Contents: Introduction * Health Attributes of Functional Foods * Reducing the Risk of Cardiovascular Disease * Reducing the Risk of Cancer * Functional Foods in the Control of Obesity * Nutrient Control of Immune Function * Dietary Factors Modulating the Rate of Aging * Mood and Performance Foods * Medical Foods * Health Functionality of Food Components * Dietary Fiber * Special Physiological Functions of Newly Developed Oligosaccharides * Sugar Alcohols * Amino Acids, Peptides and Proteins Vitamins for Optimal Health * Lactic Acid Bacteria as Promoters of Human Health * Nutrition of Microminerals and Trace Elements * Fatty Acids * Phytochemicals and Antioxidants * Market and Competition * Functional Foods in Japan * The Development of the Functional Food Business in the United Sates and Europe * The Potential Role for Functional Foods in Medicine and Public Health * The Role of Marketing Communication in the Introduction of Functional Foods to the Consumer * The Food Industry Role in Functional Foods * Consumer's Viewpoint * Consumer's View on Functional Foods * Future Prospects * Future Prospects for Functional Foods'