Fundamentals of Nutrigenetics and Nutrigenomics

Bouchard, Claude; Ordovas, José M.

doi:10.1016/b978-0-12-398397-8.00001-0

Cited by 43 publications

(21 citation statements)

References 39 publications

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“…Diets rich in protein and low glycaemic index carbohydrates also improve satiety and avoid or reduce excess weight gain 39,48,119 . Animal and human studies also show that fat intake is potentially linked to overeating and a positive energy balance 44,120 , although high fat diets do not necessarily cause weight gain 52,53 , and lowcarbohydrate diets (high-protein or high fat) have shown to be as effective as control or low-fat diets in weight loss treatments 35,37,40,54,68 Furthermore, the advances in bioinformatics and 'omics' technologies may herald a new era in personalized medicine, 121 although applications of epigenetic and genome-wide profiling are some way from clinical implementation or global consensus.…”

Section: Discussionmentioning

confidence: 99%

Personalized weight loss strategies—the role of macronutrient distribution

2014

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A large number of different dietary approaches have been studied in the attempt to achieve healthy, sustainable weight loss among individuals with overweight and obesity. Restriction of energy intake is the primary method of producing a negative energy balance leading to weight loss. However, owing to the different metabolic roles of proteins, carbohydrates and lipids in energy homeostasis, diets of similar overall energy content but with different macronutrient distribution can differentially affect metabolism, appetite and thermogenesis. Evidence increasingly suggests that the fuel values of calories provided by distinct macronutrients should be considered separately, as metabolism of specific molecular components generates differences in energy yield and. The causes of variation in individual responses to various diets are currently under debate, and some evidence suggests that differences are associated with specific genotypes. This narrative Review discusses all available systematic reviews and metaanalyses, and summarizes the results of relevant randomized controlled intervention trials assessing the influence of macronutrient composition on weight management. The initial findings of research into personalized nutrition, based on the interactions of macronutrient intake and genetic background and its potential influence on dietary intervention strategies, are also discussed. Key points• The relative contributions of different aetiological factors to obesity remains to be fully defined, although the importance of different dietary macronutrients, physical activity patterns and genetics is acknowledged• Improved understanding of the mechanisms of weight gain and obesity might lead to comprehensive and efficient strategies to prevent and ameliorate this global epidemic• Studies of the roles of individual macronutrients in weight management are needed to define whether diets of similar calorific content but different composition differentially effect energy yield and utilization• Experts generally agree that weight-loss strategies should aim to not only reduce body fat in the short term, but also achieve long-term maintenance of healthy body weight• The study of gene-nutrient interactions and the differential effects of genotype on macronutrient utilization might identify personalized strategies for effective weight loss and maintenance of healthy body weight

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Section: Discussionmentioning

confidence: 99%

Personalized weight loss strategies—the role of macronutrient distribution

2014

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“…The main objective of nutrigenetics is to study the effects of DNA variations, including single nucleotide polymorphisms (SNPs), copy number variations (CNV), and insertion and deletion (INDEL) polymorphisms in biological responses to the intake of energy, micronutrients, macronutrients, and dietary bioactive compounds [4]. SNPs are the most common type of variation in the human genome (about 90% of all variations) and refer to the replacement of only one nucleotide in a certain DNA position ( Fig.…”

Section: Nutrigenetic Basesmentioning

confidence: 99%

Brazilian Society for Food and Nutrition position statement: nutrigenetic tests

Cominetti

Horst

Rogero

2017

Nutrire

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Position statement: The Brazilian Society for Food and Nutrition (SBAN) bases the following position statement on a critical analysis of the literature on nutritional genomics and nutrigenetic tests: (1) Nutrigenetic tests are predictive and not diagnostic, should not replace other evaluations required to treatment, and should only be used as an additional tool to nutritional prescription; (2) Nutritionists/registered dietitians and other health professionals must be able to interpret the nutrigenetic tests and properly guide their patients, as well as build their professional practice on general ethical principles and those established by regulatory authorities; (3) It is extremely important to highlight that the misinterpretation of nutrigenetic tests can cause psychological and health problems to the patient; (4) Currently, there is insufficient scientific evidence for the recommendation of dietary planning and nutritional supplementation based only on nutrigenetic tests. This position statement has been externally reviewed and approved by the board of SBAN and has not gone through the journal's standard peer review process.

