Mediterranean Food Research Articles

Mediterranean diet and inflammaging within the hormesis paradigm.

A coherent set of epidemiological data shows that the Mediterranean diet has beneficial effects capable of preventing a variety of age-related diseases in which low-grade, chronic inflammation/inflammaging plays a major role, but the underpinning mechanism(s) is/are still unclear. It is suggested here that the Mediterranean diet can be conceptualized as a form of chronic hormetic stress, similar to what has been proposed regarding calorie restriction, the most thoroughly studied nutritional intervention. Data on the presence in key Mediterranean foods of a variety of compounds capable of exerting hormetic effects are summarized, and the mechanistic role of the nuclear factor erythroid 2 pathway is highlighted. Within this conceptual framework, particular attention has been devoted to the neurohormetic and neuroprotective properties of the Mediterranean diet, as well as to its ability to maintain an optimal balance between pro- and anti-inflammaging. Finally, the European Commission–funded project NU-AGE is discussed because it addresses a number of variables not commonly taken into consideration, such as age, sex, and ethnicity/genetics, that can modulate the hormetic effect of the Mediterranean diet.

Older Australians Can Achieve High Adherence to the Mediterranean Diet during a 6 Month Randomised Intervention; Results from the Medley Study.

Adherence to a Mediterranean diet (MedDiet) is thought to be achievable in non-Mediterranean regions, but this has yet to be investigated. We aimed to determine if an older Australian population could adhere to a MedDiet for six months. We conducted a randomised, parallel dietary intervention trial with two dietary arms: the Mediterranean diet (MedDiet) group and the habitual diet (HabDiet) control group. A 15-point Mediterranean diet adherence score and food and nutrient intakes were estimated from three-day weighed food records collected at baseline, two and four months. Erythrocyte fatty acids, serum carotenoids and urinary metabolites were assessed at baseline, three and six months. We enrolled 166 participants; 152 commenced and 137 completed the study (70 in the MedDiet group, 67 in the HabDiet group). Adherence scores were significantly higher in the MedDiet group at two months (between group difference 2.2, 95% CI 1.3, 2.9) and four months (between group difference 2.6, 95% CI 1.9, 3.3). Consumption of vegetables, fruits, fish, legumes, nuts and olive oil significantly increased in the MedDiet group compared to the control, and discretionary food intake decreased (p < 0.01). Measures of compliance including serum β-carotene, lycopene and erythrocyte monounsaturated fatty acids were significantly higher in the MedDiet group at three and six months (p < 0.05). Our results indicate that a population of older Australians can adopt a Mediterranean diet over a six month period.

Present Food Shopping Habits in the Spanish Adult Population: A Cross-Sectional Study.

Information on grocery shopping patterns is one key to understanding dietary changes in recent years in Spain. This report presents an overview of Spanish food shopping patterns in the adult population. A cross-sectional, nationally representative telephone survey was conducted in Spain. Individuals were asked about food shopping responsibility roles, types of visited food stores, time spent, additional behaviors while shopping, the influence of marketing/advertising and, in particular, fresh produce shopping profile. Binary logistic regression models were developed. The final random sample included 2026 respondents aged ≥18 years, of which 1223 were women and 803 were men. Women reported being in charge of most of the food shopping activities. Looking for best prices, more than looking for healthy or sustainable foods, seemed to be a general behavior. Supermarkets were the preferred retail spaces for food price consideration, convenience, variety and availability. Fresh produce shopping was associated with traditional markets and neighborhood stores in terms of reliance and personalized service. It is essential to highlight the importance of the role played by women. They are the main supporters concerned in preserving adequate dietary habits. Economic factors, more than health or food sustainability, are commonly considered by the population. Traditional markets may play an important role in preserving some healthy dietary habits of the Mediterranean food culture in Spain.

Outbreak of Salmonella Reading in persons of Eastern Mediterranean origin in Canada, 2014-2015.

