Authors

Padma Maruvada, JohannaWLampe, David SWishart, Dinesh Barupal, Deirdra N Chester, Dylan Dodd, Yannick Djoumbou-Feunang, Pieter C Dorrestein, Lars O Dragsted, John Draper, Linda C Duffy, Johanna T Dwyer, Nancy J Emenaker, Oliver Fiehn, Robert E Gerszten, Frank B Hu, RobertWKarp, DavidMKlurfeld, Maren R Laughlin, A Roger Little, Christopher J Lynch, Steven C Moore, Holly L Nicastro, DianeM O’Brien, JoséM Ordovás, Stavroula K Osganian, Mary Playdon, Ross Prentice, Daniel Raftery, Nichole Reisdorph, Helen M Roche, Sharon A Ross, Shengmin Sang, Augustin Scalbert, Pothur R Srinivas, and Steven H Zeisel 

Abstract

There is a critical need for additional equally robust biomarkers that allow an objective assessment of specific dietary intake and dietary exposure. Recent advances in high-throughput mass spectrometry combined with improved metabolomics techniques and bioinformatics tools provide new opportunities for the development of dietary biomarkers.

Importance of the article for the Red Tecnomifood

Clearly, there are gaps in establishing specific biomarkers for certain nutrients / foods. Biomarker development is a multidisciplinary goal and benefits from collaborative participation. Over the past 4 years, the initiative, called the Food Biomarker Alliance, has generated a large amount of data on dietary biomarkers (63). The Red Tecnomifood is in this collaborative line to respond to the aforementioned problem.