Adhikari said this kind of personalized health care is in the near future since the human genome has been mapped. Now scientists are focusing on identifying single-nucleotide polymorphisms, which are a small change in a person's DNA sequence like sensitivity to bitterness. Polymorphisms could determine if a person has a propensity for different chronic diseases. At K-State, Adhikari and Mark Haub, associate professor of human nutrition, are leading a study of the genotypes of diabetic and non-diabetic individuals to determine if there is a link between the risk for type-2 diabetes and bitter-taste sensitivity.

Nutrigenomics would require a collaborative effort from people in genetics and the industries of public health, food science and culinary. Adhikari said more options should be available so that consumers can make the healthiest choice. He said the food industry should collaborate with the culinary industry to create more healthful and appealing foods.

"This is one of the major issues with the food industry," he said. "It's very easy to make good-tasting food. Put some lard or butter in it, and it's going to taste good. The challenge is how to take the fat out and create healthful but also good-tasting food."

Consumer education also will be an important factor for the future of nutrigenomics and public health. Adhikari said consumers are often skeptical of genetically modified foods, where scientists modify a food's DNA by splicing and adding genes. However, this practice is different from nutrigenomics, which focuses on using foods' natural components to promote better health.

The researchers said a shift in public health is greatly needed, and with an increasing incidence of obesity and chronic diseases such as types 2 diabetes, nutrigenomics might prove to be the panacea in the future.

SOURCE Kansas State University