health - safembryo...body mass index (bmi) is a simple indicator of weight-for-height that is...

Health

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Page 3 Genetic analysis

Genetic predisposition study

This report details the results obtained in the analysis (genotyping) of genetic variants, called polymorphisms, which arefound in your DNA. It also includes a series of recommendations proposed by specialists in each area of interest.

The human genome includes a multitude of polymorphisms of your genes. The genotype is the genetic information presentin each person, or in other words, the information contained in their chromosomes. The genotype and the environmentalfactors that have an impact on DNA determine the individual characteristics of each person, namely, their phenotype.Genotyping analysis is used to determine the specific variations that exist in each person.

This study is designed to select the most relevant polymorphisms for you based on many scientific publications.

Genetic analysis is not a diagnostic tool; however, it does offer information about your genetic predisposition to certaindiseases or conditions. Professionals (working in medicine, nutrition, sport, etc.) can use the results obtained to help you tochange certain lifestyle habits to improve your health or to attain certain objectives. The information in the report does notreplace in any way medical advice or advice from other specialists.

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Genes analysed and summary of the resultsobtainedA list of the genes analysed and the genotype found in your DNA is displayed below. Your genotype is represented by twoletters, corresponding to the alleles obtained for genetic variant analysed. You have inherited one of these alleles from yourfather and the other from your mother.

Gene Your genotype Gene Your genotype

WFS1 (1) GG ADRB2 (1) CG

CYP2R1 (1) AG CDKN2B (1) TT

GNPDA2 (1) GG LEPR (1) GG

LOC101928004 (1) TT MC4R (1) GG

SLC30A8 (1) CT FTO (1) CC

MAF (1) CC CASR (1) AA

FADS1 (1) CT MC4R (2) TT

F2 (1) GG NOS3 (1) TT

CYP11B2 (1) AA TNF (1) GG

MTHFR (1) GG PPARG (1) CC

CASR (2) GG MCM6 (1) CC

HLA-DQB1 (1) CC MC4R (3) CC

HLA-DQA1 (1) TT GABRA2 (1) TT

DGAT2 (1) TT LPL (1) CC

SLC23A1 (1) CC APOE (1) TT

IGF2BP2 (1) TT HNF1B (1) GA

HLA-DQB1 (2) AG HLA-DQA1 (2) TT

ADD1 (1) GT MCM6 (2) GG

ADRB3 (1) AA HHEX (1) CT

AGTR1 (1) AA KCNJ11 (1) CT

GNB3 (1) CT F5 (1) CC

BCO1 (1) TT UCP2 (1) TT

APOA5 (1) AA CETP (1) AG

APOE (2) CC HLA-DQB1 (3) TT

CYP1A2 (1) CA ETV5 (1) CT

CDKAL1 (1) AG HLA-DQA1 (3) TT

TCF7L2 (1) CT TCF7L2 (2) CT

FTO (2) AA PPARGC1A (1) CT

TMPRSS6 (1) AG RSPO3 (1) CC

FTO (3) GG FTO (4) AA

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Summary of the genetic results and conclusionsThe conclusions obtained from the results of your genetic analysis are summarised below:

Study Result

Weight gain

Type 2 diabetes

Type 2 diabetes and obesity

Insulin resistance and its link to obesity

Glucose homoeostasis

High blood pressure

High blood pressure and microalbuminuria are associated with diabetes.

HDL cholesterol

Triglycerides

Obesity and cardiovascular risk

Ischaemic heart disease, cardiac ischaemia or coronary disease

Myocardial infarction

Cardiovascular accident (stroke)

Venous thrombosis

Oxidative stress

Pharmacogenetics - Thiazides

Pharmacogenetics - Hydrochlorothiazide

Pharmacogenetics - Statins

Pharmacogenetics - Simvastatin

Pharmacogenetics - Sulfonylureas

Pharmacogenetics - Metformin + Glibenclamide

Pharmacogenetics - Triptans

Exercise and weight control

Aerobic capacity

Ability for endurance sports

Appetite regulation

Increased food intake

Sensation of satiety

Predilection for fatty foods

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Study Result

Gluten intolerance

Lactose intolerance

Lipids

Saturated fatty acids

Monounsaturated fatty acids

Polyunsaturated fatty acids

Omega-3 and omega-6 fatty acids

Metabolism of carbohydrates

Vitamin B2 (riboflavin)

Vitamin B3 (niacin or nicotinic acid)

Vitamin B9 (folic acid or folate)

Vitamin C (ascorbic acid)

Beta-carotene (provitamin A)

Vitamin D (calciferol)

Iron

Calcium

Phosphorus

Magnesium

Sodium

Metabolism of antioxidant substances

Metabolism of caffeine

Alcohol dependency

Interpretation of results and recommendationsThe following sections describe the various aspects studied, as well as the risk/benefit results stemming from the analysis ofgenetic variants presented in this study. These results should always be considered with respect to averages for the generalpopulation, although this inherently presents certain risks/benefits.

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Obesity

According to the World Health Organization (WHO), overweight and obesity are defined as an abnormal accumulation offat that poses a risk to health, mainly due to an energy imbalance between the calories consumed and those expended. Animbalance resulting from the increased consumption of food with a high calorie content and a decrease in physicalactivity.

Body mass index (BMI) is a simple indicator of weight-for-height that is commonly used to classify overweight and obesityin adults. To calculate it, a person's weight (in kg) is divided by the square height (in m), using the following formula: BMI =kg/m². If overweight, the BMI is a value equal to or greater than 25 and, in case of obesity, is equal to or greater than 30.

Obesity may also be caused by some genetic syndromes, certain endocrine disorders (such as hypothyroidism) and certainmedications (anti-psychotics, antidepressants, hypoglycaemic drugs, etc.).

Overweight and obesity are risk factors for diseases such as diabetes, cardiovascular diseases, metabolic syndromes, sometypes of cancer, musculoskeletal disorders (such as osteoarthritis), sleep disorders, among others. This risk will increasewith weight gain.

Weight gainPeople become overweight and obese due to an increase in the size and number of fat cells (adipocytes) in the body due to animbalance between the calories consumed and those expended.

Healthcare professionals use, among other tools, a body mass index (BMI) calculation and the measurement of waistcircumference to detect and diagnose overweight and obesity.

Some of the most relevant factors causing weight gain, with the resulting risk of becoming overweight or obese are: unhealthyeating habits (such as eating too many calories, too much saturated-fat and trans-fat, or foods with a high-sugar content), lack ofexercise, lack of sleep, high stress levels, age, gender, genetics and family history.

Result

No increased risk of weight gain.

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Diabetes

It is a disease in which the body is unable to regulate blood glucose levels. It occurs when the pancreas is unable toproduce sufficient quantities of insulin or when the body cannot use insulin effectively. It is a chronic and serious disease.

There are three main types of diabetes: type 1, type 2 and gestational diabetes. This study only analyses the geneticpredisposition to type 2 diabetes. To summarise, it can be said that:

• Type 1 diabetes (also called insulin-dependent) diabetes is an autoimmune disease in which the body’s defencesystem attacks insulin-producing cells, so they are unable to produce the hormone or produce it in insufficientquantities. It can occur at any stage of life, but it is more common in children and young people. People affected willneed to take periodic injections of insulin for life.

• Type 2 diabetes (is detailed in the next section).

• Gestational diabetes develops in pregnant women and can cause complications for both the mother and thefoetus. It usually disappears after birth; however, both the mother and the baby will have an increased risk ofdeveloping type 2 diabetes at any time during their lives.

Type 2 diabetesIt is the most common form of diabetes, accounting for approximately 90% of cases of the disease. It is characterised by thedevelopment of insulin resistance and by a relative deficiency of insulin (both situations may occur simultaneously orseparately), which triggers hyperglycaemia (increased levels of blood glucose). Type 2 diabetes can develop at any age; however,it is most common in adulthood.

Eating processed foods (which often are high in fat or refined carbohydrates and sugary drinks), having a sedentary lifestyle andlow levels of physical activity, increase the risk of being overweight or obese and, consequently, of developing type 2 diabetes.

Patients may have no symptoms for several years. Some of the symptoms include: increased need to pass urine (polyuria),increased thirst (polydipsia), increased hunger (polyphagia), unexplained weight loss, numbness in the extremities, foot pain,blurred vision, infections, among others.

Some of the risk factors associated with this type of diabetes are: unhealthy diet, overweight or obesity, lack of physical activity,high blood pressure, blood cholesterol levels outside the normal range, elderly age and history of gestational diabetes. It is acomplex disorder caused by mutations in multiple genes and environmental factors.

Some of the complications associated with type 2 diabetes are cardiovascular diseases, eye and nerve damage, kidney failure,etc.

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Result

Moderate risk of developing type 2 diabetes.

Recommendations

It is important to pay attention to possible symptoms of hyperglycaemia and have regular check-ups. To prevent this disease, itis advisable to do regular physical exercise, eat a healthy diet, check your blood pressure and lipid profile (cholesterol,triglycerides, etc.) and refrain from smoking. The ideal is to promote a correct lifestyle from childhood - the age when eating andphysical exercise habits are formed - and correctly regulate the energy balance, as achieving such a balance will reduce the riskof developing type 2 diabetes in later life. When medication is required, it must be prescribed and supervised by a doctor.

