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“Personalised Nutrition” represents any initiative that attempts to provide tailor-made healthy eating advice based on the nutritional needs of each individual, as these are dictated by the individual’s behaviour, phenotype and/or genotype, and their interactions. This Special Issue of Nutrients is dedicated to the development, implementation and assessment of the effectiveness of evidence-based “Personalised Nutrition” strategies. In this regard, a selection of reviews and original research manuscripts will bring together the latest evidence on how lifestyle habits, physiology, nutraceuticals, gut microbiome and genetics can be integrated into nutritional solutions, specific to the needs of each individual, for maintaining health and preventing diseases.

n/a --- gene-based --- taste --- postprandial leptin --- children --- personalised --- obesity --- macronutrient composition --- gastrointestinal symptoms --- postprandial adiponectin --- formula diet --- avoidance diet --- weight loss --- weight --- omega-3 fatty acids --- microbiome --- genotype --- nutrition --- direct-to-consumer test --- intervention --- clinical nutrition --- postprandial total ghrelin --- dietary intervention --- microbiota --- low-carbohydrate diet --- insulin --- FADS polymorphism --- adults --- genetics --- diet --- healthcare professionals --- HbA1c --- PROX1 gene --- phenotype --- high-fat meal --- glucose --- personalised nutrition --- irritable bowel syndrome --- dietary recommendation --- postprandial metabolic fingerprinting --- type 2 diabetes mellitus risk --- high-carbohydrate meal --- health --- ultra-high performance liquid chromatography --- food allergy --- normo-carbohydrate meal --- nutrimetabolomics --- type 2 diabetes --- nutrigenetics --- gene–diet interaction --- personalized nutrition --- gene-diet interaction

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It is well understood that gluten is toxic for patients with coeliac disease. Increasingly, patients without coeliac disease are experiencing gastrointestinal symptoms such as bloating and pain, but also extra-intestinal symptoms such as ‘foggy’ mind and psychological symptoms. These complaints disappear after excluding gluten from their diet. This group is referred to as non-coeliac gluten sensitivity (NCGS). Previous studies have mostly focused on the effect of gluten in the NCGS patient group, however little is known about the effect in healthy subjects. A single-blind, randomised, placebo controlled, crossover trial was conducted in 6 healthy, female subjects. The effect of gluten on affective and gastrointestinal symptoms were investigated and compared between sub-acute (2 gluten-containing (8 grams per muffin) or gluten-free muffins per day for 5 days) and acute (16 grams of gluten or placebo (whey protein) mixed into yoghurt) administration. Participants followed a gluten-free diet throughout the 6-week study period. Affective (fatigue, vigour, anger, tension, depression) and gastrointestinal (bloating, nausea, cramps, pain, fullness) symptoms were assessed using validated questionnaires. The results showed no significant differences between the gluten and placebo administration, for any of the symptoms assessed. Neither were significant differences observed between the acute challenge or sub-acute administration. This study indicates for the first time that gluten does not affect symptom levels in healthy subjects, but these preliminary results need to be interpreted with caution given the low sample size, which will be expanded in the future.