Celebrities, Instagram bloggers and athletes might be raving about the benefits of DNA mapping and claim it can help with anything from weight loss to sporting performance, but should we really be adapting our eating habits? Here’s what I learned from my results.
Bread is not my friend
I have a very high sensitivity to carbohydrates which means my body absorbs more energy (read calories) from carb-heavy foods than the average person.
Hello, cheese board
In better news, I have a low sensitivity to saturated fat. That doesn’t mean I should load up on butter, he cautions, but I can be a bit more flexible around the cheese board. All in all, my optimal diet to lose a few pounds is the low-carb plan included in my results.
I’m a rare breed
I’m one of only 18% of people that has a raised need for omega-3, vitamin B, vitamin D and anti-oxidants. It sounds worrying, but can be easily addressed by a few dietary tweaks, according to Andrew. Oily fish two to three times per week, lots of dark leafy greens, a handful of Brazil nuts once per day for selenium and a vitamin D supplement.
The wine gene
A raised sensitivity to salt means either working out two or three times per week to sweat it out or giving up those lashings on my Friday night chips, and sadly I also lack the gene that could justifiably mean that red glass of wine is good for me.
It all sounds like sensible advice, and backed up by a DNA swab it’s convincing, too. I’m not about to start overhauling my diet but a few healthy changes here and there sounds not unreasonable, even if the accuracy of the science is up for debate.
Should DNA dictate our diet?
Gold members can read the full report on what a swab of your saliva can tell you about your diet and what lies ahead for food brands eyeing up a genetically tailored and targeted USP.
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