Researchers Explore Gender-Specific Approaches to Food Digestion for Personalized Nutrition
New research reveals significant differences in how male and female digestive systems process milk and plant-based alternatives, paving the way for personalized nutrition strategies based on gender.
A groundbreaking study conducted at the Technion—Israel Institute of Technology's Faculty of Biotechnology and Food Engineering has uncovered notable differences in how male and female digestive systems process various foods, including milk and plant-based alternatives. The research emphasizes that digestion efficiency varies significantly between genders, which could influence future dietary guidelines and food engineering.
The study developed innovative in vitro models to simulate male and female digestion, revealing that men tend to digest milk proteins more effectively, while women show higher efficiency when digesting oat-based plant milk. These findings echo historical patterns observed in hunter-gatherer societies, where men predominantly consumed animal-based foods, and women relied more on plant sources. This evolutionary perspective suggests that dietary adaptations may have shaped our digestive capabilities over time.
Further analysis highlighted differences in the release of amino acids and peptides during digestion. Men produced more antimicrobial peptides, whereas women exhibited higher levels of peptides associated with bone formation. This insight is particularly relevant given that osteoporosis affects women more frequently, with one in three women over 50 experiencing osteoporotic fractures compared to one in five men.
Led by Prof. Uri Lesmes and including contributions from Ph.D. student Leehen Mashiah and others, the research underscores the importance of considering biological sex in nutritional science. As plant-based diets and dairy substitutes become more prevalent globally, understanding gender-specific digestion could lead to more tailored and effective nutritional strategies.
Prof. Lesmes emphasizes that food processing has been pivotal for human evolution and advocates for leveraging these insights to advance food engineering, ensuring diets are optimized to individual needs based on gender-specific digestive differences.
Stay Updated with Mia's Feed
Get the latest health & wellness insights delivered straight to your inbox.
Related Articles
Link Between Ultra-Processed Foods and Increased Risk of Chronic Diseases
New research shows that even moderate consumption of ultra-processed foods like processed meats, sugary drinks, and trans fats can significantly increase the risk of chronic diseases such as diabetes, heart disease, and colorectal cancer.
London's Diverse Diet: Brits Consume at Least 49 Different Species Weekly
A pioneering study from the University of Aberdeen shows that the average Brit consumes at least 49 different species in their weekly diet, highlighting the importance of food biodiversity for health and sustainability.
Impact of Calorie Labeling: Modest Reduction in Energy Content of Menu Items in England
Research shows that calorie labeling in England leads to a small, 2% reduction in the energy content of menu items, primarily through item removal rather than reformulation, with limited overall health impact.