17^th October 2022

 

Diet has a crucial role in cardio-metabolic health, but metabolic responses to diet are highly individualised. One route to tackle the continued rise in obesity and associated health consequences is personalised nutrition. However, for this to be effective, it is important to characterise molecular pathways that mediate individual dietary responses.

Overall, DIMENSION aims to investigate the influence of dietary intakes on epigenetic regulation of gene function, and effects on human cardio-metabolic health. In this webinar, the latest research on effects of diets on our genomes and gene regulation were discussed as well as personalised nutrition-based strategies to promote cardio-metabolic health.

We live in the age of imprecise public health nutrition advice (so-called one-size-fits-all), which is nonetheless valuable. However, there is strong evidence for postprandial molecular and sex-specific responses to test meal challenges, dominated by genes involved in adipogenesis and inflammation.

Postprandial genomic trajectories and postprandial glucose, insulin, and lipid concentrations have together revealed genetic mediators of inter-individual variations in response to diets. In other words, we are correct in thinking that not everyone responds to same food in the same way. The problem is the variation between studies, which makes understanding implications of these difference difficult. Food-metabotype relationships, or metabolic phenotypes (i.e., characteristics responses to meals), can be identified loosely, but there is an urgent need to replicate studies if we are going to base public health advice on these outcomes. DIMENSION aims to bring new knowledge on acute and chronic methylation changes (epigenetics) and integrate this knowledge with personalised and precision nutrition and human health research.

The webinar was organized by ILSI Europe as a part of webinar series on personalised nutrition.

Chair:

Sarah Berry – King’s College London (UK)

Speakers:

DIMENSION project overview and postprandial genomic trajectories, Jordana Bell – King’s College London (UK)

Habitual diet and epigenetic modifications microbiome & data, Jakob Linseisen – University of Augsburg and Ludwig-Maximililans University of Munich (DE)

Personalised nutrition: a game-changing journey towards health, Jose Ordovas – Tufts University (US) and IMDEA-Food (ES)

4^th October 2022

The food we eat influences functioning of the brain and, perhaps more importantly, development of the child’s brain. However, there is also a key link between brain development and the gut microbiome.

Microbes in our guts produce specific metabolites, some of which can be detected in our breath (e.g., methane, H2, short chain fatty acids and alkanes). The guts of infants are nearly sterile at birth, but they become a unique community of trillions of microbes by adulthood. An increasing body of evidence shows that these bacteria have an impact on development of the brain, affecting behaviour and cognitive function. The most important outcomes identified by NUTRISHIELD include:

• Key role of gut microbiome in brain development and behaviour
• Early gut colonisation is affected by the child’s environment
• Gut bacteria can potentially be changed/manipulated and might positively affect brain development and function.
• Relationships between the gut microbiome and health are complicated and not always as expected
• Healthy, well-balanced diets are correlated with better cognition in children and reduced risk of less cognitive decline and Alzheimer’s disease in older adults
• Pro-inflammatory foods (e.g., meats, non-oily fish, sugar-sweetened beverages) can negatively affect the gut microbiome whilst anti-inflammatory foods (e.g., oily fish, olive oil, green leafy vegetables) have a positive impact
• Probiotics are the subject of current research and understanding of any benefits still at an early stage
• Breath analysis is a useful non-invasive approach for assessing individuals’ metabolic status including gut microbiome responses to dietary intervention.

The webinar was organized by Alpes Lasers SA as a part of the EU-funded project NUTRISHIELD (Fact-based personalized nutrition for the young, Grant Agreement No. 818110).

Speakers:

Prof. Carolina de Weerth (Radboud University Medical Center, NL)

Prof. Esther Aarts (Donders Institute for Brain, Cognition and Behaviour, NL)

Dr Simona Cristescu (Life Science Trace Detection Laboratory, Radboud University, NL)

 

The scientific sessions helped deepen knowledge about nutrition, but also allowed participants to go back to basics and learn new content from a variety of case studies. There was a good dose of business development theory for those without this kind of background, and plenty of practical classes with case analysis to complement the theory. To enrich the training experience, there were excursions to innovative culinary centres and businesses in Barcelona, where students had a chance to understand how real businesses can support healthy living. Participants also had an exclusive opportunity to visit the Alicia Foundation - a centre devoted to technological innovation in cuisine, the improvement of eating habits, and the evaluation of food heritage. In a culinary workshop, students had to cook different meals using innovative technologies, which allow preparation of foods with altered textures. For example, fish and chips can be blended (homogenised) separately and served traditionally, as fish and chips, but allow those with dysphagia to enjoy food they otherwise are unable to eat because of the risk of choking.

To ensure the knowledge gained could be put to good use in the future, participants also worked in group projects, translating ideas into sustainable business models. This helped develop and reinforce new skills in identifying and growing business ideas and assessing opportunities for sustainable business models to promote healthy living.

By completing this summer school, Angelika has more experience in how SMEs are finding business opportunities on the food, nutrition and health sectors, which – in turn – helps EuroFIR understand better the needs of current and future members and clients.