Advances in Precision Nutrition, Personalization and Healthy Aging

This book provides an overview on current trends and developments in precision nutrition and personalized health preservation, focussing on a field which is undergoing rapid change. 
Today, personalized strategies contrast generally accepted guidelines for specified groups and improved health and disease markers are shifting health care toward preventive strategies. At the same time, advances in food additives, nutraceuticals, functional, and medical foods are breaking down the traditional domains of health-related disciplines. This book aims to provide an overview on these processes, discusses arising problems, and provides an outlook on the future of personalized health care and the role of precision nutrition. It covers preliminary thoughts on what has been achieved and focusses on developments in the area of metabolic diseases, aging, and neurology. 
The book is intended as a primer in the field of precision nutrition and is aimed at researchers, clinicians, and students in health-related disciplines, who would like to get insights into current trends and developments in this area



Alexander G. Haslberger, Ph.D., is Professor studied microbiology and genetics. He worked at Sandoz Research Institute, Vienna; University of Minnesota; Gadjah Madya University, Yogyakarta; Ministry of Health, Vienna, and WHO in Genève. He was Consultant for OECD, E.C., and EPA. He is Group Leader at University of Vienna, Department for Nutritional Sciences, before Department of Microbiology and Genetics, and the Sigmund Freud University, Vienna. His research areas are immune responses, microbiota, epigenetics, molecular nutrition, and healthy aging. He was engaged in several UN-, EU-, and national research projects. His present projects cover individualized preventive health care, pro- and prebiotics, epigenetic and aging, functional foods, and DNA stability. He was Founder of the university spin off HealthBioCare working in preventive health care and functional foods and is Consultant at Bluezones Elements. He published more than 170 articles.