Foshu Joko Santoso

Food for Special Health Uses
(FOSHU)
Searching and Serving the Best email: jsantoso@ipb.ac.id -1-

Food
FOSHU
Epidemiological studies have since established that
certain types of food can help to protect against such
diseases. For instance:
o Fruit and vegetables protect against various forms of
cancer and also reduce the risk of CHD and stroke;
o Fish and fish oils may help to prevent CHD and increase the
chances of surviving heart attacks;
o Whole grain foods protect against various cancers;
o Fibre can reduce risk of CHD and colorectal cancer;
o Saturated (e.g. in meat and dairy products) and trans
unsaturated (e.g. in some hardened fats, biscuits, cakes,
etc.) fats increase blood cholesterol and risk of CHD while
poly-unsaturated fats (e.g. in soya bean or sunflower oil)
reduce blood cholesterol. Monounsaturated fats (rapeseed,
olive oils) are neutral.

Phytochemicals - a generic term used to describe
chemicals from plants that are non-toxic (i.e.
tolerated in daily gramme quantities) and which
potentially protect against chronic disease
(particularly cancer). It covers many different
categories of potentially functional components,
including:
Antioxidants - such as carotenoids (notably b-carotene),
vitamins (particularly vitamins E and C) and other antioxidants (e.g.
glutathione, polyphenols) found in fruit, vegetables, herbs and
spices. There is good evidence that these chemicals play a role in
the bodys defence against certain types of cancer and
cardiovascular disease, and that foods containing them help to
protect against such diseases (although it is less clear whether this
protective effect occurs when antioxidants alone are taken as
supplements).

o Indoles, isothiocyanates, sulphurophane
chemicals found in broccoli which may protect
against DNA damage (and thus cancer). Evidence
from animal studies shows that these compounds
can reduce tumour size and may protect against
hormone-related cancers (by decreasing the
effectiveness of oestrogen-like hormones).
o Carotenoids - recent research has shown that
lycopene (a carotenoid found in tomatoes, red
peppers, pink grapefruits, etc.) may reduce the risk
of rostate/cervical cancer. Other carotenoids such
as lutein and zeaxanthin reduce the risk of age-
related pigment problems.

o Allylic sulphides - substances found in garlic and onions,
decrease proliferation of tumour cells (in animal experiments)
and may reduce blood levels of cholesterol.
o Isoflavonoids - a class of chemicals found in soya products
which have been shown to reduce blood cholesterol levels (and
by implication, risk of CHD). It is also thought that genistein and
other isoflavonoids may protect against hormone-related
cancers and colon cancer.
o Fats and fatty acids - much attention has focused on the omega-
3 fatty acids found mainly in fish and fish oils and which are
thought to help protect against CHD. Other fatty acids (notably
stanol fatty acid esters) are claimed to reduce cholesterol
absorption and thus to reduce the risk of CHD.
o Carbohydrates/fibre - oligosaccharides (carbohydrates
consisting of 3-10 single sugar units) and soluble forms of fibre
(b-glucans) are thought to have a number of beneficial effects
including improving gastrointestinal health (by stimulating the
growth of bifidobacteria) and reducing absorption of
cholesterol respectively.
o Vitamins, minerals, etc. - many health benefits are
claimed for vitamins and minerals beyond the
prevention of deficiency diseases. In general, the best
evidence concerns folic acid (to prevent neural tube
defects) and calcium (to reduce the risk of
osteoporosis). Other claims include protective effects
against cancer and CHD for supplements containing
vitamin (e.g. E and C) or mineral (selenium)
antioxidants, and the role of vitamin B6 in preventing
premenstrual syndrome.
o Amino acids and peptides - currently under
investigation are claims that oligopeptides (short
chains of amino acids) present in fermented milk
protein reduce blood pressure in people with mild
hypertension and that soya proteins reduce
cholesterol absorption.
o Bacteria - various approaches aim to promote health
via the microbiological flora in the gastro-intestinal
tract. These include probiotics (foods with beneficial
bacteria such as Lactobacillus or Streptococcus) as
well as prebiotics (foods containing nondigestible
ingredients such as oligosaccharides, designed to
encourage the growth of bifidobacteria in the colon).
Combinations of probiotics and prebiotics (synbiotics)
may produce synergistic effects.

HEALTH FOOD:
This term is generally used for food that
widely contributes to maintain and
enhance health

Concepts of Drugs and Foods

I-shoku dogen
o The idea, deriving from ancient China, that the
same principles underlie a normal diet and
medical treatment.
o However, it is always considered that medicine is
much superior to food.
o Medical doctors are considered as more
respectful and superior than food scientists in
Japan or else.

