Conclusiones. Nutrición y gastronomía en las distintas comunidades autónomas. La gastronomía segoviana en el contexto nacional

Abstract

Precision medicine has taken huge strides forward in recent years. Although there is still no generally accepted single definition, it basically considers the particular characteristics of each person as relevant in order to better adapt therapeutic or preventive measures in a more personalized fashion. Likewise, the concept of precision nutrition has gathered strength, in which the aim is to provide the best dietary recommendations to prevent or treat a disease in accordance with the characteristics of the individual in question. Of special importance among these characteristics are those based on omics. Initially genomics, and now epigenomics, metabolomics, proteomics and transcriptomics are providing us with new information on the different responses to the diet based on genotype, on new early biomarkers of disease, on dietary intake, or on the regulatory effects of diet. However, precision nutrition can go further still to include much more holistic aspects, not focusing on the disease, but on wellbeing and other indicators of positive health. Hence, other omics have been added to those mentioned above that provide us with a more multidimensional analysis. Gastronomy also plays an important role in precision nutrition. Although we are still at the preliminary validation stage of precision nutrition, this field presents huge potential for development. In this context, we shall review the role of omics in precision nutrition as well as their main strengths and weaknesses.Papel de las ómicas en la nutrición de precisión: fortalezas y debilidades Resumen La medicina de precisión ha tomado un gran impulso en los últimos años. Aunque todavía no existe una definición única generalmente aceptada, se basa en considerar relevantes las características particulares de cada persona para adaptar mejor las medidas terapéuticas o preventivas de una manera más personalizada. De manera análoga, ha surgido el concepto de nutrición de precisión, en el que se pretende proporcionar las mejores recomendaciones dietéticas para prevenir o tratar una enfermedad de acuerdo con las características de la persona. Entre estas características cobran especial relevancia las basadas en las ómicas. Inicialmente, la genómica y, posteriormente, la epigenómica, la metabolómica, la proteómica y la transcriptómica están aportándonos nueva información sobre la distinta respuesta a la dieta basada en el genotipo, sobre nuevos biomarcadores precoces de enfermedad, sobre la ingesta o sobre efectos reguladores de la dieta. Pero la nutrición de precisión todavía puede extenderse mucho más incluyendo aspectos más holísticos que no estén centrados en la enfermedad, sino en el bienestar y otros indicadores de salud positiva. Para ello, a las mencionadas ómicas se han sumado otras ómicas que permiten un análisis más multidimensional. También la gastronomía tiene un papel relevante en la nutrición de precisión. Aunque todavía nos encontramos en una fase preliminar de estudio y de validación en nutrición de precisión, existe un gran potencial en este campo qu...

Dietary Patterns and Their Association with Body Composition and Cardiometabolic Markers in Children and Adolescents: Genobox Cohort

“…They could include socially acceptable responses tending to under-or over-report food intake, or omit some foods they perceived as unhealthy, which are more common among subjects with an unhealthy diet, excess weight and males [47,48]. Additionally, reports about meals out of parental control would be missed as information was provided mainly by parents, while both a more frequent use of the school meals canteen (associated with healthier dietary intakes [49]) and a low family presence during the main meals have been reported in Spanish children and adolescents [50,51], with food intakes outside of parental control increasing with age [52]. However, our study used trained dieticians/nutritionists and imputation to minimize missing data, and, more importantly, we also found associations between the identified dietary patterns and several fat distribution and cardiometabolic markers reflecting a better health profile in all the subgroups of the HC cluster (including BMI as a covariate in the biomarkers analysis), so a strong effect of these bias reports should not be considered in the present study.…”

Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal

“…In addition, food production, distribution, cost, and access in the concerned country or region are also crucial in the development process, as well as salient food beliefs, preferences, culinary practices, gastronomic culture, and other relevant factors among the people for which they are intended [12,13]. In fact, for better adherence in the case of Spain, it is critical to consider the food production structure as a Mediterranean country with genuine food traditions but also with food diversity and a rich variety of gastronomic cultures within the country [13,14].…”

“…New health challenges, societal changes, food consumption trends, and advancing scientific evidence, such as individual metabolic reactions and personalized nutrition [18], make it necessary to periodically revise and update FBDGs and that new editions include more aspects than previous ones [12,13,14,15,16,17]. Among the challenge FBDGs will need to face are environmental aspects [19] and how to provide advice for healthier nutrition transitions for increasing migrant populations from different cultural backgrounds and food habits [20].…”

“…In this step, nutrient imbalances in population subgroups should be identified by thorough analysis of the best-quality evidence in the country on usual nutrient intakes and nutritional status in the population: identification of food sources relevant for FBDGs, food consumption patterns, as well as population characteristics for each pattern [10,13,17]. Recommendations in FBDGs should consider the specific needs of population groups [10,11,12,13] and be country specific [10,11,12,13,14,15,16,17]. Testing and updating FBDGs and the best way to disseminate them is also a key step in this process [10,15].…”

“…The proposal suggests recommendations that are midway towards healthier eating practices within an improvement interval, so that is likely to have a positive response in practice, at the individual and group level. The advice largely respects the uses and customs of the traditional cuisine (Mediterranean diet), cooking techniques, gastronomic culture, and felt needs in relation to food, organoleptic sensations, and social relations, considerations which are so important for Spanish people [13,14,17,43]. It involved articulating a list of recommendations that, considering current practices, allowed for steps moving forward towards healthier diets and which are relatively simple to practice.…”