Program Description

Diet, foods and food components are prime environmental factors affecting the genome, transcriptome, proteome and metabolome. This life-long interaction largely defines the health or disease state of an individual. The adaptive capacity of the body to alterations in dietary conditions is called ‘phenotypic flexibility’ and is key to maintenance of overall homeostasis and consequently, health and healthy ageing.  Nutrition research has only recently performed more mechanistic studies by assessing the effects of nutrients and non-nutrient components of foods on gene and protein expression and metabolic outcomes. By adopting new methodologies, nutrition research has moved into the core of the life sciences by studying the effects of the most important environmental factor – the diet – on mammalian organisms and their health status. However, approaches in nutrition research are not yet sufficiently standardized – neither within the European research arena nor when worldwide research efforts are taken into account.  A growing number of studies are being performed using similar, rather than identical technologies and procedures, making it difficult or impossible to compare results.

Phenotypic Flexibility:  Physiology maintains a well-orchestrated rhythm to adapt to the continuously changing environment of the body, of which diet takes a major share. This adaptive capacity called ‘phenotypic flexibility’ is key maintaining overall homeostasis and therefore, health and healthy ageing.

NutriTech:  NutriTech is a European Commission funded FP7 research project (2012-2016). NutriTech is a consortium of 23 partners, from 16 countries including 6 non-EU groups. Together, they will disseminate the harmonised and integrated technologies on a global scale and by providing an integrated and standardised data storage and evaluation platform.

Learning Objectives

The objectives of the NutriTech project include:

• To quantify the effect of diet on ‘phenotypic flexibility’;
• To evaluate the use of cutting-edge analytical technologies (so called ‘omics’ technologies) and methods to study the diet-health relationship; and
• To critically assess their usefulness for the future of nutrition research and human wellbeing.

Agenda

Phenotypic flexibility as key mechanism in nutrition related health. Ben van Ommen, PhD, TNO Quality of Life, NL

The beauty of challenge tests. Professor Hannelore Daniel, Technical University of Munich, DE

Influence of genetics in phenotypic flexibility. Jose Ordovas, PhD, IMDEA Food Institute, ES

From phenotypic flexibility to the next generation of health claims: Research with Industry. Suzan Wopereis, PhD, TNO Quality of Life, NL

NutriTech results: Contribution to assessing food intake.  Lorraine Brennan, PhD, University College Dublin, IE

NutriTech results: Intervention study – Overview.  Gary Frost, PhD,  Imperial College London, UK

Download program: Phenotypic Flexibility