1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality." Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.

The meeting on experimental hepatocarcinogenesis which took place in Spa, Belgium at the end of May 1987 was the Second European Meeting. About 100 scientists, mostly from Europe but also from the United States, met there for three days in a very friendly atmosphere to exchange knowledge and ideas on experimental and human liver carcinogenesis. The main topics discussed during the meeting included general reviews on hepatocarcinogenesis, experimental models of hepa tocarcinogenesis, biology of hepatocarcinogenesis, and in vitro studies in hepatocarcinogenesis. They are all covered by the various chapters of this proceedings volume, which reflects the present state of knowledge in this important field of cancer research. The final aim of that research is to understand the basic mechanisms of carcinogenesis. The liver offers a parti cularly interesting tool to reach such a goal. Indeed, its biochemistry, its morphology, and its physiology are very diverse, but relatively well known. Various protocols have been developed to produce hepatocellular carcinomas or other malignant tumors. Their appearance is most often preceded by phenotypically altered foci and nodules which have been isolated and characterized. The major cell populations of normal, neoplastic, and malignant livers have been cultivated."

1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality." Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.