The science of applied nutrition and the provision of dietary recommendation is an important topic internationally. There is a substantial number of issues in this area where findings supporting or contesting the deleterious or beneficial effects of certain dietary components continue to cause controversy. This book focuses on these major issues and provides coverage of the scientific evidence available, from which dietary recommendations can be made. Issues covered by chapters in the book include diseases with a dietary aetiology, the use of additives and preservatives and the role of the food manufacturer in nutrition. There are separate chapters on the role in the diet of cholesterol, fat, sugar, salt and fibre and chapters devoted to dietary recommendations for the young, the middle aged and the elderly. Because of the importance of the topics covered and the standing of the authors, this book should be read by nutritionists, food scientists and gastroenterologists as well as those responsible for making recommendations concerning dietary components, whether to individuals or large groups, from a medical or industrial standpoint.