Trends in Personalized Nutrition

352 Pages·2019·11.01 MB·English

by  Charis Galanakis

TRENDS IN PERSONALIZED NUTRITION
TRENDS IN
PERSONALIZED
NUTRITION
Edited by
C M. G
HARIS ALANAKIS
Research&InnovationDepartment,GalanakisLaboratories,Chania,Greece
FoodWasteRecoveryGroup,ISEKIFoodAssociation,Vienna,Austria
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List of Contributors
Mariette Abrahams Department of Psychology, University of Bradford, Bradford,
United Kingdom
Fakhrul Alam MasseyUniversity, Auckland, New Zealand
T. Battelino Department of Pediatric Endocrinology, Diabetes and Metabolism,
University Children’s Hospital (UMC), Ljubljana, Slovenia; Faculty of Medicine,
University of Ljubljana,Ljubljana,Slovenia
Mike Boland Riddet Institute, Massey University, Palmerston North, New Zealand
Daniela Braconi Department of Biotechnology, Chemistry, and Pharmacy, University of
Siena, Siena, Italy
John Bronlund RiddetInstitute, MasseyUniversity, Palmerston North, New Zealand
Eleanor Bryant Department of Psychology, University of Bradford, Bradford, United
Kingdom
Chih-Han Chen IEEE, ImperialCollege London,London, United Kingdom
Vittoria Cicaloni Department of Biotechnology, Chemistry, and Pharmacy, University of
Siena, Siena, Italy
P. De Miguel-Etayo Growth, Exercise, NUtrition and Development (GENUD) Research
Group, Faculty of Health Sciences, Agri-food Institute of Arago´n (IA2), University of
Zaragoza, Zaragoza, Spain; Health Research Institute of Arago´n (IIS Arago´n),
Zaragoza, Spain; Biomedical Research Center in the Physiopathology of Obesity and
Nutrition network(CIBERObn),CarlosIII Health Institute, Madrid, Spain
Andra´sFehe´r University of Debrecen, Debrecen, Hungary
Eileen R. Gibney UCD Institute of Food and health, University College Dublin, Dublin,
Ireland
Liliana Guadalupe Gonza´lez-Rodrı´guez Department of Nutrition and Dietetics,
Universidad AlfonsoX El Sabio, Madrid, Spain
Keith Anthony Grimaldi Eurogenetica Ltd, Sliema,Malta
Alice Harding Research Group: Dementia & Neurodegenerative Diseases Research
Group, Faculty of Clinical and Biomedical Sciences, School of Dentistry, University of
Central Lancashire, Preston,United Kingdom
I. Iglesia Growth, Exercise, NUtrition and Development (GENUD) Research Group,
Faculty of Health Sciences, Agri-food Institute of Arago´n (IA2), University of Zaragoza,
Zaragoza, Spain; Health Research Institute of Arago´n (IIS Arago´n), Zaragoza,
Spain; Maternal and child health and development network (SAMID), Carlos III
Health Institute, Madrid, Spain
Eva W. Kamande Maternal and Child Wellbeing Unit, African Population and Health
ResearchCenter, Nairobi, Kenya
ix
x
LISTOFCONTRIBUTORS
Vaia Katsarou Greek Association of Alzheimer’s Disease and Related Disorders,
Thessaloniki, Greece
Elizabeth Wambui Kimani-Murage Maternal and Child Wellbeing Unit, African
Population and Health Research Center, Nairobi, Kenya; Wellcome Trust, London,
United Kingdom
Marietta Kiss University of Debrecen,Debrecen,Hungary
Teresia Macharia Maternal and Child Wellbeing Unit, African Population and Health
Research Center, Nairobi,Kenya
L.A. Moreno Growth, Exercise, NUtrition and Development (GENUD) Research Group,
Faculty of Health Sciences, Agri-food Institute of Arago´n (IA2), University of Zaragoza,
Zaragoza, Spain; Health Research Institute of Arago´n (IIS Arago´n), Zaragoza,
Spain; Biomedical Research Center in the Physiopathology of Obesity and Nutrition
