Nutritional redundancy in the human diet and its application in phenotype association studies

Xu-Wen Wang, Yang Hu, Giulia Menichetti, Francine Grodstein, Shilpa N. Bhupathiraju, Qi Sun, Xuehong Zhang, Frank B. Hu, Scott T. Weiss and Yang-Yu Liu ()
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Xu-Wen Wang: Brigham and Women’s Hospital and Harvard Medical School
Yang Hu: Harvard T.H. Chan School of Public Health
Giulia Menichetti: Brigham and Women’s Hospital and Harvard Medical School
Francine Grodstein: Rush University
Shilpa N. Bhupathiraju: Brigham and Women’s Hospital and Harvard Medical School
Qi Sun: Brigham and Women’s Hospital and Harvard Medical School
Xuehong Zhang: Brigham and Women’s Hospital and Harvard Medical School
Frank B. Hu: Brigham and Women’s Hospital and Harvard Medical School
Scott T. Weiss: Brigham and Women’s Hospital and Harvard Medical School
Yang-Yu Liu: Brigham and Women’s Hospital and Harvard Medical School

Nature Communications, 2023, vol. 14, issue 1, 1-16

Abstract: Abstract Studying human dietary intake may help us identify effective measures to treat or prevent many chronic diseases whose natural histories are influenced by nutritional factors. Here, by examining five cohorts with dietary intake data collected on different time scales, we show that the food intake profile varies substantially across individuals and over time, while the nutritional intake profile appears fairly stable. We refer to this phenomenon as ‘nutritional redundancy’ and attribute it to the nested structure of the food-nutrient network. This network enables us to quantify the level of nutritional redundancy for each diet assessment of any individual. Interestingly, this nutritional redundancy measure does not strongly correlate with any classical healthy diet scores, but its performance in predicting healthy aging shows comparable strength. Moreover, after adjusting for age, we find that a high nutritional redundancy is associated with lower risks of cardiovascular disease and type 2 diabetes.

Date: 2023
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DOI: 10.1038/s41467-023-39836-0

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