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    Home > Food News > Food Articles > The individual's unique "perfect" diet for the nutritional response to food does not exist.

    The individual's unique "perfect" diet for the nutritional response to food does not exist.

    • Last Update: 2020-08-27
    • Source: Internet
    • Author: User
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    The body's metabolic response to food determines the body's health. Researchers at King's College London recently published the first results of a large-scale nutritional study. Studies have confirmed that seemingly healthy adults have a broad metabolic response after meals, and that food-induced inflammation changes up to 10 times.
    the study was presented June 11 at the 2020 annual meeting of the American Academy of Nutrition.
    risk of many low-level inflammatory diseases, including heart disease, type 2 diabetes and obesity, is associated with poor metabolism of food. Poor metabolism means that the body takes longer and more effort to remove fat and sugar from the blood.
    results suggest that improving health can be achieved through a personalized diet to reduce inflammation after meals.
    Professor Tim Spector, lead author of the study and head of the Department of Twin Research and Genetic Epidemiology at King's College London, said: "When it comes to weight, we have traditionally placed a strong emphasis on factors that are out of control, such as genetics. In fact, while it plays a role, there are many other important factors that affect an individual's ability to respond to food and maintain healthy metabolism. This study shows that achieving a healthy weight requires a scientific diet that takes into account the unique biological characteristics of the individual. The
    , called PREDICT-1, was led by Professor Tim Spector's team and health science company ZOE, who worked with researchers around the world. PREDICT-1 recruited 1,102 participants from the United Kingdom and the United States, including 660 identical and hetero-identical twins from the TwinsUK cohort study, to assess their post-meal metabolic responses in the clinical environment and at home.
    researchers measured a range of indicators over two weeks, from blood sugar, fat and insulin levels to exercise, sleep and intestinal bacteria. This is by far the most detailed study of all the different factors in the body's response to food.
    collect baseline clinical measurements from 1,002 healthy adults in the UK. These range from after-dinner metabolic reactions (0-6 hours, triglycerides, glucose and insulin concentrations) to continuous mixed nutritional dietary challenges. The results were validated in a queue of 100 healthy adults in the United States.
    the researchers observed significant inter-individual variability in the post-meal responses of triglycerides, glucose and insulin after the same diet.
    although the metabolic responses between the subjects varied greatly, the results of eating the same food on different dates showed that each person's response to the same food was consistent.
    , the PREDICT-1 study found that
    a range of factors, from gut microbes, blood sugar, fat and insulin levels to exercise and sleep, affect an individual's ability to maintain optimal health.
    genetic factors play a secondary role in determining an individual's nutritional response, even if identical twins respond differently to the same food.
    that the way individuals respond to food (nutritional responses) is unique, so there is no "perfect" way to eat.
    the best time to eat for good nutrition and health also depends on the individual, and there is no fixed "perfect" meal time. The researchers found that some people were significantly better able to metabolize food at breakfast, while others did not see the difference.
    the optimal dietary structure in terms of fats, carbohydrates, proteins and fibers (macronutrients) is also highly personalized. Therefore, a "prescription diet" based on a fixed macronutrient ratio is too simple to work for everyone. For example, people who are sensitive to glucose may need to reduce carbohydrates, while others may be free to eat them.
    proportion of nutrients has no more than 25 percent effect on how people respond to food, suggesting that eating (time eaten, sleeping, exercise, etc.) is just as important as what you eat.
    Dr Sarah Berry, lead author of the study and a senior lecturer in nutritional science at King's College London, said: "We found that increased levels of fat and glucose in the blood after meals triggered an inflammatory response, which varied greatly between individuals. Therefore, dietary and lifestyle strategies to reduce long-term increases in blood lipids and blood sugar may be effective ways to reduce low levels of inflammation and help prevent people from developing low-level inflammatory diseases such as type 2 diabetes and cardiovascular disease. "
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