The topic of personalised nutrition and innovation was hotly debated at the recent summit in London and Wageningen the past couple of weeks. From business models, failures, winners and new research, the field is certainly not standing still.
I will summarise my experience in my next blog, but for now this weeks’ newsletter includes: Latest research (including my own), Insidetracker’s remote study, webinar on PRS and upcoming events.
Stay happy, stay healthy
Personalised Nutrition Technologies and Innovations: A Cross-National Survey of Registered Dietitians
The Nutrition Health Alliance (NutriHeAl) Study: A Randomized, Controlled, Nutritional Intervention Based on Mediterranean Diet in Greek Municipalities.
Potential relationship between dietary long-chain saturated fatty acids and hypothalamic dysfunction in obesity.
This review summarizes the effects of long-chain saturated fatty acids on hypothalamic inflammation. The diet-induced hypothalamic inflammation is emerging as a potential driver of obesity.
The objective of this study was to investigate the associations between Healthy Eating Index (HEI)-2005 and the colonic mucosa-associated microbiota. The research suggest that the score of HEI-2005 changes with the type of food eaten. A lower HEI -score was significantly associated with reduced beneficial bacteria and increased potential harmful bacteria in the colonic mucosa. Even more evidence to show that a magic bullet to improve gut health is certainly not the case, but a varied diet does play a role.
Insidetracker’s innovative remote study: A Randomized, Placebo-Controlled, Double-Blind Crossover Study to Assess a Unique Phytosterol Ester Formulation in Lowering LDL Cholesterol Utilizing a Novel Virtual Tracking Tool
The objective of the study was to determine the impact of a new phytosterol emulsion (1.5 g/day phytosterol equivalents) on LDLc concentrations in 32 healthy individuals. The method used was the assignment of placebo or treatment followed by a washout period and by placebo or treatment again, each phase lasting one month. The conclusions suggest that Phytosterol supplementation significantly lowered LDLc concentrations by 10.2%.
Beverage Tech Company Shakes Up the Industry With Launch Of The World’s First Smart Nutrition Bottle
Food & Consumer Trends
Interview with Ana Ferrell, VP of marketing, and Kurt Long, commercial director of protein specialties and flexitarian solutions at ADM about the trends on proteins sources for plant-based meat. They suggest that the most emerging potential new sources of protein for plant-based meat are lupin, sunflower protein, chickpea powder, mycoprotein, fava beans and mung beans that should be combined to obtain products with higher nutritional richness.