In recent years, personalized nutrition using genetic information has been attracting attention. This is an approach that suggests optimal diet and nutritional balance based on an individual’s genetic characteristics. This article will provide a detailed explanation of the relationship between genes and diet, specific gene polymorphisms and their effects, and the latest research trends.
The relationship between genes and diet
Our physical constitution and reactions to food are largely determined by our genes. For example, some people may gain weight easily while others do not, even if they consume the same food. This difference is caused by slight variations in genes called genetic polymorphisms. Genetic polymorphisms affect the metabolism and absorption of nutrients, appetite regulation, and other functions, and determine individual responsiveness to food.
Major gene polymorphisms and their effects
Below we introduce the major genetic polymorphisms that are closely related to diet and their effects.
1. ALDH2 gene polymorphism
The ALDH2 gene is involved in alcohol metabolism. Mutations in this gene reduce the ability to metabolize alcohol, making the face red and prone to the “flushing reaction.” Furthermore, it has been suggested that this mutation may also affect eating behavior and body size.
The FTO gene has been linked to obesity. People with certain mutations in this gene tend to have increased appetite and higher energy intake, which increases their risk of weight gain.
3. ACE gene polymorphism
The ACE gene is involved in regulating blood pressure. People with certain mutations are more sensitive to salt intake and tend to have their blood pressure rise with a high-salt diet. For this reason, reducing salt intake may be an effective way to manage blood pressure.
Personalized Nutrition in Action
The following steps can be considered in implementing personalized nutrition using genetic information.
1. Genetic testing
First, you undergo a genetic test at a specialized institution to identify your genetic characteristics, which will reveal which gene polymorphisms you have.
2. Results-based nutritional advice
Based on the test results, a nutritionist and doctor will be consulted to create an optimal diet plan for the individual. For example, measures such as limiting alcohol intake in people with ALDH2 gene mutations and strict calorie management in people with FTO gene mutations may be considered.
3. Continuous monitoring and adjustment
As you follow the meal plan, we will regularly monitor your health and weight to ensure you maintain an optimal nutritional balance and adjust the plan as necessary.
Latest research trends
Research into personalized nutrition using genetic information is also progressing in Japan. For example, a joint study by the University of Tokyo and GeneQuest Inc. investigated the relationship between genetic polymorphisms, eating behavior, and body size in approximately 12,000 Japanese people. This study revealed that certain genetic polymorphisms affect eating behavior and body size, contributing to the construction of a foundation for personalized nutrition for Japanese people.
Additionally, a joint research project between Kyoto University, Toshiba, and Wellmira is using an AI health app to popularize personalized prevention based on genetic information and to suggest optimal nutrients. This initiative is expected to promote salt reduction guidance and lifestyle improvement tailored to each individual’s genetic information, and to be effective in preventing high blood pressure and other conditions.
Gene-nutrient interactions: a new perspective in nutrition
1. The relationship between genes and macronutrients
Based on genetic information, it becomes clear which nutrients should be increased or restricted. In particular, the metabolic capacity of proteins, lipids, and carbohydrates (macronutrients) differs from person to person and is strongly influenced by genes.
(1) Protein metabolism and genes
Genes involved in protein metabolism include the GC gene (vitamin D binding protein) and the FTO gene.
People with GC gene mutations → Protein metabolism is slower, so it is more effective to consume more plant-based protein.
People with FTO gene mutations → Moderate intake of animal protein helps to keep body fat percentage down.
(2) Lipid metabolism and genes
The APOA5 and PPARG genes are deeply involved in lipid metabolism.
People with a mutation in the APOA5 gene → Neutral fat levels are likely to rise if they consume a lot of saturated fatty acids.
People with PPARG gene mutations → Monounsaturated fatty acids (olive oil, nuts) aid metabolism and are useful for weight management.
(3) Carbohydrate metabolism and genes
The TCF7L2 gene has a major impact on carbohydrate metabolism.
People with TCF7L2 gene mutations are more likely to have insulin resistance and should base their diet around low GI foods (brown rice, whole wheat flour).
2. Genes involved in mineral and vitamin metabolism
Genes are involved in the metabolism of not only macronutrients but also minerals and vitamins.
(1) Iron metabolism and the HFE gene
People with HFE gene mutations are at increased risk of hemochromatosis (iron overload) and need to control their iron intake.
It is important to consume foods high in iron (red meat, liver) in moderate amounts.
