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Individualization in food choices and nutrition recommendations: A historical perspective |
S. K. HARLANDER, BIOrational Consultants, Inc, 3215 Linden Dr., New Brighton, MN 55112 The traditional and widely accepted foundation of nutrition science has focused on the biological effects of individual nutrients and ensuring adequate consumption of nutrients to prevent deficiency diseases. The primary factors considered in recommendations were age and gender, and a mechanistic “one size fits all” approach was applied. Today that paradigm has changed dramatically due to the advancement of science and technology. The new paradigm of nutrition science is focused on biologic, metabolomic, and genetic effects of nutrients, phytochemicals, and bioactive components in food. The basis for recommendations has shifted to prevention of chronic diseases and enhancing overall health and well-being. In addition to age and gender, many factors including food preferences, activity level, race and ethnicity, lifestyle and environment, family history, and genetic predisposition to disease, are considered. The approach is much more holistic in nature and highly tailored to individual needs, preferences and goals. As more is understood about the impact of diet on health, consumers are increasingly interested in health care management through dietary changes. Food choices and nutrition recommendations are becoming more highly individualized to meet specific concerns and needs of consumers, and this will ultimately shift broad population-based nutrient recommendations to ones more tailored to the individual. Today, for purposes of communication about nutrition, populations are segmented based on biological markers such as cholesterol levels, blood pressure, body mass index, and bone density. But in the future, genetic profiling and knowledge of the genetic makeup of an individual will allow very specific tailoring of nutrients to meet nutritional needs, reduce risk of chronic disease and optimize health. This presentation will provide an historical perspective on individualization in food choices and nutrition recommendations and set the stage for discussion of the scientific, technical, and communication challenges facing the food industry and nutrition and health professionals.
Session 8, Tailoring food choices to improve health: What role will the food industry play?
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