The potential and limits of functional foods in preventing cardiovascular disease; Assessing health claims for functional foods. Part 1 Diet, cardiovascular disease and diabetes: Diet and the prevention of coronary heart disease; The role of fat soluble nutrients and antioxidants in preventing heart disease; Vitamin E and other antioxidants in the prevention of cardiovascular disease; Iron intake and cardiovascular disease; Diet and diabetes: Prevention and control; Nutritional risk factors in the development of type 1 and type 2 diabetes. Part 2 Phytochemicals and cardiovascular disease: Flavonoids and cardiovascular disease; Isoflavones and coronary heart disease; Plant sterols and cholesterol reduction; Garlic and cardiovascular disease. Part 3 Controlling dietary fat: Diet, oxidative stress and cardiovascular disease; Dietary fat, pregnancy and the prevention of heart disease; Developing polyunsaturated fatty acids as functional ingredients; Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFAs); Developments in fat replacers. Part 4 Starch and other functional ingredients: Starch in food, diabetes and coronary heart disease; The use of cereal beta-glucans to control diabetes and cardiovascular disease; Grain legumes and the prevention of cardiovascular disease; Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease.