Background. Functional food is of interest to scientists and potential consumers because of its healthpromoting effects and bioactive content. This paper attempts to analyze the group of products in question considering its use, composition and potential impact on human health. The use of food in dietetics and human nutrition was discussed, considering its importance in global health challenges, especially in an era of increasing health awareness and changing eating habits. The latest scientific literature and the authors’ experience were used.
Results and conclusions. Scientific research confirms the positive impact of functional food and its bioactive components on human health and the prevention of diet-related diseases. The aforementioned group of products is used to prevent and support the treatment of cardiovascular diseases, obesity, osteoporosis, diabetes and metabolic disorders. The review also highlights the need for further popularization of food products in society. Despite its growing popularity, functional food remains an issue that has not been recognized or practically exploited to the fullest extent among potential consumers and nutrition and dietetics professionals. Given the multiplicity and diversity of available sources, the types and usefulness of functional food were analyzed. The main purpose of this paper is to discuss the group of functional food, its basic classification categories in terms of product composition and its role in both preventive health care and dietary therapy of diet-related diseases.