Functional food: A growing and not clearly controlled market with a risk potential ranging from a food to a drug

In the observational report by H. U. Bachmann and A. Hoffmann published in this issue [1] the investigators describe the interaction of a functional food (L-Carnitin) with an oral anticoagulant (acenocoumarol). This case exemplifies the risk that functional foods may have pharmacological effects and that there is a potential risk of interaction even when these foods are consumed with no therapeutic intention [2]. In the event of such an incident, diagnosis becomes more difficult. We have to face the reality that: – both healthy and ill people do not perceive functional foods as drugs, even after several inquiries – there are no standardized international regulations with a clear dividing line between the definition of a functional food and a drug – the turnover and the distribution track is incalculable / not easily estimated and therefore the consumer can not be correctly informed – a growing market segment for lifestyle and sports is a matter of fact