Salmonella Reading (S. Reading) is a rare serotype of Salmonella subspecies (spp.) in Canada with less than nine cases reported each year (2011-2013). An increase in S. Reading was identified in several Canadian provinces in early 2015, prompting the initiation of a national outbreak investigation. To describe a multi-provincial S. Reading outbreak in Canada that affected over 30 people. Cases were defined as laboratory-confirmed S. Reading with related pulsed-field gel electrophoresis (PFGE) patterns. Onset dates were between November 2014 and September 2015.​: Early in the investigation, investigators noted cases were predominantly of Eastern Mediterranean origin, mainly Afghan and Lebanese and many of those affected had consumed food items not typically captured on standard enteric outbreak hypothesis-generating questionnaires. An open-ended three day food consumption survey was conducted with a convenience sample of community informants to better understand food preferences of the affected ethnocultural populations. Results of the survey were used to design a focused questionnaire for case re-interviews and subsequent outbreak cases. Public health investigators obtained food samples from case homes and relevant food premises. Food safety authorities conducted traceback of suspected food items and collected food samples for laboratory testing. There were 31 confirmed cases (Ontario=23, Alberta=7, New Brunswick=1) and three probable (Ontario=2, Alberta=1) cases of S. Reading identified as part of the outbreak. The median age was 31 years (range less than one to 85 years) and 53% (18/34) of cases were female. Seven cases were hospitalized. No deaths were reported. Most cases were of Eastern Mediterranean origin (n=23) or had reported consuming Eastern Mediterranean foods (n=3). The predominant ethnic origins reported by cases were Afghan in Ontario (n=12) and Lebanese in Alberta (n=3). Genetic similarity of clinical isolates was further confirmed using whole genome sequencing.​: Three ethnic bakeries were identified as possible common exposures for the cases; however, traceback of foods of interest from these bakeries did not identify a common supplier and the source of the illness was not identified. In total, 227 food samples from retail premises (n=142), restaurants (n=13) and case homes (n=72) were tested; two food samples, kalonji seeds and tahini, were positive for S. Ruiru and S. Meleagridis. These products were recalled from the marketplace. Despite extensive epidemiological, microbiological and food traceback investigations, a common source was not identified for this S. Reading outbreak. Challenges included lack of familiarity with the food items consumed in affected ethnocultural groups, as well as a lack of background data on expected food exposures in the outbreak population. Engaging local partners helped build understanding of food preferences in affected communities. Given Canada's ethnic and cultural diversity, culturally competent approaches to enteric outbreak investigations and food consumption surveys may be useful.

Anglophone cookbooks and the making of the Mediterranean

ABSTRACTThe Anglophone cookbook writers Elizabeth David, Claudia Roden, and Paula Wolfert situate Mediterranean cookery at the intersection of science, history, literature, and art. In conversation with one another they build a discourse of Mediterranean food that binds up cooking and eating with cultural identity. To establish their authority as experts over the wide and varied Mediterranean zone, David, Roden, and Wolfert reach for an elusive unity across the sea, presupposing not only a shared history but an imagined past in which the Mediterranean presented a single cuisine and, by extension, a single culture. In suggesting the possibility of eating one's way into knowledge of a culture, each author stresses her own deep ties to the Mediterranean, sidestepping the fundamental ambiguity of these links. The Mediterranean their writing creates echoes this ambiguity, its lacunae bringing into relief the constructed nature of the “Mediterranean diet” and the unified Mediterranean it imagines. This construction is rendered available for readers via the doubled consumption of Mediterranean food and Mediterranean culture.

ПРЯНОЩІ ТА СПЕЦІЇ У НАЦІОНАЛЬНИХ СТРАВАХ ТУРЕЦЬКОЇ КУХНІ

The content and scope of the concepts of "spices" and "herbs" are determined in accordance with the recommendations of the Food and Drug Administration. The reasons for the growing demand for the export of spices and herbs from Turkey in the current conditions of the world economy are studied. Spices and herbs have been singled out as invariable ingredients of oriental cuisines in general and Turkish cuisine in particular. It is established that the Turkish national cuisine undoubtedly belongs to the oriental cuisines by its origin; however, the taste of the dishes is moderately spicy compared to other Eastern cuisines, which is influenced by Mediterranean cuisines, including Greek. The influence of spices and herbs on the formation of national dishes of Turkish cuisine over the centuries (lentil soup, chifbas, milk soup "Tarkhana", kokorech, sudzuk, imam bayaldi), as well as their benefits for human health have been studied. The properties of the most used classic and local spices and herbs of Turkish cuisine are analyzed. The role of spices and herbs used to enhance the taste of dishes in Turkish national dishes, which is an excellent source of polyphenols and cooking technology on fire or in a microwave oven, which increases the antioxidant potential due to the additional release of polyphenols during heat treatment, as dry heating (which is not typical for Turkish national cuisine), frying and grilling processes, on the contrary, reduce their antioxidant properties and lead to loss of nutrients. The national dishes of Turkish cuisine are considered for the content of spices and condiments as invariable components of oriental cuisines used, it is determined that such dishes as shifa chorbasy, kokorech, imam bayaldi have a high content of polyphenols, which has a positive effect on human health.

