GutSelf: interindividual variability in the processing of dietary compounds by the human gastrointestinal tract
File(s)
Author(s)
Type
Journal Article
Abstract
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.
Date Issued
2019-11
Date Acceptance
2019-09-04
Citation
Molecular Nutrition & Food Research, 2019, 63 (21), pp.1-28
ISSN
1613-4125
Publisher
Wiley
Start Page
1
End Page
28
Journal / Book Title
Molecular Nutrition & Food Research
Volume
63
Issue
21
Copyright Statement
© 2019 The Authors. Published by WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
This is an open access article under the terms of the Creative Commons Attribution‐NonCommercial‐NoDerivs License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.
This is an open access article under the terms of the Creative Commons Attribution‐NonCommercial‐NoDerivs License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.
Identifier
https://onlinelibrary.wiley.com/doi/full/10.1002/mnfr.201900677
Subjects
Nutrition & Dietetics
Food Science
0908 Food Sciences
1111 Nutrition and Dietetics
1117 Public Health and Health Services
Publication Status
Published
Date Publish Online
2019-10-01