Which foods should I consider functional and which not while collecting data from households?
Look at the foods that are used, and try to apply the definition: https://en.wikipedia.org/wiki/Functional_food
The caveat is that even for many foods that are generally considered functional, no scientific or clinical proof exists. Example: antioxidants -- there is not a single published study that confirms their alleged health benefits.
Well Sir, you are right but I am confused on a point that almost every food has some bioactive compounds. Meat e.g has CLA, whole grains, nuts ,spices, fruits and vegetables etc. has one or two bioactive compounds ,,,,,,apart from this in our community, consumption of legumes/grains is possible only after hours of cooking. So, in that case may I count them as functional or not?
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