On Nutrition: Precision nutrition

Barbara Intermill, Tribune News Service on Jul 25, 2025

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I just got off the phone with a very special friend. Since we now live in different states, we don’t talk as often. But her voice always encourages me.

“Can you believe I’ll be 92 on my next birthday?” she said in her familiar Kentucky accent. “I still drive and cook and do all the things I’ve always done. God has been good to me.”

I agreed. And she has apparently been bestowed with some superb longevity genes! It’s true that the genetic code we inherited from our parents may truly impact our length of life as well as other tendencies.

Traits from body type to eye color are passed down to us from DNA — individualized instructions that control each cell in our bodies. Our unique genetic makeup may even affect how we digest nutrients and process certain foods, researchers say. This finding has lead many experts to acknowledge that — when it comes to eating patterns — one size does not fit all.

Some have named this emerging field of nutrition “precision nutrition” to describe a personalized approach to diet planning that considers an individual’s unique genetic code, food preferences and lifestyle habits.

Some studies show promise. For example, a diet tailored specifically to an athlete’s genetic profile, sport and training schedule has been shown to enhance performance. And a more precise eating plan based on an individual’s genetic makeup may help reduce one’s risk for developing chronic diseases like type 2 diabetes, heart disease or cancer.

Several companies have recently jumped onboard with genetic testing to help personalize one’s diet. Some are strictly for health care professionals (like registered dietitians). Others offer their services to the public.

One company called GenoPalate invited me to submit a swab of my DNA-rich saliva to their laboratory. Then I received a fascinating report based on my “genotype.” Among the recommendations, my genetic “variants” indicated that I might benefit from consuming a diet high in total carbohydrates. Apparently my genes can tolerate a higher percentage of starches and sugars in my diet. Sweet.

My DNA also revealed “genetic variants that are linked to a decreased body mass index (BMI)” when I choose to consume a higher amount of monounsaturated fats — foods such as avacados, peanuts and peanut butter, olive and canola oils. My profile also revealed that raspberries match my genetics better than watermelon.

Of course, this new frontier of precision nutrition is exciting. Yet here’s the disclaimer from a 2025 review on this topic in Nutrition Reviews: “These (genetic) applications are relatively new, so there is a need for further research to validate their effectiveness. Additionally, concerns about the accuracy and privacy of genetic … data should be addressed, to ensure the ethical use of these technologies.”

I wonder how my friend’s results might match with her long history of smart eating.