This Summer Course will be face to face and you can also register in the live online in it, through the Zoom video conferencing platform of the Summer Courses. If you register in this Course you will participate in live online.
If you want to register in the face to face course, please click on FACE TO FACE to access the Course file.
Precision nutrition is an emerging health approach, which takes into consideration the genetic information of an individual, as well as age, gender, phenotype, medical history and personal physiopathological status and associated lifestyle factors in relation to nutrition and healthy outcomes . Advances in the "omics" sciences are contributing to better understandof the interactions between environmental factors and genetic variants (genomics), or patterns of gene expression (transcriptomics) as well as changes in the concentration of metabolites (metabolomics) and the composition of the gut microbiota (metagenomics) that are involved in the development of chronic diseases including obesity, and the way these relationships can imply therapeutic approaches. Indeed, the scientific advances in the different "omics" areas are enabling the design of customized strategies on precision nutrition for health maintenance as well as for the prevention and treatment of metabolic diseases. This course involves the consideration of newer progresses concerning personalized responses to dietary pattewrns
Objectives
Understand the basis of interpersonal gastro-intestinal and metabolism differential responses as affected by own nutrition and the genes of the individual
Screen of the possibilities of omics technologies on precision nutrition as well as the role of specific nutrients and precision foods
Precision strategies in obesity/diabetes, Cardiovasciular disease and cancer management
Activity directed to
- University student
- Professionals
- All public
Conclusions sent by the direction of the Summer Course
This year, the Summer Course was intended to define precision nutrition as an emerging health approach. Precision nutrition takes into consideration the genetic information of an individual, as well as age, gender, phenotype, medical history and personal physiopathological status and associated lifestyle factors in relation to nutrition and health outcomes.
Advances in the "omics" sciences are contributing to better understanding of the interactions between environmental factors and genetic variants (genomics), or patterns of gene expression (transcriptomics) as well as changes in the concentration of metabolites (metabolomics) and the composition of the gut microbiota (metagenomics). The other part was to understand how these features are involved in the development of chronic diseases including obesity, and the way these relationships can imply therapeutic approaches.
Indeed, the scientific advances in the different "omics" areas are enabling the design of customized strategies on precision nutrition for health maintenance as well as for the prevention and treatment of metabolic diseases.
This Summer Course involved the consideration of newer progresses concerning personalized responses to dietary patterns, as well as to mix the world of gastronomy with that of nutrition sciences.
The first part of the course was devoted to understanding how the science focuses on personalizing nutrition, by assessing how food affects our body, and how we can modulate the response by using the correct nutrients in our diet. In this context, the sessions from Drs. Daimiel, Martinez (co-director of the course) and Visioli offered a wide view of how nutrition affected outcomes and can modulate the risk of chronic diseases such as obesity, or how the intake of specific nutrients can affect our disease risk. These sessions were also reinforced by the afternoon session held out by Professors Ordovás, Kohlmeier and Tur.
Between these sessions, also on the first day of course we had the opportunity to understand the role of the fifth flavor (Umami) to reduce sodium intake without losing the strength of saltiness (by Drs San Gabriel and Uneyama), as well as to discern how sweetness affected our dietary patterns and intakes (talk by Dr. Navas-Carretero, also co-director of the course). This first day of sessions finished with an interesting round table, this time in Spanish, where how gastronomy could affect health (by Chef-researcher Jon Basterretxea) or how nutrition could influence aging were also debated by Dr. Diaz-Ruiz.
Regarding the second day, sessions were focused on the use of “omics” on precision nutrition, including Genetics (Dr. San-Cristobal), microbiota (Dr. Milagro) and Metabolomics (Dr. Martinez-González). The role of genetics on personalized nutrition has been widely studied, and recent findings demonstrate that its role, although not as important as thought, but is essential on the development of obesity. Moreover, microbiota has been recently associated with the incidence of obesity, as it seems that disbiosis has an impact on its progression. In addition, metabolomics are also essential to try to discern the exact responses of the body to nutrients, by the study of metabolites in diabetes and cardiovascular diseases.
Finally, a last but interesting session tried to explain in a zoom intervention the role of precision nutrition in cancer, and how nutrition can help to improve symptoms of cancer and target specific dietary components. This session closed the 2-days course, which was a successful mix between presentiality and online presentations.
