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Development of personalized functional foods needs metabolic profiling

Claus, Sandrine Paule

Current Opinion in Clinical Nutrition and Metabolic Care: November 2014 - Volume 17 - Issue 6 - p 567–573
doi: 10.1097/MCO.0000000000000107
FUNCTIONAL FOODS AND DIETARY SUPPLEMENTS: Edited by Nathalie M. Delzenne and Gerard E. Mullin

Purpose of review There is growing interest in applying metabolic profiling technologies to food science as this approach is now embedded into the foodomics toolbox. This review aims at exploring how metabolic profiling can be applied to the development of functional foods.

Recent findings One of the biggest challenges of modern nutrition is to propose a healthy diet to populations worldwide that must suit high inter-individual variability driven by complex gene–nutrient–environment interactions. Although a number of functional foods are now proposed in support of a healthy diet, a one-size-fits-all approach to nutrition is inappropriate and new personalized functional foods are necessary. Metabolic profiling technologies can assist at various levels of the development of functional foods, from screening for food composition to identification of new biomarkers of food intake to support diet intervention and epidemiological studies.

Summary Modern ‘omics’ technologies, including metabolic profiling, will support the development of new personalized functional foods of high relevance to 21st century medical challenges, such as controlling the worldwide spread of metabolic disorders and ensuring healthy ageing.

Department of Food and Nutritional Sciences, University of Reading, Reading, UK

Correspondence to Sandrine Paule Claus, Department of Food and Nutritional Sciences, University of Reading, Whiteknights campus, PO Box 226, Reading RG8 8JE, UK. Tel: +44(0)118 378 8717; e-mail: s.p.claus@reading.ac.uk

© 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins