Metabotyping for the development of tailored dietary advice solutions in a European population: the Food4Me study

AbstractTraditionally, personalised nutrition was delivered at an individual level. However, the concept of delivering tailored dietary advice at a group level through the identification of metabotypes or groups of metabolically similar individuals has emerged. Although this approach to personalised nutrition looks promising, further work is needed to examine this concept across a wider population group. Therefore, the objectives of this study are to: (1) identify metabotypes in a European population and (2) develop targeted dietary advice solutions for these metabotypes. Using data from the Food4Me study (n 1607), k-means cluster analysis revealed the presence of three metabolically distinct clusters based on twenty-seven metabolic markers including cholesterol, individual fatty acids and carotenoids. Cluster 2 was identified as a metabolically healthy metabotype as these individuals had the highest Omega-3 Index (6·56 (sd 1·29) %), carotenoids (2·15 (sd 0·71) µm) and lowest total saturated fat levels. On the basis of its fatty acid profile, cluster 1 was characterised as a metabolically unhealthy cluster. Targeted dietary advice solutions were developed per cluster using a decision tree approach. Testing of the approach was performed by comparison with the personalised dietary advice, delivered by nutritionists to Food4Me study participants (n 180). Excellent agreement was observed between the targeted and individualised approaches with an average match of 82 % at the level of delivery of the same dietary message. Future work should ascertain whether this proposed method could be utilised in a healthcare setting, for the rapid and efficient delivery of tailored dietary advice solutions.

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Abstract 530: Impact of a Single Mixed Mediterranean-Type Meal Compared with a High-Saturated Fat Meal on Postprandial Endothelial Function and Metabolic Markers

Arteriosclerosis Thrombosis and Vascular Biology ◽

10.1161/atvb.32.suppl_1.a530 ◽

2012 ◽

Vol 32 (suppl_1) ◽

Author(s):

Sebastien Lacroix ◽

Christine Des Rosiers ◽

Mathieu Gayda ◽

Anil Nigam

Keyword(s):

Endothelial Dysfunction ◽

Endothelial Function ◽

Saturated Fat ◽

Random Order ◽

Flow Mediated Dilation ◽

Omega 3 ◽

Metabolic Markers ◽

Endothelial Impairment ◽

Artery Flow ◽

Fat Meal

Background: Endothelial dysfunction is considered a precursor of atherosclerosis and is an independent predictor of cardiovascular events. A high-saturated fat meal (HFM) has been shown to induce postprandial endothelial dysfunction. However, no studies have evaluated the acute endothelial effect of a single mixed Mediterranean-type meal (MMM). Our objective was to evaluate postprandial endothelial and metabolic function in response to a MMM in comparison to an isocaloric HFM. Methods: In this ongoing crossover study, 26 of 28 healthy non-smoking males have completed the research protocol. In random order on two separate days during a 1-week interval, subjects were fed two isocaloric meals after an overnight fast. The MMM (885 kcal) consisted of fresh salmon, almonds and vegetables baked in olive oil providing 51% of total calories from fat (7.87g SFA and 2.29g of omega-3, 2:1 DHA:EPA). The HFM consisted of a McDonald’s sausage, egg and cheese McMuffin and three hashbrowns (858 kcal) providing 58% of total energy from fat (14.78g SFA and no omega-3). Endothelial function was evaluated by measuring brachial artery flow-mediated dilation (%FMD) at baseline and at two (T2) and four (T4) hours postprandial. Results: Mean postprandial %FMD tends to be less impaired following the MMM than the HFM (variation at T4 -0.15±3.6% vs -2.83±3.3% respectively, p<0.1). Postprandial variations of TG and TG/HDL at T4 were also less severe with the MMM than the HFM (p≤0.05) and did not correlate to %FMD variations. When subdividing the population on the basis of the median fasting TG levels (0.90 mmol/L), the HFM led to significant endothelial impairment in the subjects with higher-TG while it had no effect in the low-TG group. Conclusion: Our data suggest that a single MMM exerts less of a deleterious effect on postprandial endothelial function and metabolic markers than does a HFM. A single MMM could thus be less atherogenic than a HFM. Moreover, subjects with higher fasting TG levels (avg. 1.54±0.59 mmol/L, well bellow hypertriglyceridemia threshold) could be at higher risk of endothelial injury following a single HFM. Data on all 28 subjects will be available in April 2012.

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Can metabotyping help deliver the promise of personalised nutrition?

