Innovation in the food industry: Personalised nutrition and mass customisation (journal article)
by Mike Boland
from Innovation: management, policy and practice Vol 10, No. 1 pp.53-60
"Disorders such as coeliac disease, irritable bowel disease and lactose intolerance are becoming widely recognised as having strong genetic components. Additionally, there is emerging evidence of individually different responses in fat metabolism in individuals, leading to differences in lipoprotein profiles (HDL and LDL - indicators of heart health) in response to diet. Some lifestyles also give rise to special dietary requirements. This is particularly noted for athletes, who often have very specific nutritional advice. ... This paper is concerned with an emerging trend towards personalised nutrition becoming mainstream in affluent society, with a goal of general good health, and the potential for mass customisation to provide personalised nutrition on a wide front."
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