What leading voices in nutrition and wellness are watching
Short contributions from clinics, dietitians and wellness operators shaping nutrition today. We add each one as it arrives, with the contributor’s approval.
The question: What’s the nutrition trend you think will shape your field in the coming year, and why?
Edition in progress: new contributions added as they arrive
Dr. Antonio Di Mauro
Research & Innovation Manager, Chenot
One of the key features of modern nutrition is the interactions across current trendy medications – such as the use of GLP-1 agonists off-label – and nutrients sensing in the gut, with clear implications in both the hunger/satiety circuitry (hypothalamic lobe in the brain) and food-related hedonism, i.e., the pleasure of eating.
Another very interesting subject is the use of food replacements such as the commercial liquid formulations that interact with the gut lining, again with implications of gastric emptying and therefore the perception of hunger/satiety driven by synthetic molecules.
On a personal note, I find very insightful the relations between modern lifestyles and the impact on cooking real food at home. The books of Michael Pollan are possibly pioneering this field. I learned that an average American adult spends/invests today less than half an hour cooking at home, with meaningful impacts on food choices and quality. Some flats are defined as kitchen-free – urban co-living places or modern flats is densely populated areas like Manhattan. What are the effects on externalizing food manipulation – not only the act of cooking – on quality, quantity, and awareness?
The bottom line I envision is: nothing should be forbidden or discouraged a priori; we should just contextualize following a detailed understanding of each one’s health status and quality of life.
Fyi, these topics are addressed during our consultations at Chenot as these belong to the education and empowerment that we commit to provide to our guests.
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