Reference Number: 677
Year: 2025
Link: Link to original paper
Health: Genetics
Summary
This paper has no abstract as it is an editorial.
Summary of Findings
This paper explores how our genes interact with the food we eat and how that relationship affects our health. The field of nutrigenetics studies how genetic differences between individuals influence their response to nutrients, while nutrigenomics looks at how nutrients affect gene activity. Together, these fields are helping researchers understand why people respond differently to the same diet and how personalized nutrition can help prevent disease.
The author emphasizes that genetic risk is not destiny. Even if someone has a genetic predisposition to conditions like obesity or metabolic syndrome, lifestyle choices—such as physical activity, alcohol intake, and diet—can either increase or reduce that risk. This means that personalized nutrition, based on genetic screening, could be a powerful tool for disease prevention and health optimization.
The paper highlights several recent studies that show how specific genes interact with diet and lifestyle:
- FGF21 and protein intake: A study found that genetic variants in the FGF21 pathway influence the risk of non-alcoholic fatty liver disease (NAFLD), especially in women. The risk is affected by how much protein people eat, suggesting that dietary advice should consider genetic background.
- FTO gene and obesity: People with a common FTO gene variant are more likely to become obese, but this risk can be reduced through physical activity and moderate wine consumption. On the other hand, drinking sugary beverages increases the risk. This shows how lifestyle can modify genetic effects.
- Vitamin D metabolism and asthma: A genetic variant called Cdx2, involved in vitamin D processing, was linked to a higher risk of asthma. This suggests that genetic screening could help guide vitamin D supplementation to prevent respiratory issues.
- Genistein and muscle health: A compound found in soy, genistein, was shown to help prevent muscle wasting by influencing a molecule called miR-222, which affects muscle growth. This points to a new way nutrients can interact with gene expression to support health.
- TMEM18 and obesity: Another gene linked to obesity, TMEM18, also shows that regular exercise and moderate alcohol intake can reduce genetic risk.
- Tocotrienols and cancer: Vitamin E compounds called tocotrienols were found to have anticancer effects in bone cancer cells. They influenced gene pathways related to cell death and stress, suggesting potential for nutrigenomic-based cancer therapies.
- CYP2R1 and VDR genes: These genes, involved in vitamin D metabolism, were linked to metabolic syndrome and hypertension in Brazilian adolescents. Interestingly, the risk was independent of actual vitamin D levels, showing that genetic factors can have direct effects.
- Vitamin D genes and lung cancer: Certain genetic variants in the vitamin D pathway were associated with lower risk of non-small-cell lung cancer, suggesting they could be used as biomarkers for disease prediction.
Significance to the Baker
This is a general paper that is relatively accessible to bakers and or clients you are baking for. The paper argues that nutrigenetics is transforming healthcare by enabling personalised nutrition strategies. By understanding how genes and diet interact, we can move from treating disease to preventing it—tailoring interventions to each person’s unique genetic makeup. This approach requires collaboration across genetics, nutrition, medicine, and data science to fully realise its potential. It can help explain this to people you are baking for.
