Life Sciences Research Office, Bethesda, MD 20814, USA.
J Nutr. 2010 Feb;140(2):426S-36S. doi: 10.3945/jn.109.114710. Epub 2009 Dec 23.
Few Americans meet the recommendations of the Dietary Guidelines for Americans and many do not know how to apply food and nutrition information to develop a personal approach to preventing diet/lifestyle-related diseases. In a time of rapid technologic advancement and rewards for innovation, a critical opportunity in food and nutrition science exists for improving health and reducing disease risk. The National Center for Food Safety and Technology (NCFST) recently established the Health Promoting Foods research platform to support the availability of safe food by using emerging technologies for improving food quality and consumer choice. A workshop convened with leading regulators and nutrition, genetic, medical, toxicological, behavioral, and consumer scientists to: discuss challenges facing personalized nutrition and health, develop strategies to overcome challenges using innovations in food and information technology, and define and prioritize a short- and long-term research agenda for the research platform. The workshop included presentations and in-depth discussions on the state of the science in genomics, behavior, food, and information technology. Workshop participants identified gaps, intersections, and new opportunities for delivering individualized food-based solutions that would be more accessible, affordable, and convenient. The research agenda, which was developed within a framework of providing information and guidance to the food and associated industries, supporting the process for health-related claims, building consumer confidence in data and food-health information, and providing a pathway for implementation of the US Dietary Guidelines for Americans and other public policies, reflects the commitment of the community, government, food industry, health organizations, and academia to improving health.
很少有美国人符合《美国人膳食指南》的建议，而且很多人不知道如何应用食物和营养信息来制定预防饮食/生活方式相关疾病的个人方法。在技术快速进步和创新奖励的时代，食品和营养科学存在一个改善健康和降低疾病风险的关键机会。国家食品安全与技术中心（NCFST）最近建立了健康促进食品研究平台，通过利用新兴技术来提高食品质量和消费者选择，为提供安全食品提供支持。召集了一批领先的监管机构以及营养、遗传、医学、毒理学、行为和消费者科学家，举行了一次研讨会：讨论个性化营养和健康面临的挑战，制定使用食品和信息技术创新克服挑战的策略，并为研究平台确定和优先考虑短期和长期研究议程。研讨会包括关于基因组学、行为、食品和信息技术科学现状的介绍和深入讨论。研讨会参与者确定了提供个性化基于食物的解决方案的差距、交叉点和新机会，这些方案将更加易于获取、负担得起且方便。该研究议程是在为食品和相关行业提供信息和指导、支持与健康相关的声明的流程、建立消费者对数据和食品健康信息的信心以及为实施《美国人膳食指南》和其他公共政策提供途径的框架内制定的，反映了社区、政府、食品行业、健康组织和学术界改善健康的承诺。