Type 2 diabetes and obesityType 2 diabetes mostly affects people who are obese (especially those with abdominal obesity). The level of obesityproportionally increases the risk of developing type 2 diabetes.

Result

Moderate risk of developing type 2 diabetes in people with obesity.

Recommendations

It is important to maintain a healthy body weight in relation to your height and age to reduce the risk of developing type 2diabetes. It is important to follow a healthy diet and do regular physical activity.

Insulin resistance and its link to obesityResistance to insulin (also called insulin resistance) is characterised by a decrease in the ability of this hormone to perform itsnormal physiological functions. It tends to precede the development of type 2 diabetes and is associated with being overweightor obese. In the beginning, insulin resistance is compensated thanks to an increase in the secretion of insulin to maintainglucose levels in the blood, so it is difficult to detect it.

Type 2 diabetes is associated with obesity, low levels of physical activity and a poor diet. It almost always includes insulinresistance.

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Result

No increased risk of having insulin resistance associated with obesity.

Glucose homoeostasisGlucose homoeostasis maintains blood glucose levels within an appropriate range. It depends on two processes: firstly, thebody's ability to transport glucose (after ingesting food) from the blood to tissues to produce energy or for storage purposes(insulin-dependent process); and, secondly, the body’s ability to access these glucose stores (in the liver, muscle and fat) andtransport it back to the bloodstream (during fasting periods).

Result

Similar ability to that of the general population to improve glucose homoeostasis when doing regularphysical exercise.

High blood pressure and microalbuminuria areassociated with diabetes.Microalbuminuria means an increased rate of albumin excreted in the urine. Microalbuminuria in diabetics is an early indicatorof kidney disease and an increased risk of cardiovascular complications.

Several factors can influence the levels of albumin excreted in the urine. Some of these include: a diet rich in protein, physicalexercise, urinary tract infections and high blood pressure.

Result

Risk of high blood pressure and microalbuminuria in diabetics similar to the general population.

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Cardiovascular risk

Cardiovascular diseases are one of the most important causes of disability and premature death worldwide.Atherosclerosis is the most common cause for these diseases; it develops over years and symptoms usually appear inmiddle age. Coronary episodes (such as myocardial infarction) and cerebrovascular events occur suddenly. It is possible toreduce the risk of such episodes (and therefore premature death) by modifying the risk factors.

The main risk factors include: age, gender (the risk is higher in men than in women), a family history of such diseases,being overweight or obese, having high blood pressure, hyperlipidaemia, type 2 diabetes, an unhealthy diet, lack ofphysical activity and consumption of tobacco and alcohol.

High blood pressureBlood circulates throughout the body through the blood vessels. Blood pressure results from the force exerted by blood againstthe walls of the arteries as it is pumped by the heart. It is measured in millimetres of mercury (mm Hg) and is recorded using twonumbers separated by a slash. The first number is the systolic arterial pressure, which occurs when the heart contracts and is,therefore, the higher figure. The second number, the diastolic pressure, is produced when the heart relaxes after each beat andis, therefore, lower.

High blood pressure is a condition that means the blood vessels are continuously subjected to high pressure. High bloodpressure is considered as systolic pressure equal to or greater than 140 mm Hg and diastolic blood pressure equal to or greaterthan 90 mm Hg.

Maintaining normal blood pressure levels is important for the proper functioning of the heart, brain and kidneys. The higher theblood pressure, the greater the effort required by the heart to pump blood. Uncontrolled high blood pressure may causemyocardial infarction, ventricular hypertrophy and heart failure. High pressure in the blood vessels can cause dilation (calledaneurysms) and areas of weakness in the vessel wall that increase the probability of blockage and rupture. Blood can also leakinto the brain, causing strokes. In addition, high blood pressure can also cause kidney failure, blindness and cognitiveimpairment.

Some habits can contribute to developing high blood pressure such as: eating foods with a high fat and salt content, low intakeof fruits and vegetables, sedentary lifestyle and physical inactivity, abuse of alcohol, smoking and stress. Certain metabolicfactors, such as diabetes, hypercholesterolemia and being overweight or obese, increase the risk of diseases associated withhigh blood pressure. A family history of high blood pressure is also a major risk factor to consider.

Most people with high blood pressure do not have any symptoms. Sometimes, hypertension can cause headaches, breathingdifficulties, dizziness, chest pain, palpitations or nosebleeds. Although such symptoms cannot always be interpreted as indicativeof high blood pressure, it is important not to ignore them.

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Result

Lower risk of suffering from high blood pressure.

HDL cholesterolCholesterol is a type of lipid found in cells that circulates in the bloodstream. It plays an important role in helping the body tofunction properly, as it is required for the formation of cell membranes and hormones. Cholesterol can be synthesised by thebody or supplied through the diet.

Cholesterol is transported in the blood by lipoproteins, which can be low density (LDL) or high density (HDL). LDL lipoproteinstransport cholesterol from the liver back to the body's cells; HDL lipoproteins recover the unused cholesterol and return it to theliver for storage or elimination. Therefore, HDL cholesterol (also known as good cholesterol) reduces the risk of cardiovasculardisease.

Result

No increased risk of a decrease in HDL cholesterol levels in blood.

TriglyceridesTriglycerides are the most common type of fat in the body. Adequate levels will vary according to the age and gender. Individualswith diabetes or heart disease are more likely to have elevated triglyceride levels.

Elevated triglyceride levels combined with high levels of LDL cholesterol (also known as bad cholesterol) increases the risk ofdeveloping atherosclerosis and, therefore, having an infarct or heart attack.

Result

No increased risk of having raised triglyceride levels in the blood.

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Obesity and cardiovascular riskA person who is overweight or obese has a greater probability of developing high blood pressure, atherosclerosis and diabetes.These diseases increase your risk of cardiovascular disease.

Recent studies have shown that fat, especially fat located in the abdominal area, has a significant impact on the metabolism. Thisfat affects blood pressure, blood lipid levels (cholesterol, triglycerides, etc.) and interferes with the body's ability to use insulinproperly (which increases the risk of developing diabetes).

Result

Lower risk of presenting abdominal obesity.

Ischaemic heart disease, cardiac ischaemia orcoronary diseaseIt is caused by arteriosclerosis of the coronary arteries, which supply blood to the myocardium (heart muscle). Coronaryarteriosclerosis is a slow process resulting in the formation of collagen and the accumulation of lipids and lymphocytes(inflammatory cells) that cause a narrowing (stenosis) of these arteries.

This process begins in the early stages of life, but no symptoms appear until the stenosis reaches such a point that it prevents anadequate supply of oxygen to the heart muscle. Cardiac ischaemia will then occur (stable angina) or a sudden blockage causedby a thrombus (blood clot), which can result in an acute coronary syndrome (unstable angina and acute myocardial infarction)due to a lack of oxygenation of the heart muscle.

The main factors of this disease are: age, gender (more common in men than in women, although the rate balances out after themenopause), a family history of disease, high blood pressure, type 2 diabetes, elevated total cholesterol and LDL (bad)cholesterol and low HDL (good), and physical inactivity. In addition, people who have previously had angina or a heart attack areat increased risk.

Result

High risk of suffering from cardiac ischaemia.

Recommendations

To prevent or delay the disease, it is essential to follow a healthy diet, exercise regularly and stop smoking. Taking periodic bloodpressure readings and undergoing regular clinical tests prescribed by a healthcare professional are recommended to determine

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and control lipid and glucose levels in the blood. If you have previously suffered from angina or myocardial infarction, it isimportant to receive closer medical monitoring.

Myocardial infarctionThe lack of oxygen and nutrients that occurs when blood flow to the heart is interrupted by the blockage of a coronary arterycan cause it permanent damage. If the interruption occurs suddenly it is called myocardial infarction (also called a heart attackor coronary thrombosis).

Blockage of the arteries that causes myocardial infarction is due to an accumulation of fatty deposits along the inner walls ofthese arteries (to which an unhealthy diet, physical inactivity and smoking contribute), causing them to become narrower andless flexible (known as atherosclerosis). As the blood vessels constrict, it increases the probability of having clots that can blockthe vessels preventing them from bringing blood to the heart.

People who are overweight or obese have a higher risk of suffering a myocardial infarction, especially if they have abdominalobesity (also called central obesity).

Result

Moderate risk factor of having a myocardial infarction.

Recommendations

To minimise the risk of suffering a myocardial infarction, it is very important to follow a healthy diet, exercise regularly and stopsmoking. It is advisable to take periodic blood pressure readings and undergo clinical tests prescribed by a healthcareprofessional to determine and control blood lipid and glucose levels, as a high concentration of lipids (hyperlipidaemia) andelevated glucose levels (diabetes) are risk factors for having a myocardial infarction. Some oral contraceptives and hormonetreatments can increase the risk of this condition, so it is worthwhile seeing your doctor for more information. It is alsoimportant to avoid stress.

Cardiovascular accident (stroke)It is caused by an interruption of blood flow to the brain, meaning the supply of oxygen and nutrients is lost, resulting in braintissue damage. When the cardiovascular accident (stroke) is severe, it is called a cerebral effusion (or haemorrhage), or cerebralthrombosis.

People who are overweight or obese have a higher risk of stroke, especially if they have abdominal obesity (also called centralobesity).

