Reference Number: 674
Year: 2023
Link: Link to original paper
Summary
This short editorial explores how our genes influence the way we respond to food, and how that knowledge can be used to improve health through personalized nutrition. The authors argue that traditional dietary advice—like general guidelines for healthy eating—doesn’t work equally well for everyone. That’s because people have different genetic makeups, which affect how their bodies process nutrients, respond to supplements, and develop health conditions.
The paper introduces two key concepts: nutrigenetics and nutrigenomics. Nutrigenetics looks at how individual genetic differences affect our response to food. Nutrigenomics studies how food and nutrients influence gene activity. Together, these fields help explain why some people gain weight more easily, respond differently to certain diets, or have higher risks for diseases like obesity or diabetes.
The authors also emphasizes that genetically guided nutrition can support better health across all age groups. By considering someone’s genes, lifestyle, and environment, healthcare providers can offer more targeted dietary recommendations. This could lead to better management of chronic diseases, improved wellbeing, and more efficient use of healthcare resources. They make links to useful research for quick reference.
Significance for the baker
The authors argue that nutrigenetics and nutrigenomics are reshaping how we think about food and health. Precision nutrition is emerging as a powerful tool for disease prevention and personalized care. As research continues, we may see more widespread use of genetic testing to guide nutrition choices, helping people live healthier lives based on their unique biology and allowing the baker to make inclusions that vary for different people in a guided manner.