Mediterranean countries' food consumption and sourcing patterns:An Ecological Footprint viewpoint

Securing food for growing populations while minimizing environmental externalities is becoming a key topic in the current sustainability debate. This is particularly true in the Mediterranean region, which is characterized by scarce natural resources and increasing climate-related impacts.This paper focuses on the pressure Mediterranean people place on the Earth ecosystems because of their food consumption and sourcing patterns and then explores ways in which such pressure can be reduced. To do so, it uses an Ecological-Footprint-Extended Multi-Regional Input-Output (EF-MRIO) approach applied to 15 Mediterranean countries. Results indicate that food consumption is a substantial driver of the region's ecological deficit, whereby demand for renewable resources and ecosystems services outpaces the capacity of its ecosystems to provide them. Portugal, Malta and Greece are found to have the highest per capita food Footprints (1.50, 1.25 and 1.22 global hectares (gha), respectively), while Slovenia, Egypt and Israel have the lowest (0.63, 0.64 and 0.79gha, respectively). With the exception of France, all Mediterranean countries rely on the biocapacity of foreign countries to satisfy their residents' demand for food.By analyzing the effect of shifting to a calorie-adequate diet or changing dietary patterns, we finally point out that the region's Ecological Footprint – and therefore its ecological deficit – could be reduced by 8% to 10%.

What Is Your Favorite Local Food Menu Application of Conjoint Analysis on the Eastern Mediterranean Cuisine of Turkey

Aim of this study is twofold; (1) investigating consumers’ preference for favorite local food menu composed of regionally known soups, appetizers, main courses and desserts, and (2) understanding the criteria on which the consumers show their trade-off attitudes. Data was collected during the 01-31 May 2015 through a survey composed of 18 menu cards and 154 usable questionnaires were gathered as a consequence. Full profile conjoint analyses were applied as statistical technique in order to analyzing data. Major findings from the empirical study point to the fact that participants confer the highest importance to the main dishes while the least importance is placed on the price. The most favored menu cards reveal that those with ‘Adana kebab’ are of priority to the consumers. The most favorite menu card is composed of a mixture of Adana and Gaziantep cuisines. This tradeoff behavior by the consumers illustrates that the more variety presented in the local menu, the higher the prices that could be charged.

Mediterranean Adequacy Index in Young People in Syria

Objective: To assess, the degree of adherence to Mediterranean Diet (MD) in Syrian young people, and studying the effect of some variables on Mediterranean Adequacy Index (MAI) value and its comparison with other studies in Spain and Mediterranean area. Background: It has been observed that the Syrian population, especially the young ones, are abandoning the (MD), which affects in long term their health, the same has been observed in Spanish youth. The longitudinal study of the "seven counties" involved active rural population in Italy, was firstly demonstrated the progressively abandoning of MD. Methods: The sample under the study was 204 young people (41.7% men and 58.3% women) in the area of Damascus (65% were students). They filled in a semi-quantitative Food Frequency Questionnaire, then the Mediterranean Adequacy Index (MAI) was computed by dividing the sum in gram of typical Mediterranean food Groups (Cereals, Legumes, Fruits, Fish), by the sum in gram of non-typical Mediterranean food groups (Meats, Eggs, Cookies and cakes, dairy). It was used the SPSS program to study the correlation between the variables and MAI of the sample. Results: The average MAI of the young sample was (1.17) which is lower than another study in Spanish young people and much lower than 7.2 in Italy several decades ago. Those results demonstrated that the young Syrian are abandoning the Mediterranean Diet as well as the Spanish young people. The caloric profile has changed over time that results in lower consumption of carbohydrates and higher consumption of protein and lipids, similar to almost Mediterranean area. Moreover the war has an impact on the type of food consumed which affect MAI. The lipid profile (measured by the cocient of intake of Mono Unsaturated Fatty Acids (MUFA) and Poly Unsaturated Fatty Acids (PUFA) divided by Saturated Fatty Acids (SFA) of the sample was 3.71 better than other studies in Spain 1,69, 1,71 (the recommended value should be &amp;gt; 2). This illustrates a moderate consumption of olive and vegetable oil, but poor consumption of meat and eggs in contrast of Spanish diet.

