One of the most important challenges in the work of a dietitian is to arrange a diet for the patient that will be most personalized and best suited to his individual needs, such as health problems, taste preferences, cost of the diet and time to prepare meals.
Dietetics is one of the fields of science that is constantly developing, providing more and more modern diagnostic tools that help specialists and their patients to create a “tailored” diet.
A huge group of patients who visit the dietary clinic are patients who want to lose weight. Obesity is one of the most dangerous chronic diseases. It is not only an aesthetic defect, but also a problem that causes the development of other diseases. That is why quick intervention is so important. Anyone who is overweight or obese requires a comprehensive approach. Dietary, psychological and medical support. The basis for effective weight reduction is a perfectly selected diet combined with physical activity.
When visiting a dietitian, it is worth having a basic package of laboratory tests with you – morphology, lipidogram, glucose, TSH. The specialist makes a full health and nutritional interview and adjusts individual recommendations. Often, however, this is not enough to get rid of unwanted pounds once and for all and improve the health situation. Many people, despite their efforts, do not react to the diet, which also results in a decrease in motivation to continue working on changing eating habits.
That’s when personalized medicine comes to our aid. It is such an approach to the patient’s health when, in addition to general scientific knowledge, we also take into account the specific needs and characteristics of the patient when choosing the appropriate treatment. It is worth considering a genetic test. It is currently the only reliable tool that shows a number of parameters helping to achieve the intended goal. A menu based on such a study is the most personalized diet plan.
Such a test is recommended not only for overweight and obese people, but also for intestinal and skin problems, inflammations, and autoimmune diseases. The result of such research shows:
- Genetic determinants of overweight and obesity
- Risk of yo-yo effect
- Basic metabolism
- The effectiveness of a low-carbohydrate, low-fat, low-calorie diet
- Alcohol and caffeine metabolism
- Risk of fructose, gluten and lactose intolerance
- Risk of increased appetite due to stress
- Feeling full
- Snacking
- Benefits of endurance exercise to improve HDL levels
- Exercises to reduce body fat
- Predisposition to calcium dysregulation
- Risk of low / high iron levels
- Risk of low magnesium levels
- Risk of low / high selenium levels
- Sensitivity to sodium
- The ability to burn fat
- The response to a low-fat diet to raise HDL levels
- Ability to burn saturated fat
- Reaction to mono and polyunsaturated fats
- The ability to digest starchy foods
- Sensitivity to refined carbohydrates
- Effect of carbohydrate consumption on HDL and LDL levels
- Risk of elevated glucose levels
- Risk of insulin resistance and type 2 diabetes
- Appetite for sweets
- Sensitivity to salt and bitter taste
- The risk of avitaminosis
- Risk of dysregulation of LDL, HDL and triglycerides
- Predisposition to increased LDL oxidation
Beata performed the genetic test in my office. A 37-year-old woman struggling with obesity, insulin resistance, Hashimoto’s disease and intestinal problems for years. On the day of the first consultation, the patient weighed 90,5 kg and was 165 cm tall. She was not physically active because she has a sedentary job, looks after the house and children, and also struggled with mood disorders that often left her in bed or on the couch. She has undergone many restrictive diets, starting with drinking only water, eating only vegetables and fruits, and severely reducing calories, carbohydrates and fat. A big plus was that the patient was highly motivated and took the genetic test seriously. She knew it was an investment in her health and she had to comply with his results. During the first visit, the most important errors were corrected, but for the final selection of individual recommendations, we waited for the test result, which came after three weeks.
Unfortunately, it turned out that Beata has a high tendency to excess body weight, low basic metabolism and a high risk of the yo-yo effect and mineral deficiencies. The test results indicated slow glucose metabolism, lactose and gluten intolerance. Due to the fact that the effectiveness of the low-energy diet was less than 2%, a menu was developed at the level of 1800 kcal. The effectiveness of the low-carbohydrate diet was 74% effective, the nutrient content was set at 35%, fat at 40% and protein at 25%.
The following products were also excluded from the diet: pickled products, beans, apples, dried fruit, rye, rice, wheat, barley, mackerel, tuna, canned food, pork, pine nuts, hazelnuts and pistachios, rapeseed oil, olive oil, butter , margarine, pork, full-fat dairy products with lactose, potatoes, sweet potatoes, vinegar, soy sauce, some spices, any sugars, alcohol and coffee. All these products in the genetic test were red in color, indicating the need to discontinue them.
Additionally, taking into account the patient’s health problems, all products with a high glycemic index were eliminated.
Sample 3 days of a new menu based on a genetic test.
