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.

Chronic diseases, Genetic aspects, Diet, Nutritionally induced diseases, Nutrition disorders, Diet in disease

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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.

Vitamin E, Nutritional aspects, Atherosclerosis, Unsaturated fatty acids, Vitamin E in human nutrition, Unsaturated fatty acids in human nutrition

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