56 KB615 KB51 KB200220262010Bizjak, MojcaJenko Pražnikar, ZalaPoklar Vatovec, Tamara13 straništevilka:3letnik:49str. 132-144ISSN:0351-0026COBISSID:1024272980URN:URN:NBN:SI:doc-JWRMTCKAslInštitut za varovanje zdravja Republike SlovenijeZdravstveno varstvocardiovascular diseasefoodgeneticsgenetikahranakardiovaskularne bolezninutrigenomikaprehranarak (medicina)Nutrigenomika| interaction between certain genetic polymorphisms and a diet| interakcije med genskimi polimorfizmi in sestavinami hrane| Nutrigenomics|The boundary between health and disease is often defined by a complex equilibrium between two elements, genetics and lifestyle. The aim of nutrigenomics is to personalize nutrition and its effects on health by tailoring food to the individual genotype. The purpose of this review was to present the interaction between certain genetic polymorphisms and a diet, on the one hand, and increased cardiovascular or cancer risk, on the other. It is well-known that a large number of bioactive food components may provide protection against or increase risk for atherosclerosis and cancer processes. However, these findings are not yet applicable to the clinical environment. The results need to be replicated in various populations, and based on a higher-level scientific evidence. Moreover, the relatively simple scenarios used today (i.e.a single dietary component, a single nucleotide polymorphism and one risk factor) will have to be replaced by more realistic situations involving interactions between multiple genes, dietary components, and risk factors. In summary, well-standardized studies in larger populations will have to be undertaken in the futureMeja med zdravjem in boleznijo je pogojena s kompleksnim ravnotežjem dveh elementov, genetike na eni strani in načinom življenja na drugi. Nutrigenomikaje pristop, s katerim lahko prehranjevanje prilagodimo posamezniku, oziroma posamezniku priporočimo posamezna živila glede na njegov genetski ustroj. Namen preglednega članka je predstaviti posamezne interakcijein povezave med genskimi polimorfizmi in sestavinami hrane ter povečanim tveganjem za razvoj tako bolezni srca in ožilja kot rakavih obolenja. Poznamo namreč kar nekaj bioaktivnih sestavin v hrani, ki lahko pozitivno ali negativno vplivajo tako na potek ateroskleroze, kot tudi na pojav rakavega obolenja. Moramo pa se zavedati, da čas individualizirane prehrane še ni napočil, potrebne so številne ponovitve obetajočih rezultatov na različnih populacijah. Preiti moramo tudi iz osnovnega, enostavnega eksperimenta (ena sestavina hrane, enojni nukleotidni polimorfizem, dejavnik tveganja) na resnične razmere, ki vključujejo medsebojno vplivanje številnih genov, sestavin hrane in dejavnikov tveganja. Če povzamemo, potrebne so večje populacijske in dobro standardizirane študijeTEXTznanstveno časopisjejournalsSlovenian National E-content AggregatorNational and University Library of SloveniaInštitut za varovanje zdravja RS