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“…También es posible determinar las diferencias genéticas entre individuos que dan lugar a diferentes respuestas nutricionales. Es la nutrigenética (Bouchard y Ordovas, 2012). Además, cada día se secuencian nuevos genomas de animales, plantas o microorganismos de relevancia alimentaria, como por ejemplo el arroz, el cacao, la fresa, el lenguado, la levadura panadera o el probiótico Bifidobacterium lactis Bb12.…”

Section: El Futuro Que Nos Aguarda: El Empleo De La Genómica En La Alunclassified

Avances en biotecnología de alimentos

Ramón¹

2014

Arbor

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RESUMEN: Durante miles de años el hombre ha estado usando la genética para lograr la mejora de las materias primas y productos alimenticios terminados. Mediante el uso del cruce sexual y la aparición de mutantes espontáneos se ha generado un gran número de variedades vegetales, razas animales y cepas microbianas. De hecho, la biotecnología de los alimentos es la más antigua de todas las biotecnologías. Recientemente, las técnicas de ADN recombinante se han aplicado en la tecnología de alimentos creando los llamados alimentos modificados genéticamente o alimentos transgénicos. Ejemplos de este tipo de productos son unas patatas transgénicas que funcionan como una vacuna oral contra el cólera, unas levaduras vínicas transgénicas capaces de producir vino con aroma más afrutado o vacas u ovejas que producen leche con altos niveles de proteínas terapéuticas. En cualquier caso, la fecha de partida para el futuro de la biotecnología de los alimentos fue la publicación en 2001 del primer borrador del genoma humano: este descubrimiento abrió la puerta a la búsqueda de genes de nuestro genoma que se activan o desactivan en respuesta a la ingesta de nutrientes específicos. No solo eso, hoy en día también es posible determinar las diferencias genéticas entre individuos que producen diferentes respuestas nutricionales. Además cada día se publican en las bases de datos varios nuevos genomas de animales, plantas o microorganismos que son componentes habituales de nuestra dieta. Algunos casos sobresalientes son los genomas del arroz, la levadura del pan, la bacteria probiótica Bifidobacterium bifidum o patógenos responsables de la intoxicación alimentaria, como Escherichia coli. Estos datos proporcionan información sobre genes clave, con la que es posible diseñar estrategias de mejora por genética clásica o ingeniería clásica, delimitar los mecanismos de defensa para combatir la patogenicidad o definir nuevas funciones fisiológicas. Su aplicación a la alimentación y la nutrición está mucho más próxima de lo que muchos imaginan. PALABRAS CLAVE:Alimento modificado genéticamente; biotecnología de alimentos; ingeniería genética; nutrigenética; nutrigenómica; riesgo ambiental; seguridad alimentaria.ABSTRACT: For thousands of years man has been applying genetics to improve both foodstuffs and food products. Using selective breeding and/or spontaneous mutations, a large number of plant varieties, animal breeds and microbial strains have been produced. In fact, food biotechnology is the oldest form of biotechnology. Recently, recombinant DNA techniques have been applied in food technology, creating so-called 'genetically modified foods' (GM foods). Examples include transgenic potatoes able to act as an oral vaccine against cholera, recombinant wine yeasts that produce wine with a fruitier bouquet, and transgenic cows or ewes producing milk with high levels of pharmaceutical proteins. However, the starting date for the future of food biotechnology was the publication in 2001 of the first draft of the human genome. This paved the way for...

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Fundamentals of Nutrigenetics and Nutrigenomics

Cited by 43 publications

References 39 publications

Personalized weight loss strategies—the role of macronutrient distribution

Personalized weight loss strategies—the role of macronutrient distribution

Brazilian Society for Food and Nutrition position statement: nutrigenetic tests

Avances en biotecnología de alimentos

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