ABSTRACT
Fr o m the early to mid-twentieth century, scientific interest and government concerns in many countries were aimed at increasing food production, re ducing the cost of food, and ensuring a wholesome and safe food supply. During the latter part of this century, with the advancement in agricultural sci ences, food technology, and economic development, foods and food products are becoming more adequate in many parts of the world. Abundant, essentially safe, and low-cost foods are available in developed countries, including some Asian locations. Health problems associated with malnutrition or food poison ings affect less of the population now than before. However, the advancement in science and technology and the development in economics has also changed lifestyles and dietary patterns of the general public. New food products and ingredients are being introduced. Diseases caused by nutrition deficiencies, infections, and general sanitation problems have been reduced, whereas chronic diseases possibly associated with dietary factors have increased (WCRF/AICR, 1997).
