At the heart of our work in GLUCOTYPES is a key question: why do people respond differently to the same food? š¤
In an article published in the Agro FOOD industry hi-tech magazine, our coordinator Dr. Jordi Merino explains how the GLUCOTYPES project is tackling this challenge.
š” The article explores:
š¹ Why general nutrition advice often falls short.
š¹ How glucotypes can classify and predict individual responses to food.
š¹ The role of AI, multi-omics, and clinical validation in making nutrition both predictive and biologically grounded.
š¹ Opportunities for the food and biotech industries to develop targeted, functional products.
By introducing “glucotypes”, we aim to predict and explain individual responses to diet āpaving the way for precision nutrition strategies, food innovation, and better metabolic health.
š Read the full article here: https://digital.teknoscienze.com/agrofood_industry_hi_tech_36_2_2025/glucose_-_from_data_to_diet_how_glucotypes_is_redefining_early_type_2_diabetes_prevention
