Customized approaches to food are focus of symposium

Recent research has shown a direct link between the consumption of specific foods with optimal health and disease prevention. For example, a 35-year old man who has a family history of hypertension may lower his risk of developing the condition by following a diet rich in low-fat dairy, fruits and vegetables. Presenters will explore a myriad of other possibilities for food specification based on individual profiles.

Dr. Sue Harlander will provide an overview about how national nutrition recommendations are becoming highly individualized; Dr. Bruce German will explain how metabolic differences, genetic make-up and lifestyles impact individuals' nutritional needs; the role dairy plays in weight management will be discussed by Dr. Michael Zemel; Dr. Paul Davis will balance the positives of individualization by exploring potential risks and obstacles facing the food industry; the impact that flavor and aroma have on an individual's choice of food will be discussed by Dr. Chahan Yeretzian; and Dr. Indra Mehrotra will conclude by sharing future opportunities and challenges for the food industry.

"The future of how people select the foods they eat has the potential to be dramatically different than today," states Dr. Lori Hoolihan, symposium moderator, Dairy Council of California. "Not only will we be choosing food based on flavor and appeal but also because what we choose to eat may help us live longer, healthier lives."

Symposium co-sponsors include the Dairy Council of California, and the Dairy Foods, Nutraceuticals and Functional Foods, and Biotechnology divisions of IFT.

Media Note: To received more information about any of the topics presented after July 13th, please contact the Dairy Council of California at (916) 263-3560.