Another cause of stroke may be a rupture of a blood vessel in the brain, causing blood to pour into it and triggering a brainhaemorrhage. High blood pressure is an important risk factor for this type of condition.

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On the other hand, if the heart rate of a person is weak or irregular, blood clots can form in the heart which can then break offand travel through the blood vessels to the brain thereby obstructing a cerebral artery and preventing blood from reachingcertain areas of the brain.

Result

No increased risk of having a stroke.

Venous thrombosisDeep vein thrombosis occurs when a blood clot forms in a deep vein. They usually develop in the legs or pelvis, but they can alsooccur in the arms. This condition can lead to serious illness, disability or even be fatal. It is a frequently undiagnosed condition;however, it can be prevented and treated, when it is picked up at an early stage.

The most serious complication of deep vein thrombosis occurs when part of the clot breaks off and travels through thebloodstream to the lungs, causing a blockage called a pulmonary embolism.

Anyone can have a deep vein thrombosis. Some risk factors are: injury to a vein (caused by a fracture, muscle injuries, surgery,etc.), slow blood flow (caused by lying down in bed for long periods after an illness or surgery, limited movement due to injury,sitting for a long time, especially with crossed legs or paralysis), increased oestrogen levels (during pregnancy or due to oralcontraceptives, hormone replacement therapy after menopause, etc.) or some chronic conditions (such as heart disease, lungdisease, cancer and its treatment or inflammatory bowel disease, among others). In addition to the above, other risk factors toconsider are a previous episode of venous thrombosis, a family history of the condition, age, obesity or inherited clottingdisorders. The risk increases in someone who has more than one of these factors at the same time.

Many people who have a deep vein thrombosis do not have any symptoms. Symptoms that occur in the affected part of thebody are: swelling, tenderness to touch, pain or redness of the skin.

Result

No increased risk of thrombosis.

Oxidative stressOxidative stress is defined as an imbalance between the production of reactive oxygen species and antioxidant substances inthe body, due to an increase in the former or a decrease in the latter.

These reactive oxygen species are produced by the cellular metabolism and environmental factors (such as pollution, tobaccosmoke, ionizing radiation, or heavy metals, among other). They are molecules that react with many types of biological

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macromolecules present in cells (such as nucleic acids, lipids, carbohydrates, proteins, etc.) altering their function. They can alsomodify the expression of certain genes.

Humans possess antioxidant systems that are usually very effective in limiting the damaging effects of reactive oxygen species.These systems can be either endogenous or exogenous. Endogenous systems are enzymes whose function is to metabolise thereactive oxygen species to neutralise and remove them; exogenous systems include vitamins C and E and beta-carotene(precursor of vitamin A). When faced with pathological conditions, these systems can become saturated, which lessens theirantioxidant capacity.

Oxidative stress contributes to the development of various diseases some of which are related to cardiovascular risk (high bloodpressure, atherosclerosis, ischaemia, etc.), diabetes, asthma, chronic obstructive pulmonary disease, neurological disorders orcancer, all of which are related to premature cell ageing.

Result

No increased risk of suffering from oxidative stress.

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Pharmacogenetics

Pharmacogenetics uses genetic information to explain differences in drug metabolism between individuals, and theirphysiological response to drugs. This means that it is possible to identify whether a person will respond to a drug actionand predict its efficacy and/or toxicity. Pharmacogenetics aims to improve the likelihood of achieving positive results andreducing the risk of serious adverse reactions to develop personalised pharmacological therapies.

It is important to take into account that factors such as age, diet, environment, lifestyle and health status can influence aperson's response to a given drug. Similarly, possessing information on the genetic make-up of an individual may be key tohelping doctors prescribe the most appropriate drug treatment from the onset, thus avoiding the traditionaltrial-and-error method.

The following table summarises the results obtained for the different drugs analysed in relation to your genetics.

Treatment Drug Result

Diuretic Thiazides Reduction of the risk of diabetes

Diuretic (high bloodpressure)

Hydrochlorothiazide Better response to the treatment than the general population.

Hypercholesterolemia Statins Treatment more effective than in the general population.

Cardiovascularprevention

SimvastatinResponse rate to the treatment similar to that of the generalpopulation.

Type 2 diabetes SulfonylureasRisk of treatment failure similar to that of the generalpopulation.

Type 2 diabetes Metformin + Glibenclamide Greater risk of treatment failure than the general population.

Migraine TriptansResponse rate to the treatment greater than that of the generalpopulation.

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Physical Exercise

Physical activity is defined, according to the World Health Organization (WHO), as any movement produced by the skeletalmuscles, with the corresponding consumption of energy. The intensity of physical activity varies from person to person.

Physical exercise is a sub-category of physical activity and refers to planned, structured and repetitive activities that aim tomaintain or improve the physical condition of the body.

A lack of physical activity is one of the main risk factors for developing obesity, cardiovascular disease, diabetes and evencancer. Moderate regular physical activity (walking, cycling, doing any sport, etc.) has many benefits for health and helpsprevent these diseases.

Exercise and weight controlRegular physical activity is important to maintain or reduce weight. Doing more physical activity increases the quantity ofcalories expended for energy. If the number of calories consumed is also reduced, this creates a caloric deficit that will result inweight loss.

Most weight is lost by consuming fewer calories in the diet. The best way to maintain weight loss is to do regular physical activity.It also reduces the risk of developing cardiovascular disease and diabetes to an even greater extent than weight loss alone.

Result

Similar ability to that of the general population to use body fat stores in response to regular physicalexercise.

Aerobic capacityAerobic capacity, also known as the maximum volume of oxygen (VO2 max), is the maximum oxygen consumption of the bodyduring a period of maximum intensity. VO2 max is used to determine the limits of the cardiorespiratory system in terms oftransporting oxygen from air to the tissues for a certain level of fitness and the availability of oxygen.

A decreased aerobic capacity, the lack of exercise and a sedentary lifestyle are risk factors for developing diabetes andcardiovascular diseases, thereby increasing the risk of morbidity and mortality. As a person becomes more active, he or sheincreases their aerobic capacity, improves their cardiorespiratory system and reduces the risk of disease and premature death.

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Result

Aerobic capacity similar to that of the general population.

Ability for endurance sportsEndurance sports involve activity or physical effort carried out over a prolonged period. Such sports include: long-distancerunning, cycling, swimming, tennis and rowing, among others.

Result

Normal ability to do endurance sports.

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Food behaviour

Regulating energy intake is a vitally important process to the organism, as its purpose is to maintain an equilibriumbetween the amount of energy stored in the form of fat in the body and the use of this fat.

The regulation between food intake and the balance of energy is a complex process whose operation and equilibrium arepossible thanks to the action of different endocrine signals in the gastrointestinal tract. Any changes to this equilibriumcan trigger the development of chronic conditions such as obesity.

Appetite regulationAppetite is defined as a need to eat food, and this need is regulated by psychological or social factors associated with pleasureproduced by the act of eating. It is a selective need and is influenced by factors such as palatability, taste and aroma of food.

Several genes are linked to the synthesis of certain hormones (such as leptin and ghrelin) that are involved in the regulation ofappetite.

It is important to differentiate appetite from hunger, which is the physiological need to eat and, unlike appetite, it is theresponse to a physical and non-selective need, which can be satisfied by any type of food.

Result

High risk of having poor appetite regulation.

Recommendations

It is very important to acquire healthy nutritional habits, such as eating high-fibre foods that help to achieve the sensation offeeling full. It is recommended that people should eat five light meals a day, so the stomach does not remain empty for longperiods of time, thereby avoiding an excessive increase in appetite. Staying adequately hydrated, sleeping 7 or 8 hours a night,and doing regular physical exercise to maintain the hormone levels that keep the appetite regulated within a suitable range arealso important.

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Increased food intakeIntake (hunger/satiety) in the body is regulated through the interaction of complex systems of signals from the gastrointestinalsystem, energy reserves and the central nervous system (hypothalamus). The ultimate purpose of this regulation is to maintain abalance between energy and the regulation of adiposity and body weight.

Under normal conditions, the amount of food ingested depends on the requirement for nutrients, on anticipating the length oftime before the next meal and the expected consumption of energy between meals. However, this normal situation is broadlyinfluenced by numerous environmental conditions such as stress or anxiety, meaning there is an increased risk of weight gainassociated with a possible increase in food intake - food that is usually high in calories and fat.

Result

Moderate risk of an increased food intake.

Recommendations

It is imperative that a nutritionist should assess the reasons behind the increased intake to be able to put in place measures toprevent unwanted weight gain. It is advisable to increase the consumption of foods rich in fibre, to increase the sensation offeeling full (satiety).

Sensation of satietySatiety is defined as the sensation of feeling full after eating. It is our body’s perception that it does not need to eat foodimmediately. It is a homoeostatic response targeted at restoring equilibrium when the demand for energy and nutrients issatisfied. It is an active process that involves a complex neural commitment which, ultimately, triggers an inhibition of the eatingresponse.

Result

High risk of having a poor sensation of satiety.

Recommendations

To avoid unwanted weight gain, it is important to control the sensation of feeling full. To do this, it is recommended increasingthe consumption of foods rich in fibre, with a low-calorie content, low in fat (prioritising unsaturated fat) or increasing the intakeof water, among others.

