Advances in Precision Nutrition, Personalization and Healthy Aging

302 Pages·2022·12.126 MB·English

by  Alexander G. Haslberger

Alexander G. Haslberger   Editor
Advances
in Precision
Nutrition,
Personalization
and Healthy Aging
Advances in Precision Nutrition,
Personalization and Healthy Aging
Alexander G. Haslberger
Editor
Advances in Precision
Nutrition, Personalization
and Healthy Aging
Editor
Alexander G. Haslberger
Department of Nutritional Sciences
University of Vienna
Vienna, Austria
ISBN 978-3-031-10152-6 ISBN 978-3-031-10153-3 (eBook)
https://doi.org/10.1007/978-3-031-10153-3
© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature
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Foreword
The fast advances in nutritional research and the translation of the progress
into practical approaches for health promotion and disease prevention in the last
decades were amazing. The way from the first dietary guidelines to the analysis
of molecular pathways of nutritional regulation, such as the role of mutations,
epigenetics, microbiota and metabolites, rapidly resulted in the possibilities for a
precision nutrition.
Nutrition is a global science that originally was envisaged to biologically anal-
yse and integrate the processes related to food transformation into energy and
nutritious components for cell functions and homeostasis. It is now evident that
such physical, chemical and metabolic reactions participate in human develop-
ment to ensure life expectancy and well-being, with a growing and inseparable
relevance for personal, population and planetary health. Nowadays, nutritional
challenges and nutritionist’s interests are being focused on health and wellness
involving physical, emotional, intellectual, cognitive, spiritual, environmental and
occupational facets. Moreover, according to the newer emerging health scenar-
ios, food intake should be assessed in relationship with social, satisfaction, satiety,
security, safety and sustainable dimensions. In this context, two apparently alterna-
tive approaches, one derived from a global public health perspective and another
derived from a precision-personalised nutrition paradigm, should be harmonised
and deliberated since they are complementary to each other, and as such, per-
sonalised, participative, preventive and predictive strategies are all needed in
order to maintain a healthy status as well as to prevent and manage diseases
(Martínez-González et al. 2021).
The present book covers many important recent aspects in this area, starting
from an analysis of trends to the scientific background in genetics, epigenetics,
microbiota, metabolomics, neurology and healthy ageing to methods of the anal-
ysis of big data derived data, clinical praxis, emerging new products between
nutrition and nutraceuticals plus consumers aspects with omics technologies and
bigdata/bioinformatic tools supported on machine learning approaches.
I know Alexander Haslberger now for many years from research cooperation
and his scientific work. He is driven by a strong motivation for basic science but
also for an ethical, social and environmentally responsible translation of scientific
progress into praxis. His work with big international organisations such as WHO
trained his view for international and global requirements.
v
vi Foreword
I also know many other authors for their brilliant scientific work in this area.
I think the present book will give stimulating new views on developments in this
area for readers from the relevant sciences but also for all citizens and consumers
interested in the developments of personalised health prevention and nutrition with
precision perspectives to compute all available phenotype- and genotype-related
factors and determinants at all age stages.
Madrid, Spain Prof. J. Alfredo Martínez
May 2022
Reference
Martínez-González, M. A., Kim, H. S., Prakash, V., Ramos-Lopez, O., Zotor, F., & Martinez,
J. A. (2021). Personalised, population and planetary nutrition for precision health. BMJ
Nutrition, Prevention & Health, 4(1), bmjnph-2021-000235. https://doi.org/10.1136/BMJNPH-
2021-000235
Prof. J. Alfredo Martínezh olds Ph.D. in Nutrition as well as Pharm.D. and M.D. degrees. He
currently is Director of the Nutrition Precision Program at IMDEA Madrid.
He is or has been Prof. at UNAV, USC and UPV and enjoyed training or invited stays at MIT,
Nottingham, Berkeley, Harvard, Oxford and King’s College London. He is currently President of
IUNS.
Contents
1 Trends in Personalised Precision Nutrition, Objectives ............. 1
Petra Rust and Alexander G. Haslberger
2 Individualization, Precision Nutrition Developments
for the 21st Century ................................................ 25
María-Carmen López de Las Hazas and Alberto Dávalos
3 Precision Nutrition from the View of Genetics and Epigenetics ..... 51
Lucia Migliore and Fabio Coppedè
4 Precision Nutrition from the View of the Gut Microbiome .......... 67
Plamena Dikarlo, Isabel Dorst, Olga Moskalenko,
and Murad Yateem
5 Personalized Nutrition for Healthy Aging, A Review ............... 97
Angelika Pointner and Alexander G. Haslberger
6 Precise Nutrition and Metabolic Syndrome, Remodeling
the Microbiome with Polyphenols, Probiotics, and Postbiotics ...... 145
Djordjevic I. Brizita and Ivanovic Dj. Nevena
7 Precision Nutrition and Metabolomics, a Model of Alzheimer’s
Disease ............................................................. 179
Stefan Ledinger, Carmen Ludwig-Papst, and Matthias Scheffler
