Nutrition Glossary
FODMAPs
Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols - types of carbohydrates that some people have difficulty digesting.
AMY1
A gene that produces amylase, an enzyme that helps break down complex carbohydrates.
ALDH2
An enzyme that helps break down alcohol in the body. Variants can affect alcohol tolerance.
Lactose
A sugar found in milk and dairy products. Some people lack the enzyme (lactase) needed to digest it.
TAS2R38
A gene that influences taste perception, particularly for bitter compounds. Variations affect how strongly you taste bitter foods like broccoli and brussels sprouts.
FTO
A gene associated with body mass index and appetite regulation. Variants can influence food preferences and satiety responses.
SLC2A2
A gene that regulates glucose transport. Variations can affect how your body processes sugars and carbohydrates.
CLOCK
A gene involved in regulating circadian rhythms. Affects the timing of eating, sleep patterns, and metabolism.
PER3
Another circadian rhythm gene that influences sleep-wake cycles and can affect when your body best processes different nutrients.
LCT (Lactase)
The gene that controls lactase enzyme production. LCT persistent individuals maintain lactase production into adulthood, while LCT non-persistent individuals experience reduced lactase production, leading to lactose intolerance.
FADS1
A gene that encodes an enzyme involved in fatty acid metabolism, particularly the conversion of omega-3 and omega-6 fatty acids. Efficient variants can better process omega-3s from fish and plants.
HLA-DQ2/DQ8
Human leukocyte antigen genes associated with celiac disease and gluten sensitivity. Variants increase the risk of adverse reactions to gluten-containing foods.
AMY1 High Copy
Having multiple copies of the AMY1 gene, resulting in high amylase production. Individuals can efficiently digest complex carbohydrates and starches, making whole grains and starchy vegetables beneficial.
AMY1 Low Copy
Having fewer copies of the AMY1 gene, resulting in lower amylase production. These individuals may benefit from lower carbohydrate diets and focusing on fats and proteins for energy.
TAS2R38 High Sensitivity
A variant that causes strong perception of bitter compounds. People with this variant may find bitter vegetables like Brussels sprouts, kale, and broccoli very unpalatable without preparation techniques to reduce bitterness.
TAS2R38 Low Sensitivity
A variant that causes weaker perception of bitter compounds. People with this variant typically enjoy bitter vegetables and foods without additional preparation.
Amylase
An enzyme produced by the AMY1 gene that breaks down complex carbohydrates into simple sugars. Higher amylase production allows for better starch digestion.
Omega-3 Fatty Acids
Essential fatty acids including EPA and DHA that support brain and heart health. The FADS1 gene affects how efficiently your body can process and utilize these nutrients from food sources.
Complex Carbohydrates
Long chains of sugar molecules found in whole grains, legumes, and starchy vegetables. People with high AMY1 expression can efficiently break these down for sustained energy.
Ketogenic Diet
A very low carbohydrate, high fat diet that shifts the body into ketosis. Particularly beneficial for individuals with low AMY1 expression who process fats more efficiently than carbohydrates.