Kansas State UniversityNutrigenomics is claimed to be a study that apparently investigates the reaction of people to food compounds by using post-genomic and associated technologies. This field supposedly focuses on the outcomes of food on gene expression. The study authors are of the opinion that nutrigenomics may totally alter the future of public health and the food and culinary industries.

Nutrients have supposedly illustrated to affect gene expression via transcription factors, which are said to be biochemical entities that attach to DNA and either endorse or slow down transcription of genes. By comprehending the functions of certain nutrients and how they may cause diseases, scientists could advocate particular foods for a person based on his or her genetics.

Koushik Adhikari, K-State assistant professor of sensory analysis, commented, “Scientists are looking at the molecular mechanisms in the body. At the molecular level, you can look at what specific nutrients can do to your body that would trigger genes to act properly, in a healthy way.”

Existing health recommendations for US citizens are believed to be universal for the by and large population. Nevertheless, with nutrigenomics study, health recommendations may be altered in a better way.

Experts are apparently concentrating on recognizing single-nucleotide polymorphisms, which are believed to be a minute change in a person’s DNA sequence such as sensitivity to bitterness. Polymorphisms could find out if an individual appears to have inclination for diverse chronic diseases.

At K-State, Adhikari and Mark Haub, associate professor of human nutrition, are said to be heading a study of the genotypes of diabetic and non-diabetic people to verify if there could be an association between the threat for type-2 diabetes and bitter-taste sensitivity.

Nutrigenomics may need a joint endeavor from people in genetics and the industries of public health, food science and culinary. Adhikari is of the opinion that more alternatives ought to be present so that people can go for the healthiest choice. He mentioned that food industry must team up with the culinary industry to generate more healthy and tempting dishes.

Consumer education may also prove to be a significant aspect for the future of nutrigenomics and public health. Adhikari mentioned that people are believed to frequently be doubtful of genetically modified foods, where scientists supposedly alter a food’s DNA by merging and adding genes. Nevertheless, this practice is said to be unlike nutrigenomics, which appears to concentrate on using foods’ natural components to endorse improved health.

The scientists believe that change in public health is significantly required and with a rising occurrence of obesity and chronic diseases like types 2 diabetes, nutrigenomics could turn out to be the solution in the future.