First "functional food"

The American Dietetic Association has reaffirmed its support for "functional foods," issuing this statement this week: 

All foods are functional at some physiological level, but it is the position of the American Dietetic Association that functional foods that include whole foods and fortified, enriched or enhanced foods have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. ADA supports research to further define the health benefits and risks of individual functional foods and their physiologically active components. Health claims on food products, including functional foods, should be based on the significant scientific agreement standard of evidence and ADA supports label claims based on such strong scientific substantiation. Food and nutrition professionals will continue to work with the food industry, allied health professionals, the government, the scientific community and the media to ensure that the public has accurate information regarding functional foods and thus should continue to educate themselves on this emerging area of food and nutrition science.

ADA also reminds us, pointedly:

The American Dietetic Association defines functional foods as those that "move beyond necessity to provide additional health benefits that may reduce disease risk and/or promote optimal health. Functional foods include conventional foods, modified foods (fortified, enriched or enhanced), medical foods and foods for special dietary uses."

Curiously missing from the list of examples of functional foods is the first functional food and, arguably, the most important among them:  iodized salt.  The U.S. began iodizing salt in 1924 and has virtually eliminated the scourge of Iodine Deficiency Disorders, the most preventable cause of mental retardation.