Advanced technologies in revolutionizing diets

Developed Scientific techniques for the genes involved in taste perception  based, food preferences also can lead to personalized nutrition plans effective not only in weight loss but in avoiding diseases such as depression, cancer, and hypertension. The ability to devise diets based on genetic profiles of individuals can lead to significantly better results.
Certain food, nutrition supplements are being able to personalize the health interventions in most of the individuals based on them will help people age in a healthier way and their quality of lifestyle, as well as engender considerable savings for health systems pathways involved in food preferences and its perception and to investigate their implications in protecting against or predisposing to diet-related disorders.
Genes related to liking for certain foods, including artichokes, bacon, coffee, chicory, dark chocolate, blue cheese, ice cream, liver, oil or butter on bread, orange juice, plain yoghurt, white wine and mushrooms.
Moreover, none of the genes thus identified belonged to the category of taste or smell receptors. It in turn represents an important risk factor for the development of diseases
  • ·         Hypertension
  • ·         Obesity
  • ·         Cardiovascular diseases
  • ·         Malnutrition
  • ·         Over weight

Receptor associated along with individual differences in the perception of salt could help us to investigate chemosensory differences can interact to influence and predict food choices and hence human nutritional behaviour. The cellular components of the blood when the body produces too many eosinophils they can cause a variety of eosinophilic disorders. These are disorders involving resulting tissue damage and chronic inflammation often in the gastrointestinal system.

Nutritional intervention could be greatly improved by tailoring it to the food preferences of each person food preferences are the first factor driving food choice, nutrition and ultimately diet-related diseases and as such are the key to understand human nutrition and its relationship with health on a large scale.
                              

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2nd International Conference on Nutrition, Food Science and Technology April 08-09, 2019 | Abu Dhabi, UAE

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