network (CIBERObn), Carlos III Health Institute, Madrid,Spain
Peter G. Muriuki Maternal and Child Wellbeing Unit, African Population and Health
Research Center, Nairobi,Kenya; University of GlobalHealth Equity, Kigali, Rwanda
Maurice Mutisya Maternal and Child Wellbeing Unit, African Population and Health
Research Center, Nairobi,Kenya
Sandrine Mutoni School of Human Nutrition, McGillUniversity, Montreal, Canada
Elizabeth Mwaniki Maternal and Child Wellbeing Unit, African Population and Health
Research Center, Nairobi,Kenya
Carolyn K. Nyamasege Graduate School of Comprehensive Human Sciences, University
of Tsukuba,Tsukuba, Japan
Bruno M.P.M. Oliveira Faculty of Nutrition and Food Sciences, University of Porto,
Porto, Portugal
Andy S.J. Ong School of Health & Social Sciences, Nanyang Polytechnic, Singapore,
Singapore
A´frica Peral Sua´rez Department of Nutrition and Food Science, Universidad
Complutense de Madrid, Madrid, Spain
Jose´ Miguel Perea-Sa´nchez Department of Nutrition and Dietetics, Universidad Alfonso
X El Sabio, Madrid, Spain
Rui Poı´nhos Faculty of Nutrition andFood Sciences,University of Porto, Porto, Portugal
Audrey Rankin Schoolof Pharmacy, Queen’s University,Belfast, United Kingdom
Sarita Robinson Faculty of Science and Technology, School of Psychology, University of
Central Lancashire, Preston, United Kingdom
Annalisa Santucci Department of Biotechnology, Chemistry, and Pharmacy, University
of Siena, Siena, Italy
Sim K. Singhrao Research Group: Dementia & Neurodegenerative Diseases Research
Group, Faculty of Clinical and Biomedical Sciences, School of Dentistry, University of
Central Lancashire, Preston, United Kingdom
Ottavia Spiga Department of Biotechnology, Chemistry, and Pharmacy, University of
Siena,Siena,Italy
Barbara Stewart-Knox Department of Psychology, University of Bradford, Bradford,
United Kingdom
Zolta´n Szaka´ly University of Debrecen, Debrecen, Hungary
Christofer Toumazou IEEE, Imperial College London,London, United Kingdom
xi
LISTOFCONTRIBUTORS
Magdalini Tsolaki Greek Association of Alzheimer’s Disease and Related Disorders,
Thessaloniki, Greece; 1st Department of Neurology, Medical school, Aristotle
University of Thessaloniki, Thessaloniki,Greece
Pablo Veiga-Herreros Department of Nutrition and Dietetics, Universidad Alfonso X El
Sabio, Madrid,Spain
Caroline Wainaina Maternal and Child Wellbeing Unit, African Population and Health
ResearchCenter, Nairobi, Kenya
Milka Wanjohi Maternal and Child Wellbeing Unit, African Population and Health
ResearchCenter, Nairobi, Kenya
Frederick Murunga Wekesah Maternal and Child Wellbeing Unit, African Population
and Health Research Center, Nairobi, Kenya; Julius Global Health, Julius Center for
Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht,
The Netherlands
Taddese Alemu Zerfu Maternal and Child Wellbeing Unit, African Population and
Health Research Center,Nairobi, Kenya
Preface
Nowadays, nutrition trends do not only concern the well-known and well respected
“dietary guidelines” since the concept of “one-size-fits-all” belongs to the previous cen-
tury. Nutrition in the21stcentury isdriven bythe need of individualsfor tailor-made pro-
ducts and diets that fit their personal needs. To this end, personalized nutrition has been
introduced in order to reflect that each person is unique and each one responds differently
to the same food. This modern approach is a key growth opportunity for food companies
to developinnovations based on consumers’ diets.
