Nutrigenomics and nutritional approach in trauma neurobiology: Epigenetic mechanisms, accessible biomarkers and precision nutrition – A systematic review

IF 0.3 Q4 NUTRITION & DIETETICS

CAHIERS DE NUTRITION ET DE DIETETIQUE Pub Date : 2026-08-01 Epub Date: 2026-09-24 DOI:10.1016/j.cnd.2026.08.059

Maria Luiza Tavares de Almeida (Undergraduate student), Letícia Maria Fonseca Morais (Undergraduate student), Luísa de Morais Vieira Cavalcanti (Undergraduate student), Marina Albuquerque Leça (Undergraduate student), PhD in Nutrition Nathalia Caroline de Oliveira Melo

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引用次数: 0

Abstract

Objective

This study aims to verify the applicability of nutrigenomics in the study of trauma neurobiology and to characterize potential mechanisms and biomarkers for clinical practice.

Methods

This systematic review was registered in OSF (osf.io/r7egx) and conducted according to the PRISMA 2020 guidelines. Articles were selected from January to May 2026 in the PubMed, SciELO and ScienceDirect databases, using the descriptors “nutrigenomics”, “nutrigenetics”, “trauma”, “neurobiology”, “trauma response”, “epigenetics” and “mental health”. Original articles published between 2010 and 2026, in Portuguese, English or Spanish, involving human subjects, were included.

Results

Trauma induces a complex interaction between genetic polymorphisms and epigenetic modifications. Evidence suggests that NR3C1 methylation, often potentiated by FKBP5 variants, may impair glucocorticoid receptor function, whereas MTHFR C677T polymorphisms affect folate metabolism and DNA methylation. Additionally, SLC6A4 5-HTTLPR variants have been associated with altered serotonergic neurotransmission. These pathways may be influenced by nutritional factors, including folate, vitamin B12, omega-3 fatty acids, especially DHA and EPA, tryptophan, zinc and magnesium. In clinical practice, biomarkers such as serum homocysteine, salivary cortisol, serum zinc and erythrocyte magnesium may support individualized nutritional strategies.

Conclusion

Nutrigenomics offers a promising framework for precision nutritional interventions in trauma-related biological responses, highlighting nutrient-responsive epigenetic mechanisms and clinically relevant biomarkers.

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创伤神经生物学中的营养基因组学和营养方法：表观遗传机制，可获取的生物标志物和精确营养-系统综述

目的验证营养基因组学在创伤神经生物学研究中的适用性，探讨其潜在机制和临床应用的生物标志物。本研究旨在验证营养基因组学在创伤神经生物学研究中的适用性，并为临床实践描述潜在的机制和生物标志物。方法本系统评价在OSF注册（OSF .io/r7egx），按照PRISMA 2020指南进行。文章选自PubMed、SciELO和ScienceDirect数据库，收录时间为2026年1月至5月，描述词为“营养基因组学”、“营养遗传学”、“创伤”、“神经生物学”、“创伤反应”、“表观遗传学”和“心理健康”。2010年至2026年间发表的原始文章，包括葡萄牙语、英语或西班牙语，涉及人类受试者。该系统评价已在OSF注册（OSF .io/r7egx），并根据PRISMA 2020指南进行。文章选自PubMed、SciELO和ScienceDirect数据库，收录时间为2026年1月至5月，描述词为“营养基因组学”、“营养遗传学”、“创伤”、“神经生物学”、“创伤反应”、“表观遗传学”和“心理健康”。2010年至2026年间发表的原始文章，包括葡萄牙语、英语或西班牙语，涉及人类受试者。结果创伤诱导了遗传多态性与表观遗传修饰之间复杂的相互作用。有证据表明，NR3C1甲基化，通常由FKBP5变异增强，可能损害糖皮质激素受体功能，而MTHFR C677T多态性影响叶酸代谢和DNA甲基化。此外，SLC6A4 5-HTTLPR变异与血清素能神经传递的改变有关。这些途径可能受到营养因素的影响，包括叶酸、维生素B12、omega-3脂肪酸，尤其是DHA和EPA、色氨酸、锌和镁。在临床实践中，血清同型半胱氨酸、唾液皮质醇、血清锌和红细胞镁等生物标志物可能支持个性化的营养策略。创伤诱发了遗传多态性和表观遗传修饰之间复杂的相互作用。有证据表明，NR3C1甲基化，通常由FKBP5变异增强，可能损害糖皮质激素受体功能，而MTHFR C677T多态性影响叶酸代谢和DNA甲基化。此外，SLC6A4 5-HTTLPR变异与血清素能神经传递的改变有关。这些途径可能受到营养因素的影响，包括叶酸、维生素B12、omega-3脂肪酸，尤其是DHA和EPA、色氨酸、锌和镁。在临床实践中，血清同型半胱氨酸、唾液皮质醇、血清锌和红细胞镁等生物标志物可能支持个性化的营养策略。结论营养基因组学为创伤相关生物反应的精确营养干预提供了一个有希望的框架，突出了营养反应的表观遗传机制和临床相关的生物标志物。营养基因组学为创伤相关生物反应的精确营养干预提供了一个有希望的框架，突出了营养反应的表观遗传机制和临床相关的生物标志物。

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来源期刊

CAHIERS DE NUTRITION ET DE DIETETIQUE NUTRITION & DIETETICS-

CiteScore

0.60

自引率

33.30%

发文量

审稿时长

65 days

期刊介绍： Les Cahiers de nutrition et de diététique sont le lieu de communication reconnu pour les médecins spécialistes de la nutrition, les diététiciens, les professionnels et les chercheurs de agro-alimentaire, les enseignants et les étudiants. Les Cahiers de nutrition et de diététique abordent les sujets se rapportant à la biologie générale, à la médecine et à la nutrition, aux aliments, aux comportements alimentaires, à la diététique pratique, ainsi que des thèmes variés : activité physique, apports nutritionnels conseillés, dénutrition, alcool, obésité de enfant, aliments à effet santé, plaisir alimentaire, restauration collective, goûters et collations, allergies alimentaires...