Foods for Specified Health
Foods with Nutrient Uses (FOSHU) (1991)
Function Claims (FNFC) Definition: Foods that
(2001) contain constituents that
Definition: Foods that are have science based
intended to provide or specific health benefits on
supplement necessary physiological functions or
nutrients and to describe biological activities of the
the physiological role of the body, and to contribute to
nutrients in normal growth preserving or improving
and development or preser- health or to other specified
ving health of the body. health uses.

HEALTH FOOD CLAIMS
o FHC refer to foods that comply with the specifications
and standards established by the Minister of Health,
Labor and Welfare and are labeled with certain
nutritional or health functions.
o These foods are categorized into two groups,
according to differences in purpose and function
a) Foods with Nutrient Function Claims (FNFC):
foods that are labeled with the functions of nutritional
ingredients (vitamins and minerals)
b) Foods for Specified Health Uses (FOSHU):
foods officially approved to claim their physiological
effects on the human body
Foods with Nutrient Function Claims (FNFC)
(2001):
o MHLW Pre-authorized Nutrient Function Claims
o Min. & max. daily dose levels for each nutrient
specified
o No pre-marketing permission/notification
required
Foods for Specified Health Uses (FOSHU)

o Product-specific Claims
o Pre-marketing permission required for Claims
based on Scientific Substantiation

Authorized Nutrient Function Claims

Authorized Nutrient Function Claims

Applicable Claims for FOSHU
o Maintenance and improvement of clinical indices of
physical conditions that can be easily measured
Helps maintain normal blood glucose levels
Helps promote decomposition of body fat
o Maintenance or improvement of good physical
conditions and/or biological functions
Helps regulate bowel movements
Helps improve absorption of calcium
o Improvement of subjective and temporary, but not
persistent or chronic, changes in physical conditions
Helpful for those who feel physically fatigued
o Reduction of Disease Risk
May reduce the high risk of osteoporosis

Standardized FOSHU

Foods for Specified Health Uses (FOSHU)
955 Food Products Approved as of April 1, 2011

THE FOSHU PRODUCTS OF JAPAN
The main components of interest to the fish sector are:
o Oligosaccharides to improve gastrointestinal function
o Soy protein and peptides, alginate and chitosan to
reduce serum cholesterol level
o Peptides to lower blood pressure It is interesting to
note that most of the products with the FOSHU-label
are soft drinks, soups, margarine, candies and many of
them are either soy or dairy based.

o Calpis Co. Ltd. produces Ameal S, a
branded sour (fermented) milk drink It is
FOSHU-approved products. Ameal Ss
functional components are tripeptides of
two proline amino acids and a third
isoleucine or valine amino acid.
o The health claim is that it is suitable for
people with mild hypertension. "These
amino acid sequences are found in b- and
k-casein, two milk proteins, Skim milk is
fermented, which results in significant
levels of the peptides.
o The peptides have been shown to reduce
blood pressure.

In Japan, a number of bioactive peptides are
being marketed to prevent lifestyle-related
diseases:
- control the symptoms of diabetes
- cardiovascular hypertension
- lowering cholesterol
- increasing mineral absorption
Among those peptides, only two come from
fish, both with ACE inhibition and
antihypertensive effects:
1. Sardine peptide
2. Bonito peptide

1. Tuna muscle peptide to inhibit ACE.
2. Anti stress (intensive exercise) peptide from
highly migratory fish.
3. Production of yeast catalyzed hydrolysates to
obtain antihypertensive peptides from bonito.
4. Autolysate of bonito bowels as a source of
physiologically active peptides.
5. In vivo experiments with hydrolysates of
salmon heads for regulation of blood
pressure.
6. Krill hydrolysates with proteases also for ACE
inhibitory effect.

KATSUOBUSHI (dried bonito)
OLIGOPEPTIDE

o Professor Masaaki Yoshikawa, department
of Food Science and Technology in Kyoto
University, showed that Katsuobushi
Oligopeptide was obtained from
thermolysin digest of dried bonito
o During a Katsuobushi (dried bonito)
manufacturing process, bonito meat is
treated with special fungi for a while. It
seems that proteases secreted from the
fungi are closely contributed to ACE-
inhibitory activity.