Structure, dynamics and stability of a Mediterranean river food web

We present the results of a study of the food web of a Mediterranean river in the four seasons of the year. A high-resolution taxonomic description has been produced to characterise the different community components. We have also determined the trophic relationships among organisms by analysing their gut contents. From the network topology, we extracted several descriptors of structural complexity of the comunity in terms of number of nodes and links. We found a positive relationship between connectance and diversity (both biological and functional). Moreover, we developed and applied a quantitative approach to estimate the link strength, which showed that not all links constituting the network are equally important. In the present paper, we show that the strength of the food-web links vary over time, but there is a natural tendency to keep a small set of strong links throughout the year. However, the existence of two consecutive strong links is not common, meaning that trophic cascades are not promoted.

An optimal plan for food consumption with minimal environmental impact: the case of school lunch menus

Food consumption patterns and lifestyles heavily affect the environmental sustainability of food production at least in terms of water consumption and greenhouse gases emission. In this paper, a systematic procedure based on an operation research approach is presented in order to define menus with low environmental impact. The procedure optimally allocates pre-specified recipes over the three courses of twenty lunches in a month. This approach is completely new in this field since it provides directly a realistic menu. The capabilities of the proposed method are proved through the planning of two monthly schedules for a school lunch menu requiring either a minimal consumption of water or a minimal emission of greenhouse gases. They provide varied and attractive menus for children over a given set of Mediterranean cuisine recipes, ensure a proper amount of energy and nutrients intake, and have an environmental impact significantly lower than menus usually defined by nutritionists via common sense heuristic. The proposed procedure is easy to implement, has no additional cost, and is scalable, that is the set of recipes can be easily updated without changing the overall model. The results appear to be encouraging so that it would be interesting to apply the proposed procedure to some other food service areas such as company service canteens, chain restaurants or other individual establishments.

Development, reproducibility and validity of a food frequency questionnaire among pregnant women adherent to the Mediterranean dietary pattern

Accurate dietary assessment tools are required to ensure that maternal diet supplies all the nutrients needed for fetal development. However, no dietary method could accurately estimate food intake during gestation. Food Frequency Questionnaires (FFQ), frequently used in epidemiological studies, estimate long term nutritional status of the target population. However, it is recommended to create and validate a FFQ compatible with the dietary habits of the studied population, to avoid cultural and social discrepancies. This study aimed to develop and test the reproducibility and the validity of a semi-quantitative FFQ compatible with the diet of Mediterranean and Middle-Eastern population, in a sample of Lebanese pregnant women. 128 women participated in the validation study, while 38 took part in the reproducibility phase, which was repeated in a time frame of 21 days. The FFQ was validated against a 24h dietary recall (DR). The intra class correlation coefficient (ICC) ranged from 0.935 for calcium to 0.984 for vitamin D (p value<0.001), indicating an excellent reproducibility. A satisfactory agreement between the two dietary tools was demonstrated using Bland-Altman plot and Spearman's and Pearson's correlations coefficients which varied between 0.294 for iron to 0.762 for caloric intake (p value<0.01). The newly developed FFQ englobing Mediterranean food items was culture specific and assessed the nutrient intake of our population. Administering this tool in future researches will help monitor the nutritional status of pregnant women, aiming at improving maternal and newborn health.

Cross-cultural validation of a taste test with paper strips.

Taste dysfunctions influence food choices, interpersonal communication and danger/health. A gustometry protocol is the mainstream for clinical taste disorders diagnosis and suggests possible therapeutics. No clinical gustometry protocol has been adapted and validated to the Portuguese population so far. We aim to validate a gustometry protocol based on strips made from filter paper impregnated with different taste solutions. Four concentrations each for sweet, sour, salty and bitter were administered to 75 subjects. Hypogeusia threshold is of 4.8 in this population. Repeated measures indicated a good reliability and validity for the taste strips (ρ 75=0.68, p<0.001). Although Mediterranean food implies a heathy eating pattern, taste threshold scores may be lower because of its habituation to natural food flavoring. The taste strip gustometry protocol can be applied to the clinical practice in Portugal. It is quick, effective and cheap. The diagnostic utility of this method is indisputable, as well as the advantages we can obtain with its application, for early diagnosis and distinction between disorders of taste and smell.

Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives.

BackgroundThe aim of this study was to analyse the nutraceutical properties of table green olives Nocellara del Belice, a traditional Mediterranean food. The Mediterranean Diet has as key elements olives and extra virgin olive oil, common to all Mediterranean countries. Olive oil is the main source of fat and can modulate oxidative stress and inflammation, whereas little is known about the role of olives. Moreover, emerging evidences underline the association between gut microbiota and food as the basis of many phenomena that affect health and delay or avoid the onset of some age-related chronic diseases.MethodsIn order to show if table green olives have nutraceutical properties and/or probiotic effect, we performed a nutritional intervention, administering to 25 healthy subjects (mean age 38,3), 12 table green olives/day for 30 days. We carried out anthropometric, biochemical, oxidative stress and cytokines analyses at the beginning of the study and at the end. Moreover, we also collected fecal samples to investigate about the possible variation of concentration of Lactobacilli, after the olives consumption.ResultOur results showed a significant variation of one molecule related to oxidative stress, malondialdehyde, confirming that Nocellara del Belice green olives could have an anti-oxidant effect. In addition, the level of interleukin-6 decreased significantly, demonstrating how this food could be able to modulate the inflammatory response. Moreover, it is noteworthy the reduction of fat mass with an increase of muscle mass, suggesting a possible effect on long time assumption of table olives on body mass variation. No statistically significant differences were observed in the amount of Lactobacilli, although a trend towards an increased concentration of them at the end of the intervention could be related to the nutraceutical effects of olives.ConclusionThese preliminary results suggest a possible nutraceutical effect of daily consumption of green table olives Nocellara del Belice. To best of our knowledge, this is the first study performed to assess nutraceutical properties of this food. Of course, it is necessary to verify the data in a larger sample of individuals to confirm their role as nutraceuticals.

Feeding ecology of two demersal opportunistic predators coexisting in the northwestern Mediterranean Sea

The study of the feeding ecology of marine organisms is crucial to understanding their ecological roles and advancing our knowledge of marine ecosystem functioning. The aim of this study was to analyse the trophic ecology of two demersal predator species, black anglerfish (Lophius budegassa) and white anglerfish (L. piscatorius), in the northwestern Mediterranean Sea. Both species are important in the study area due to their high abundance and economic value, but information about their feeding behaviour is scarce. Here, we described the diet composition and ecological role of these two species, investigating whether trophic segregation exists between them and amongst fish of different sizes. In addition, by using experimental survey data we described the spatial distribution of both species to help us interpret trophic behaviour patterns. We gathered samples of two different sizes (small individuals of a total length <30 cm and large individuals ≥30 cm) of both species and combined stomach content analyses (SCA) and stable isotope analyses (SIA) of nitrogen and carbon with isotopic mixing models. Our results revealed that both anglerfish species are opportunistic predators, showing a diet composed mainly of fishes and, to a lesser extent, of crustaceans, with a small proportion of cephalopods, gastropods, bivalves and echinoderms. We found trophic segregation between the two species and the two sizes, indicating that they feed on different prey, in line with differences in their spatial distribution within the study area. This partial partition of food resources could also be explained by the differences in rhythms of activity that were reported in previous studies. In addition, although both species occupied a high position within the food web, our results showed that white anglerfish individuals and the large-sized fish of both species held higher trophic positions. This study demonstrates the usefulness of complementary approaches for trophic studies and confirms that both anglerfish species play an important role as predators in the northwestern Mediterranean Sea food web.

Food patterns and the prevention of depression.

