Foodomics for human health: current status and perspectives

ABSTRACT

Introduction: In the post-genomic era, the opportunity to combine and integrate cutting-edge analytical platforms and data processing systems allowed the birth of foodomics, ‘a discipline that studies the Food and Nutrition domains through the application of advanced omics technologies to improve consumer’s well-being, health, and confidence’. Since then, this discipline has rapidly evolved and researchers are now facing the daunting tasks to meet consumers’ needs in terms of food traceability, sustainability, quality, safety and integrity. Most importantly, today it is imperative to provide solid evidence of the mechanisms through which food can promote human health and well-being.

Areas covered: In this review, the complex relationships connecting food, nutrition and human health will be discussed, with emphasis on the relapses for the development of functional foods and nutraceuticals, personalized nutrition approaches, and the study of the interplay among gut microbiota, diet and health/diseases.

Expert commentary: Evidence has been provided supporting the role of various omic platforms in studying the health-promoting effects of food and customized dietary interventions. However, although associated to major analytical challenges, only the proper integration of multi-omics studies and the implementation of bioinformatics tools and databases will help translate findings from clinical practice into effective personalized treatment strategies.

KEYWORDS:

• Diet
• functional food
• gut microbiota
• metabolomics
• nutraceutical
• nutrigenomics
• personalized nutrition
• proteomics
• systems biology
• transcriptomics

Declaration of interest

The authors have no relevant affiliations or financial involvement with any organization or entity with a financial interest in or financial conflict with the subject matter or materials discussed in the manuscript. This includes employment, consultancies, honoraria, stock ownership or options, expert testimony, grants or patents received or pending, or royalties. Peer reviewers on this manuscript have no relevant financial or other relationships to disclose.

Additional information

Funding

This work was supported by Regione Toscana-PSR 2014-2020, grant OPENRICCIO (2015) and by Regione Toscana-Bando pubblico per progetti di ricerca nel settore nutraceutica 2015, grant BEERBONE.