GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract

Barbara Walther, Aaron M. Lett, Alessandra Bordoni, Lidia Tomás-Cobos, Juan Antonio Nieto, Didier Dupont, Francesca Danesi, Danit R. Shahar, Ana Echaniz, Roberta Re, Aida Sainz Fernandez, Amélie Deglaire, Doreen Gille, Alexandra Schmid, Guy Vergères

Research output: Contribution to journalReview articlepeer-review

33 Scopus citations


Nutritional research is currently entering the field of personalized nutrition, to a large extent driven by major technological breakthroughs in analytical sciences and biocomputing. An efficient launching of the personalized approach depends on the ability of researchers to comprehensively monitor and characterize interindividual variability in the activity of the human gastrointestinal tract. This information is currently not available in such a form. This review therefore aims at identifying and discussing published data, providing evidence on interindividual variability in the processing of the major nutrients, i.e., protein, fat, carbohydrates, vitamins, and minerals, along the gastrointestinal tract, including oral processing, intestinal digestion, and absorption. Although interindividual variability is not a primary endpoint of most studies identified, a significant number of publications provides a wealth of information on this topic for each category of nutrients. This knowledge remains fragmented, however, and understanding the clinical relevance of most of the interindividual responses to food ingestion described in this review remains unclear. In that regard, this review has identified a gap and sets the base for future research addressing the issue of the interindividual variability in the response of the human organism to the ingestion of foods.

Original languageEnglish
Article number1900677
JournalMolecular Nutrition and Food Research
Issue number21
StatePublished - 1 Nov 2019


  • digestion
  • food
  • gastrointestinal tract
  • gut microbiome
  • polymorphism

ASJC Scopus subject areas

  • Biotechnology
  • Food Science


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