The Importance of Functional Foods in Gastronomy

Abstract

Functional foods play an important role in protecting health and reducing disease risk. This study aims to determine the importance and role of functional foods and their components in gastronomy. In recent years, due to the increasing number of diseases, the positive effects of foods on health have gained importance in addition to their nutritional properties. Research shows that a diet rich in fruits, vegetables, and dietary fibers reduces the risk of chronic diseases such as cardiovascular diseases, obesity, and diabetes. Therefore, the interaction of new gastronomy approaches that can change the nutritional habits of societies with functional foods is of enormous importance. In the study, a literature review was conducted, and content analysis was applied to determine the extent of functional foods in gastronomy. The information obtained was categorized under three main headings: healthy meals, trend meals, and new fusion meals, and six subheadings: (1) presentation of fresh fruits and vegetables, (2) fermented meals, (3) trend menus prepared with functional foods, (4) food formulations that increase functionality, (5) combining old recipes with functional foods, and (6) combining different functional meal styles. Overall, not only the health effects of meals prepared with functional foods but also their importance in gastronomy have been determined. It is thought that this study will contribute to further research and new trends in gastronomy.