Proceedings of The Nutrition Society ◽

10.1017/s0029665115002347 ◽

2015 ◽

Vol 75 (1) ◽

pp. 106-114 ◽

Cited By ~ 18

Author(s):

Clare B. O'Donovan ◽

Marianne C. Walsh ◽

Michael J. Gibney ◽

Eileen R. Gibney ◽

Lorraine Brennan

Keyword(s):

Behaviour Change ◽

Population Level ◽

Dietary Advice ◽

Group Level ◽

Metabolic Phenotyping ◽

Personalised Nutrition ◽

Individual Level ◽

Tailored Interventions ◽

Novel Strategy ◽

Future Work

Over a decade since the completion of the human genome sequence, the promise of personalised nutrition available to all has yet to become a reality. While the definition was originally very gene-focused, in recent years, a model of personalised nutrition has emerged with the incorporation of dietary, phenotypic and genotypic information at various levels. Developing on from the idea of personalised nutrition, the concept of targeted nutrition has evolved which refers to the delivery of tailored dietary advice at a group level rather than at an individual level. Central to this concept is metabotyping or metabolic phenotyping, which is the ability to group similar individuals together based on their metabolic or phenotypic profiles. Applications of the metabotyping concept extend from the nutrition to the medical literature. While there are many examples of the metabotype approach, there is a dearth in the literature with regard to the development of tailored interventions for groups of individuals. This review will first explore the effectiveness of personalised nutrition in motivating behaviour change and secondly, examine potential novel ways for the delivery of personalised advice at a population level through a metabotyping approach. Based on recent findings from our work, we will demonstrate a novel strategy for the delivery of tailored dietary advice at a group level using this concept. In general, there is a strong emerging evidence to support the effectiveness of personalised nutrition; future work should ascertain if targeted nutrition can motivate behaviour change in a similar manner.

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Optimisation of a metabotype approach to deliver targeted dietary advice

Nutrition & Metabolism ◽

10.1186/s12986-020-00499-z ◽

2020 ◽

Vol 17 (1) ◽

Cited By ~ 1

Author(s):

Elaine Hillesheim ◽

Miriam F. Ryan ◽

Eileen Gibney ◽

Helen M. Roche ◽

Lorraine Brennan

Keyword(s):

Total Cholesterol ◽

Saturated Fat ◽

Hdl Cholesterol ◽

Dietary Guidelines ◽

Dietary Advice ◽

Group Level ◽

Monounsaturated Fat ◽

Individual Level ◽

Processed Meats ◽

Dark Green

Abstract Background Targeted nutrition is defined as dietary advice tailored at a group level. Groups known as metabotypes can be identified based on individual metabolic profiles. Metabotypes have been associated with differential responses to diet, which support their use to deliver dietary advice. We aimed to optimise a metabotype approach to deliver targeted dietary advice by encompassing more specific recommendations on nutrient and food intakes and dietary behaviours. Methods Participants (n = 207) were classified into three metabotypes based on four biomarkers (triacylglycerol, total cholesterol, HDL-cholesterol and glucose) and using a k-means cluster model. Participants in metabotype-1 had the highest average HDL-cholesterol, in metabotype-2 the lowest triacylglycerol and total cholesterol, and in metabotype-3 the highest triacylglycerol and total cholesterol. For each participant, dietary advice was assigned using decision trees for both metabotype (group level) and personalised (individual level) approaches. Agreement between methods was compared at the message level and the metabotype approach was optimised to incorporate messages exclusively assigned by the personalised approach and current dietary guidelines. The optimised metabotype approach was subsequently compared with individualised advice manually compiled. Results The metabotype approach comprised advice for improving the intake of saturated fat (69% of participants), fibre (66%) and salt (18%), while the personalised approach assigned advice for improving the intake of folate (63%), fibre (63%), saturated fat (61%), calcium (34%), monounsaturated fat (24%) and salt (14%). Following the optimisation of the metabotype approach, the most frequent messages assigned to address intake of key nutrients were to increase the intake of fruit and vegetables, beans and pulses, dark green vegetables, and oily fish, to limit processed meats and high-fat food products and to choose fibre-rich carbohydrates, low-fat dairy and lean meats (60–69%). An average agreement of 82.8% between metabotype and manual approaches was revealed, with excellent agreements in metabotype-1 (94.4%) and metabotype-3 (92.3%). Conclusions The optimised metabotype approach proved capable of delivering targeted dietary advice for healthy adults, being highly comparable with individualised advice. The next step is to ascertain whether the optimised metabotype approach is effective in changing diet quality.

