The role of innovation and technology in meeting individual nutritional needs

Few Americans meet the recommendations of the Dietary Guidelines for Americans and many do not know how to apply food and nutrition information to develop a personal approach to preventing diet/lifestyle-related diseases. In a time of rapid technologic advancement and rewards for innovation, a critical opportunity in food and nutrition science exists for improving health and reducing disease risk. The National Center for Food Safety and Technology (NCFST) recently established the Health Promoting Foods research platform to support the availability of safe food by using emerging technologies for improving food quality and consumer choice. A workshop convened with leading regulators and nutrition, genetic, medical, toxicological, behavioral, and consumer scientists to: discuss challenges facing personalized nutrition and health, develop strategies to overcome challenges using innovations in food and information technology, and define and prioritize a short- and long-term research agenda for the research platform. The workshop included presentations and in-depth discussions on the state of the science in genomics, behavior, food, and information technology. Workshop participants identified gaps, intersections, and new opportunities for delivering individualized food-based solutions that would be more accessible, affordable, and convenient. The research agenda, which was developed within a framework of providing information and guidance to the food and associated industries, supporting the process for health-related claims, building consumer confidence in data and food-health information, and providing a pathway for implementation of the US Dietary Guidelines for Americans and other public policies, reflects the commitment of the community, government, food industry, health organizations, and academia to improving health.