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[MUSIC PLAYING]

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DAVID KANNAR: So functional
foods-- perhaps it's

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best to categorise
them as medical foods

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and fortified foods.

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And then there's natural foods
with some sort of an advantage

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that you can take
by-- like, they

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might be high in
vitamin C, if you want.

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So let's take a fortified food.

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So an example of that
would be salt with iodine,

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milk with calcium obviously,
but milk with vitamin D.

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Another medical food would be
a margarine full of sterols

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or containing sterols, so
that you can actually reduce

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the cholesterol in your diet.

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So it blocks the uptake
of dietary cholesterol.

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And then-- but I think the
more modern functional foods,

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the ones coming out that
have a natural advantage,

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and the food is then,
say, standardised on,

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I'll say a low GI
sugar, for example,

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containing more flavonoids.

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So there's a lot of
functional foods,

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and more and more will come
on the market with any luck

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in the next few years.

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This is a tightly regulated
area because clearly you

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can't be making--
and I understand

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why-- foods that-- where there's
a claim that's actually not

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validated-- a medical
claim, a claim

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in prevention for a disease
process or a disease endpoint.

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So clearly that has to
be tightly regulated.

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When there's a claim
made in the future--

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I think particularly here
in Australia, and in Europe,

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and in other-- and the
US is making more effort

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to actually control
the claims that

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are made on a food,
particularly a medical claim

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or a preventative claim
for health reasons.

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I'm hoping in the future,
future functional foods

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will focus more on the
endogenous nutrients.

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So for example,
vitamin E. We know

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that the biological forms of
these vitamins are, in fact--

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may be different than
those in the supplements.

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And so vitamin E, for
example, in a food.

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We might hopefully see
better foods come forward

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with standardised amounts
of the natural form

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or the biological
form of the vitamin.

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So I'm hoping that we exploit
these natural advantages

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of the food.

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And that would, say, be a food
containing a certain amount,

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so that you can start to rely
on the food a little bit more.

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Another example would
be, say, garlic.

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If you want garlic to
actually lower cholesterol

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from the diet, then
surely it can do that.

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But it's also able to
cope with and manage

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endogenous production also,
the body's own production

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of cholesterol.

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But relying on that food--
garlic at the moment

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is cultivated all
over the world.

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It varies in its
photochemical content.

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And so to start to rely on it
as more of an intervention,

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then the food has to
actually be standardised

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to the photochemical
content, so it's consistent.

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So we'll probably see more of
that type of consistent food

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that exploits the
biological effect

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or the natural chemicals,
phytochemicals,

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vitamins, and nutrients.

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So if I was a member
of the public looking

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for a functional food, for
me, I think the question

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would be on reproducibility.

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What are my expectations?

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And so if I want a
clear intervention

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with a medical endpoint or
a clear clinical endpoint,

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then you have to understand
that the food may not

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be able to do that, unless it
has some sort of functionality

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that's been clinically assessed.

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A medical or a clinical endpoint
is something that's measurable.

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It's a response.

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So for example, if you've
got high cholesterol,

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you want cholesterol--
total cholesterol reducing.

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So that's an endpoint that
we need to understand,

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so that you're-- before and
then after the intervention,

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after the food, so you've got
a clear drop in cholesterol.

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The benefits of
functional foods are that,

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as I said before,
we account for known

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and the unknown compounds.

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So that's vitamins, the nutrient
interactions, the interactions

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between the phytochemicals
and the non-nutrient compounds

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as well, like fibre delivering
a nutrient or a phytochemical

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to a specific
point in your body.

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So those type of effects, I
think from-- are benefits to me

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that the food could offer
over the supplements.

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However, as I said before, if
a garlic supplement accounts

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for the whole garlic,
and is standardised

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on a photochemical that gives
it such reproducibility,

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then that's a good move.

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The limits are then,
obviously, if you're

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looking for this hard
clinical endpoint.

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So reductions in cholesterol,
or changes in vasculature,

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or some sort of disease process.

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To rely on that with a food
that hasn't been standardised

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or hasn't been clinically
tested is obviously problematic,

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unless it's gone through some
sort of clinical evaluation,

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or some sort of review,
or standardisation,

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or so it's improved and it's
reproducible in its effect.

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So the future of
functional foods, I think,

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is fairly bright.

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If we're wanting to
rely more on foods

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for clinical intervention,
then obviously

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we have to study them more.

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We have to evaluate them more.

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We have to do more
research on what's

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in the food that's
actually making it work,

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and how can we measure
that, so that there's

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some sort of clinical
endpoint that we

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can study and invalidate.

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So there's an exciting
future, I think, for food.

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