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Diet and Multiple Sclerosis: Scoping Review of Web-Based Recommendations (Preprint)

10.2196/preprints.10050 ◽

2018 ◽

Author(s):

Jeffrey M Beckett ◽

Marie-Louise Bird ◽

Jane K Pittaway ◽

Kiran DK Ahuja

Keyword(s):

Multiple Sclerosis ◽

Vitamin D ◽

Information Seeking ◽

Scientific Evidence ◽

Saturated Fat ◽

Initial Assessment ◽

Dietary Advice ◽

Search Term ◽

Omega 3 ◽

Web Based

BACKGROUND There is currently no scientific evidence supporting the use of specific diets in the management of multiple sclerosis (MS); the strongest dietary associations are observed with vitamin D and omega-3 fatty acid supplementation. Despite this, there are many websites that provide advice or suggestions about using various dietary approaches to control symptoms or disease progression. OBJECTIVE The objective of this study was to assess the dietary advice for the symptomatic management of MS available on the internet. METHODS This study was a systematic review of webpages that provided dietary advice for the management of MS. Webpages were selected from an internet search conducted in November 2016 using Google, Yahoo, and Bing search engines and the search term “MS diet.” The first two pages of results from each search engine were included for the initial assessment. Duplicates were removed. Data extracted from websites included specific advice relating to diet and its rationale and the citation of supporting scientific literature. Authorship and credential information were reviewed to assess webpage quality. RESULTS We included 32 webpages in the final assessment. The webpages made a wide variety of specific recommendations regarding dietary patterns and individual foods to help manage MS. The most common dietary pattern advised on these webpages was the low-fat, high-fiber balanced diet, followed by the low-saturated fat diet, near-vegetarian Swank diet, and the Paleo diet. The main categories of individual foods or nutrients suggested for addition to the diet were: supplements (especially omega-3 and vitamin D), fruits, vegetables, and lean protein. In contrast, the most commonly recommended for removal were saturated fats, dairy, gluten-containing grains, and refined sugar. These recommendations were often accompanied by rationale relating to how the particular food or nutrient may affect the development, prevalence and symptoms of MS; however, very little of this information is supported by the current scientific evidence between diet and MS. Only 9 webpages provided full authorship including credential information. CONCLUSIONS There is a wide variety of Web-based dietary advice, which in some cases is contradictory. In most cases, this advice is the result of peoples’ individual experiences and has not been scientifically tested. How people living with MS use this information is not known. These findings highlight the important role health professionals can play in assisting people living with MS in their health information-seeking behaviors.

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Abstract P354: Impact of a Single Mixed Mediterranean-type Meal Compared to a High-Saturated Fat Meal on Postprandial Endothelial Function and Metabolic Markers

Circulation ◽

10.1161/circ.125.suppl_10.ap354 ◽

2012 ◽

Vol 125 (suppl_10) ◽

Author(s):

Sebastien Lacroix ◽

Christine DesRosiers ◽

Mathieu Gayda ◽

Anil Nigam

Keyword(s):

Endothelial Dysfunction ◽

Endothelial Function ◽

Insulin Response ◽

Saturated Fat ◽

Random Order ◽

Omega 3 ◽

Metabolic Markers ◽

Endothelial Impairment ◽

Artery Flow ◽

Fat Meal

Background: Endothelial dysfunction is considered to be a precursor of atherosclerosis and is an independent predictor of cardiovascular events. A high-saturated fat meal (HFM) has been shown to induce postprandial endothelial dysfunction. However, no studies have evaluated the acute endothelial effect of a single mixed Mediterranean-type meal (MMM). Our objective was to evaluate postprandial endothelial and metabolic function in response to a MMM in comparison to an isocaloric HFM. Methods: In this ongoing crossover study, 22 of 28 healthy non-smoking males have completed the research protocol. In random order on two separate days during a 1-week interval, subjects were fed two isocaloric meals after a 12-hour overnight fast. The MMM (885 kcal) consisted of fresh salmon, almonds and vegetables baked in olive oil providing 51% of total calories from fat (7.87g SFA and 2.29g of omega-3, 2:1 DHA:EPA). The HFM consisted of a McDonald's sausage, egg and cheese McMuffin and three hashbrowns (858 kcal) providing 58% of total energy from fat (14.78g SFA and no omega-3). Endothelial function was evaluated by measuring brachial artery flow-mediated dilation (%FMD) at baseline and at two (T2) and four (T4) hours postprandial. Results: Mean postprandial %FMD tends to be less impaired following the MMM than the HFM (variation at T4 -0.15±3.6% vs -2.83±3.3% respectively, p<0.1). Postprandial insulin response was less important following the MMM than the HFM (at T2 72.42±94.8% vs 253.89±291.5% respectively, p≤0.1). Postprandial variations of TG and TG/HDL ratio at T4 were also less severe with the MMM than the HFM (p≤0.05). When dividing the subjects on the basis of the median fasting TG levels (0.90 mmol/L), the HFM led to a more severe endothelial impairment in subjects with high (variation in %FMD at T4 -4.36±2.9% p<0.005) vs low fasting TG levels (variation in %FMD at T4 -0.965±2.99%, ns). Conclusion: Our data suggest that a single MMM exerts less of a deleterious effect on postprandial endothelial function and metabolic markers than does a HFM. A single MMM could thus be less atherogenic than a HFM. Moreover, subjects with moderate fasting TG levels (avg. 1.54±0.59 mmol/L, well bellow hypertriglyceridemia threshold) could be at higher risk of endothelial injury following a single HFM. Data on all 28 subjects will be available in March 2012.