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Predilection for fatty foodsOur genes have been designed to encourage energy savings, as until around 200 years ago humankind had always experiencedfood shortages. Lower levels of physical activity combined with the consumption of high-calorie food have increased the weightof the population.

Fats, in addition to their high caloric content, contribute to the texture, aroma and the other organoleptic properties of a widerange of foods. The palatability and enjoyment of eating such foods increases our preference for them compared to diets basedon grains, fruit, vegetables, etc.

Our predilection for fatty foods may be based on the association between their sensory attributes and the physicalconsequences of their ingestion, such as satiety and well-being.

Genetic predisposition, metabolic requirements and behavioural or emotional factors can influence the preference for thesefoods, and it may also be influenced by economic factors and socio-cultural values.

Result

Greater risk of having a predilection for food high in fat.

Recommendations

It is essential to avoid saturated fats, and choose foods rich in unsaturated fats containing fibre, to avoid unwanted weight gainand other health problems.

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Nutritional genomics: Nutrigenomics andNutrigenetics

Nutrigenomics is the study of how nutrients in the diet influence cellular homoeostasis, and alter gene activity, proteinsynthesis and/or metabolite production.

Nutrigenetics is the study of the different variants of the human genome that influence the body's response to nutrients(increasing or decreasing the risk of nutrition-related conditions).

The fundamental aim of nutrigenomics is to gain an understanding of how diet and nutrients affect the way the genomefunctions and how genetic variation affects individual responses to food. The overall aim is to personalise a person’s dietbased on their individual needs to sustain optimal health and prevent diseases.

Food intoleranceIn recent decades, the rates of food allergies and intolerances have increased significantly in the population.

Food intolerance causes an adverse reaction of the body to a certain type of food, meaning that the person is unable to digestand metabolise the food; however, it never involves an immune defence mechanism.

Lactose and gluten (coeliac disease) intolerance are the most common types observed.

Gluten intoleranceGluten is a protein found in some grains, such as wheat, rye, barley, spelt and oats. Coeliac disease is a permanent intolerance tothis protein (and is, therefore, a chronic illness), as the villi in the small intestine have atrophied meaning that nutrients cannotbe absorbed properly.

It is a condition that can occur at any age in persons with a genetic predisposition. It is complicated to diagnose, since it mayhave moderate symptoms or, even, no symptoms. When symptoms appear, the most common include: loss of appetite andweight loss, diarrhoea, bloating, anaemia, mouth ulcers, personality alterations, delayed growth, etc.

To repair the intestinal villi and, thereby, ensure the symptoms disappear, a strict gluten-free diet must be followed for life. Fromthat time onwards, it is referred to as a coeliac condition instead of coeliac disease.

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Result

No increased risk of gluten intolerance.

Lactose intoleranceLactose is a sugar found in milk and its derivatives. Lactase is an enzyme required to metabolise lactose.

Lactose intolerance means you are unable to digest lactose properly, and feel uncomfortable when eating foods that containthis type of sugar. The reason is that the digestion process is hampered by insufficient levels of the lactase enzyme. Thissituation can occur at any age, but it is rare in infants and more common in adults. People with northern European ancestry areless likely to develop this intolerance.

Damage to the small intestine (due to coeliac disease, Crohn's disease, infections, injuries, surgery, etc.) may mean that lowerquantities of lactase are produced, causing lactose intolerance.

Symptoms include: colic or abdominal pain, diarrhoea, wind, abdominal bloating or nausea. These symptoms are commonlyconfused with other conditions.

Result

High risk of lactose intolerance. It is important to note that this does not mean that the condition willdevelop.

Recommendations

Symptoms of lactose intolerance can be confused with other conditions, so it is important to see a specialist if you experiencesuch symptoms after eating or drinking milk or dairy products. Symptoms can be controlled by making changes to your diet. Insome cases, it is not necessary to eliminate milk and dairy products entirely, as some can be tolerated in small amounts. Someproducts also exist that help digest lactose, as well as lactose-free milk and dairy products and low-lactose products that containthe same nutrients as normal versions. In case you need to reduce your intake of milk and dairy products, which are the mostcommon sources of calcium, you must increase your consumption of other foods that contain significant amounts of thismineral, along with others that contain vitamin D, so you can absorb it properly.

Metabolism of lipidsThe main functions of lipids relate to energy reserves, structure and regulation. They form part of cell membranes, act as anenergy source and store and as precursors of certain hormones and vitamins; they also act as a protective physical barrier,maintain the water balance and are vital for heat regulation.

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LipidsIt is an effective way of storing metabolic energy, as they contain much more energy than other substances (such as glycogen)and can be stored in large quantities and in a dried form, occupying a smaller volume. In the body they are stored in fat tissue(adipose tissue). Most of this is located under the skin (subcutaneous fatty tissue). Lipids are needed as a source of fuel for thedifferent types of cells in the body.

An excess of lipids in the diet can lead to a series of symptoms and illnesses, such as: being overweight (which can lead toobesity), high levels of cholesterol, cardiovascular disease, etc.

Result

High risk of weight gain with high-fat diets.

Recommendations

To maintain a proper state of health, it is necessary to eat adequate amounts of dietary fat. The recommended daily amounts oflipids vary according to various factors (sex, age, degree of physical activity, etc.) and, for this reason, it is advisable to see anutritionist.

Saturated fatty acidsPresent mainly in foods of animal origin (meat, bacon, milk and dairy products, eggs, etc.). They also appear in some foods ofvegetable origin (coconut, cocoa, palm oil, etc.). At ambient temperature, they are in a solid form.

Saturated fat is a very unhealthy type of fat that can raise blood cholesterol levels, thereby increasing cardiovascular risk.

Result

High risk of weight gain with diets rich in saturated fatty acids.

Recommendations

Read the nutrition labels on food to check the amount of saturated and unsaturated fats they contain, to make better choices(higher proportion of the latter than the former) for a healthy diet. It is important to not increase the overall fat intake, as thismay lead to unwanted weight gain. For this, replace less healthy fats by healthier ones.

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Monounsaturated fatty acidsThese are healthier fatty acids. Mainly present in plant foods, but they are also found in some foods of animal origin. Found in aliquid state at an ambient temperature but harden when they cool down.

Eating moderate amounts of these fats instead of saturated and trans-fats can be beneficial for your health, as they help lowerLDL levels (thereby reducing the cardiovascular risk), and can help people with type 2 diabetes to control their blood sugarlevels, help develop and maintain the body's cells and have a high vitamin E content (necessary for healthy vision and a healthyimmune system).

Result

No increased risk of weight gain when consuming monounsaturated fatty acids.

Polyunsaturated fatty acidsPolyunsaturated fatty acids are mainly present in plant foods, but they are also found in some foods of animal origin. They are ina liquid state at an ambient temperature.

Eating moderate amounts of polyunsaturated (and monounsaturated fats) instead of saturated and trans-fats can be beneficialfor your health, as they help lower LDL levels (thereby reducing your cardiovascular risk).

Result

No increased risk of weight gain when consuming polyunsaturated fatty acids.

Omega-3 and omega-6 fatty acidsPolyunsaturated fats include omega 3 and omega 6 fatty acids. These are essential nutrients that cannot be synthesised by thebody. They are key compounds for cellular growth and the correct functioning of the brain.

Omega-3 fatty acids are good for the heart, as they help reduce triglyceride levels in the blood, decrease the risk of arrhythmias(irregular heartbeats), slightly lower blood pressure and slow down the build-up of plaque in the arteries.

Omega-6 fatty acids can help control sugar levels in the blood and, therefore, reduce the risk of diabetes, as well as loweringblood pressure.

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Result

High risk of having low levels of omega-3 and omega-6 fatty acids.

Recommendations

Increasing the consumption of foods high in omega-3 and omega-6 fatty acids is recommended, without increasing the overallconsumption of fat to avoid unwanted weight gain. For this reason, we should select products with a high content of this type offatty acids that are beneficial for cardiovascular health and avoid products with a high proportion of saturated fat.

Metabolism of carbohydratesCarbohydrates, also called sugars, are a major component of food. They are responsible for releasing energy so that the bodycan maintain its vital functions (breathing, body temperature regulation, pumping blood, etc.) They are also essential when doingphysical exercise, as they are readily available fuel.

When the energy needs of the body are met, a small portion of these carbohydrates is stored in liver and muscles in the form ofglycogen. The remainder is stored in the adipose tissue as fat.

Carbohydrates also play a role in the regulation of the metabolism of fats and proteins. They form part of nucleic acids (DNA andRNA) and participate in the process of eliminating certain toxic substances.

Excess consumption of carbohydrates can cause obesity, gastrointestinal disorders, dental decay and result in a poorassimilation of complex B vitamins; while insufficient consumption can trigger symptoms such as dehydration, fatigue, loss ofbody protein, ketosis or high urea production.

Result

Moderate risk of weight gain with a high-carbohydrate diet.

Recommendations

Due to the importance of carbohydrates as a source of energy, and as glucose is an essential nutrient for the functioning of thecentral nervous system (it is the main fuel for the brain), it is advisable to eat the daily recommended amounts in your diet tomaintain the body’s vital functions. It is also important to avoid an excess consumption of carbohydrates, as this can result inunwanted weight gain, as well as other health problems.

