Abstract
This feasibility study investigates the relationship between functional food consumption and mental well-being, focusing on natural foods traditionally linked to mental health benefits. This research also examines consumer preferences to identify key characteristics that novel functional foods designed to enhance mental well-being should possess. Additionally, this study lays the groundwork for a clinical trial exploring the effects of a novel functional food on mental health and well-being. Data were collected through an online bilingual survey (Greek/English) from 362 participants across Greece and Cyprus, using an adapted Functional Food Frequency Questionnaire (FFFQ) featuring 30 foods with documented effects on cognitive function and mood regulation.
The survey included validated scales measuring mental well-being, health-related quality of life (HRQoL), sleep quality, and food choice motives, along with demographic and anthropometric data. Analysis revealed significant associations between functional food consumption and mental health outcomes, particularly in HRQoL, sleep quality, and body mass index (BMI). Most functional foods consumed were natural and aligned with the Mediterranean dietary pattern, such as fruits, vegetables, nuts, herbal infusions, and honey, all demonstrating positive effects on mental and physical health.
Consumer preferences showed a strong inclination toward functional foods that balance sensory appeal with health benefits, including milk-based and plant-based beverages, protein bars, and granola bars. Ingredients like St. John’s wort and Greek mountain tea were identified as potentially beneficial for mental well-being, consistent with their established efficacy in psychological health. A significant majority of participants (66.9%) expressed interest in participating in clinical trials, highlighting the need for further research into the efficacy of functional food components. This study provides a foundation for future clinical trials examining the impact of novel functional food formulations on mental and physical health, addressing the growing consumer demand for products that enhance psychological resilience and well-being.
Introduction
Modern life has profoundly influenced global health outcomes, dietary patterns, and overall well-being. Non-communicable diseases such as cardiovascular diseases, diabetes, and mental health disorders (e.g., anxiety disorders, depressive disorders, etc.), which are conditions that affect mood, thinking, and behavior, continue to be leading causes of morbidity and mortality worldwide, with diet playing a crucial role in both their prevention and management [1,2]. Functional foods, which are defined as foods that provide health benefits beyond basic nutrition, are increasingly seen as a promising intervention to address various health challenges [3].
The classification of functional foods, including those used in this study, is based on scientific evidence supporting their bioactive components that impact health outcomes. These foods are typically characterized by their ability to improve or maintain health, particularly when consumed regularly as part of a balanced diet. To ensure their qualification as functional foods, we adhered to established criteria from the scientific literature, which defines functional foods as those that demonstrate specific health benefits, such as improving cognitive function or supporting mental well-being, beyond basic nutrition. The products selected in this study align with these criteria, with natural ingredients known for their documented efficacy in promoting mental health and well-being, such as fruits, vegetables, nuts, and herbal infusions [4,5].
Functional foods are typically enriched with bioactive compounds, such as omega-3 fatty acids, polyphenols, fiber, and probiotics, which have been shown to improve various health parameters, including cardiovascular function, gut health, and immune response [6]. For instance, omega-3 fatty acids are widely recognized for their anti-inflammatory properties and their role in reducing the risk of cardiovascular disease. Polyphenols, abundant in fruits, vegetables, and teas, offer antioxidative and anti-inflammatory effects, contributing to reduced risks of chronic diseases and improved cognitive health [7]. Probiotics, which influence the gut microbiota, have been associated with enhanced digestion, immune modulation, and even mental health benefits through the gut–brain axis [8,9].
Beyond their effects on physical health, functional foods play an emerging role in mental well-being. The concept of nutritional psychiatry has gained traction, emphasizing the link between diet quality and mental health outcomes. Diets rich in whole grains, fruits, vegetables, and healthy fats have been associated with reduced risks of depression, anxiety, and age-related cognitive decline [10]. Nutrients such as magnesium, zinc, B vitamins, and bioactives like polyphenols have shown promise in reducing neuroinflammation and improving mood regulation. This interplay between diet and mental health underscores the potential of functional foods as a tool for improving overall well-being [11].
Despite their potential, the widespread adoption of functional foods depends not only on their health benefits but also on their acceptability to consumers. Sensory characteristics, including taste, texture, and appearance, are key determinants of consumer preferences. Even the most nutrient-rich products risk rejection if they fail to meet sensory expectations [12]. Additionally, cultural and regional differences influence food choices, with consumers prioritizing familiarity and alignment with their dietary habits [13]. Modern consumers also demand convenience, favoring formats such as snack bars, ready-to-drink beverages, and other portable options that fit into busy lifestyles [14].
Sustainability has become an equally important consideration in functional food development. Consumers increasingly favor products that align with ethical and environmental values. This includes the use of sustainably sourced ingredients, environmentally friendly packaging, and production practices that minimize ecological footprints. Even though there is no direct relationship between sustainability and functional foods, there is a universal demand for the production of sustainable functional food products. For functional foods to be truly impactful, they must address not only individual health but also broader sustainability concerns [15].
To effectively bridge the gap between health science and consumer needs, feasibility studies are essential. These studies examine the relationships between functional food consumption, health outcomes, and consumer preferences. By exploring factors such as ingredient efficacy, sensory appeal, and scalability, feasibility studies provide critical insights for successful product development [16,17]. They also identify potential challenges in ingredient stability, processing methods, and cost-effectiveness, helping to ensure that final products are both practical and commercially viable [18,19].
This study aims to contribute to the growing body of research on functional foods by exploring the feasibility of developing a novel product designed to support resilience and public health. Specifically, this research focuses on understanding consumer preferences for functional foods, identifying bioactive ingredients that promote physical and mental well-being, and ensuring that the product aligns with sustainability goals. By addressing these factors, this study seeks to create a product that not only enhances well-being but also integrates seamlessly into daily life.
The product envisioned as a result of this study will form part of a holistic approach to improving resilience and public health. This approach acknowledges the interconnectedness of physical and mental health and the role of diet in fostering overall well-being. By combining evidence-based nutrition with an understanding of consumer needs, this study aims to lay the groundwork for developing a functional food that is both effective and widely acceptable. Ultimately, the findings from this research will inform the design of a clinical study to test the product’s impact, ensuring that its development is rooted in both scientific rigor and practical relevance.
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Christodoulou, E.; Laoutari, S.; Athanasiou, F.; Poutli, E.; Andreou, D.; Kourkoutas, Y.; Koutelidakis, A.E. Bridging Science and Lifestyle: A Feasibility Study for Developing a Novel Functional Food to Support Well-Being. Nutraceuticals 2025, 5, 10. https://doi.org/10.3390/nutraceuticals5020010
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