(2) Vitamin D metabolism and GC genes
People with the GC gene mutation have a low rate of vitamin D utilization in the body, so they need to either actively get sunlight or supplement with vitamin D supplements.
(3) Folic acid (vitamin B9) and the MTHFR gene
People with MTHFR gene mutations have reduced folate metabolism and are at increased risk of folate deficiency.
The risk can be reduced by consuming more green vegetables (spinach, broccoli).
The Practical Use of Personalized Nutrition and Its Impact
1. The latest trends in nutritional management using genetic testing
(1) Integration of genetic analysis and health apps
In recent years, many companies have been linking genetic analysis data with smartphone apps to suggest ways to optimize individuals’ diets and exercise.
Services such as **DNAfit and GenoPalate** provide personalized dietary guidelines based on genetic information.
Even in Japan, genetic testing kits such as “Healthcare DNA” are becoming more popular.
(2) Use of genetic information and AI
AI analyzes genetic information and dietary data to instantly suggest what you should eat.
We are also developing technology that can be linked to wearable devices to manage nutritional balance in real time.
2. The future of genes and diet: integration with personalized medicine
(1) Gene editing and diet customization
In the future, research is underway to use CRISPR technology and other techniques to “optimize dietary adaptation at the genetic level.”
Attempts to tweak genes so that certain nutrients can be metabolized more efficiently.
Although it will still take some time before this can be applied clinically, a new form of medical treatment that goes beyond “health management through diet” is beginning to emerge.
(2) Linking genetic information with food development
Food manufacturers are accelerating their efforts to develop “foods suited to an individual’s metabolism” based on genetic information.
Progress is also being made in developing supplements that change the nutrient mix depending on genotype.
The latest genetic research and its application to diet
1. Gene and gut microbiota interactions
In recent years, the relationship between genes and intestinal bacteria (microbiome) has been attracting attention. It has become clear that genetic factors affect the composition of intestinal bacteria, which in turn influences food digestion, absorption, and metabolism.
(1) Intestinal bacteria and carbohydrate metabolism
It has been confirmed that the composition of intestinal bacteria differs depending on the genotype.
People with more copies of the AMY1 gene (salivary amylase gene) are good at digesting starch and their blood sugar levels are less likely to rise even when they eat white rice or bread.
Conversely, people with a low copy number are said to be suited to a low-carbohydrate diet.
(2) Intestinal bacteria and lipid metabolism
Different types of intestinal bacteria have different lipid metabolic efficiencies.
People with mutations in the LPL gene tend to have a reduced ability to metabolize fatty acids through intestinal bacteria, so they can promote the breakdown of fat by consciously consuming fermented foods (yogurt, natto).
(3) Relationship between prebiotics and genotype
Prebiotics (oligosaccharides, dietary fiber) are effective in improving intestinal environment.
Depending on your genotype, whether soluble dietary fiber (konjac, wakame) or insoluble dietary fiber (brown rice, burdock) is more effective will vary.
2. The relationship between genes and taste
Genes also influence how we taste, which has a major impact on our dietary choices.
(1) Bitterness sensitivity and the TAS2R38 gene
People with a mutation in the TAS2R38 gene tend to have a stronger sense of bitterness.
For this reason, people tend to avoid vegetables such as bell peppers, broccoli, and kale, which can lead to vegetable deficiencies.
As a countermeasure, it is recommended to consume it by cooking it or making it into a smoothie.
(2) Sweet taste sensitivity and the SLC2A2 gene
People with mutations in the SLC2A2 gene are less sensitive to carbohydrates and more likely to consume excessive amounts of sweets.
Therefore, it is important to base your diet around low GI foods to prevent a sudden rise in blood sugar levels.
(3) Saltiness sensitivity and the SCNN1B gene
Mutations in the SCNN1B gene affect sensitivity to salty taste.
People who have a low salt tolerance tend to consume more salt, which increases their risk of high blood pressure.
Using herbs and spices is an effective way to reduce salt intake.
Social impact and future prospects of personalized nutrition
1. Extending healthy lifespan by utilizing genetic information
Nutritional guidance that utilizes genetic information is effective in preventing lifestyle-related diseases (diabetes, high blood pressure, and dyslipidemia).
Companies and medical institutions are expanding their services to provide optimal meal programs for individuals.
The introduction of AI services that integrate genetic analysis data with health checkup data to create individual health plans is progressing.