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Metabolism of vitaminsVitamins are essential compounds found in very small amounts in food. The body is unable to synthesise them, meaning theymust be supplied through the diet. However, there are some exceptions, as some vitamins can be produced by intestinalbacteria. They are usually sensitive substances that alter easily due to changes in pH, temperature, etc.

They are classified according to whether they are soluble in water (water-soluble) or in fat and organic solvents (fat soluble).Group B and vitamin C are water-soluble vitamins. Fat soluble vitamins are vitamins A, E, K and D.

Vitamin B2 (riboflavin)Resistant to heat, but easily destroyed in the presence of light. Essential for cellular respiration and essential to release energyfrom all the body’s cells. It is also involved in the metabolism of iron.

Result

No increased risk of having low vitamin B2 levels.

Vitamin B3 (niacin or nicotinic acid)Involved in the metabolism of lipids, carbohydrates and proteins. Essential for the maintenance of all the body’s cells and in thesynthesis of neurotransmitters. It is involved in the production of certain hormones and the removal of toxins from the body.

Result

Greater benefit and better response to diets rich in vitamin B3.

Vitamin B9 (folic acid or folate)Essential for the formation of haemoglobin and structural proteins, as well as in the synthesis, functioning and repair of DNA. Itis required for the metabolism and production of new cells (particularly during periods of rapid cell division and growth duringpregnancy and childhood).

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Result

No increased risk of having low levels of folic acid (vitamin B9).

Vitamin C (ascorbic acid)When dissolved, it oxidises rapidly, particularly in the presence of high temperatures. It is involved in various metabolicprocesses such as collagen synthesis, metabolism of iron and folic acid, the detoxification of histamine and the processing ofcorticosteroids, among others. It also has a major antioxidant effect.

Result

No increased risk of having low vitamin C levels.

Beta-carotene (provitamin A)This is one of the most important sources of vitamin A (also called retinol), which is an essential vitamin for sight (as it seemsvital to protect the surface of the eye tissue), the immune system, normal growth, reproduction and foetal development, amongothers.

Result

High risk of having low beta-carotene levels.

Recommendations

An adequate intake is required, as a deficiency causes impaired vision in dim light (night blindness), pathological dry eye(especially in childhood) that may cause xerophthalmia (disease characterised by persistent dry eye and corneal opacity) which,ultimately, can result in blindness. On the other hand, excessive consumption (although rare) can cause headaches, vomiting,hair loss, skin problems, enlarged liver and irregular thickening of some long bones.

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Vitamin D (calciferol)Its intake in the diet is not required, except when there is a lack of sunlight. There are two forms of vitamin D: D2 (orergocalciferol) and D3 (or cholecalciferol). Vitamin D2 is synthesised in the skin thanks to the sunlight, and its function is thesame as the vitamin D obtained in the diet. Vitamin D3 is present in the fat of certain animal products. Vitamin D is essential forthe proper absorption of calcium in the body.

Result

High risk of having low vitamin D levels.

Recommendations

Sun exposure (subject to following the necessary recommendations for avoiding exposure to the sun becoming harmful) and anadequate intake is required, as a deficiency is linked to rickets and osteomalacia, which are caused by an inadequate use of thecalcium obtained from the diet. Excessive consumption of this vitamin can raise calcium levels in the body, causing a loss ofappetite and weight loss, mental disorientation and, finally, kidney failure.

Metabolism of mineralsMinerals are essential for the correct functioning and maintenance of the body. They are essential nutrients, as the body cannotsynthesise them and they are only found in very low concentrations in food.

A balanced diet provides the required amount of minerals. They should not be administered unsupervised, as some can be toxicif consumed in excess.

Depending on the quantity required by the body, minerals can be classified into micro-minerals, when the requirement is lessthan 100 mg/day (iron, copper, iodine, manganese, chromium, cobalt, zinc, fluorine, selenium and molybdenum) andmacro-minerals, when the requirement is over 100 mg/day (calcium, phosphorus, magnesium, sulphur, sodium, potassium andchloride). Despite this classification, both groups are equally important and necessary for the body.

IronIron (Fe) is essential in the synthesis of haemoglobin and the formation of red blood cells, in addition to regulating the activity ofcertain enzymes. A lack of iron is the most common nutritional deficiency. Iron is distributed throughout the body as functionaliron (in the red cells, myoglobins and iron-dependent enzymes) and as storage iron (present in ferritin, haemoglobin and otherproteins). Its main functions are: transporting oxygen and depositing it in tissues, metabolism of energy, regulation of processesin the nervous system, synthesis of DNA and an antioxidant effect.

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Result

Greater risk of having low iron levels.

Recommendations

An adequate intake is required, since its deficiency due to a poor diet, malabsorption or an increased demand for iron in certaincircumstances (such as menstruation) causes anaemia, immune deficiency, incorrect protein synthesis, increased lactic acidlevels or an increased risk of cardiopulmonary disease. Excessive consumption does not usually result in toxicity when theexcess comes from food, but when the excess is due to pharmacological supplements, it can have toxic effects such asgastrointestinal alterations, diarrhoea, vomiting or nausea. It is advisable to have a prescription for these supplements, wherenecessary, as iron tends to accumulate in tissues and organs when the regular deposits become saturated, and the body is onlyable to excrete very small amounts.

CalciumCalcium (Ca) is the most common mineral in the body. 99% is found in the bones and teeth (skeletal calcium), where it combineswith phosphorus. The remaining 1% is in the blood, extracellular fluids and inside soft tissue cells. Calcium performs functions ofvarious types: structural, in bones and teeth; or metabolic, it plays an important role in cell-membrane transport (it intervenes inmuscle contraction), and is involved in nerve transmission and in the regulation of certain enzymes and heartbeat.

Result

Moderate risk of having low calcium levels.

Recommendations

An adequate intake is required, as a deficiency (for long periods of time and since childhood) can cause bone deformities(osteoporosis, rickets, osteomalacia, etc.), muscle spasms (cramps), hypercholesterolemia, high blood pressure or colorectalcancer, among others. High calcium intake combined with high vitamin D levels in the body can cause hypercalcaemia, whichtriggers excessive calcification of the bones and soft tissues. Vitamin D, acid pH and lactose help the absorption of calcium; whilea vitamin D deficiency, a lack of dietary fibre, some medicines and improper absorption of lipids, among other factors, will affectits absorption.

PhosphorusPhosphorus (P) is found in nature in the form of phosphate. It is present in each of the body's cells, mainly in bones and teeth,but also in tissues, muscles and in the blood. It performs important functions: structural, in bones and teeth, along with calcium;provides energy, as part of the ATP molecule, which is the main source of energy in various metabolic processes and muscle

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contraction; and it plays a metabolic role, as a constituent of nucleic acids (DNA and RNA) and regulates the activity of certainproteins.

Result

Moderate risk of having low phosphate levels.

Recommendations

An adequate intake is required, since a deficiency (which is unlikely since phosphorus is present in most foods, especially foodshigh in protein and calcium) can cause hypophosphataemia (reduced phosphate levels in the blood) and serious long-termcomplications. On the other hand, excessive intake of phosphorus can cause hyperphosphataemia (high phosphate levels in theblood), especially in individuals with impaired kidney function, causing electrolyte imbalances that can have seriousconsequences.

MagnesiumMagnesium (Mg) is essential in many cell reactions and is fundamental for all living cells. This mineral is found, by order ofconcentration, in bones, muscles, other cells and, to a lesser extent, in the extracellular fluid. It performs a range of functionssuch as: regulatory, by intervening in the enzymatic metabolic reactions and neuromuscular transmission for the properfunctioning of the heart and muscle relaxation; and, structurally, as it is present in the bone matrix.

Result

Moderate risk of having low magnesium levels.

Recommendations

An adequate intake is required. Its deficiency is not usually common in healthy people with a balanced diet (one that includes allthe basic food groups), as this mineral is found in very many products. In persons with reduced absorption ability due tosurgery, severe burns or as a complication of a disease (endocrine disorder, impaired intestinal absorption of nutrients, andcardiovascular or neuromuscular diseases), a more comprehensive monitoring is required to prevent a deficiency. The body isalso able to remove excess magnesium, meaning excess consumption is not usually toxic.

SodiumSodium (Na) is present in all bodily fluids and tissues. It performs control functions, such as balancing and distributing water,ensuring an osmotic equilibrium, maintaining the body’s pH and participating in the muscle-contraction process and regulatingneuromuscular activity.

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Result

High risk of sodium-sensitive high blood pressure.

Recommendations

An adequate intake is required to prevent diseases such as hyponatremia (due to decreased levels of sodium in the blood,causing muscle cramps, nausea, vomiting or apathy) or hypernatremia (caused by high sodium levels in the blood).

Metabolism of antioxidant substancesOxidative stress occurs when the body's cells are imbalanced due to an increase in free radicals (substances that react with thebody’s molecules and damage them) and/or a decrease in antioxidant levels. Over time, it can damage the tissues.

Antioxidants are substances that help prevent or delay certain types of cell damage caused by oxidative stress. They are found ina wide range of foods, especially in fruit and vegetables They are also available as dietary supplements.

Examples of antioxidants include some vitamins (such as A, C and E), beta-carotene, lutein, lycopene and selenium.

Result

No increased risk of suffering from oxidative stress.

