ebook img

Personalized Nutrition: Principles and Applications PDF

306 Pages·2007·4.13 MB·English
Save to my drive
Quick download
Download
Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.

Preview Personalized Nutrition: Principles and Applications

9281_C000.fm Page i Thursday, July 26, 2007 7:30 PM PERSONALIZED NUTRITION Principles and Applications Ed i t e d by Frans Kok Laura Bouwman Frank Desiere Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business 9281_C000.fm Page ii Thursday, July 26, 2007 7:30 PM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2008 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 0-8493-9281-0 (Hardcover) International Standard Book Number-13: 978-0-8493-9281-8 (Hardcover) Tis book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the conse- quences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www. copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Personalized nutrition : principles and applications / editors, Frans Kok, Laura Bouwman, and Frank Desiere. p. cm. Includes bibliographical references and index. ISBN 978-0-8493-9281-8 (alk. paper) 1. Nutrition--Genetic aspects. 2. Genomics. I. Kok, Frans. II. Bouwman, Laura, 1971- III. Desiere, Frank. IV. Title. QP144.G45P47 2007 612.3--dc22 2007012503 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com 9281_C000.fm Page iii Thursday, July 26, 2007 7:30 PM Table of Contents Section I Scientific Principles of Personalized Nutrition .....................................................1 Chapter 1 Nutrigenomics and Transcriptomics: Applications of Microarray Analyses in Nutrition Research ...................................3 Lydia A. Afman and Michael Müller Chapter 2 Exploring the Proteome for Markers of Health.................................13 Manuela Rist and Hannelore Daniel Chapter 3 Metabolomics and the Personalized Metabolic Signature ................23 Michael J. Gibney, Marianne Walsh, and Lorraine Brennan Chapter 4 Nutrition, Genomics, and Cardiovascular Disease Risk ...................33 Jose M. Ordovas and Dolores Corella Chapter 5 Nutrigenomics and Chronic Inflammation ........................................49 Lynnette R. Ferguson and Martin Philpott Chapter 6 Personalized Prevention of Type 2 Diabetes .....................................61 Hans-Georg Joost Chapter 7 Toward Personalized Nutrition for the Prevention and Treatment of Cancer ...................................................................75 John C. Mathers Chapter 8 Nutrigenomics and Angiogenesis in Obesity ....................................89 Aldona Dembinska-Kiec´ Chapter 9 Metabolic Programming during Pregnancy: Implications for Personalized Nutrition......................................................................101 Simon C. Langley-Evans 9281_C000.fm Page iv Thursday, July 26, 2007 7:30 PM Chapter 10 Taste as the Gatekeeper of Personalized Nutrition .........................115 Toshiko Tanaka, Danielle R. Reed, and Jose M. Ordovas Chapter 11 Personalized Nutrition and Public Health .......................................133 Pieter van’t Veer, Edith J.M. Feskens, and Ellen Kampman Section II Personalized Nutrition and Stakeholders in Society........................................149 Chapter 12 Imminent Applications of Nutrigenomics: A Stakeholder Analysis....................................................................151 J.T. Winkler Chapter 13 The Personal Factor in Nutrition Communication ..........................169 Laura I. Bouwman, Maria A. Koelen, and Gerrit J. Hiddink Chapter 14 A Marketing and Consumer Behavior Perspective on Personalized Nutrition ................................................................185 Hans C.M. van Trijp and Amber Ronteltap Chapter 15 U.S. Consumer Attitudes toward Personalized Nutrition................205 David B. Schmidt, Christy White, Wendy Reinhardt Kapsak, Josh Conway, and Elizabeth Baily Chapter 16 Ethics of Personalized Nutrition......................................................221 Michiel Korthals Section III The Future of Personalized Nutrition ...............................................................235 Chapter 17 International Efforts on Nutrigenomic Health for Individuals in the Global Community .......................................237 Jim Kaput Chapter 18 The Future of Foods ........................................................................261 Heribert J. Watzke and J. Bruce German Index......................................................................................................................279 9281_C000.fm Page v Thursday, July 26, 2007 7:30 PM Foreword PERSONALIZED NUTRITION: HISTORY AND PROMISES? Personalized nutrition is an emerging but controversial new discipline among nutri- tion scientists. Due to its possible genetic component, it has become an attractive topic for the media. So far, the “science fiction” stories of a lady doing food shopping, guided by a PDA containing her genome information are not taken very seriously. Of course, in the developed world, personalized food choice is taken for granted. Did you realize that while ordering Italian three-taste gelato, you can choose from over a million combinations and variations, if you consider tastes, sizes, toppings, and packaging? The same is