Current worldwide data show epidemics of obesity and type 2 diabetes with no real solutions apart from continuous calls to changing lifestyle and food habits. Despite health messages that are communicated by health authorities, the epidemic is growing. More people are affected with health consequences that are usually frightening as more resources are wasted, especially in areas where health care and resources are lacking.Nanotechnology applications in food industry present practical approaches that help produce more tasty food with little calories, functional foods, and nutritional supplements and alter the fats and sugar contents of our foods with potential for many more applications. Consequently, this opens more windows to better control of many nutritional deficiencies as well as obesity and type 2 diabetes, especially among children and young adults who are addicted to fast food. With such potential, food producers, policy makers, health authorities, food scientists, and governments need to collaborate and make all possible efforts to fund and support research in different areas of food produced using nanotechnology.So far, consumers are not prepared to accept food produced using nanotechnology, mainly because information on the safety of such products are not enough. This issue needs to be addressed and researched well using suitable risk assessment methodologies. Consumers need to be assured, and involved as well, to avoid the "refusal state" that still exists against many safe products such as genetically modified organisms and irradiated food. There is the possibility that consumers could perceive that they will bear the potential risks posed by nanotechnology applications while the benefits will accrue mainly to others, such as food processors or farmers. Technol 2011;5(4):1005-1008 COMMENTARY Bi ological and nonbiological structures of 100 µm and less have been shown to have unique and novel functional characteristics that were not known before for the same materials at the normal scale. These characteristics are reflected as enhanced functionality whenever nanomaterials are produced. The enhanced functionality of the nonmaterial is the key parameter that can be utilized in production of food as well as different foodrelated materials. J Diabetes SciFood produced using nanotechnology, including nanodelivery systems for nutrients and supplements, with