Author: Laurentiu Nicolae – co-founder, Nutritio
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.
Sylvia Klinger
DBA, MS, RDN, CPT, Hispanic Nutrition
Fibre!
We are seeing a trend toward Fibremaxxing, and it is great to see this trend. Fibre is one of the nutrients of concern in the US. Most people don’t meet the fibre recommendations of 25 to 38 grams, depending on age and gender.
The benefits of fibre are truly transformational. Fibre supports gut microbiome diversity, improves satiety for weight management, and lowers the risk of cardiovascular disease, type 2 diabetes, and certain cancers, such as colorectal cancer. But increase fiber slowly, with plenty of water, to avoid severe gas, bloating, and abdominal pain.
Bruce Sweeney
N.D. & Integrative Hormone Specialist, Simply For Life
Nutrition Trend #1 - Protein-Maxxing: Muscle Is the New Longevity Currency
For years, protein was associated primarily with athletes and bodybuilders. In 2026, that conversation has expanded to healthy aging, metabolic health, and preserving muscle throughout life.
Welcome to protein-maxxing, a growing movement focused on making protein a more intentional part of daily nutrition.
As we age, maintaining muscle becomes increasingly important. Muscle supports strength, balance, physical independence, and glucose metabolism.
But consuming more protein isn’t automatically better. Quality, total daily intake, distribution across meals, and physical activity all matter.
Foods such as eggs, fish, chicken, Greek yogurt, lean meats, lentils, and other plant proteins can help people meet their individual requirements while providing valuable nutrients.
For many physically active adults, protein intakes around 1.2 to 1.6 grams per kilogram of body weight daily can be appropriate, depending on health status and goals.
Equally important is resistance training. Protein provides the building blocks, but exercise provides the stimulus to maintain and strengthen muscle.
And let’s not forget the rest of the plate. Vegetables, fibre-rich carbohydrates, and healthy fats remain essential for overall health.
The takeaway: The goal isn’t simply to eat more protein. It’s to maintain more muscle, improve metabolic health, and remain strong, active, and independent as we age.
Nutrition Trend #2: Food as Medicine, Precision Nutrition & Targeted Supplementation
One of the biggest nutritional shifts we’re seeing in 2026 is a greater focus on food as medicine, combined with personalized nutrition and science-based supplementation.
After more than three decades working in nutrition and metabolic health, I believe we’re moving beyond simply counting calories, carbohydrates, and protein. We’re beginning to understand the importance of matching nutritional strategies to each individual’s needs.
Food remains the foundation. A Mediterranean-style approach rich in vegetables, quality proteins, healthy fats, fibre, and minimally processed carbohydrates can support long-term health and disease prevention.
But there’s another exciting piece to this conversation: targeted supplementation.
Ingredients such as berberine, creatine, magnesium, omega-3 fatty acids, and electrolytes are receiving growing attention for their potential roles in metabolic health, muscle performance, recovery, and healthy aging.
However, supplementation should never be a guessing game. Benefits depend on individual needs, dosage, quality, and scientific evidence. Some supplements, including berberine, can interact with medications.
The future of nutrition is about combining whole foods, individualized nutritional planning, appropriate supplementation, exercise, and measurable health markers.
My takeaway: Food is our foundation. Precision nutrition provides direction. Targeted supplementation can help fill specific gaps. Together, they create a more personalized approach to lifelong health.
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We’re collecting short views from clinics, dietitians, resorts and wellness brands. Two or three sentences is plenty, and you approve the wording before it appears.