Strengthening the Scientific Basis of Health Claims in Functional Foods
The recent release of the group standard titled “Technical Guidelines for the Scientific Evidence Evaluation of Health Claims for Health Food Ingredients” (T/CNSS 031—2024) marks a significant milestone in establishing a more rigorous framework for evaluating health claims related to functional foods in China. As the health food market continues to evolve, driven by increasing public awareness of health issues, the scientific validity of health claims has become a focal point of scrutiny among consumers, industry stakeholders, and regulators alike. This article delves into the implications of this new standard, its methodology, and its potential impact on the industry.
The new group standard delineates the scientific foundations for health claims associated with health food ingredients, outlining basic principles for evaluating scientific evidence. It emphasizes systematic literature review methods and clearly specifies that non-population study literature should not be considered in evidence evaluations. Instead, the guidelines advocate for the use of high-quality population-based research to assess the strength of health claims. This approach not only aims to enhance the credibility of health claims but also introduces a grading system for the strength of evidence, categorized as ABCD levels.
The release of this standard is poised to have several important implications for the functional food industry:
-
Standardization of Claims: By establishing a clear framework for what constitutes valid evidence, the standard helps to unify the criteria for health claims across the industry. This can prevent misleading claims and promote transparency.
-
Enhanced Consumer Trust: As consumers become more health-conscious, the demand for scientifically backed products rises. This standard provides a foundation for consumers to trust that health claims are substantiated by rigorous research.
-
Guidance for Product Development: For companies, the standard serves as a technical guide for product research and regulatory submissions, encouraging them to elevate the scientific rigor of their product development processes.
Industry experts anticipate that this standard will catalyze a shift in how health food products are developed and marketed. Dr. Li Wei, a prominent nutrition scientist, states, “The implementation of these guidelines will ensure that health claims are not just marketing tools but are backed by substantial scientific evidence. This is a critical step toward improving public health outcomes.” Similarly, industry analysts suggest that companies that adhere to these new standards will likely gain a competitive edge, as consumers increasingly favor products with credible health claims.
In conclusion, the introduction of T/CNSS 031—2024 represents a progressive move toward ensuring that health claims in the functional food sector are scientifically valid and reliable. By fostering a culture of evidence-based claims, the standard not only supports the transformation of traditional resources into industrial advantages but also enhances consumer protection and knowledge dissemination. As the industry adapts to these guidelines, we can expect to see a more informed consumer base and a healthier society overall.
