Nutrition
week Celebrations – day 5
Ms. Yelepu Madhuri, Senior
Manager Innovations hub and operations, Nutrify today
Nutrigenetics and Neutraceuticals: The
next wave riding on personalized Medicine
Genetic guide to good Nutrition
· Need for a personalized nutrition approach:
· -Major factors that substantiate the need
for personalized nutrition:
· Diversity in the human genome effect an
individual’s response to nutrients, nutrient bioavailability and metabolism.
o
Cultural,
economic, geographical and taste perception differences exits among individuals
that significantly affects food choices availability.
o
Malnutrition,
both excess and deficiency will affect gene expression and genome stability
leading to differences in an individual’s physical characteristics during the
various life stages.
o
General
population based dietary guidelines, e.g., recommended dietary allowance (RDA)
or safe upper limits are based on different metabolic outcomes may not.
· From a technical perspective, nutrigenomics
is most useful for dealing with medical and health issues, such as disease
prevention. It is best to focus on the information on nutrigenetics to optimize
overall health and meet the objectives of weight, fitness and body composition.
· Nutrigenetics is the interplay between
nutrition and our own genetics as an individual.
· Nutrigenomics describe the effect of
dietary pattens, calorie restriction and nutrition supplements on gene
expression, thus providing insight into how diet and genotype interactions
affect the individual’s phenotype.
· The ultimate goal of nutrigenomic testing
is to identify sub-groups of populations who may respond to diets differently
or show distinct intolerances to foods and susceptibility of diseases.
DIFFERENCE
BETWEEN NUTRIGENETICS AND NUTRIGENOMICS
WHAT
WE CAN CHANGE IN OUR GENOME
· The nutrients present in food enters
metabolic pathways where they are broken down, modified and converted into
molecules the body can use. One such pathway is responsible for making methyl
groups- important epigenetic tags that silence genes.
· Nutrients from our food are funneled into a
biochemical pathway that extracts methyl groups and then attaches them to our
DNA
PERSONALISED NUTRITION:
THE ROAD TO TAILORED DIETARY ADVICE
· Personalized genotype based nutrition is a
concept that links genotying with specific nutritional advice in order to
improve the prevention of nutrition- associated, chronic diseases.
· Differences in the genetic profile between
individuals and specific ethnic groups affect nutrition requirements, metabolism
and response to nutritional and dietary interventions and this explain the
inter-individual variability of the metabolic response to specific diets. More
specifically, personalized nutrition aims to develop comprehensive, holistic and
dynamic nutritional recommendations based on interacting parameters in a
person’s internal and external environment.
GENES & LACTOSE
INTOLERANCE
· As we all know that lactose is a sugar
(carbohydrate) found abundantly in milk and milk products. All mammals are born
with the ability to digest lactose for the nourishment of newborns until
weaning. It is composed of two simple sugars namely glucose and galactose.
Lactose has some major functions in our body- enhances the absorption of
calcium the only source of galactose a simple sugar which is necessary for good
brain function and a healthy immune system
· Lactose that reaches your small intestine
is broken down into its simpler units by the action of the lactase enzyme. The
expression of lactase in the small intestine usually declines gradually after
weaning resulting in adult mammals gradually losing the ability to digest
lactose. The undigested lactose stimulates the fast growth of gas-producing git
bacteria once it reaches the large intestine causing gastrointestinal symptoms
including abdominal bloating, flatulence and diarrhea.
GENE AND CAFFEINE
SENSITIVITY
Caffeine sensitivity is
determined by the efficiency of the huma body to process and metabolize
caffeine. Sensitivity has more to do with a peron’s unique genetic makeup as
this determines to what degree a given amount to caffeine will affect a person.
The DNA sequence of this gene determines how efficiently a person can
metabolize caffeine and this eliminate it form body.
THE
GENETICS OF BITTER TASTE:
In addition of
determining how an individual responds to an ingested amount of a specific
dietary bioactive, genetic variation can also influence our food preferences
and ingestive amount to determine how individuals respond to ingested food for
specific dietary bioactive compounds. The genetic variations influence food
preferences. Polymorphism in genes involved in flavor perception may decide
this. This variability effects food choices, health status and also decide how
they are prone to chronic diseases.
Hence food intake
decides, health of individuals.
Youtube link- https://youtu.be/gqBXBWa2LJo
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VALIDICTORY FUNCTION
CHIEF GUEST- Dr. E.
Harini, HOD, Dept. of Zoology, St. Joseph’s college for Women (A), VsP
Title of lecture- HEALTH
BENEFITS OF EATING FISH
Fish is a source of many
vital ingredients: proteins, carbohydrates, minerals and vitamins, peptides and
lipids and essential fatty acid.
The value of fish
proteins is as high as meat protein. Fish has health benefits with its high-
protein, low-fat content. In particular, white-fleshed fish is lower in fat
than any other sources of animal prtein and oily fish are high in omega – 3
fatty acids. Since the human body must supplu these essential nutrients, fish
are an important part of the diet.
Fish provides all the
essential nutrients, vitamins and minerals. They provide nearly 3.3 billion
people with 20% of average intake of protein.
IMPORTANT AMINOA CIDS
FROM FISH
Histidine- protein
building. Has anti-inflammatory role to help ease joint pain and stiffness and
antifungal functions.
Leucine- increases muscle
mass and contributes to muscle recovery. Helps regulate blood sugar and
supplies energy to body. It is clinically important for would healing and
functioning of brain.
Isoleucine- recommended
for professional athletics, body builders. It boosts up energy levels and
assist in body recovery from sternous exercise. Important for Hb synthesis etc.
Methionine- for treating
liver disorders, wound healing, treating depression etc
Threonine- aids for
production of collagen, elastin and muscle tissue. Supports cardiovascular,
liver, central nervous and immune systems functions etc.
The functions of all
essential amino acids and the type of fish that has them are mentioned.
Fish oil has low
percentage of saturated fatty acids. Unsaturated ones are Omega-3-
polyunsaturated fatty acids- eicosapentaenoic acid (EPA) and docosahexanoic
acid (DHA). They protect heart.
A person should take at
least 2 servings of fish per week. Young girls suffering from acute iron
deficiency must take fish capsules.
ROLE OF EPA AND DPA
They have anti-inflammatory effects- treats
rheumatoid arthritis, swelling and reduces levels of bad cholesterol and treats
cardiovascular diseases
Adults intake- 250 mg and children- 150 mg
VALUED FISH PRODUCTS
Fish sauce
Fish Ham
Fish Balls
Fish meal
Fish cake
Fish biscuit
Fish nuggets
Fish soup
Fish sausages
Fish fingers
Fish noodles
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