Nutritional genomics, also referred to as nutrigenomics, is a branch of science that investigates the connection between the human genome, diet, and health. Through systems biology and relationships between single genes and single food compounds, experts in the field strive to comprehend how a food affects the entire body. The relationship between food and inherited genes, also known as nutritional genomics or nutrigenomics, was first discussed in 2001. Several subfields, including nutrigenetics, nutrigenomics and nutritional epigenetics, are included in the umbrella term nutritional genomics. The mechanisms by which genes respond to nutrients and express particular phenotypes, such as disease risk, are explained in some detail in each of these subcategories. Nutritional genomics can be used for a variety of purposes, such as determining how much nutritional therapy and intervention can effectively be used for disease prevention and treatment.

Preventive health nutritional science started out as a field that looked at people who were deficient in certain nutrients and the effects that had on them, like the disease scurvy, which is caused by a lack of vitamin C. As other diseases that are related to diet (but not deficiency), like obesity, became more common, nutritional science expanded to include these topics as well. Preventative measures are typically the focus of nutrition research, which aims to determine which nutrients or foods increase or decrease the risk of illness and bodily harm. For instance, an epigenetic pattern in which the maternal loci are inactivated by over methylation and the paternal copy in the chromosomal region is erroneously deleted has been specifically linked to Prader-Willi syndrome, a disease whose most distinguishing feature is an insatiable appetite. However, while a few Single-Nucleotide Polymorphisms (SNPs) or other localized patterns may be associated with particular disorders, many more polymorphisms may be produced by population variation. The naturally occurring foods that were native to Greece, Italy, and Spain prior to the 20th century's globalization of food products are referred to as the Mediterranean Diet. Fruit, vegetables, olive oil, legumes, whole grains, and moderate amounts of red wine are all part of the diet. Dairy and foods high in fat are minimally consumed. Numerous studies on nutritional genomics have shown that the Mediterranean Diet is the best for nutrition. By providing anti-metabolic, anti-cardiovascular, and anti-cancer agents, it has been shown to have a positive effect on mortality reduction. The abundance of dietary bioactive compounds found in Mediterranean staples is the reason for these advantages. Curcuma longa (turmeric), resveratrol, capsaicin, quercetin and the polyphenols in Extra Virgin Olive Oil are all examples of this. In order to stop angiogenesis and the onset of neurodegenerative disease, several of these bioactive compounds interact with the body's cellular and molecular function, gene expression and epigenome. There are numerous applications for nutritional genomics. Some disorders, such as diabetes and metabolic syndrome, can be identified through personalized assessment. By assessing individuals and determining specific nutritional requirements, nutrigenomics can assist with personalized nutrition and health intake. The prevention and treatment of specific genetic disorders are the primary goals. Obesity, Coronary Heart Disease (CHD), hypertension and diabetes mellitus type 1 are examples of genetically based disorders that respond positively to nutritional intervention. Spina bifida, phenylketouria and alcoholism are just a few genetic conditions that can frequently be prevented by the parents' diet.

The body's sensitivity to food is how genes linked to nutrition manifest themselves in coronary heart disease. There is a correlation between the presence of two alleles at the E and B apolipoprotein loci and CHD in studies. Individual responses to consuming lipids are caused by these differences in loci. While others with different loci do not experience an increased risk of CHD and weight gain, some do. Across all populations, studies have demonstrated a direct link between a lower risk of coronary heart disease and a lower intake of lipids. Obesity In nutritional genomics, obesity is one of the most researched topics. Each individual may respond to diet differently due to genetic differences. The aim of this field is to suggest dietary changes that could prevent or reduce obesity by examining the interaction between dietary pattern and genetic factors. Some SNPs appear to increase the likelihood that a person will gain weight from a diet high in fat; when eating a diet high in fat or low in carbohydrates, those with the AA genotype in the FTO gene had a BMI that was higher than that of those with the TT genotype. Another variation that has to do with diet is discovered that people with the GG homozygous genotype are more likely to have a higher BMI than people with the AA allele, whereas people with the A/G heterozygous genotype were found to be associated with obesity in terms of BMI and waist circumference and for people who eat a habitually high fat diet.

With Regards,
Joseph Kent
Journal Manager
Journal of Clinical Nutrition & Dietetics