GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract
Despite numerous examples of interindividual variability in the processing of food by the human gastrointestinal tract, the knowledge on this topic, as illustrated for polymorphisms in mineral absorption, remains fragmented. The GutSelf review sets
the base for motivating future research specifically addressing the issue of the interindividual variability in the response of the human organism to the ingestion of foods. AbstractNutritional research is currently entering the field of personalized nutrition, to a large extent driven by major technological breakthroughs in analytical sciences and biocomputing. An efficient launching of the personalized approach depends on the ability of researchers to comprehensively monitor and characterize interindividual variability in the activity of the human gastrointestinal tract. This information is currently not available in such a form. This review therefore aims at identifying and discussing published data, providing evidence on interindividual variability in the processing of the major nutrients, i.e., protein, fat, carbohydrates, vitamins, and minerals, along the gastrointestinal tract, including oral processing, intestinal digestion, and absorption. Although interindividual variability is not a primary endpoint of most studies identified, a significant number of publications provides a wealth of information on this topic for each category of nutrients. This knowledge remains fragmented, however, and understanding the clinical releva...
Source: Molecular Nutrition and Food Research - Category: Food Science Authors: Barbara Walther,
Aaron M. Lett,
Alessandra Bordoni,
Lidia Tom ás‐Cobos,
Juan Antonio Nieto,
Didier Dupont,
Francesca Danesi,
Danit R. Shahar,
Ana Echaniz,
Roberta Re,
Aida Sainz Fernandez,
Amélie Deglaire,
Doreen Gille,
Alexandra Schmid, Tags: Review Source Type: research
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