HUNGER & SATIETYGENETIC DATA

GENE

ADIPOQ (1)ADIPOQ (2)FTOMC4RANKK1COMTDRD2NMBFTOHTR2CGSHR(1)GSHR(2)POMCLEPLEPR(2)LEPR(1)MTHFR 1298

GENOTYPE

GGGGAATTGGAAAGTTAACCCCGGAGn/aAGAATG

Appetite is a combination of hunger response andsatiety. Many scientific studies have been undertakento identify genomic variations that contribute to theseaspects of eating. What we have discovered is that itis a complex interaction between many systems:

Brain neurotransmitters (dopamine & serotonin)Intestinal peptidesSignals from fat cellsAppetite hormones

All components of this network require coordinationin central sensing mechanisms of the brain in order tocreate your response.

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LOWHUNGER

LOWSATIETY

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INSULIN RESISTANCEGENETIC DATA

GENE

FABP2GCKRLIPC

PPARDIRS1

VDR FOK1CRY2

FADS1PROX1ADCY5

MTNR1BSLC30A8TCF7L2G6PC2MADD

ADRA2AGLIS3

GENOTYPE

GGTCTTAGACAACCTCTCAAGGTCCCTCATGGAA

HIGHRISK

Insulin resistance is a state where the body requiresgreater and greater amounts of insulin in order to drivedown blood sugar levels. It is usually associated withdiabetes or the pre-diabetic state.

Studies have demonstrated that some individualsactually possess a greater predisposition towardsinsulin resistance and this predisposition can bepredicted based on genetic variations. Individuals thatcarry greater risk tend to have higher, thoughfrequently normal, fasting blood sugar levels andinsulin levels. These higher fasting blood glucoselevels also promote accelerated rates of aging in thebody.

Individuals with a greater propensity towards insulinresistance often report greater difficulty losing weightthan others that follow similar diets despite aggressiveadherence to the diet.

Insulin Resistance Score (IRS) 66%

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DAIRYGENETIC DATA

GENE

MCM6(1)MCM6(2)APOA2

GENOTYPE

GGn/aAA

TYPICALSENSITIVITY

TYPICALDAIRY FAT

SENSITIVITY

Dairy genes relate to the processing of the sugar andthe fat in dairy products.

Lactose is a sugar found in milk. Some individuals havedeficiencies in the enzyme or lack the enzyme lactasethat is required to fully digest the sugar. The actualgene involved is LCT but the MCM6 is a regulator ofthe LCT expression. Variants of the MCM6 gene onlyindicate a PROPENSITY toward lactose intolerance.

Certain genotypes will also express a greaterpropensity toward weight gain and obesity whenconsuming high fat dairy.

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GLUTENGENETIC DATA

GENE

HLA-DQA1HLA-DQA2HLA-DRAHLA-DQB1

GENOTYPE

CCGGTTTT

LOWRISK

Gluten is a mixture of proteins found in wheat andrelated grains. It is also found in many foodpreparations because it provides elasticity andchewiness to many prepared foods. There is adifference between allergy and sensitivity, thesegenes relate to potential for developing allergy. Seethe section relating to grain sensitivity for moreinformation. These genetics related to gluten arebased on predisposition and are only suggestive ofsusceptibility to developing reactions to gluten infoods. This is not a diagnostic test.

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GRAIN SENSITIVITYGENETIC DATA

GENE

GAD1(1)GAD1(2)GAD1(3)GAD1(4)GAD1(5)

GENOTYPE

GGTCGGGGAA

INCREASEDRISK

HIGH GLUTAMICACID SOURCES

-Wheat and Grains-Soy-Dairy-Eggs-Chicken & Turkey-Seeds-MSG

Glutamic acid decarboxylase is an enzymeresponsible for the conversion of glutamate intoGABA. GAD1 is only present in the brain and helps usto convert the excitatory neurotransmitter, glutamate,into the inhibitory neurotransmitter GABA.

The GAD1 genes relate to the handling of glutamicacid containing foods and the potential for creation ofan imbalance between excitatory and inhibitoryneurotransmitters in the brain. Certain variations canlead to decreased activity of this enzyme and atendency toward higher glutamate and lower GABAlevels in the brain. This can lead to anxiety, agitation,and difficulty sleeping.

Many grains are high in glutamic acid and frequentlypeople will misinterpret a negative response tograins as a negative response to gluten.

When these variations are significant and thesymptoms are expressed, it is important to reduceexposure to glutamic acid and make sure that B6levels remain healthy since it is required for theenzyme to work optimally

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SWEETS & SNACKINGGENETIC DATA

GENE

FTO(1)LEPRMC4RFTO(3)FGF21ANKK1COMTDRD2SLCA2SLC2A2TAS1R2TAS1R3TAS2R38MTHFR 1298

GENOTYPE

AAAATTCCAGGGAAAGGGCCTGCCAGTG

TYPICALSWEET PERCEPTION

TYPICALSNACKING DRIVE

TYPICALADDICTION RISK

Many people perceive that snacking behaviors andthe inability to stop eating sweets are willpowerbased. While this may be true at times, much of thedrive toward snacking and sweets is coded in ourDNA. The snacking gene variations that we analyzehave been applied in clinical practice for severalyears and there is an extremely high correlationbetween genetic variations and client reportedsnacking behaviors. The same holds true for sweets,there are genes that code for perception of sweettaste where each person can have a differentperception of sweetness based on their genevariations.

