Link between food and health: From gene expression to nutritional recommendations

详细信息    查看全文

• 作者：Julie-anne Nazare ; Emmanuel Disse ; Hubert Vidal ; Martine Laville
• 关键词：Nutrition research ; Food ; Genomics ; Metabolomics ; art du bien manger ; Gastronomy ; Metabolic diseases
• 刊名：Food Quality and Preference
• 出版年：2009
• 出版时间：December 2009
• 年：2009
• 卷：20
• 期：8
• 页码：537-538
• 全文大小：121 K

文摘

Joint research in food and health could have large potential benefits and could substantially reduce risks for metabolic diseases. Nutritionists now work transdisciplinarily using molecular and cellular biology as well as physiology to develop research strategies going from knowledge on gene expression to dietary recommendations in order to meet individual requirements. Changing food habits in order to follow nutritional recommendations is hard but possible. To reach this aim nutrition research needs to move from a focused approach towards a broader approach including human sciences and “art du bien manger”. Professionals in food and hospitality have a genuine and essential knowledge in culinary art, products presentation and gastronomy. They must certainly be key actors to help nutritionists and scientists to implement in a practical way the nutritional recommendations in the general population, with a central question: How to change «eating» towards healthy, tasty food by changing food offer?