true for coffee or take-away pizzas. In the context of this book, personalized nutrition is related to a differentiated health effect, with the key questions targeted at the possible scientific basis for this phenomenon. In order to put this in the right perspective, let us have a look at the historical development of the diet and health relationship. Until the early twentieth century, nutritional sciences dealt with hygiene and processing. This was followed by the incorporation of biochemistry and (molecular) physiology: the vitamins were described, energy metabolism was understood, etc. During the second half of the twentieth century, knowledge of cellular and molecular biological processes allowed for further optimizing of our diet toward a balanced macro- and micronutrient composition. This contributed to a prolongation of life span and produced a com- mercial wave of supplements. Gradually, nutrition scientists indicated the involvement of diet in a large number of diseases and disorders (e.g., colon cancer, cardiovascular disorders, type 2 diabetes mellitus, a number of inflammation-related health problems, and many more. During the 1990s, this development triggered the introduction of functional foods, dietary components with “added health value.” So far, these functional foods, apart from the aforementioned supplements (vitamins, cofactors, minerals, and so forth, which I do not consider to be real functional foods), have resulted in only a limited number of successful products (cholesterol-lowering stanols, probiotics, a number of specific fatty acids). Except for the cholesterol-lowering products, where an established biomarker (the relationship between CVD and HDL/LDL cholesterol) was estab- lished by the biomedical research community, it was very difficult to obtain scientific proof of efficacy for most other functional foods. In many cases, the advertisement and PR efforts by far outreached the scientific efforts accompanying the market introduction. Why does nutrition science have such a hard job in providing evidence for health claims related to a dietary component? In pharmacological and biomedical research, bioactive compounds are developed to treat a well-characterized disease. In contrast, nutrition deals with prevention of disease and optimizing health. Here, biomarkers 9281_C000.fm Page vi Thursday, July 26, 2007 7:30 PM quantifying the health status are essentially missing, and much of the nutrition research (the large observational and intervention cohorts) rely on disease endpoints instead of health endpoints. Also in the “gold standard” of diet and health research, the (cross-over) dietary intervention trial, the quantification of the effect is a major issue. Usually, the observed effects are small, and great efforts have to be made to unravel the intervention effect from potential confounding variables. In other words, the confounding parameters have a larger impact than the intervention effects. The recent omics-related observations in human intervention studies, using very accurate biomarkers, confirm that intraindividual variation is much smaller than interindividual variation. Differences between study subjects may be much larger than differences affected by the dietary treatment. The keys for personalized nutrition actually are these “confounders” that make the life of nutrition scientists so difficult. Age, gender, lifestyle (e.g., exercise), phenotype (e.g., body mass index), genetic makeup, and epi-genomic imprinting — all possibly determine our nutritional needs, the way we respond to nutrition, and thus our “personal diet-and-health relationship.” Infant nutrition clearly differs from a sports diet. Now, a triad of questions arise: 1. To what extent is this personal diet-and-health relationship practically valid? 2. How can nutrition science demonstrate this? 3. What is the proposition of stakeholders in society, including the con- sumer? This book at least attempts to answer these questions. My personal opinion is that indeed this relationship exists to a much greater extent than assumed until now, and that nutrition science will need to do a much better job in accurately identifying and quantifying the subtle differences in health status related to dietary treatment. A complete merger of nutrition with a number of fundamental scientific disciplines (molecular biology, biochemistry, bioinformatics, statistics, etc.) will be essential to reach the goal. Now, what about this specific and overemphasized part of personalized nutrition, the impact of genetic differences? Of course, we know the examples of cholesterol and folate, where genetic predisposition partly determines plasma concentration and related health effects. In the case of cholesterol, a phenotypic assessment of LDL and HDL provides a solid phenotypic biomarker, which makes genetic testing (at least partly) unnecessary. In fact, this phenotypic readout is the gross result of at least 20 genetic different makeups. The HDL/LDL relationship partly determines biomedical intervention and the consumer’s food choice. In the case of folate, the occurrence of a genetic polymorphism in one of the enzymes involved in folate biotransformation results in a relatively low plasma folate concentration. In extreme cases, this leads to embryonic deformation (spina bifida) due to impaired DNA synthesis. Folate is essential for DNA synthesis as it provides the methyl group for nucleotide synthesis. Folate is cheap, and some countries have turned to folate supplementation to the general population (e.g., by fortification of bread). In other words, a genetically based differential dietary advice is overruled by mass treatment. 