There are also genes that code for the way our brainsrespond when we taste something sweet.

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CARBOHYDRATESGENETIC DATA

GENE

KCDT10MMABPLIN1UCP1

TCF7L2(1)TCF7L2(2)TCF7L2(3)TCF7L2(4)

CEBPAABCG4VLDLRIGF1R

LPIN(2)AGERFTO(4)GIPR

GENOTYPE

GGGCTCCCCCTGCCCCGGAAAGAATTCCAACC

TYPICALOPTIMAL INTAKE

MODERATEOPTIMAL FIBER

Carbohydrates are frequently praised or villainized indietary recommendations, but the one aspect that wehave identified in the genomic data is that there is noright answer that fits every person.

Carbohydrates are a very individualized component ofthe diet and using the current scientific literature andour experience with genomics in clinical practice, therelevant and highest impact genes have beenidentified.

This is especially relevant when it comes to idealbody composition as some people will do better onlower carbohydrate intake while others tend to burnfat in the flame of a carbohydrate.

Be mindful of the fact that much of this response canbe modified through epigenetics. Review your pastexperience and your food preferences with yourcoach.

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TOTAL FATSGENETIC DATA

GENE

APOE (1)APOE (2)APOE (3)PPARGFABP2APOA2APOB

ADIPOQTFAP2B

FTOTNFLIPC

GENOTYPE

TTCC..

CCGGAAGGGGAAAAGGAA

MODERATEOPTIMAL INTAKE

Primary fats of the human diet:Saturated fats (SFA)Monounsaturated fats (MUFA)Polyunsaturated fats (PUFA)

Depending on the source of the advice, you will hearabout which ones are good for you and which onesare bad. The problem with this advice is two-fold;first, fats are a macronutrient that our bodies requirefor optimal health so there is no strict classification ofgood and bad. Second, there are significant individualdifferences in how each person responds to thedifferent types of fat.

When using genetic variations to provide guidanceon fat intake, it is important to understand that manyof the studies used did not differentiate the types offat. This section provides guidelines for planning theideal percentage of calories from fat in your daily diet.

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SATURATED FATSGENETIC DATA

GENE

APOE (1)APOE (2)APOE (3)PPARGAPOA2APOB

GENOTYPE

TTCC..

CCAAGG

MODERATEOPTIMAL INTAKE

Dietary Sources ofSaturated Fat:

- Pork (bacon, sausage)- Red meats- Cheeses- Potato chips/fries- Butter- Coconut oil- Chocolate

Saturated fats (SFA) represent one of the mostdebated aspects of human nutrition today. Variousstudies go back and forth regarding whether it ishealthy or not healthy. The Atkins and Paleomovements have brought saturated fat into theforefront of discussions.

Bottom line is that saturated fats are needed forhealthy human function. Saturated fat makes up 50%of the membrane fats in every cell of our body and isessential for healthy immune function. Our brain is60% fat and is predominantly saturated fat andcholesterol. Despite this, there can be something togetting too much of a good thing.

Each individual carries genetic variations that canchange the way they respond to saturated fats froma health and wellness standpoint. The algorithm usedin this profile is based on leading scientific studiesinto genome wide associations as well as from ourextensive experience in applying this in clinicalpractice.

Even with moderate intake recommendations it isbest for most individuals to keep saturated fat intaketo less than 10% of total calories.

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POLYUNSATURATED FATSGENETIC DATA

GENE

APOA5BDNFTNF

FADS1ELOVL2PTGS2COX-2IL-1B

GENOTYPE

AACCGGTGGGAATTAG

MODERATEOMEGA-6 INTAKE

MODERATEOMEGA-3 NEED

Polyunsaturated fatty acids (PUFA) have a role inmany physiological processes, including energyproduction, modulation of inflammation, andmaintenance of cell membrane integrity.Polyunsaturated fats (PUFAs) include the omega-6and omega-3s, essential for life and there are healthbenefits to consuming both in the appropriate ratios.

Research has been focused on omega-6/omega-3ratios and there is a clear benefit to keeping thisratio at 4:1 or less. While this is the beneficial zone,most people consume these fats in a 10:1 ratio. Manyin the industrialized world are reaching levels ashigh as 25:1. These large ratios in favor of omega-6are unhealthy and lead to significant inflammationand increased risk for detrimental health effects.

Several GWAS studies have looked at the geneticvariations that impact serum levels of PUFAs in thepopulation. Certain variations correlate with ratelimiting enzyme activity in the conversion tobeneficial forms while others can predict weightloss response to percentages of PUFAs in the diet.