An emerging field of research in nutritional epidemiology is the assessment of several links between nutritional quality and mental health. Specifically, some studies have pointed out that several food patterns could be associated with a reduced risk of depression among adults. This association seems to be consistent across countries, cultures and populations according to several systematic reviews and meta-analyses of observational studies. Some previously described food patterns, specifically the Mediterranean Food Pattern, the Alternative Healthy Eating Index, the Prudent diet or the Provegetarian Food Pattern may be effective to reduce the future risk of depression. Among them, only the Mediterranean Food Pattern has been tested for primary prevention in a large randomised trial, but the inverse association found was not statistically significant. The scientific report of the 2015 Dietary Guidelines for Americans Advisory Committee concluded that current evidence is still limited. Notwithstanding, this field is promising and, according to large and well-conducted observational studies, food patterns potentially associated with reduced risk of depression are those emphasising seafood, vegetables, fruits and nuts. There is a need to assess whether differences in the intake of some micro or macronutrients between these dietary patterns can make a difference in their association with a lower risk of depression. Moreover, the shape of the dose-response curve and the potential existence of a nonlinear threshold effect have not yet been established.

Mediterranean nutraceutical foods: Strategy to improve vascular ageing

Ageing is characterized by a decline in all systemic functions. A greater susceptibility to apoptosis and senescence may contribute to proliferative and functional impairment of endothelial progenitor cells. They play an important role in neo-angiogenesis and endothelial repair. Vascular ageing is associated with changes in the structure and functions of vessels’ wall. There are many possible causes of this damage. For sure, inflammation and oxidative stress play a fundamental role in the pathogenesis of endothelial dysfunction, commonly attributed to a reduced availability of nitric oxide. Inflammageing, the chronic low-grade inflammation that characterizes elderly people, aggravates vascular pathology and provokes atherosclerosis, the major cardiovascular disease. Nutraceutical and molecular biology represent new insights in this field. In fact, the first could represent a possible treatment in the prevention or delay of vascular ageing; the second could offer new possible targets for potential therapeutic interventions. In this review, we pay attention on the causes of vascular ageing and on the effects of nutraceuticals on it.

UNESCO CREATIVE CITIES OF GASTRONOMY: A GLIMPSE ON UNESCO CREATIVE GASTRONOMY CITIES OF TURKEY AND SPAIN

The UNESCO Creative Cities Network (UCCN) was created in 2004 to promote cooperation with and among cities that have identified creativity as a strategic factor for sustainable urban development, social inclusion and cultural vibrancy. Today, UCCN is comprised of 116 cities from 54 countries worldwide, where the cities distinguish themselves within their seven creative fields including Crafts and Folk Art, Design, Film, Gastronomy, Literature, Media Arts and Music. This study aims to contribute the debate over the “world gastronomy cities” concept within the scope of The UNESCO Creative Cities Network. Study provides an overview on a fashion topic “gastronomy cities” on a basis of the destination and food branding strategies. Furthermore, UNESCO creative gastronomy cities of Turkey and Spain which compete in the international tourism market and have similar food culture deriving from Mediterranean cuisine have been investigated. As a result, Gaziantep (Turkey), Dénia and Burgos (Spain) were introduced in the scope of their gastronomic prosperousness and distinctiveness. Similarities and differences with regard to cities’ food culture were handled and proposals for were drawn to the reader’s attention.

Patologia de sementes de Ocimum basilicum

The basil , Ocimum basilicum , is a shrubby plant used for medicinal and culinary purposes because of its antibiotic properties and aroma . The basil consumption h as increased due to demand for healthier foods and interest in Mediterranean cuisine, in order to increase the demand and consequently the production . With its intensive cultivation, has increased the incidence and severity of disease in culture, in particular fungal diseases. One of this disease is anthracnose, caused by the pathogen Colletotrichum gloeosporioides L., that affects the aerial part of the plant and has caused major economic damage to the crop . A iming to assess the importance of seeds as a source of inoculum of anthracnose in the culture of basil were made test of seed pathology in four varieties of basil, through the evaluation of pathogens growth in a hundred seeds distributed in wetted filter paper, after frozen. The results indicated the absence of fungal or bacterial contamination in seeds. Normal 0 21 false false false PT-BR X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:Tabela normal; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri,sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-fareast-language:EN-US;}

Can Your Microbiome Tell You What to Eat?

Prospects for using the gut microbiome for personalized medicine are substantial since the gut microbiome is known to modulate metabolism and varies substantially among individuals. Zeevi etal. (2015) demonstrate that the gut microbiota can be used to predict individualized blood glucose responses to particular foods, which differ between individuals.