Genetic predisposition and nutrition

The Genefood test is indicated for all families and is absolutely necessary for those who undergo to a diet

Genetic predisposition and nutrition

A final level of personalization bases dietary choices on genetic variations. This approach refers to the personalization of the food according to genotyping and would be particularly suitable where no other discernible phenotypic aspect can provide equivalent information.

Scientifically, the evaluation of the metabolically relevant genes for sequence variants is more significant to further deepen our understanding of the genetically imprinted susceptibility to diets and nutrients.

From the point of view of consumer application, the development and implementation of these measures should respect the following principles:

  • Firstly, a consumer should be genotyped and for this purpose the different Genefood TM tests are the most suitable instruments which, depending on the sensitivity and extent of the three tests expected (GeneFoodTMbase; GeneFoodTM Plus and GeneFoodTM Vita Plus) can provide a progressively more accurate and complete identikit.
  • Secondly, a nutritional solution must be proposed which can be adapted to the genetic variants found. This is provided in the GeneFoodTM test answer, as it is provided with a personalized food list based on a bioinformatics program that takes into account the genetic variants found.
Hereditary diseases and nutrition

An obvious risk of feeding without knowing our genotype is easily understood on the basis of simple examples

If we do not know our genetic predisposition to get sick of diabetes, we cannot prevent, with a good diet, the onset in adulthood.

Similarly, if we do not know our genetic predisposition to incur a metabolic disease with a dangerous increase of fats in the blood, we cannot prevent, with a good diet, the onset in adulthood.

 But there is so much more. If we do not know that we are genetically predisposed to an intolerance, for example to gluten, even if not yet in clinical phase (celiac disease) we end up falling into the pathology because we feed ourselves improperly.

Even worse if we observe how often, even diets, can be harmful. We think that 10% of the population has alterations in the iron metabolism. These predispose to diseases, over time, very debilitating as hemochromatosis. Well, you think that dieticians and nutritionists often prescribe, for low-calorie diets, proteins or foods high in iron. Maybe they can also make you lose weight, but at the cost of the health of the subject!

If you want to know, to prevent the onset, the existence of one of the many hereditary diseases of which almost all of us are unknowing carriers, you absolutely must perform the nutrigenetic test. This then becomes ethically necessary for a dietitian or nutritionist who does not want to do damage!

From predispositions such as allergies and intolerances to hereditary errors of metabolism, it is well known that the diet contributes to the prevention and management of these aberrations. The importance of diet for innate errors of metabolism, has for years led to the worldwide adoption, at birth, of analysis for phenylketonuria that is well managed by diagnostics based on metabolism for the personalization of food with a low content of  phenylalanine. This is just a minimum risk to our species.