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MONOUNSATURATED FATSGENETIC DATA

GENE

ADIPOQ(1)ADIPOQ(2)

APOA5BDNFTNF

FAAHLPL

IL-1B

GENOTYPE

GGGGAACCGGACTCAG

MODERATEMUFA INTAKE

There are currently nostrict recommenda-tions on MUFA intakebut suggestions rangefrom 12-25% of totalcalories.

Monounsaturated fatty acids (MUFA) have a long listof studies in the scientific literature supporting thehealth benefits. Reported health benefits include;decreased inflammation, decreased cancer rates,decreased heart disease, and weight loss.

MUFA is suspected to be the major health benefit ofthe Mediterranean diet where some traditionallyconsume as much as 40% of their total calories fromolive oil, a major source of MUFA.

MUFA are mainly omega-9 fatty acids but alsoincludes the omega-7 fatty acids. The main sourcesof MUFA in our diets include; oils, nuts, meats,salmon, and avocado.

MUFA SOURCES:

Olive oilMacadamia nut oilAvocado AlmondsMacadamia nuts

BeefSalmonPumpkin seedsChicken

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PROTEINGENETIC DATA

GENE

FTO(1)FTO(2)LPIN1

BDNF-ASTFAP2B

GENOTYPE

AAAAAGAAAA

MODERATEOPTIMAL INTAKE

Consider the biologicvalue of proteins. Thebiologic value is ameasure of theproportion of absorbedprotein from a foodwhich becomesincorporated into theproteins of the body.

Protein is an important macronutrient that provides theamino acid building blocks for structures, enzymes,antibodies, and hormones. There are 20 amino acidsthat the body uses to create millions of differentproteins and of those, ten are considered essential,meaning that we are not able to make them and wemust consume them in our diets.

There are many GWAS that look at how our mix ofmacronutrients can affect our gene expression tocreate a specific response. Most of these studies havefocused on body composition. This means that we canlook at certain genetic variations that correlate with anoutcome of changing the way certain genes areexpressed that relate to obesity, fat storage, and bodycomposition.

Some people will respond better to a diet with ahigher percentage of calories from protein, while otherdo better with a lower percentage. This is a complexnetwork of gene interactions and there are ways toepigenetically shift the expressions of these genes toachieve desired outcomes.

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PLANT STEROLSGENETIC DATA

GENE

ABCG8 (1)ABCG8 (2)ABCG8 (3)

CETPABCG5(1)ABCG5(2)

GENOTYPE

GGTTCCAGGGCG

HIGHPLANT STEROL

RISK

SUGGESTEDPLANT STEROL

BENEFIT

Plant sterols have been reported to lower LDL andtriglycerides.

Plant sterols is the term for phytosterols andphytostanols, regardless of biological source. Theseare cholesterol-like molecules found in all plant foods,with the highest concentrations occurring in vegetableoils. They are absorbed only in trace amounts innormal circumstances, but some individuals possessthe genetics to absorb greater amounts. Plant sterolswork by inhibiting the absorption of intestinalcholesterol basically through competition forreceptors and uptake. This also happens if they getabsorbed into our blood stream. This can increasecardiovascular risk.

Generally, the amount of plant sterols taken in throughdietary sources are tolerable but excess amounts area potentially harmful. Supplement sources can comein a variety of forms; sterols, stanols, phytosterols,beta-sitosterol, campesterol and stigmasterol.

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METABOLISMGENETIC DATA

GENE

GCKRLEPR

PPARGC1AMC4RUCP2

FTO(4)UCP2(2)FTO(6)

GENOTYPE

TCn/aTCTTCCGGGGGG

LOWESTIMATED RMR

In this report, we look at genetic variations and howthey tend to affect resting metabolic rate (RMR). RMRis a complex combination of genetics and environmentand the genetics can be modified through epigenticinfluences.

The basal metabolic rate calculators (BMR) are roughestimates and should only be used as guides. In fact,the weight variable in the equation adds even morevariability since it is most accurate when using the fatfree mass (FFM), and FFM can be very different evenfor individuals that weigh the same in total bodyweight.

The BMR calculators are reported in some studies tobe as much as 700 kcal off even when using FFM.BMR does not take into account the number ofcalories burned in daily activity, only resting.

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MACRONUTRIENT WORKSHEETCLIENT DEMOGRAPHIC:

Height: inches Gender:

Weight: lbs

Age:

MACRONUTRIENT DAILY GOALS:

Carbohydrates 0 grams/day

Protein 0 grams/day

Fats 0 grams/day

BASAL METABOLIC RATE:

(estimated)

Calories/Day

Probability Based onGenetic Data

CARBS: 35%

FATS: 30%

PROTEIN: 35%

Recommended calorie mix isbased on a combination ofgenetics and your lifestyle

evaluation

RecommendedCalorie Mix

CARBS:%

FATS:%

PROTEIN:%

TOTAL DAILY CALORIE GOAL: CALORIES/DAY

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