饮食设计?

在我们的生活中,处处都有食物化合物的复杂综合体。深奥的生化程序从食物中提取能量以及其它供我们成长生长及活动的有效化合物。许多过去被认为并不重要的化合物,现在被确认为对我们健康有影响。比如,从煮熟的番茄沙司中提取的茄红素(lycopene)对防止前列腺癌大有帮助。

实际上,每个人都知道食物对健康可能有益也可能有害。食物无法治疗某一种疾病,但是大量摄入水果、蔬菜、谷类和植物油能有效防止多种癌症、心血管疾病和其他老年病。对科学家和消费者来说,同样的问题是,每个人的受益程度各有区别。

所以,我们需要了解,我们的饮食与我们的身体——或者,更确切地说是我们的基因——是如何相互作用并对我们的健康产生影响的。这就是营养基因学。营养基因学的长期目标是使用所谓的“系统生物学”来确定身体如何对饮食做出反应。

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