PubMed · 11028295
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Y Otsuka, K Kanmatsuse. 2000. [Functional food].. https://pubmed.ncbi.nlm.nih.gov/11028295/
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The success of the Human Genome Project and the spectacular development of broad genomics tools have catalyzed a new era in both medicine and nutrition. The terms pharmacogenomics and nutrigenomics are relatively new. Both have grown out of their genetic forbears as large-scale genomics technologies have been developed in the last decade. The aim of both disciplines is to individualize or personalize medicine and food and nutrition, and ultimately health, by tailoring the drug or the food to the individual genotype. This review article provides an overview of synergies and differences between these two potentially powerful science areas. Individual genetic variation is the common factor on which both pharmacogenomics and nutrigenomics are based. Each human is genetically (including epigenetics) unique and phenotypically distinct. One of the expectations of both technologies is that a wide range of gene variants and related single-nucleotide polymorphism will be identified as to their importance in health status, validated and incorporated into genotype based strategies for the optimization of health and the prevention of disease. Pharmacogenomics requires rigorous genomic testing that will be regulated and analyzed by professionals and acted on by medical practitioners. As further information is obtained on the importance of the interaction of food and the human genotype in disease prevention and health, pharmacogenomics can provide an opportunity driver for nutrigenomics. As we move from disease treatment to disease prevention, the two disciplines will become more closely aligned.
In times of climate change, growing world populations, and with clear evidence of the depletion or damage to critical resources, it is imperative to take action to sustain and develop the capacity of agricultural and manufacturing systems to continue to provide food, the most basic of human needs. Functional foods, generally defined as foods that provide benefits beyond basic nutrition, represent an important growth category for the commercial sector in many countries around the world. Because of widespread concerns about risks to health, the public is vulnerable to messages about potential health protective advantages of foods formulated in response to emerging nutrition science. This paper argues that it is important to finds ways to evaluate the effects of innovation in this sector. Now more broadly defined, the concept of sustainability provides guidelines for decision-making and a framework for assessing the impact of the development of functional foods as a health protective panacea for diet-related human health problems. However, this paper concludes that when criteria for sustainable practice are applied, there are some strong arguments in support of delaying investment in the development and promotion of functional foods to the general public.
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