BREAKFAST
PORRIDGE WITH ALMONDS AND STRAWBERRY MOUSSE
Oatmeal – 30g (3 x spoon)
Almonds – 15g (1 x spoon)
Strawberries – 140g (2 x handful)
1,5% UHT lactose-free milk – 150g (0.6 x glass)
SECOND BREAKFAST
SANDWICH WITH CHICKEN, AVOCADO
Buckwheat bread with pumpkin seeds – 90g (2 x Slice)
Avocado – 70g (0.5 x piece)
Chicken fillet (smoked) – 80g (0.8 x Piece)
Radish sprouts – 8g (1 x spoon)
LUNCH
KOMOSA WITH TOMATO SAUCE WITH MEAT
Ground turkey breast fillet (skinless) – 150g (1.5 x portion)
Zucchini – 300g (1 x Piece)
Onion – 20g (0.2 x Piece)
Quinoa, boiled grains – 115g (5 x spoon)
Canned Tomatoes (Sliced) – 80g (0.8 x Serving)
Olive oil – 15g (1.5 x spoon)
TEA
FRUIT COCKTAIL
1,5% UHT lactose-free milk – 150g (0.6 x glass)
Raspberries – 120g (2 x handful)
American blueberries – 100g (2 x handful)
DINNER
SILK OMELETTE ON SPINACH
Whole chicken eggs – 112 g (2 x piece)
Spinach – 25g (1 x handful)
Tomato – 120g (1 x Piece)
Ground Black Pepper – 1g (1 x Pinch)
Himalayan salt – 1g (1 x pinch)
Olive oil – 10g (1 x spoon)
BREAKFAST
SAUSAGE SANDWICH AND TOMATOES WITH YOGHURT
Buckwheat bread with pumpkin seeds – 90g (2 x Slice)
Sopot tenderloin – 60g (4 x Slice)
Tomato – 240g (2 x Piece)
Spring Onions – 20g (1 x Piece)
Ground Black Pepper – 2g (2 x Pinch)
Natural yogurt (1,5% fat) lactose-free – 150g (7.5 x spoon)
SECOND BREAKFAST
Cocktail with kiwi and pear
Kiwi – 75g (1 x Piece)
Pear – 130g (1 x Piece)
1,5% UHT lactose-free milk – 150g (0.6 x glass)
LUNCH
SALMON IN PILOTS WITH BUCKWHEAT BREATH (FOR 2 PORTIONS)
Olive oil – 10g (1 x spoon)
Salmon, fresh – 200g (2 x pieces)
Lemon – 40g (0.5 x Piece)
Broccoli, frozen – 100g (0.2 x packaging)
Carrots – 90g (2 x piece)
Garden dill – 16g (2 x spoon)
Buckwheat – 100g (7.7 x spoon)
TEA
Walnuts – 20g (1.3 x spoon)
DINNER 1
SALAD WITH GROATS, TOFU AND LEMON DRESSING
Buckwheat – 20g (1.5 x spoon)
Smoked Tofu – 150g (0.8 x Packaging)
Capers – 5g (0.5 x spoon)
Cherry Tomatoes – 80g (4 x Piece)
Lettuce – 50g (10 x Leaf)
Olive oil – 20g (2 x spoon)
Lemon juice – 1g (0.2 x spoon)
Ground Black Pepper – 1g (1 x Pinch)
Himalayan salt – 1g (1 x pinch)
Red pepper – 30g (0.2 x piece)
Cucumber – 30g (0.8 x Piece)
Chives – 5g (1 x teaspoon)
Dill (in bunches) – 1g (0.2 x bunch)
Sunflower, seeds, shelled – 5g (0.5 x spoon)
BREAKFAST
PORRIDGE WITH ORANGE
Oatmeal – 30g (3 x spoon)
Orange – 200g (1 x piece)
1,5% UHT lactose-free milk – 250g (1 x glass)
SECOND BREAKFAST
SANDWICHES WITH CURRY POULTRY PASTE
Chicken thigh meat, skinless – 80g (0.8 x Piece)
Broccoli sprouts – 16g (2 x spoon)
Dried Tomatoes – 14g (2 x Piece)
Chives – 10g (2 x teaspoon)
Curry – 4g (4 x Pinch)
Olive oil – 5g (0.5 x spoon)
Buckwheat bread with pumpkin seeds – 90g (2 x Slice)
Natural yogurt (1,5% fat) lactose-free – 20g (1 x spoon)
LUNCH
SPAGHETTI PASTA WITH AVOCADO AND TURKEY
Olive oil – 10g (1 x spoon)
Avocado – 70g (0.5 x piece)
Turkey Tenderloin (Raw) – 120g (1.2 x Piece)
Basil (fresh) – 3g (3 x Leaf)
Parsley, leaves – 6g (1 x teaspoon)
White salt – 1g (1 x pinch)
Ground Black Pepper – 3g (3 x Pinch)
Curry – 2g (2 x Pinch)
Buckwheat noodles – 40g (0.6 x glass)
TEA
ALMONDS
Almonds – 45g (3 x spoon)
DINNER
HALIBUT WITH LEMON YOGHURT SAUCE ON SALAD (2 PORTIONS)
Fresh white halibut – 300g (3 x piece)
Lime – 58g (1 x Piece)
Cherry Tomatoes – 160g (8 x Piece)
Ground Black Pepper – 1g (1 x Pinch)
Lemon – 80g (1 x Piece)
Mint (fresh) – 1g (1 x spoon)
Iceberg Lettuce – 50g (2.5 x Leaf)
Mustard – 20g (2 x teaspoon)
White salt – 2g (2 x pinch)
Olive oil – 5g (0.5 x spoon)
Natural yogurt (1,5% fat) lactose-free – 20g (1 x spoon)
After three weeks of using the Beata diet, she lost weight from 90,4 kg to 85,7 kg. The patient additionally started practicing Nordic Walking and gymnastics, found motivation, devotes more time and attention to herself, feels lighter and light in her body. After discontinuation of specific products, intestinal problems – flatulence and constipation also disappeared. Ultimately, she would like to reach a weight of 65 kg and improve her health related to insulin resistance.
The use of the Nutrigen ™ genetic test hit the spot. I believe that the results achieved will allow Beata to rediscover herself.
Find out more at: www.nutrigen.pl
Author: Dr. Hanna Stolińska