Genetic variation and nutrition
Article Abstract:
The genetic make-up of people living today resembles that of the hunter-gatherer 40,000 years ago. Rapid dietary and lifestyle changes since the industrialization are not synchronized to this genetic basis. Chronic diseases tend to run in families but nutritional and other external factors represent variability in each cultural context. Nutritional recommendations should be tailored to the individual while keeping genetic predispositions firmly in mind.
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1999
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Nutrition, immune cells, and atherosclerosis
Article Abstract:
Marine-derived (n-3) polyunsaturated fatty acids (PUFAs) and vitamin E appear to be the best nutrients to effect a reduction in the risk of cardiovascular disease and decrease the development of atherosclerosis. The beneficial effects are linked to action at tissue, cellular and molecular levels.
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1998
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