title: [New challenges in basic and applied nutrition].
abstract: The quality standards for nutrition and food have undergone major changes during recent years in parallel with the increase in scientific knowledge in the area of food and health. Trends in consumer demands are changing accordingly. While during the last century our concerns were firstly focused on ensuring the availability of basic foods and later on ensuring its safety, nowadays our society is concentrating on improving wellbeing and, particularly, on tackling and preventing the major chronic diseases such as cardiovascular diseases, diabetes, obesity, diverse types of cancer, osteoporosis and autoimmune diseases. These problems account for almost 50% of the diseases and 60% of deaths over the world, and are directly related with the food we eat, irrespective of the importance of other factors (age, sex, physical exercise, genetic predisposition, nicotine poisoning or alcoholism). Europe has decided to go ahead with a major legislative change in the food sector (the Regulation on nutrition and health claims made on foods) which opens new perspectives to improve public health and offer clear economic growth for the health-related food sector. Putting into practice this new legislation and its consequences constitutes a major challenge. Nevertheless, new challenges are foreseen: our response to food depends on our individual genetic characteristics (nutrigenetics); it also depends on the individual history that is being imprinted (in a permanent or temporary form) on our chromosomes (epigenetics), as determined by the individual life style (food, different episodes and facts, including emotions) and, particularly, nutrition during the most active stages of our development. For the future, the additional contribution we will ask of food is to promote health and well-being in all facets. The requirement is that it should develop in a free framework, based on the best scientific available advice, with transparency as a fundamental guarantee. In this context, new disciplines (e.g. nutrigenomics) are emerging and new trends towards a more conscious, better informed, consumer are foreseen that will allow an appropriate reaction to these new challenges in the medium and long term.
authors.affiliation: Laboratorio de Biología Molecular, Nutrición y Biotecnología (Nutrigenómica), Universitat de les Illes Balears, Palma de Mallorca.
authors.forename: A
authors.initials: A
authors.lastname: Palou
mesh_terms: D004032:Diet; D005060:Europe; D005502:Food / Q000592:standards*; D005523:Food Supply; D006801:Humans; D009747:Nutritional Physiological Phenomena; D052756:Nutritional Sciences; D009765:Obesity / Q000517:prevention & control; D030781:Organisms, Genetically Modified