Foodomics in Diabetes Management: A New Approach

Abstract

Critical information regarding the interactions among food components, human metabolism, and disease is contained in foodomics, an interdisciplinary field that bridges food science with contemporary omics technologies (genomics, proteomics, metabolomics, and lipidomics). In order to gain a better understanding of the metabolic dysregulation in type 2 diabetes mellitus (T2DM), foodomics examines bioactive compounds derived from food (e.g., polyphenols, fibers, and lipids) alongside host molecular responses. For the enhancement of glycemic control and the prevention of diabetes-related complications, the current study is concerned with how foodomics enables personalized dietary interventions that are aligned with one's metabolic and genetic characteristics. We investigate deeper into the role of the gut microbiota in T2DM progress and how foodomics-informed methodologies, such as metabolomics and metagenomics, can be functional to discover treatments intended at the microbiota. In addition, we discover the prospective that functional foods enriched with bioactive elements, comprising β-glucans and flavonoids, may influence metabolic processes in diabetes. In addition, foodomics improves food safety by recognizing conceivable diabetes-causing contaminants (endocrine disruptors). Foodomics has incredible potential for improving precision nutrition in the prevention and treatment of T2DM, though experiments in data integration and standardization are present. Through the integration of dietary concepts, molecular biology, and clinical consequences, this method offers revolutionary strategies towards metabolic wellness.