Nutrigenomics and the Future of Nutrition Proceedings of a Workshop (2018) / Chapter Skim
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1 Introduction
1 Introduction
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.1 In her welcoming remarks, Food Forum chair Sylvia Rowe, SR Strategy, LLC, described how the Food Forum, through public workshops such as this, convenes scientists, administrators, and policy makers from academia, government, industry, and the public sector to discuss problems and issues related to food, food safety, and regulation and to identify possible approaches for addressing these problems and issues. She emphasized that while the forum compiles information, develops options, brings interested parties together, and provides a rapid way to identify areas of concordance among workshop participants, it does not make recommendations, nor does it offer specific advice.
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Additionally and importantly, the information presented here reflects the knowledge and opinions of individual workshop participants and should not be construed as reflecting consensus on the part of the workshop planning committee; the Food Forum; or the National Academies. SETTING THE STAGE: INTRODUCTION AND OVERVIEW Following Rowe's welcoming remarks, Patsy Brannon, Division of Nutritional Sciences, Cornell University, set the stage for the workshop by discussing the central role of a risk assessment framework in current, population-based dietary guidance and the challenges of transitioning to personalized nutrition guidance.
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• Because of these complexities, instead of thinking about population-based and personalized dietary guidance as an either-or situation, the two approaches will likely need to be integrated. An Overview of Population-Based Dietary Guidance: The Centrality of the Risk Assessment Framework Brannon began by discussing the risk assessment framework, which she said underlies many, though not necessarily all, current population-based dietary guidance.
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, nutrients of public health concern, foods relevant for food-based dietary guidelines, and food consumption patterns. She commented that, other than the focus on country-specific diet-related health problems, EFSA's approach was comparable to that used to establish the U.S.
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(estimated average requirements [EARs] , recommended dietary allowances [RDAs]
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Nutritional Kinetics, Dynamics, and Requirements Brannon chose to frame her consideration of the question of variability in terms of nutritional kinetics, dynamics, and requirements because she believes it is useful to step back and ask, Why do people actually vary? She explained that when people consume food, there are both kinetic and dynamic aspects to the nutrient concentration at the site of action.
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For example, some focused on nutrients affecting health, with the effect being mediated through genetics, whereas what she described as more reflective definitions pointed out, first, that nutrients and the genome interact with each other and are mutually influencing and, second, that nutrients and health influence each other. Additionally, Brannon found variability in whether a definition included nutrients, diet, foods, or food components.
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. Consumer and Food Behavior Adding to the complexity illustrated in Figure 1-4, Brannon continued, is the reality that consumer and food behavior is "very, very difficult to fully elucidate and understand." She noted that each consumer is a complex psychological unit that informs both poor and good food behavior choices.
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Even when dining with fellow nutritionists, she may hear them say, almost with a guilty chuckle, such things as, "Well, I know I shouldn't eat this, but I really like the way it tastes." That is the reality of how people choose their foods, she asserted, and while nutrigenomics may change how people frame their choices and influence how they prioritize health, taste will remain an important factor. Another issue Brannon believes will need to be addressed is that behavior change is neither easy nor fully understood.
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Chapter 3 summarizes the remainder of session 1 on Personalized Nutrition in the Real World. Chapter 4 turns to session 2 on Nutrigenomics Applications: Dietary Guidance and Food Product Development.
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