中文簡介

《基因與營養(yǎng)》是一本國際性、跨學(xué)科、同行評議的雜志，旨在研究遺傳學(xué)與營養(yǎng)之間的關(guān)系，其最終目標是改善人類健康。該期刊發(fā)表原創(chuàng)研究文章和兩種類型的評論文章。首先，回顧臨床前研究數(shù)據(jù)，主要來自動物、細胞培養(yǎng)和其他實驗?zāi)Ｐ汀＿@些數(shù)據(jù)將為未來的產(chǎn)品開發(fā)和/或人類研究活動提供基礎(chǔ)。其次，對人體實驗數(shù)據(jù)進行批判性評估，以幫助交付具有醫(yī)學(xué)證明用途的產(chǎn)品。這本雜志也是營養(yǎng)學(xué)家、醫(yī)療保健提供者和所有對預(yù)防醫(yī)學(xué)感興趣的人的論壇。以下是《日刊》可能涉及的具體領(lǐng)域的例子。?研究個體基因差異對飲食成分的反應(yīng)。?基于營養(yǎng)基因組數(shù)據(jù)，為個人或人群的亞群體開發(fā)安全有效的飲食療法。?通過定義特定的患者亞群，從飲食模式中確定飲食發(fā)展和健康結(jié)果。?基于對基因組理解的疾病機制模型的開發(fā)。?對物理和遺傳連鎖圖譜的研究，結(jié)合技術(shù)對大量的遺傳信息數(shù)據(jù)庫進行編目，以發(fā)現(xiàn)可能與飲食相互作用從而影響疾病的基因。?飲食和營養(yǎng)與癌癥遺傳易感性的相互作用?冠心病中的基因-飲食相互作用

　　英文簡介

Genes & Nutrition is an international, interdisciplinary, peer-review journal for research on the relationship between genetics and nutrition, with the ultimate goal of improving human health. The journal publishes original research articles and two types of review articles. First, reviews of preclinical research data coming largely from animal, cell culture and other experimental models. Such data will provide the basis for future product development and/or human research initiatives. Secondly, critical evaluations of human experimental data to help deliver products with medically proven use.This journal also serves as a forum for nutritionists, healthcare providers and all those interested in preventive medicine. The following are examples of the specific areas that may be covered by the journal.? The study of individual genetic differences in response to dietary components.? The development of safe and effective diet therapies for individuals or subgroups of the population on the basis of nutrigenomic data.? Diet development and health outcomes from dietary patterns by defining specific sub-populations of patients.? The development of models of disease mechanism based on understanding the genome. ? The study of physical and genetic linkage maps combined with techniques to catalog massive databases of genetic information, to uncover genes that may interact with diet to influence disease.? Interactions of diet and nutrition with genetic susceptibility to cancer? Gene–diet interactions in coronary heart disease

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