Nevertheless, despite the fact that personalized nutrition is gaining more and more
attention,there isnotargetreferencefor thisurgenttopic.Nowadays,modernnutritionists
and food technologists often deal with personalized diets, new product development, and
functional foods, and therefore integral information is needed upon this topic. These spe-
cialists are interested in the development of commercialization strategies for personalized
nutrition, for example, who will adopt it and why, how do commercialization strategies
link to public health policies, etc. This book fills the gap existing in the current literature
by providing target information of personalized nutrition that covers both characteristics
and potential applications. The ultimate goal is to support the scientific community, pro-
fessionals, and enterprises that aspire to develop the relevant commercialized products
and applicationsof personalized nutrition.
The book consists of three sections and 12 chapters. Section A (Insights of Personalized
Nutrition) includes five chapters. Chapter 1, Introduction to Personalized Nutrition, pro-
vides an introduction to the book by giving an overview of strategies to deliver personal-
ized nutrition and future perspectives in the field. Generalized dietary recommendations
have a limited impact and often lead to modest improvements in food intake. The person-
alization of dietary recommendations, by taking into account specific characteristics of the
recipients, may thus increase the motivation toward dietary changes. On the other hand,
genotype-based dietary advice, commonly known as nutrigenetics, uses individual genetic
information to contribute to personalized nutrition. Currently, like most applied genetics
approaches, nutrigenetics is unregulated and there are no defined standards beyond some
commercially adopted codes of practice. Therefore, Chapter 2, Guidelines to Evaluate the
Scientific Validity for Genotype-Based Dietary Advice, reviews the recent work in this
area and focuses on the guidelines developed within a project funded by the EU
(Food4Me). Chapter 3, Personalized Nutrition by Predicting Glycemic Responses, presents
recent studies in the field of personalized nutrition in relation to blood glucose responses,
focusing on individual responses to lifestyle interventions. Although some of these find-
ings support the suggestion that personalized dietary interventions can predict blood glu-
cose responses accurately, we are still at the beginning.
xiii
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PREFACE
Chapter 4, The Role of Bacteria in Personalized Nutrition, aims to enable the reader to
make informed decisions on how best to improve their gut health by promoting the colo-
nization of the gastrointestinaltractby commensals. Although diet plays an important role
in supporting general health, its efficacy in restoring symbiosis remains to be fully investi-
gated. In addition, professional interventions are important, because factors such as genet-
ics, certain medications, and lifestyles also contribute to dysbiosis. As our knowledge
grows regarding how best to maintain a healthy oral/gastrointestinal tract microbiome,
dieticians will be able to formulate personalized nutrition plans to better support general
health throughout life. Chapter 5, Cognitive Dissonance in Food and Nutrition, examines
cognitive dissonance in food and nutrition by addressing the current gaps and critical
issues as well as following the context of public health promotion, with practical illustra-
tions. Guidelines pertaining to instrumentation of the framework’s novel attitudinal
dimensions of cognitive dissonance are provided and demonstrated within the parameters
of the above practicalillustrations for clarity.
Section B (Applications of Personalized Nutrition) includes three chapters. Chapter 6,
Trends, Insights, and Approaches to Diet and Obesity, deals with trends, insights, and
approaches to diet and obesity. Obesity, which is a multifactorial disease, is defined by an
excess of fat deposits, which may lead to alterations in the functioning of the body.
Genetic, phychological, and lifestyle factors can be considered as the main reasons for
developing thedisease that maylater belinked with other comorbidities suchashyperten-
sion, dyslipidemia, type 2 diabetes, or cardiovascular disease. In recent years science has
been focused in discerning what the influences of lifestyle factors (e.g., dietary factors,
physical activity or sleeping habits) are in obesity. Omics technologies are today contribut-
ing tothemodificationandimprovementsofobesitytreatment,but theuseofgenetictools
in public health nutrition policy is not prevalent and requires an evidence-based approach
to validate that the personalized recommendationsresult in health benefits.