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Metabotyping and its role in nutrition research

Nutrition Research Reviews ◽

10.1017/s0954422419000179 ◽

2019 ◽

Vol 33 (1) ◽

pp. 33-42 ◽

Cited By ~ 6

Author(s):

Elaine Hillesheim ◽

Lorraine Brennan

Keyword(s):

Population Level ◽

Metabolic Phenotype ◽

Dietary Advice ◽

Dietary Interventions ◽

Metabolic Phenotyping ◽

Personalised Nutrition ◽

Individual Level ◽

Nutrition Research ◽

Future Work

AbstractPersonalised nutrition is at its simplest form the delivery of dietary advice at an individual level. Incorporating response to different diets has resulted in the concept of precision nutrition. Harnessing the metabolic phenotype to identify subgroups of individuals that respond differentially to dietary interventions is becoming a reality. More specifically, the classification of individuals in subgroups according to their metabolic profile is defined as metabotyping and this approach has been employed to successfully identify differential response to dietary interventions. Furthermore, the approach has been expanded to develop a framework for the delivery of targeted nutrition. The present review examines the application of the metabotype approach in nutrition research with a focus on developing personalised nutrition. Application of metabotyping in longitudinal studies demonstrates that metabotypes can be associated with cardiometabolic risk factors and diet-related diseases while application in interventions can identify metabotypes with differential responses. In general, there is strong evidence that metabolic phenotyping is a promising strategy to identify groups at risk and to potentially improve health promotion at a population level. Future work should verify if targeted nutrition can change behaviours and have an impact on health outcomes.

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It Is Your Decision to Date Interracially: The Influence of Family Approval on the Likelihood of Interracial/Interethnic Dating

Journal of Family Issues ◽

10.1177/0192513x21994130 ◽

2021 ◽

pp. 0192513X2199413

Author(s):

Byron Miller ◽

Savanah Catalina ◽

Sara Rocks ◽

Kathryn Tillman

Keyword(s):

College Students ◽

Young Adults ◽

Romantic Relationships ◽

Family Members ◽

Individual Level ◽

Interracial Romance ◽

Using Data ◽

Do So

Although attitudes toward interracial romantic relationships (IRRs) have generally improved over the years, many Americans still disapprove of their family members being in IRRs. Prior studies have examined correlates of individual-level attitudes about interracial romance, but less is known about whether family members’ attitudes are directly associated with young people’s decisions to date interracially. Using data collected from 790 romantically involved college students at two large public four-year universities, we find that young adults who believe their siblings, parents, and grandparents approve of IRRs have greater odds of dating interracially. Compared to Whites, Blacks and Hispanics are more likely to be interracially involved but their decision to do so is much less dependent on the approval of their parents and grandparents. We also find young adults are more likely to date interracially if they have five or more relatives with IRR experience themselves. The findings and their implications are discussed.

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Growth, Carcass and Meat Characteristics of Grass-Fed Lambs Weaned from Extensive Rangeland and Grazed on Permanent Pastures or Alfalfa

Animals ◽

10.3390/ani11010052 ◽

2020 ◽

Vol 11 (1) ◽

pp. 52

Author(s):

Felipe Elizalde ◽

Christian Hepp ◽

Camila Reyes ◽

Marilyn Tapia ◽

Raúl Lira ◽

...

