food

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ingredients
The work of the Functional Foods Forum
The University of Turku has a long tradition in the research and development of foods, and
therefore has a breadth of knowledge in the effects of different foodstuffs in maintaining and
promoting health and wellbeing. As a special unit of the university, working directly under the
auspices of the Rector, the Functional Foods Forum (FFF) strengthens and enhances
multidiscliplinary skills to augment that know-how.
Apart from food technology – a
function that the unit outsources
to a local, specialist polytechnic –
there is practically every kind of
food specialist represented at the
University, including
paediatricians, chemists,
dieticians, lawyers and
microbiologists. This
multidisciplinary approach is
particularly important in the food
industry, which embraces many
different specialties, all of which
have a mutual impact.
Approximately half of the Forum’s
research projects are publicly
funded, and it continues the long
tradition of Turku University
research on xylitol, the noncariogenic
sweetener. The
highlight of xylitol research
includes the dental researchers’
pioneering work on xylitol and
dental health. This has resulted in
the development of chewing gums
and candy products that have
proven their ability to reduce the
risk of caries when consumed as
part of the normal daily diet.
Current work has focused on
intestinal microbiota research,
probiotics and prebiotics, and their
efficacy as components of
functional foods. Nutritional
research, and especially nutrition
for children, also enjoys a long
tradition in Turku.
The structure of the FFF
FFF is a special research unit
within the University, which
focuses on applying nutritional,
food science and medical
knowledge on the research and
development of functional foods. It
shares its expertise on foodrelated
research and knowledge
with different units of the
University and also imparts that
expertise and increasing degree of
specialisation to research centres
focusing on functional food
science in Finland and Europe. The
core unit now has six different
research teams and team leaders,
selected from within the university
at the time the unit was set up:
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Lignan and phytoestrogen
group: focusing especially on
mechanisms to reduce the risk
of cancers (Dr Sari Mäkelä).
This group researches
primarily into plant-based
lignans and their positive
effects on prostate and breast
■
■
■
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cancer. This group has
completed basic research and
is likely to move into the
clinical phase shortly.
Nutrition, Allergy, Mucosal
immunology and Intestinal
microbiota (NAMI): focusing
on nutritional means of
alleviating symptoms and
reducing the risk of atopic
disease (Professor Erika
Isolauri). This is probably the
largest clinical group within the
Forum.
Molecular food diagnostics:
focusing on rapid microbial
diagnostics, (Professor Timo
Lövgren).
Food and intestinal
immunology research in infants
and children (Dr Marko
Kalliomäki),
Sensory assessment and
evaluation (Dr Mari Hakala).
This group has a particularly
close relationship with the
diagnostics group above,
working together to produce
food that is both healthy and
provides a superior sensory
experience.
Healthy chewing!
Xylitol is a 5-carbon sugar alcohol (polyol) that looks and tastes like sugar. It was developed in Finland during
the World War ll to help the country cope with the sugar shortage and a factory was established to produce
it. After the war the factory fell into disuse, but interest in the product remained, particularly with dental
specialists who undertook research into the properties of the substance. The first studies were released in
the late sixties and they indicated that xylitol might be anti-cariogenic. At the end of the sixties, Turku
University undertook the first two-year clinical studies, substituting xylitol chewing gum for sugar chewing
gum; and thereafter, xylitol has been very prominent both in dental and food research. Today, over 90% of the
chewing gum sold in Finland contains xylitol instead of sugar, automatically providing health benefits for its
consumers.
food spring 2005