Nutrigenomics and gut microbiome are all the buzzwords these days. Dr Gurmeet Singh, professor at The Trans-Disciplinary University (TDU), however, says the cost of using these methods for customising personalised diet plans is too high.
The masses need something more feasible. Dr Singh, who heads the Centre for Ayurveda Biology and Holistic Nutrition at TDU, is advocating efforts to develop personalised food solutions using the principles of Ayurveda and food science.
During his talk at Happiest Health’s The Edge of Nutrition Summit on 12 July, he discussed the use of ayurvedic algorithms in building personalised nutrition solutions. The idea, he said, stems from a realisation that everyone possesses a distinctly unique body type. “We have come to comprehend that while we may share similarities, we are also incredibly distinct based on our genotypes,” Dr Singh observes. He explains that our gut microbiomes contribute to our individuality, with approximately 30 per cent similarity in microbial composition among individuals and a significant 70 per cent difference. This divergence extends to our responses to the same foods, he points out.
Mapping specific types of food to individual body types
Dr Singh made a case for categorising our bodies, the foods we consume and implementing algorithms (or set of decision rules, if you will) that guide us on what to consume and how much. It is essentially a way to generate personalised diets.
“The benefits of personalised diets are becoming increasingly evident in our quest for longer, healthier lives. The choices we make in terms of our lifestyle, diet, and overall well-being during our younger years play a pivotal role in how we look, feel, and maintain our vitality as we age,” says Dr Singh. According to him, it is essential to recognise that our body’s responses to various foods and lifestyles can significantly affect our overall health and activity levels as we age.
A holistic approach to nutrition
The current standard guidelines set for nutrition are not tailored to individual needs. These guidelines provide general recommendations, such as consuming a certain percentage of calories, carbohydrates, proteins, and fat. Unfortunately, these guidelines fail to address the unique body constitution of every individual.
Dr Singh spoke about how adopting ayurvedic principles of nutrition could potentially help individuals ensure their diet is wholesome and understand what foods might be more harmonious for their body’s dosha (energy constitution). He also briefly touched upon the importance of pre, prandial and post-prandial (mealtime) states that delve into maintaining an optimal gap between meals, sequencing meals strategically, and pairing compatible foods.
A cost-effective model
The idea is to have a cost-effective model that caters to creating individual diet plans. To do this, TDU and Dr Singh are currently investigating a different methodology that draws upon the ayurvedic concept of prakriti (ayurveda body types) to develop a cost-effective model of personalised nutrition.
“We are starting from scratch, not at the top. We are considering the integrative approach to personalised nutrition and how we can make it accessible to everyone. One avenue we are exploring is the use of Charaka Samhita (a classical treatise on ayurveda) which contains personalised nutrition algorithms based on self-assessable phenotypic characteristics,” Dr Singh explains.
He envisions this initiative as being easily accessible, given the widespread use of smartphones these days. This ayurvedic approach has the potential to empower individuals to take charge of their health. It can guide them in making informed choices that align with their unique bodies, for long-term well-being and longevity.
