TY - JOUR
T1 - GutSelf
T2 - Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract
AU - Walther, Barbara
AU - Lett, Aaron M.
AU - Bordoni, Alessandra
AU - Tomás-Cobos, Lidia
AU - Nieto, Juan Antonio
AU - Dupont, Didier
AU - Danesi, Francesca
AU - Shahar, Danit R.
AU - Echaniz, Ana
AU - Re, Roberta
AU - Fernandez, Aida Sainz
AU - Deglaire, Amélie
AU - Gille, Doreen
AU - Schmid, Alexandra
AU - Vergères, Guy
N1 - Publisher Copyright:
© 2019 The Authors. Published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
PY - 2019/11/1
Y1 - 2019/11/1
N2 - 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.
AB - 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.
KW - digestion
KW - food
KW - gastrointestinal tract
KW - gut microbiome
KW - polymorphism
UR - http://www.scopus.com/inward/record.url?scp=85073976603&partnerID=8YFLogxK
U2 - 10.1002/mnfr.201900677
DO - 10.1002/mnfr.201900677
M3 - Review article
C2 - 31483113
AN - SCOPUS:85073976603
SN - 1613-4125
VL - 63
JO - Molecular Nutrition and Food Research
JF - Molecular Nutrition and Food Research
IS - 21
M1 - 1900677
ER -