9281_C000.fm Page vii Thursday, July 26, 2007 7:30 PM Possible negative consequences in persons efficiently dealing with folate (high folate levels have been shown to overmethylate DNA and are thus potentially mutagenic and carcinogenic) were considered nonrelevant. Time will tell whether a personalized approach would be better. A number of disorders related to nutrition are packed with genetic variation, but the effect of nutritional modulation of the phenotypic outcome of these variations is difficult to assess as yet. Nutrition is the worst-case scenario for this approach in science as multiple minor genetic differences can occur, possibly modulated by multiple food bioactives, usually with low receptor affinity, and resulting in multiple minor changes in gene expression and resulting phenotypic expression. Eventually, nutrition science may very likely determine a large number of per- sonalized nutrition and health relationships. However, this is only a small part of the equation. Food consumption nowadays is only partially driven by health con- cerns. It is still much more driven by convenience and price. “Food is pleasure” rightfully is a universally held credo, and science will have a hard job in promoting healthy diet if this aspect is compromised. Therefore, a personalized diet needs to be both optimized toward personal health and also for personal convenience, plea- sure, and affordability. What a challenge! Ben van Ommen Senior Research Fellow, Nutritional Systems Biology Director, European Nutrigenomics Organisation (NuGO)/TNO Quality of Life Zeist, The Netherlands 9281_C000.fm Page viii Thursday, July 26, 2007 7:30 PM 9281_C000.fm Page ix Thursday, July 26, 2007 7:30 PM Preface The primary role of diet is to provide an individual with optimal levels of nutrients to meet metabolic requirements, and to give the consumer a feeling of satisfaction and well being through the pleasure of eating. In addition, particular diets, foods and food components can provide additional physiological, cognitive and psycho- logical benefits, and result in biological activities beyond their widely accepted nutritional effects. Moreover, diet not only helps to achieve and maintain optimal health and development but can also play an important role in reducing the risk of specific diseases and disorders. However, a diet that serves the health of one individual does not necessarily work for all individuals due to differences in (genetic) predisposition, and environ- mental and lifestyle factors. Hence, diagnostic tools that reflect both the overall health status and (genetic) predisposition of a particular person at a given time need to be developed. The knowledge obtained thereby will facilitate appropriate nutri- tional advice to individuals according to their immediate and long-term health needs and, ultimately, we can foresee the time when nutritional products will be tailored for individual consumers. The success of the introduction of personalized nutrition in society depends on many factors. The scientific background for this must be established, the regulatory system must be in place, ethical issues need to be addressed, services and products with clear health benefits must be available, and the accompanying communication must be clear. This textbook has the aim of defining the area of personalized nutrition both from a biomedical and social science perspective. A selected group of leading scientists in the field will comprehensively address the molecular, physiological, epidemiologic, and public health aspects of personalized nutrition, highlighted with examples from major diseases. Another group of well-known social scientists will discuss the behavioral, ethical, and consumer perspectives that will influence a legitimate successful introduction of personalized nutrition. We expect our book will be useful for the education of students in several disciplines, for example, nutrition, behavioral and communication science. More- over, stakeholders involved in personalized nutrition in government, health care, and business may use the book as a reference guide. Our book is divided in three sections: (1) Scientific Principles of Personalized Nutrition, (2) Personalized Nutrition: Consumer and Society, and (3) Future Per- spectives on Personalized Nutrition. In the first section, Scientific Principles of Personalized Nutrition, the state of the art of nutrigenomics technologies, including transcriptomics, proteomics, and metabolomics, are discussed. Subsequently, the use of genomics technology for a better understanding of the molecular mechanisms involved in major diet-related chronic disorders — i.e., chronic inflammation, cardiovascular disease, type 2 diabetes, cancer, and obesity — is addressed.

See more

The list of books you might like

Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.