Foods for Special Medical Purposes (FSMPs)

Foods for Special Medical Purposes (FSMPs) are specialised foods based on scientific and clinical evidence.

They have been developed for the nutritional management of specific disorders or medical conditions and are used across the healthcare spectrum by people with chronic conditions or people suffering from or recovering from serious illness and are a vital component of their care.

WHAT ARE FOODS FOR SPECIAL MEDICAL PURPOSES

#1

They are designed to meet the nutritional needs arising from a wide range of medical conditions affecting patients of all ages from infancy to old age.

#2

They are intended for the exclusive or partial nutritional management of patients with a disease, disorder or pathological condition that either temporarily or permanently impairs their ability to achieve adequate nutritional intake by simply modifying their normal diet.

#3

They have been developed based on scientific and clinical knowledge in close collaboration with scientists and health professionals. They are supported by sound medical and scientific evidence as well as evidence-based national, international or professional guidelines.

#4

They are used on the recommendation and under the supervision of a health professional. This necessary and ongoing supervision by a healthcare professional clearly distinguishes FSMPs from other types of food.

HOW FOODS FOR SPECIAL MEDICAL PURPOSES CAN HELP

  • 40%

    Around 40% of adult patients in EU hospitals have malnutrition. The cost of malnutrition is estimated at €120 billion in the EU and €170 billion in Europe. Foods for Special Medical Purposes play a vital role in the management of disease-related malnutrition.

  • 300.000 children

    Special foods are also used in infants and children who have special dietary requirements resulting from illness or medical conditions. Around 300,000 children in the EU need FSMPs in the early stages of life, when nutritional intake is critical for their growth and development

  • 1 in 3

    More than 1 in 3 cancer patients have malnutrition

  • More than 50%

    More than 50% of hospital patients do not eat a full meal and 30% of nursing home residents are fed less than half their lunch, meaning that patients often fail to meet their nutritional needs.