The Relationship between food and health is complex involving many antagonistic and synergistic interactions either by food combinations or during processing activities and physiological biotransformation post ingestion. Although we have a database of many of the food-food interactions but is limited in this era of food products abundance and food industry revolution. There is a need to develop or use existing analytical methods to measure the food-processing induced chemicals and their concentrations in foods and evaluate the toxicity of the whole range of compounds. In many cases, the presence of these natural compounds or processing-induced chemicals in food cannot be avoided; however, assessment of the risk by chemicals in food, exploring the compatibilities/incompatibilities of food combinations, understanding of the processes and biotransformation by which these compounds are formed can allow us to optimize or adjust food preparation methods, formulae or processes, thereby reducing or eliminating the formation of such chemicals. Additionally, Nutritional sciences should expand knowledge on the evolutionary connection between food and disease by generating the evidence from an epigenetic perspective between food and possible discord with respect to disease risk to recommend nutritional guidelines with greater prominence. Moreover, scientists conduct research to understand the physiological interactions of food components by using emerging technologies such as nanotechnology and biosensors so that the formation of such chemicals can be reduced or, where possible, eliminated or to develop a set of recommendations for avoidance of incompatible food combinations and adoption of safe food processing methods.

Keywords : Food Antagonism, Synergy, Food Generated Toxins, Processingmethods, Nanotechnology.Biosensors, Epigenetic Changes, Bioavailabilt