if traditional animal-based foods such as fish, shellfish, shrimp, sea cucumber, poultry, eggs, honey, dairy products, propolis, and royal jelly are used as carriers, antibiotics, hormones, antibacterial drugs, harmful elements, and microbial contamination must be considered. At the same time, as a unique quality and safety issue for health foods, we must pay close attention to: the problem of adding chemical drugs to health foods, the health issues of endogenous toxins in various functional ingredients and extracts, the safety issues of new resources, new technologies, and functional foods, the health issues of imported health foods, and the problems of fake and inferior health foods.