Vasorelaxative peptides and molecules in blood
pressure control systems
SEAWEED
SEAWEED AS FOODSTUF
a) Dietary fibre
Most seaweed contains carbohydrates as the main
ingredient, with no fat, plenty of dietary fibre and
minerals
b) Fat
Generally seaweed doesnt contain much fat, any fat
would be of the unsaturated form like alpha linoleic
acids, therefore it would be helpful in reducing
cardiological symptoms, maybe assist in the control
of cancer transfer, and prevention of stress and
allergy problems, and also aid in neuronal work,
cardiovascular dilation action, cardiotonic action

c) Calcium
Dried seaweed contains plenty of calcium, records
show seven to fourteen times higher than in cows
milk, so it is an ideal source of calcium as a food
ingredient.
d) Carotenoid
The volume of catorenoid among seaweed is less
than greenish, yellow type vegetables, but more than
cabbage and light coloured vegetables. It has the
effect of anti aging coming from its antioxidant ability.
Generally root crops are typical trans form, but the
carotenoid of seaweed is cis form.
e) Other
Blood pressure depressant seaweed inhibits the
activity of angiogenesis converting enzyme which has
the ability to lower blood pressure.
Alginat

Karaginan

TRADITIONAL PRODUCTS, Exotic
Endogenous fisheries product
- PEDA HIGH NUTRITIONAL VALUES

- BAKASAM - GOOD FLAVOUR
- BAKASANG - High DIGESTIBILITY
- TERASI - MW Low Special
- Others FERMENTED Function oligopeptide (Anti-
PRODUCTS hipertentcy)
- SEASONING
To replace MSG
Development of Sea Cucumber Collagen
for Anti Aging Serum

WASTE AND HIGH VALUED PRODUCTS
OF SHRIMP AND CRUSTACEA
Industrial Grade
(water purification, paper,
material for metal
deionization)
Food Grade
(preservative material,
SKIN OF fat blocker, taste additive,
SHRIMP AND Chitin Chitosan anticholesterol)
CRUSTACEA
Medical Grade
(pharmacy and
surgery materials)
Agriculture
(fertilizer, fungicide,
bactericide, nematocides)

Approved Health Claims on FOSHU

How to Produce FOSHU
These days however, such knowledge is increasingly
also being used to produce functional foods, using a
number of different technical approaches:
1. Product formulation - this includes incorporation
of functional ingredients into foods (e.g.
fortification, re-formulation to increase levels of
ingredients such as bran or fibre and adding novel
ingredients such as probiotics, phytochemicals,
etc.), as well as reformulating foods to contain
lower levels of potentially harmful components
(e.g. reducing fat).

2. Novel processing - e.g. enhancing the functionality
of foods by fermentation (e.g. to produce
oligopeptides), by heat or enzyme processes (e.g.
To produce modified starches), or by novel
processing to increase the availability to the body
of components already present in the food.
3. Modification of raw materials - until recently, this
involved using conventional breeding/selection
techniques to enhance the properties of plants and
animals. More recently, the advent of genetic
engineering has led to the development of a wide
range of genetically modified (GM) foods, and crops
with enhanced functional components (altered fatty
acid profiles, iso-flavone content, etc.) are a major
priority of current research.

CRITERIA FOR THE APPROVAL OF
FOSHU
1. Food should be expected to contribute to the
improvement of the diet and the maintenance/
enhancement of health.
2. The health benefits of the food or its constituents
should have a clear medical or nutritional basis.
3. Manufacturers should be able to define appropriate
daily intakes of the food based on medical/nutritional
knowledge.
4. The food should be safe to eat.
5. The physicochemical composition of the food should
be clearly defined using analytical techniques.
Source: "FOSHU", Office of Health Policy on Newly Developed
Foods, Environmental Health Bureau, MHW, Japan.

CRITERIA FOR THE APPROVAL OF
FOSHU
6. FOSHU products should show no significant loss in
nutritional qualities compared with similar
conventional foods.
7. Food should be of a form normally consumed in
daily dietary patterns (rather than consumed only
occasionally).
8. Products should be foods, rather than pills or
capsules.
9. Foods should not contain components used
exclusively as medicines.
Source: "FOSHU", Office of Health Policy on Newly Developed

Foods, Environmental Health Bureau, MHW, Japan.

Acknowledgments
Health Claim and FOSHU System in Japan
JUN TAMAGAWA
Director Office of Health Policies on Newly Developed Foods
Department of Food Safety Pharmaceutical and Food Safety
Bureau Ministry of Health, Labour and Welfare
Japanese Legislation on Nutrition and Health Products:

The Regulartory Issues and Products on Japanese Market
Fusao Tomita, Ph.D., Director and Professor
Hokkaido Study Center The Open University of Japan
Science and Technology Advisor A-HITBio Inc.
The Trend of FOSHU and Japanese Healthy Diet Boom

Kiyoko R. Kubomura (70 Natural 1 May 2009)


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Food for Special Health Uses

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Foods for Specified Health Uses (FOSHU)

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- PEDA HIGH NUTRITIONAL VALUES

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Source: "FOSHU", Office of Health Policy on Newly Developed

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Japanese Legislation on Nutrition and Health Products:

The Trend of FOSHU and Japanese Healthy Diet Boom

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