Metabolism of caffeineCaffeine is a compound that occurs naturally in coffee, tea, cocoa and other foods. Some medicines, foods and beverages canalso contain synthetic caffeine

Caffeine reaches its maximum level in blood one hour after consumption, but its effects can last for 4 to 6 hours. Some peopleare more sensitive to its effects than others.

Some of the effects produced by the caffeine in the body are: stimulation of the central nervous system (which can give makeyou feel more awake and have more energy), increased blood pressure and the release of acids in the stomach (which can causeheartburn or stomach-ache). It is a diuretic and can interfere in the absorption of calcium (causing problems with bones andteeth).

Excessive caffeine consumption can cause insomnia, headaches, rapid or abnormal heartbeat, anxiety, restlessness, trembling,dizziness, dehydration and even dependency.

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Result

Slow metabolisation of caffeine, increasing the probability that its effects will be more long-lasting.

Recommendations

Caffeine should be consumed in moderation. Consumption should be limited or avoided when pregnant, breastfeeding, whensuffering from sleep disorders, anxiety, migraines, high blood pressure, rapid or irregular heartbeat, gastroesophageal reflux orstomach ulcer, among others. It is advisable to see a healthcare professional if you are taking medication or supplements, sincesome can interact with caffeine and produce adverse effects. Children and adolescents should take lower doses than adults, asthey can be particularly sensitive to the effects of this substance.

Alcohol dependencyAfter consuming alcohol, it rapidly enters the blood and is then metabolised in the liver. Although it is a toxic substance, when itis consumed over lengthy periods, people can adapt and become tolerant to it. In addition, when consuming large amounts, itcan damage your liver and cause other health problems.

Some of the negative effects of alcohol include: dizziness, disorientation, nausea, vomiting, slurred speech, difficulty walking,reduced concentration levels, etc.

The response to consuming alcohol varies from person to person. The response is modulated by genetic variations, the genderof the individual, age and environmental factors, among others.

Result

No increased risk of developing an alcohol dependency.

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Tables of nutrigenetic advice

The results transferred to food tables are given below. This will help nutritionists design a personalised diet tailored toindividual needs to achieve the desired objective.

For the correct interpretation of the information shown in the food tables, the following keys should be read carefully:

Key: recommended consumption frequencyThe recommendation consumption (SS) of each food is indicated by a colour code that is described below:

Food that contains potentially beneficial nutrients; it is advisable to consume this food in the diet frequently, respectingthe intake levels recommended by the competent bodies.

Food that should be consumed following the guidelines established by the competent bodies.

Food that contains nutrients which, in excess, can damage health, so occasional consumption is recommended.

Food that contains nutrients which, in excess, can damage health substantially, so limited consumption isrecommended.

Key: warningsA warning icon is displayed next to the food when you need to be careful about certain aspects such as possible food intoleranceor excess calories.

This information does not affect the recommended consumption (R), as, in the case of intolerance, numerous alternative foodsare available on the market that do not contain the implicated substance (such as gluten-free pasta, lactose-free milk, etc.) and,in terms of excessive calories, all that is needed is to reduce the quantities consumed to obtain the potential beneficial effectderived from the nutrients present in the food.

Description

Food that normally contains lactose High risk of lactose intolerance Avoid the consumption of this food or look for a lactose-free alternative

Food with a high calorie content Risk of unwanted weight gain Avoid the excessive consumption of foods with a high calorie content

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Key: nutrientsThe shape of the icon indicates the nutrient to which it relates; the colour shows the recommended intake frequency for thatparticular nutrient.

Only the relevant nutrients indicated by the results of genetic analysis are displayed.

Description

Food with a high fat content High risk of weight gain with high-fat diets Avoid, as far as possible, the consumption of this food

Food with a high content of saturated fatty acids High risk of weight gain with diets rich in saturated fatty acids (SFAs) Avoid, as far as possible, the consumption of this food

Food with a high content of omega-3 and omega-6 fatty acids High risk of having low levels of omega-3 and omega-6 fatty acids Maximise the consumption of this food

Food with a high content of rapidly absorbed carbohydrates Moderate risk of weight gain with carbohydrate-rich diets Moderate the consumption of this food. Increase the consumption of fibre-rich foods

Food with a high vitamin B3 content Greater benefit and better response to diets rich in vitamin B3 Maximise the consumption of this food

Food with a high beta-carotene content High risk of having low beta-carotene levels Maximise the consumption of this food

Food with a high vitamin D content High risk of having low vitamin D levels Maximise the consumption of this food

Food with a high iron content High risk of having low iron levels Maximise the consumption of this food

Food with a high calcium content High risk of having low calcium levels Maximise the consumption of this food

Food with a high phosphate content Moderate risk of having low phosphate levels Maximise the consumption of this food

Food with a high magnesium content Moderate risk of having low magnesium levels Maximise the consumption of this food

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Description

Food with a high sodium content High risk of sodium-sensitive high blood pressure Avoid, as far as possible, the consumption of this food

Food with a high caffeine content Slow metabolisation of caffeine, extending its effects in the body Avoid, as far as possible, the consumption of this food

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Milk and dairyproducts

R. Food SS Nutrients R. Food SS Nutrients

Caramel custard cream, diet 125g Cheese, blue 50g

Cheese, Brie 50g Cheese, Camembert (20-30%

fidm)50g

Cheese, Camembert (60%fidm)

50g Cheese, Cheddar 50g

Cheese, cured 50g Cheese, cured, goat's milk 50g

Cheese, Edam 50g Cheese, Emmental 50g

Cheese, feta 50g Cheese, fresh 50g

Cheese, fresh, goat's milk 50g Cheese, fresh, processed (>60

% fidm)50g

Cheese, goat, uncured 100g Cheese, Gorgonzola 50g

Cheese, Gouda 50g Cheese, Gruyere 50g

Cheese, manchego 50g Cheese, manchego, in oil 50g

Cheese, mozzarella 50g Cheese, Muenster 50g

Cheese, parmesan 50g Cheese, Quark (20% fat) 100g

Cheese, Quark, fat free 100g Cheese, raclette 50g

Cheese, Roquefort 50g Cheese, semi-cured 50g

Cheese, spread 60g Cheese, spread, light 60g

Cheese, uncured, skimmed,with fruit

100g Chocolate mousse 70g

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Curdled milk 150g Custard, vainilla flavoured 125g

Dried skimmed milk 10g Dried whole milk 10g

Drinking yogurt, flavoured n/e 125mL Drinking yogurt, plain,

sweetened125mL

Drinking yogurt, skimmed,plain

125mL Drinking yogurt, whole milk,

with fruits125mL

Egg custard 125g Evaporated milk 30mL

Full fat milk yogurt, withflavourings

125g Goat's milk 200mL

Ice cream, chocolate 80g Ice cream, cream 80g

Ice cream, strawberry 80g Kefir 125g

Liquid cooking cream (18%fat)

15mL Liquid cooking cream (35%

fat)15mL

Liquid yogurt, whole milk,with cereals

125mL Milk shake, cacao, light 200mL

Milk shake, chocolate 200mL Milk shake, strawberry 200mL

Milk shake, strawberry, light 200mL Milk, semi-skimmed,

pasteurized200mL

Milk, skimmed, condensed,with sugar

20mL Milk, skimmed, pasteurized 200mL

Milk, whole, condensed, withsugar

20mL Sheep's milk 200mL

Strained yogurt 125g Whipped cream 30g

Whole milk 200mL Yoghurt, whole, milk 125g

Yoghurt, whole, milk, withsugar

125g Yoghurt, whole, with fruits 125g

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Yogurt mousse, plain 125g Yogurt mousse, with fruits 125g

Yogurt, bulgarian-style 125g Yogurt, liquid, whole milk,

with fruits125mL

Yogurt, skimmed, flavouredn/e

125g Yogurt, skimmed, plain

flavour125g

Yogurt, skimmed, plainflavour, sweetened

125g Yogurt, skimmed, with cereals 125g

Yogurt, skimmed, with fruits 125g

Fruit and relatedproducts


Apple 160g Appricot, dry 50g

Apricot 100g Avocado 150g

Banana 170g Bilberry 120g

Blackberry 150g Blackcurrant 200g

Cherry 120g Coconut 80g

Coconut, dried 20g Custard apple 200g

Date 40g Date, dry 22g

Fig, dry 50g Figs 90g

Flat peach 100g Grapefruit 250g

Grapes, white 120g Guava, without skin 120g

Kiwi 100g Lemon 50g

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Fruit and relatedproducts


Lime 50g Litchi 120g

Mango, without skin 150g Medlar, with skin 120g

Melon 250g Nectarine 150g

Orange 200g Papaya 200g

Passion fruit 150g Peach 160g

Peach, dried 50g Pear 150g

Persimmon 160g Pineapple 170g

Pineapple, canned, in juice 120g Plum, dried, without stones 50g

Pomegranate 275g Quince 250g

Raisin 50g Raspberry 150g

Red grape 120g Redcurrant 200g

Strawberry 150g Syrup peach 130g

Syrup pineapple 120g Tangerine 150g

Water chestnut 70g Watermelon 250g

Yellow plum, with skin 100g

Grains and cerealproducts


Barley 30g Bran, oat 30g

Bread white, sliced 70g Bread, barley 70g

Bread, burguer 70g Bread, corn 70g

Bread, crumbs 40g Bread, milk 70g

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Bread, multigrain 70g Bread, oat 70g

