Do not perform test investigating genes associated with food metabolism and food intolerances (genetic testing for nutrition) to define a dietary path

Type of practice

Laboratory tests



Topic Area

Human Genetics

Many tests used for nutritional purposes are not to be considered informative as they consider only a subset of the genetic component associated with multifactorial traits, such as food intolerances and individual metabolic characteristics. The genetic tests currently available in this area should therefore be considered as an additional tool in the hands of the professional (geneticist, endocrinologist, nutritionist, dietician, etc.) to better understand the characteristics of each individual and consequently better define a dietary path and/or a series of nutritional advice. For example, it makes no sense to perform these genetic tests in the absence of 1) precise information on the general state of health of each individual, 2) instrumental and laboratory data (e.g. weight, height, Body Mass Index (BMI), lean/fat mass, biochemical parameters, etc.), 3) type and amount of physical activity performed weekly, 4) nutritional diary.
Good practice: correctly inform that the variants found are polymorphisms also present in the normal population, that the test has an exclusive predictive value and that by itself does not define a dietary path. It is recommended to consult your medical geneticist or branch specialist. Genetic counseling allows you to understand the test and its possible implications.



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Attention. Please note that these items are provided only for information and are not intended as a substitute for consultation with a clinician. Patients with any specific questions about the items on this list or their individual situation should consult their clinician.