Keyword(s):

Shear Force ◽

Nutritive Value ◽

Production Systems ◽

Fatty Acid Content ◽

Saturated Fat ◽

Growth Patterns ◽

Omega 3 ◽

Permanent Pasture ◽

Lower Shear ◽

Low Levels

Western Patagonia lamb production systems are based on extensive rangeland. The harsh climate limits the adoption of more intensive systems. Therefore, producers must focus on developing differentiated products. The aim of this study was to evaluate growth patterns, carcasses and nutritive value of meat from 45 lambs. Lambs were divided into three groups: 15 lambs were slaughtered at weaning (W), with the remaining 30 weaned lambs being allocated to grazing either alfalfa (AG) or permanent pasture (PPG). AG lambs were significantly heavier and had higher condition scores than PPG lambs. Further, AG lambs showed higher carcass weight and larger tissue depth and commercial cuts. Moreover, W lambs had lower shear force and more tender meat than either AG or PPG lambs. The three systems showed a low shear force and acceptable sensory traits. Low levels of cholesterol, with low levels of saturated fat, classified these cuts of meat as extra lean. W lambs had higher omega-3 fatty acid content than AG or PPG lambs. Overall, results showed that meat from the three lamb production systems showed health claimable levels of omega-3 fatty acids and were low in fat and thereby, can be classified as lean meat.

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Associations between dietary patterns and the incidence of total and fatal cardiovascular disease and all-cause mortality in 116,806 individuals from the UK Biobank: a prospective cohort study

BMC Medicine ◽

10.1186/s12916-021-01958-x ◽

2021 ◽

Vol 19 (1) ◽

Author(s):

Min Gao ◽

Susan A. Jebb ◽

Paul Aveyard ◽

Gina L. Ambrosini ◽

Aurora Perez-Cornago ◽

...

Keyword(s):

Cardiovascular Disease ◽

Energy Density ◽

Dietary Patterns ◽

Dietary Pattern ◽

Saturated Fat ◽

Dietary Advice ◽

Free Sugars ◽

Linear Association ◽

Increased Risk ◽

All Cause Mortality

Abstract Background Traditionally, studies investigating diet and health associations have focused on single nutrients. However, key nutrients co-exist in many common foods, and studies focusing solely on individual nutrients may obscure their combined effects on cardiovascular disease (CVD) and all-cause mortality. We aimed to identify food-based dietary patterns which operate through excess energy intake and explain high variability in energy density, free sugars, saturated fat, and fiber intakes and to investigate their association with total and fatal CVD and all-cause mortality. Methods Detailed dietary data was collected using a 24-h online dietary assessment on two or more occasions (n = 116,806). We used reduced rank regression to derive dietary patterns explaining the maximum variance. Multivariable Cox-proportional hazards models were used to investigate prospective associations with all-cause mortality and fatal and non-fatal CVD. Results Over an average of 4.9 years of follow-up, 4245 cases of total CVD, 838 cases of fatal CVD, and 3629 cases of all-cause mortality occurred. Two dietary patterns were retained that jointly explained 63% of variation in energy density, free sugars, saturated fat, and fiber intakes in total. The main dietary pattern was characterized by high intakes of chocolate and confectionery, butter and low-fiber bread, and low intakes of fresh fruit and vegetables. There was a positive linear association between the dietary pattern and total CVD [hazard ratio (HR) per z-score 1.07, 95% confidence interval (CI) 1.04–1.09; HRtotal CVD 1.40, 95% CI 1.31–1.50, and HRall-cause mortality 1.37, 95% CI 1.27–1.47 in highest quintile]. A second dietary pattern was characterized by a higher intakes of sugar-sweetened beverages, fruit juice, and table sugar/preserves. There was a non-linear association with total CVD risk and all-cause mortality, with increased risk in the highest quintile [HRtotal CVD 1.14, 95% CI 1.07–1.22; HRall-cause mortality 1.11, 95% CI 1.03–1.19]. Conclusions We identified dietary patterns which are associated with increased risk of CVD and all-cause mortality. These results help identify specific foods and beverages which are major contributors to unhealthy dietary patterns and provide evidence to underpin food-based dietary advice to reduce health risks.

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Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Foods ◽

10.3390/foods10081681 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1681

Author(s):

Carmen Botella-Martínez ◽

Manuel Viuda-Martos ◽

José Angel Pérez-Álvarez ◽

Juana Fernández-López

Keyword(s):

Emulsion Stability ◽

Meat Products ◽

Saturated Fat ◽

Sensory Properties ◽

Partial Substitution ◽

Omega 3 ◽

Promising Strategy ◽

Total Fat ◽

Hemp Oil ◽

Buckwheat Flour

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

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