A group of researchers led by Jeffry I. Gordon of Washington University suggests that concepts for future nutrition must include greater knowledge of the effective processing of food in the human body than previously pursued. It should be a criterion for decisions on which types of food should be more integrated into existing and future food systems and which food production processes are considered to be of particular nutritional value.
Particularly the understanding of interaction between diet and the human microbiome may help the consumer to make better use of the nutritional value of food. Also, knowledge of the process of microbial biotransformation, meaning the body’s own mechanisms to make food ingredients available for human metabolism, are a clue to more effective use of food.
M. Barratt et al. The Gut Microbiota, Food Science, and Human Nutrition: A Timely Marriage. Cell Host & Microbe. Vol. 22, No. 2, pp. 134–141, August 2017, available via: http://www.cell.com/cell-host-microbe/fulltext/S1931-3128(17)30289-5