he maxim of Jean Anthelme Brillat-Savarin, "Dites-moi ce que vous mangez et je vais vous dire ce que vous êtes"-'you are what you eat'-remains as pertinent today, in the era of modern medicine, as it did in 1826. Indeed, the exceptional role of diet in health is well documented by decades of research in nutritional epidemiology, unveiling the role of nutrients and other dietary factors in cardiovascular disease, obesity, type 2 diabetes mellitus (T2DM) and other common diseases 1. Yet, the bulk of our current understanding of the way food affects health is anchored in the 150 nutritional components that the United States Department of Agriculture (USDA) and other national databases track 2,3 , and these nutritional components represent only a subset of the total pool of definable biochemicals in the food supply (see Supplementary Discussion 1).