2. Personalizing food using genetic information
The development of supplements tailored to genotype is accelerating, and the market is already expanding in Europe and the United States.
Even in Japan, foods containing individually optimized nutrients based on genetic information are being developed.
For example, supplements with custom-made proteins and vitamins and minerals tailored to your genetic type are now available.
Ethical issues and future challenges
1. Genetic Information Privacy and Data Management
Genetic data is extremely confidential information and must be managed appropriately.
There is a demand for companies to protect the genetic information they collect and for transparency in how they manage personal data.
Progress in legal systems is essential, and Japan in particular is making progress in developing “Guidelines for the Management and Utilization of Genomic Data.”
2. Education and dissemination of genetic nutrition
There needs to be opportunities to learn how to properly utilize genetic testing after undergoing it.
There is a need to develop educational programs that enable nutritionists and doctors to properly interpret genetic information and use it in their guidance.
The cutting edge of dietary management using genetic information
1. The best diet for each genotype
Recent research has revealed that there are diet methods that are suitable for each individual’s genotype. Even if you follow the same calorie restriction, your weight loss rate and fat burning efficiency will differ depending on your genotype, so it is important to choose a method that suits you.
(1) Low-Carb vs. Low-Fat Diets
People with a mutation in the PPARG gene benefit from a low-fat diet.
People with a mutation in the TCF7L2 gene benefit from a low-carb diet.
Research has shown that people with certain mutations in the TCF7L2 gene are more likely to stabilize their blood sugar levels and promote fat burning by reducing carbohydrates (source: Nature Genetics ).
(2) Intermittent Fasting
For people with a mutation in the CLOCK gene, timing their meals can help them lose body fat.
In particular, a 16-hour fast (eating meals within an 8-hour window) is said to be effective.
This method has been suggested to be effective for both stabilizing blood sugar levels and managing weight in people with genetically low insulin sensitivity (people who are not good at metabolizing carbohydrates) (Source: Cell Metabolism).
2. Optimal Protein Intake Based on Genotype
Protein is essential for maintaining good health, but we know that the optimal amount depends on your genes.
(1) ACTN3 gene and muscle growth
Individuals with ACTN3 gene mutations have slower muscle growth, so a high protein diet (1.5-2.0 g/kg/day) is recommended.
Conversely, people with certain ACTN3 genotypes may not benefit from excess protein intake.
(2) Relationship between dairy products and LCT genes
Mutations in the LCT gene increase the risk of lactose intolerance.
People who are lactose intolerant should avoid dairy products or choose lactose-free foods.
For this reason, people at risk of lactose intolerance should prioritize plant-based proteins (legumes, soy products) .
Genetic adaptability of each food and personalized dietary advice
By utilizing genetic information, you can find out which foods are suitable for your body. Below are some concrete examples of the compatibility between genes and foods.
1. The relationship between genes and coffee
People with extensive metabolization of the CYP1A2 gene are able to break down caffeine quickly, meaning that coffee consumption has less of an effect on blood pressure and sleep.
People with poor metabolism are more susceptible to the effects of caffeine, and excessive consumption increases the risk of high blood pressure and insomnia.
Research has shown that people with mutations in the CYP1A2 gene who consume two or more cups of coffee per day may be at higher risk of cardiovascular disease (source: JAMA Internal Medicine).
2. Genes and alcohol metabolism
People with a mutation in the ALDH2 gene have a lower ability to break down alcohol and are prone to reddening of the face even with small amounts.
People who have genetic problems breaking down alcohol may be better off limiting their intake of fermented foods.
In particular, people with a genetic type that is prone to putting strain on the liver are advised to determine the appropriate amount of alcohol they should consume and to include foods that support liver function (such as turmeric and ginger, which contain curcumin).
The spread of personalized nutrition and future challenges
1. Optimizing diet using genetic information
Personalized nutrition services that utilize genetic analysis are already appearing on the market.
“DNAfit”: Provides optimal diet and exercise plans based on genetic data.
“GenoPalate”: Suggests a food list based on an individual’s genes and advises on proper nutritional balance.
By utilizing these services, it is easier to practice nutritional management that is tailored to your genes.
2. Ethical and legal issues
Utilizing genetic information offers many benefits, but at the same time it also brings with it challenges regarding privacy and data management.
Is personal genetic data adequately protected?
Could genetic information lead to discrimination in food and insurance?