Bread, raisin 70g Bread, rye 70g

Bread, wheat and rye 70g Bread, white, wheat bran 70g

Bread, white, wheat bran,salt-free

70g Bread, whole wheat 70g

Bread, whole wheat, sliced 70g Breakfast cereal, corn and

wheat30g

Breakfast cereal, corn withhoney

30g Breakfast cereal, corn with

sugar30g

Breakfast cereal, corn, wheatand oat

30g Breakfast cereal, granola 30g

Breakfast cereal, rice withchocolate

30g Breakfast cereal, rice with

honey30g

Breakfast cereal, rice, wheatand fruit

30g Breakfast cereal, wheat and

fruit30g

Breakfast cereal, wheat andhoney

30g Breakfast cereal, wheat and

rice30g

Breakfast cereal, wheat withsugar

30g Breakfast cereal, wheat, oat,

corn and honey30g

Breakfast cereal, wheat, oat,corn, honey and nuts

30g Breakfast cereals, wheat and

chocolate30g

Butter cookie 42g Cereal bar, with chocolate 50g

Cereal bar, with corn andwheat

50g Cereal bar, with fruit 50g

Cereal bar, with wheat andchocolate

50g Cookie, digestive type 42g

Cookie, digestive type, withchocolate

42g Cookie, with chocolate 45g

Corn starch 25g Corn, shelled, canned 70g

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Crackers 42g Crispbread 10g

Croissant 90g Croissant with chocolate 90g

Doughnut 50g Doughnut, with chocolate 50g

Flaky pastry, filled withchocolate cream

100g Flour, barley 20g

Flour, corn 20g Flour, oat 20g

Flour, rye 20g Flour, wheat 20g

Flour, wheat, whole 20g Granola 40g

Ground wheat 30g Maria crackers 42g

Millet 30g Muffin 42g

Oat 30g Pasta 70g

Pasta, whole 70g Pasta, with egg 70g

Pearl barley 30g Puff pastry, raw 50g

Quinoa 60g Rice 70g

Rice starch 25g Rice, brown 70g

Rye 30g Seitan 120g

Wheat germ 20g Wheat starch 25g

Wheat, bran 30g Wheat, whole 30g

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Vegetables


Broad bean, dried 70g Broad bean, fresh 70g

Caper 10g Chickpea, canned 180g

Chickpea, dried 70g Flour, carob 20g

Flour, soy 20g Garden peas, pods 60g

Lentil sprouts 50g Lentil, canned 180g

Lentil, dried 70g Lupin 80g

Mungbean, mature seeds, dried 70g Pea, canned 150g

Pea, dried 70g Pea, fresh 70g

Pinto bean 70g Sausage, vegetable 40g

Soybean, dry 50g Soybean, fresh 70g

Soybean, sprouts, canned 70g Tempeh 120g

Tofu 120g White bean 70g

White beans, tinned 150g

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Meat and meatproducts


Bacon, with separable fat 75g Beef, sirloin 150g

Blood sausage 70g Bologna 50g

Brain, lamb 70g Butifarra sausage 90g

Chicken, lean only 150g Chicken, leg, with skin 150g

Chicken, whole, with skin 150g Chicken, wing, with skin 150g

Common quail 150g Cooked ham, category n/e 80g

Couring beef 90g Cured ham 50g

Deer, piece n/e, with separablefat

150g Duck, whole 150g

Farm rabbit, meat 150g Foie gras 30g

Ham, roasted 50g Hare, whole 150g

Hen, whole 150g Horse, meat 150g

Kid, part n/e, with separable fat 150g Kidney, lamb 70g

Kidney, veal 70g Lamb, cutlet 150g

Lamb, gizzard 90g Lamb, leg and shoulder 225g

Lamb, rib 150g Liver, beef 125g

Liver, chicken 125g Liver, pork 125g

Liver, veal 125g Ostrich, sirloin 150g

Ostrich, steak 150g Oxtail 190g

Partridge 150g Pork liver pâté (30% fat) 30g

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Meat and meatproducts


Pork liver pâté (42% fat) 30g Pork, chop 150g

Pork, leg, with separable fat 150g Pork, loin 150g

Pork, rib 200g Pork, sirloin 125g

Salami 50g Sausage, chicken, fresh 100g

Sausage, pork, fresh 100g Sausage, “Frankfurt” type 70g

Sausage, “Vienna” type 70g Shoulder cured ham / lacon 80g

Tongue, veal, roasted 125g Tripe, veal 90g

Turkey 150g Turkey luncheon meat 80g

Turkey luncheon meat, lowfat

80g Turkey, lean only 150g

Turkey, leg, with skin 150g Veal, chop 150g

Veal, loin, with separable fat 125g Veal, rib, with separable fat 200g

Veal, sirloin, with separable fat 150g

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Alcohol beverages


Aguardiente 35mL Anisette, dry 35mL

Apricot liqueur 35mL Beer 200mL

Beer, low alcohol 200mL Beer, stout, 8°- 9° 200mL

Benedictine liqueur 35mL Bitters (16% vol) 90mL

Champagne (14% vol) 100mL Coffee liqueur 35mL

Cognac 50mL Cream liqueur 15-17%

volume35mL

Curaçao liqueur 35mL Fine wines (Sherry, Manzanilla,etc.) (15-18% vol)

75mL

Fruits liqueur 35mL Gin 50mL

Non-alcoholic beer 200mL Red wine 90mL

Rum 50mL Sidra 160mL

Sparkling wine, cava type 160mL Sweet wines (from Malaga,Porto, Muscatel) (19-22% vol)

75mL

Tequila 35mL Vermuth, n/e 90mL

Vodka 50mL Whisky 50mL

White wine 90mL Wine, rose 90mL

Alcohol-freebeverages


Almond milk 200mL Carbonated drink, lemon 200mL

Coffee, brewed 60mL Coffee, brewed, decaffeinated 60mL

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Cola drink, carbonated,decaffeinated

200mL Cola drink, light, carbonated,decaffeinated

200mL

Drink, oat 200mL Drink, rice 200mL

Drink, soya 200mL Energy drink 200mL

Infusion 100mL Juice, apple commercial 200mL

Juice, black currant, commercial 200mL Juice, carrot, fresh 200mL

Juice, grape and peach,commercial

200mL Juice, grape commercial 200mL

Juice, grapefruit, commercial 200mL Juice, lime, commercial 200mL

Juice, mango, commercial 200mL Juice, orange, commercial 200mL

Juice, orange, fresh 200mL Juice, peach, commercial 200mL

Juice, pineapple and grape,commercial

200mL Juice, pineapple, commercial 200mL

Juice, red currant, commercial 200mL Juice, tomato, fresh 200mL

Lemon juice, fresh 200mL Nectar, apricot 200mL

Nectar, grapefruit 200mL Nectar, mango 200mL

Nectar, orange 200mL Nectar, passion fruit 200mL

Nectar, peach 200mL Nectar, pear 200mL

Nectar, pineapple 200mL Nectar, plum 200mL

Nectar, tropical fruit 200mL Non-alcoholic bitters 200mL

Soft drink, carbonated, orangeflavoured

200mL Soft drink, cola flavoured 200mL

Soft drink, cola flavoured, light 200mL Soft drink, orange flavoured, nocarbonated

200mL

Soft drink, soda type 200mL Soft drink, tonic water type 200mL

Soluble coffee, powder 10g Soya shake 200mL

Sport drink 200mL Tea soft drink 200mL

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Tea soft drink light 200mL Tea, infusion (without sugar) 100mL

Green vegetables andfresh produce


Artichoke, canned 150g Artichoke, frozen 250g

Arugula 60g Asparagus, green 150g

Asparagus, white, canned 150g Aubergine 200g

Bamboo shoots 50g Beetroot 100g

beetroot, canned 80g Borage 150g

Broccoli 250g Brussels sprout, frozen 250g

Cabbage 200g Cabbage, white 200g

Cardoon 200g Cardoon, stalk, canned 150g

Carrot 100g Cawliflower 240g

Celery 150g Chard 250g

Chayote 100g Chinese cabbage 200g

Corn, on the cob 100g Courgette 200g

Cucumber 150g Dehydrated onion 20g

Endive 80g Escarole 200g

Flour, tapioca 20g Garlic 5g

Garlic, powder 5g Green bean, canned 120g

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Green vegetables andfresh produce