8 Precision Nutrition and Cognitive Decline .......................... 191
Peterlin Borut, Zalar Bojan, and Peterlin Ana
9 Algorithms for and Challenges in the Analysis of Markers
in Personalized Health Care ........................................ 203
Clemens Heitzinger
10 Precise Nutrition and Functional Foods ............................ 231
Ivanovic Dj Nevena, Berit Hippe, Stephanie Lilja,
and Alexander G. Haslberger
11 Precision Nutrition from a Practical Clinical View, Case Study ..... 269
Ursula Jacob
vii
viii Contents
12 Translational Aspects in Precision Nutrition, Personalization,
Biomarkers and Healthy Aging ..................................... 279
Berit Hippe and Martin Schiller
1
Trends in Personalised Precision
Nutrition, Objectives
Petra Rust and Alexander G. Haslberger
Contents
1.1 The Rise of Molecular Nutrition ................................................. 4
1.2 The Way to Personalisation ...................................................... 13
1.3 Consequences of Personalisation ................................................. 17
References ........................................................................... 20
ABSTRACT
The transition from undernutrition to overnutrition in many parts of the world
as well as the integration of the fast developments of molecular biology has
strongly impacted nutritional sciences. Especially the increasing understanding
of interactions between genetics, epigenetics, microbiota, the immune system,
and nervous system and consequences from lifestyle and the exposome has
paved the way for the need to understand individually highly different metabolic
responses to foods and nutritional needs.
Often nutrition is seen as a rather complex field between natural sciences and
translational sciences, focusing on highly complex molecular pathways as well
as challenging epidemiological surveys, considering difficult interactions between
nutrition and various lifestyle factors.
B
P. Rust · A. G. Haslberger ( )
Department for Nutrition, University Vienna, Vienna, Austria
e-mail: [email protected]
P. Rust
e-mail: [email protected]
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2022 1
A. G. Haslberger (ed.), Advances in Precision Nutrition, Personalization
and Healthy Aging, https://doi.org/10.1007/978-3-031-10153-3_1
2 P.RustandA.G.Haslberger
“Although food and nutrition have been studied for centuries, modern nutri-
tional science is surprisingly young. The first vitamin was isolated and chemically
defined in 1926. Research on the effects on nutrition in non-communicable chronic
diseases, such as cardiovascular disease, diabetes mellitus, obesity, and cancers, is
even more recent, accelerating over the past two or three decades and especially
after 2000” (Mozaffarian et al. 2018).
However, to understand some tensions in the development of modern nutrition
research one needs to consider early nutritional concepts: Anaxagoras (500–
428 bc), a Greek philosopher, mentioned that “foods we eat contain components
that were needed for the growth of the body”. He believed that “everything is in
everything, at all times”, and physical characteristics (hair, nails, flesh, etc.) were
generated from foods that contained those same substances. Plato’s (428/427–
348/347 bc) idea of a healthy diet consisted of a balance of cereals, fruits,
vegetables, dairy products, with a strong emphasis on moderate consumption of
meat and wine. His belief was that excess food from one source would lead
to future ailments (Medieval European Nutrition, Health Ahoy, n.d.; Mozaffarian
et al. 2018; Pléh 2012).
But already vacillating between concepts of nature and nurture Hippocrates
believed that “those who are constitutionally very overweight are more susceptible
to die earlier than those who are thin” and he recognised that “when people ate
mainly a fresh, plant-based diet, they developed fewer diseases”. Therefore, he
recommended that: “Let food be your medicine, and let medicine be your food”
(Skiadas and Lascaratos 2001).
In the Middle Ages, e.g. Hildegard von Bingen chose herbal remedies for heal-
ing diseases (principle of subtility) so that “there would be no difference between
remedies and foods”. “Everything that is good for the body is a remedy”. The
organism as a whole is nourished and strengthened. St. Hildegard put it very sim-
ply: “Your food shall be your remedy”. https://www.st-hildegard.com/en/, Liber
subtilitatum diversarum naturarum creaturarum, H. v. Bingen, 11 Jhd. She has spelt
as the best of all grains (Fig. 1.1).
One might suggest that already in the antique concepts of nutrition differen-
tiated between foods for growth of the body and foods for health and disease
prevention. These tensional views seem to remain until now.
By the mid-twentieth century all major vitamins had been isolated and syn-
thesised. But war- and poverty-related severe energy and nutrient deficiency with
millions of children dying drew the attention to dietary reference intakes to pre-
vent malnutrition and diseases. The first recommended dietary allowances (RDAs)
were a result of those concerns, when the League of Nations, British Medical
Association, and the US government separately commissioned scientists to gener-
ate new minimum dietary requirements to be prepared. In 1941, these first RDAs
were announced at the National Nutrition Conference on Defence, providing new
guidelines for total calorie intake and needs of selected nutrients (Harper 2003;
National Nutrition Conference for Defense 1941). Lately, WHO has now drawn