Currently, the Genetic Information Nondiscrimination Act (GINA) has been enacted in Europe and the United States, and there are calls for similar legislation to be established in Japan.
Individual optimization of nutritional balance using genetic information
1. Optimal Nutrient Intakes by Genotype
Depending on your genotype, the appropriate intake of certain nutrients can have a significant impact on maintaining your health. The efficiency of nutrient absorption and metabolic rate vary from person to person, so dietary adjustments must be made based on this.
(1) Omega-3 fatty acids and the FADS1 gene
People with a mutation in the FADS1 gene are unable to efficiently convert omega-3 fatty acids (EPA and DHA) into fats.
Therefore, the risk of inflammation can be reduced by actively consuming fish (salmon, sardines) and omega-3 supplements.
Conversely, people with normally active FADS1 genes can benefit sufficiently from plant-based omega-3 fatty acids such as flaxseed oil and chia seeds.
(2) Vitamin A metabolism and the BCMO1 gene
People with mutations in the BCMO1 gene may not be able to get enough vitamin A from plant-based foods because they have a reduced ability to convert beta-carotene into vitamin A.
For this reason, supplementing with vitamin A from animal foods such as liver and egg yolk is recommended.
(3) Magnesium and the TRPM6 gene
People with a mutation in the TRPM6 gene have reduced magnesium absorption and are more susceptible to muscle cramps and chronic fatigue.
To compensate for this, it is a good idea to consciously consume nuts (almonds, cashews) and dark chocolate.
The latest healthcare technology using genetic testing
1. A personalized diet app that uses genetic information
Many companies are now developing apps that use genetic information to optimize diet and exercise plans.
(1) DNAFit (UK)
An app that suggests optimal diet and exercise plans based on genetic information.
For example, for people with a **genetic type that is poor at metabolizing carbohydrates**, the system provides individually optimized advice, such as recommending low GI foods.
(2) Nutrigenomix (Canada)
A program that tailors individual nutritional balance based on nutrient genetics.
It is equipped with a function that advises people with genetically low vitamin D absorption to increase the recommended intake amount.
(3) Trends in Japan
Genetic analysis services such as **GeneQuest** have appeared in Japan, and the field of personalized nutrition is growing.
A joint research project between Toshiba and Kyoto University is developing a meal recommendation system that combines AI and genetic information, and it is expected to be commercialized within the next few years.
2. Genetic data meets smart kitchens
The latest technology being developed is smart kitchens that link genetic data with home appliances to support personalized meals.
Refrigerators are expected to have a feature that will recommend suitable foods based on genetic data.
For example, the device is expected to be equipped with a function that suggests low-salt menu options to people with a genetic type that is highly sensitive to salt.
They are also developing a system in which smart ovens can automatically set the temperature and cooking method appropriate for a given genotype.
If these technologies become widespread, it is predicted that nutritional management using genetic information will become easier, bringing about an era in which people can naturally adopt healthy diets as part of their daily lives.
Impact on society as a whole and future challenges
1. Reforming the health insurance system using genetic information
In the future, the health insurance system may also change to an individualized system that utilizes genetic information.
Genetic testing could be used to adjust insurance premiums according to an individual’s health risk.
For example, insurance companies may emerge that offer specific health management programs to people with genetic types that increase the risk of diabetes.
However, legislation is needed to prevent genomic discrimination.
2. Education and dissemination of genetic information
In order to properly utilize genetic information, educational programs for the general public are necessary.
Medical institutions and nutritionists will need to learn how to correctly interpret genetic data.
There is a possibility that classes on “personalized medicine” and “nutrigenomics” will be introduced into school education.
It is important to provide reliable information to prevent the spread of false information such as “genetic diet scams” that have no scientific basis.
Summary
Personalized nutrition that utilizes genetic information is attracting attention. Nutrient metabolism and dietary effects vary depending on genotype, so it is important to determine the appropriate dietary balance. For example, mutations in the FTO gene increase the risk of obesity, and mutations in the TCF7L2 gene affect carbohydrate metabolism. In addition, the CYP1A2 gene controls caffeine metabolism, and the ALDH2 gene determines alcohol tolerance.
Furthermore, advances in AI and smart kitchen technology have made it easier to use genetic information to manage dietary habits. However, data privacy management and appropriate use of genetic information are becoming necessary. We are entering an era in which genetic information can be used to realize optimal dietary habits for each individual.
