Are Personalized Diets Really Beneficial?

You estimate general recommendations in diets. It is especially indicated that you consume plenty of fruits and vegetables, reduce meat and fat intake and prefer foods with a low glycemic index. In addition, based on the calorie amount of food, personal diets are created and people are expected to comply.

According to research conducted by microbiologist Lara Hooper, people can show different reactions to the same food. So standard nutrition recommendations do not have the same effect for everyone. Even in identical twins, it’s the same. Lara says that this difference cannot be explained only by genes.

According to the findings of the study conducted at the University of Texas Southwestern Medical Center, people’s microbiota determines how many calories are taken from each food. So you get calories according to the reaction of your intestinal microbes against food.

It is a positive step that people want to find the best diet for themselves. Because obesity and type 2 diabetes patients continue to increase. In 2016, more than 1.9 million adults, 380 million children and young people were found to be overweight.

People tend to pay more attention to their diet and nutrients as they learn new information. Geneticist Tim Spector, for example, thought it was a healthy option to complete his meal with a small sandwich and a glass of orange juice in his hospital’s cafeteria. However, he later realized that bread and orange juice raised blood sugar levels to the limit of diabetes. In other words, it is not thought that this situation may show a different reaction in a different person, but his body reacted.


Spector, in his research, not only nutrients, but also received different reactions to the oils we have received from the outside explained. Spectator and his colleagues have investigated the impact of food on hundreds of twins and more than 1,000 people, and have shown significant work in this regard.

The researchers measured standard triglyceride, blood sugar and insulin levels by giving standard food to the volunteers and measuring the changes in these values ​​after the meal.

The question was actually this. How do blood sugar levels rise differently when people consume the same food?

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Another interesting aspect of the study was the significant differences in the data of identical twins. Blood sugar levels of twins Julie Hodgson and Diane Portlock were found to be significant. For example, Hodgson’s blood sugar levels gradually increased, while Portlock suddenly increased and dropped rapidly and suddenly rose again. In short, these different values ​​given by the body have nothing to do with DNA.

Apart from DNA, the other factor affecting this issue is the effects of intestinal microbes on digestion. The intestinal microbes, with a complex decision-making mechanism, influence which carbohydrate is digested to what level, resulting in different outputs.

Although there are studies that predict and categorize how food reacts to intestinal microbes, the mystery still remains.

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