Malnutrition remains a problem globally, with at least one in three people experiencing
it. It is linked, either directly or indirectly, to the major causes of death and disability. In
Africa, more than one-third of children under the age of 5 are stunted, while close to half
of the women are underweight. There is, however, no single personalized approach
toward solving the high malnutrition rates. Therefore Chapter 7, Personalized Nutrition
for Women, Infants, and Children, discusses these and other issues of personalized nutri-
tion for women, infants, and children.
Personal wearable devices (including smartphones) are tracking levels of energy expen-
diture and other aspects of health, and in turn can allow device-supported advice about
dietary needs. Devices will soon be able to record the consumption of different foods by
an individual in nonintrusive ways, and artificial intelligence will be deployed to provide
decisions (or decision support) about food purchasing and meal planning, based on food
preferences,long-termpersonalnutritionplanning,andotherapplications.Theseadvances
and possible future developments are discussed in Chapter 8, Modern Technologies for
Personalized Nutrition.
The final Section C (Policy and Commercialization) is compiled of four chapters.
Consumer acceptance of personalized nutrition is discussed in Chapter 9, Consumer
Acceptance of Personalized Nutrition. The efforts made to reduce the occurrence of
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PREFACE
nutrition-related diseases over the last few decades have not been effective. A move from
population-based nutrition guidance toward personalized nutrition (including nutrige-
nomics) may offer a new way of changing nutrition habits, but it still awaits widespread
consumer acceptance, despite the mainly positive consumer attitude toward the concept
itself. In another approach, Chapter 10, Personalized Nutrition: Making It Happen, dis-
cusses how dieticians can make personalized nutrition happen in the future, for which
specialized training and guidelines for practice will be required. When setting up the pro-
vision of personalized nutrition services across Europe, intercountry differences should be
considered in terms of perceived barriers to uptake associated with personalized nutrition
and the wider eating context. Irrespective of the European country, potential consumers
trusted health professionals such as doctors and dietitians over commercial agents to pro-
vide personalized nutrition.
In recent years, there has been a significant increase worldwide in the prevalence and
incidence of noncommunicable diseases both in children and adults. Food choice is a com-
plex process that is influenced by different determinants that must be taken into account
in the design of a nutrition education intervention. The traditional nutrition education
approach has been considered ineffective. Therefore there is a need to design and apply
new models to support people to adhere to the dietary and physical guidelines.
Chapter 11, Personalized Nutrition Education to the Adherence to Dietary and Physical
Activity Recommendations, highlights how personalized nutrition education plays a key
role in the promotion of healthy eating habits, an active lifestyle, and related health beha-
viors. Finally, Chapter 12, Personalized Expert Recommendation Systems for Optimized
Nutrition, covers the correlation between nutrients and genes, the data categorization of
food products, modeling with a type of machine learning model called deep neural net-
work, a recommendation system with a genetic algorithm, and the overall operation of the
whole framework. The framework aims to categorize products automatically with the abil-
ity to scale with unknown new data, and then be able to recommend products through fil-
tering with a model based on individual genetic data with associated phenotypic
information. A case study with databases from three different sources is carried out to
confirm the system.
Conclusively, the book provides a reference addressing all nutritionists, food chemists,
food scientists, new product developers, and other relevant professionals in a direct, inte-
grated, and holistic way. It covers the cutting edge topics of personalized nutrition for
researchers, postgraduate students, interested academics seeking to obtain a broader view
of the issues, as well as stakeholders in the industry (including small start-ups) interested
in developing nutrition-based tests or products. It could be utilized as a handbook and/or
ancillary reading in undergraduate and postgraduate level multidiscipline courses dealing
with nutritional chemistry.
I would also like to thank and acknowledge all authors of this book for accepting my
invitation, as well as showing dedication to the book’s concept, editorial guidelines, and
timeline. Their collaboration and creative work are highly appreciated. I consider myself
fortunate to have had the opportunity to collaborate with so many experts from Canada,
Greece, Hungary, Italy, Ireland, Malta, New Zealand, Portugal, Rwanda, Singapore,
Slovenia, Spain, the Netherlands, and the United Kingdom. In addition, I would like to