SALT, FAT AND
SUGAR REDUCTION

At the outset, I compliment Dr. Ghonkrokta for his venture to bring out an excellent
compilation of information on various aspects of food safety in this compact book
titled Science and Strategies for Safe Food. The subject of food safety is on one hand
so commonplace that almost everyone has something to say about it, but on the other
hand it is so vast that volumes can be written on each of its topics. When it comes
to policy making, or paying attention to it in our daily lives, no subject gets such
fleeting treatment as food safety, despite it being so crucial to our well-being and
even that of future generations (due to genotoxic contaminants). At the international
level, concerns have been expressed about access to sufficient and nutritious food
by millions in developing countries. It has been recognized that unsafe food is no
food. Food security has been defined to include “safe and nutritious food” that meets
the dietary needs and food preferences of the population for an active and healthy
life. The World Food Summit held in Rome in 1996 set a target of “food security

for all” in “an ongoing effort to eradicate hunger in all countries, with an immedi-
ate view to reducing the number of undernourished people to half their present level

no later than 2015.”