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Developing the Promise of Nutrigenomics through Complete Science and International Collaorations

机译：通过完整的科学和国际合作发展营养基因组学的承诺

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Food is economically available to 4 billion of the world s 6 billion people, a situation that resulted from dramatically improved methods for producing, storing, and distributing food on a mass scale during the last 100 years. Nevertheless, almost 2 billion people are malnourished through either over-consumption of fats and calories or lack of adequate calories and micronutrients. Malnourishment results in chronic diseases, immune dysfunction, and early death. Analyzing and understanding gene - nutrient interactions is therefore a necessary step for designing and producing foods for maintaining the health of populations and individuals. Nutrigenomics is the study of how constituents of the diet interact with genes, and their products, to alter phenotype and conversely, how genes and their products metabolize these constituents into nutrients, antinutrients, and bioactive compounds. However, defining causal gene X nutrient interactions involved in maintaining optimum health are more challenging because of the (i) chemical complexity of food, (ii) genetic heterogeneity of humans, and (iii) the complexity of physiological responses to nutrient intakes in health and disease. Three significant developments will allow progress in nutrition and nutrige-nomics: the development of high throughput omic (genomic, transcriptomic, proteomic, and metabolomic) technologies, improved experimental designs, and the development of research collaborations to study complex biological processes. The practical applications of nutrigenomics are the possibility of delivering the right micronutrients in the optimum amount to the food insecure and developing novel foods which are more nutritious, flavour-ful, storable, and health promoting than many of the products manufactured today.
机译：在全世界60亿人口中，有40亿人口经济上可获得粮食，这种情况是由于过去100年来大规模生产，储存和分配粮食的方法得到了极大改善而导致的。然而，由于过量食用脂肪和卡路里，或者缺乏足够的卡路里和微量营养素，使近20亿人营养不良。营养不良导致慢性疾病，免疫功能低下和早期死亡。因此，分析和理解基因-营养相互作用是设计和生产食品以维持人群和个人健康的必要步骤。营养基因组学是关于饮食中的成分如何与基因及其产物相互作用以改变表型的研究，反之，基因及其产物如何将这些成分代谢成营养素，抗营养素和生物活性化合物。然而，由于（i）食品的化学复杂性，（ii）人类的遗传异质性，以及（iii）在健康和疾病。营养和营养学方面的三项重大进展将使我们取得进展：高通量组学（基因组，转录组学，蛋白质组学和代谢组学）技术的开发，改进的实验设计以及研究复杂生物过程的研究合作的发展。营养经济学的实际应用是向不安全的食物提供最佳量的正确微量营养素的可能性，并开发出比当今生产的许多产品更具营养，风味，可储存和促进健康的新颖食物。

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