Clinical Implementation of Sustainable Functional Foods and Nutraceuticals in Metabolic Health: A Feasibility Study

Background: Diet quality significantly influences metabolic health, obesity, and non-communicable disease risk. Functional foods and nutraceuticals, rich in bioactive compounds, may enhance health outcomes beyond basic nutrition, particularly when combined with Mediterranean-style dietary patterns. Objectives: This feasibility study evaluated the integration of functional foods and nutraceuticals into a Mediterranean-based dietary intervention in adults with metabolic risk factors, focusing on feasibility, tolerability, and preliminary clinical effects. Methods: Functional food prototypes, including Calabrian tomato, pomegranate, bergamot, blueberry, and hazelnut products, along with two nutraceutical formulations, were developed, characterized for bioactive content, and assessed for palatability, bioavailability, and safety. Adults aged ≥50 years participated in a 4-week intervention, consuming daily servings of functional foods and either a whey protein-based or essential amino acid-based nutraceutical. Compliance, acceptability, anthropometry, body composition, muscle strength, and biochemical markers were assessed pre- and post-intervention. Results: Functional foods and nutraceuticals were well-tolerated, with high adherence (>80%). Bioactive compounds were detectable in serum post-consumption, confirming bioavailability. Preliminary findings suggested that integrating functional foods and nutraceuticals into a Mediterranean-style dietary intervention is feasible, safe, and acceptable in older adults with metabolic risk factors. These results support the potential clinical benefit of combined dietary strategies and provide a rationale for a larger randomized controlled trial to evaluate efficacy on metabolic, musculoskeletal, and hepatic outcomes.