Anything that changes the way individuals and healthcare professionals think about nutrition will undoubtedly be reflected in other areas. And a highlight, without a doubt, is the food industry. Whatever real difference genetic variations make in terms of health, the reality is this: the more that is discovered, the more reactions will be felt in different ways and on different levels.
It is already the case to sell fortified foods in one way or another, or to highlight their richness in certain nutrients. At the same time, foods for specific diets, such as keto, to treat certain conditions are also available. As nutrigenomics progresses, nutrition plans can be created for certain genetic groups (via Indian Journal of Horticulture).
There have long been diets and food products targeted at specific health conditions – keto is aimed at lowering blood sugar and fighting type 2 diabetes, for example (for Health line). This is where a variant of a gene has led to some disorder and there is a direct link. However, nutrigenomics is broader, and perhaps more complex, as it may be that a number of genetic variations impact a number of different responses to nutrition. It is when these multiple changes are combined that they create a result.
The result is food created to address these differences. A study from the University of Auckland, highlighted in a healthy food guide article, focuses on a gene-diet factor as to why Crohn’s disease is higher in New Zealand, and in one area in particular. The guide explains: “The research team is studying the link between the foods eaten by people with Crohn’s disease and different variations in genes linked to the disease. Information on lifestyle and symptoms is also collected to learn more about the disease and possibly to allow the adaptation of foods to the genetic type.