Green been 150g Lamb's lettuce 60g

Leek 125g Lettuce 100g

Lombard 200g Mung bean, sprouts 150g

Mushroom 150g Onion 150g

Pepper, green 100g Pepper, red 100g

Potato 150g Potato starch 5g

Pumpkin 200g Radish 80g

Savoy cabbage 200g Shallot 75g

Spinach 250g Spinach, canned 200g

Spring onion 50g Sweet potato 150g

Swiss chard, canned 200g Tomato 150g

Tomato, ripe, peeled andground, canned

70g Truffle 5g

Turnip, peeled 125g Watercress 60g

Dry fruit and seeds


Almond 30g Almond, fried, salted 25g

Almond, toast 30g Cashew nut 30g

Chestnut 30g Chestnut, roasted 30g

Coriander, seeds 15g Flax, seeds 15g

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Dry fruit and seeds


Hazelnut 30g Jackfruit, seeds 60g

Macadamia nut 30g Peanut, toasted, salted 25g

Peanut, without shell 30g Pine nut 30g

Pistachio nut 60g Pumpkin, seeds 30g

Sesame loose change 15g Sesame, seed 15g

Sunflower seeds, peeled, withsalt

25g Sunflower, seeds 30g

Walnut 30g

Fish and seafood


Albacore 160g Albacore, canned in oil, drained 56g

Anchovy in vegetable oil 30g Anchovy, fresh 200g

Baby clam 370g Baby squid 200g

Canned clams 65g Caviar 16g

Clams 370g Cockles 370g

Cockles, canned 65g Cod, raw 200g

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Fish and seafood


Cod, salted 125g Cod, salted, steeped 200g

Cod, smoked 80g Conger 200g

Crab 340g Crayfish 340g

Cuttlefish 200g Derbio 200g

Elver 75g European eel 200g

Flying fish 200g Fourspotted megrim 200g

Frog legs 160g Gilt-head bream 200g

Grouper 200g Hake 200g

Halibut 200g Herring, salted 80g

Herring, smoked 80g Lobster 750g

Mackarel 200g Mackerel, canned in oil, drained 80g

Monkfish 200g Mullet 200g

Mussel 350g Mussel, canned in brine 120g

Octopus 200g Oyster 250g

Perch 200g Pickled tuna 80g

Prawn 150g Ray 200g

Red rockfish 200g Red shrimp, frozen, peeled 150g

Rice, wild 70g Roe, fish 10g

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Fish and seafood


Salmon 150g Sardine 200g

Scallop 250g Scampi 200g

Sea bream 200g Seabass 200g

Shrimp 150g Smoked salmon 80g

Snail 100g Sole 200g

Squid 200g Squid, canned 125g

Swordfish 150g Thicklip grey mullet 200g

Trout 200g Tuna 160g

Tuna in olive oil 80g Tuna in vegetable oil 80g

Tuna, canned in water 80g Turbot 200g

Velvet crab 340g Whiting 200g

Wide-eyed flounder 200g

Eggs and egg products


Egg, chicken, white 38g Egg, chicken, whole 65g

Egg, chicken, yolk 18g Egg, duck, whole, raw 70g

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Eggs and egg products


Egg, quail 10g Egg, turkey, whole, raw 79g

Seasoning,condiments andspices


Apple vinegar 5mL Baking, powder 4g

Balsamic vinegar 5mL Basil 2g

bay, leaf 2g Black pepper 1g

Cardamom, seeds 1g Cinnamon, powder 1g

Cloves 1g Cumin 1g

Curry 1g Dill, dried 1g

Fennel 10g Fresh baker's yeast 25g

Ginger 10g Ketchup 15g

Lemongrass 10g Mayonnaise light 15g

Mayonnaise, olive oil,home-prepared

15g Mayonnaise, soybean oil 15g

Mayonnaise, sunflower oil 15g Mint, fresh 10g

Miso 30g Mustard 10g

Nutmeg 2g oregano, dried 2g

Paprika, powder 1g Parsley, fresh 5g

Peppers, hot chili, all var. ,fresh 5g Rosemary 10g

Saffron 1g Sauce, barbecue 20g

Sauce, bechamel 20g Sauce, bolognese 20g

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Seasoning,condiments andspices


Sauce, caesar salad dressing 20g Sauce, carbonara 20g

Sauce, cheese 20g Sauce, curry 20g

Sauce, garlic mayonnaise 15g Sauce, napolitana 20g

Sauce, pink salad dressing 20g Sauce, roquefort 20g

Sauce, sicilian sauce, hot 20g Sauce, soy 20g

Sauce, sweet and sour 20g Sauce, tabasco 1mL

Sauce, tahini 20g Sauce, tartar, commercial 20g

Sauce, vinaigrette, with olive oil 20g Sea salt 2g

Thyme, dried 1g Turmeric 1g

Vanilla 1g white pepper 1g

Wine vinegar 5mL

Aperitifs


Chips 50g Cookie, salted 30g

Olive, black, with bone 40g Olive, green, with bone 40g

Pickled aubergine 100g Pickled gherkin 100g

Potato crips, low calorie 50g

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Sugars, honey andconfectioneryproducts


Candy 15g Chewing gum, sugarfree 2g

Chewing gum, with sugar 2g Chocolate bitter, with sugar 30g

Chocolate with macadamiannuts

30g Chocolate with milk and

almonds30g

Chocolate with milk and rice 30g Chocolate, bitter 30g

Chocolate, bitter, withalmonds

30g Coconut cream 30g

Custard 30g Custard, vanilla caramel 125g

English custard 30g Fructose 5g

Gelatin 20g Honey 10g

Jam 15g Jam, low calorie 15g

Liquorice 30g Milk chocolate 30g

Quince jam 32g Royal jelly 13g

Soluble cocoa, with sugar,powder

10g Soluble cocoa, with sugar,

powder, light10g

Sugar, brown 10g Sugar, white 10g

White chocolate 30g

Fats and oils


Butter 15g Butter, light 15g

Coconut oil 10mL Cod liver oil 10mL

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Fats and oils


Corn margarine 16g Corn oil 10mL

Extra virgin olive oil 10mL Margarine 16g

Margarine, light 16g Olive oil 10mL

Palm oil 10mL Peanut oil 10mL

Pork lard 10g Sesame oil 10mL

Soy oil 10mL Sunflower oil 10mL

Walnut oil 10mL

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Technical informationOur laboratories are certified as a Healthcare Unit with a Sample Collection and Processing Unit [Unidad Asistencial con Unidadde Obtención y Procesamiento de Muestras] (No. CS13175 CM Health Ministry); we deliver personalised nutrition andhealth-analysis services, and offer the most advanced technology on the market.

The technology used for the genetic analysis is based on a technology platform consisting of the TaqMan OpenArray genotypingsystem and the QuantStudio™ 12K Flex Real-Time PCR high-performance system, an automated and robust system for theanalysis of gene variants in the genes of interest, offering highly reliable results.

This platform allows us to perform different types of tests. The test we use is the genotyping of SNPs (single nucleotidepolymorphisms), and we can analyse efficiently and accurately up to 12,288 reactions in a single run. It consists of anamplification in real time, using TaqMan probes (highly specific), of specific DNA fragments which contain genetic variants ofinterest.

DNA is analysed using genotyping chips configured specifically for each type of test, by the means of customised and integratedfluorescent probes able to identify the genetic variations in the sample.

The data file resulting from the analysis is interpreted by a sophisticated IT platform, which generates findings, conclusions andrecommendations.

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Glossary of scientific termsAdipocyte: Adipose cell, also known as a lipocyte. Fat tissue is composed of this type of cell. 95% of bodyweight is made up of lipids.

Allele: Each of the alternative forms of a gene occupying the same place on homologous chromosomes and whose expression determines thecharacteristics of a structural feature, such as the colour of your eyes.

Arteriosclerosis: Arteriosclerosis is a slow process resulting in the formation of collagen and an accumulation of lipids and lymphocytes(inflammatory cells) that cause a narrowing of the arteries.

Atherosclerosis: Disease in which plaque (consisting of fat, cholesterol, calcium and other substances from the blood) clogs the arteries. Overtime, the plaque hardens, the arteries narrow and restrict the blood flow rich in oxygen. It can cause cardiovascular diseases.

Calorie: Calorie (cal symbol) is a power unit of the metric system, based on the specific heat of water. It is used to express the energy potentialof food.

Cholesterol: Substance that exists naturally in the body. The body needs a certain amount of cholesterol to function properly, but too much ofit in the blood, combined with other substances, can make it adhere to the walls of the arteries, causing them to narrow or even blockingthem.

Chromosome: Each of the highly organised structures formed by DNA and proteins that contain most of an individual’s genetic information.

Deoxyribonucleic acid (DNA): A biomolecule made up of a string of deoxyribonucleotides. It constitutes the genetic material of cells; itssequence contains information for protein synthesis. It is more widely known by its acronym DNA.

Detoxification: Elimination of toxins found in the body, which can stop the body from functioning properly.

Endogenous: Which originates or grows from within, such as a cell, which is created from within another.

Exogenous: Of an external origin. Which is formed from outside an organ, organism, etc.

Gene: DNA sequence that is the functional unit for the transmission of inherited traits.

Genome: Sequence of nucleotides that composes the DNA of an individual or species.

Genotype: The genetic information that belongs an organism, in the form of DNA. Normally the genome of a species includes a series ofvariations or polymorphisms in many of its genes.

Homoeostasis: Series of self-regulating phenomena that maintain a state of equilibrium in the composition and properties of the internalenvironment of an organism.

Lipid: Small biomolecule insoluble in water that, generally, contains fatty acids, sterols or isoprenoids.

Morbidity: Proportion of people falling ill in one place at a given time.

Organoleptic: Able to be perceived by the sense organs.

Phenotype: Characteristic of the genotype of an organism that varies in a given environment.

Polymorphism: Property of nucleic acids and proteins as they may present in many molecular forms.

Protein: Substances that composes living matter, formed by one or more amino-acid chains; for example, enzymes, hormones, antibodies, etc.

health - safembryo...body mass index (bmi) is a simple indicator of weight-for-height that is...

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