nanotechnology
frequently under-consumed nutrient. High- er consumption of vitamin D may lower the burden of chronic diseases linked to vitamin D insufficiency and deficiency. Antioxidants, such as vitamins C and E, can be added to nearly any nanomaterial because of the multiple forms by which antioxidants can be incorporated and contained. Higher micronutrient intakes that result from nanotechnology-driven food and nutrient products may be bene- ficial. However, dietitians will have to more closely monitor for signs of nutrient toxicity as nutrients become more frequently in- corporated into nanomaterials integrated into the food supply. Imbalances in micronutrients may also
require closer assessment by dietitians, if certain nutrients are more readily used in nanomaterials and nanoproducts. Of significance is that many essential and non-essential nutrients serve as the building blocks for nanomaterials. Hence, nanotechnology is introduc- ing many potential avenues for nutrient delivery; as a result, drug-nutrient interactions may need more careful monitoring in the clinical nutrition setting. The chemical, structural and physical states of nanoparticles will af- fect digestion and absorption of certain nutrients con- tained within nanomaterials. Dietitians must recognise any metabolic consequences of this influx of nutrients into the near and far environments, including the food system, via nanoparticles and through medical-related and consumer product-related routes. Medical diagnostics and treatments are poised to make significant advances because of nanotechnol- ogy, and some of these advances will apply to medical nutrition therapy practices. A nanopod that releases insulin in response to changes in blood glucose may substantially alter the need for carbohydrate-controlled diets. Nanoseeds with anti-inflammatory agents applied to specifically affected areas of the mucosal lining of the gut in individuals with inflammatory bowel diseases may dramatically modify standard medical nutrition therapy approaches for such patients. Clinical dietitians may have to develop new strategies for administering dietary guidance to patients with diseases treated by nanotechnology applications.
While dietitians in the food service and clinical areas may likely need to transform some of their current prac- tices to align with changes due to nanotechnology, di- etitians in research and public health and nutrition policy must step forward and engage in government, industry and public deliberations regarding the present and future of nanotechnology. Regulation of nanoparticles, notably their inclusion in the food supply, is lacking. Short- and long-term effects of nanotechnology are almost entirely unexplored and therefore unknown. Unintended conse- quences of nanotechnology, such as development of new diseases or adverse chronic health conditions, need to be evaluated in risk-benefit models. Uniform terminol- ogy and regulatory oversight will be needed; dietitians have an important role to play in crafting the policies that will watch over nanotechnology.
Dietitians can be leaders in the conversation about how nutrients are used in nanotechnology and the benefits and harms to society. The environment and hu-
NHDmag.com Aug/Sept '10 - issue 57
man health will be impacted by nanotechnology. The challenge is to be proactive to ensure that nanotech- nology in dietetics practice is applied ethically and with a social responsibility so that harm to the general public is avoided.
Conclusion
Although nanotechnology may be a futuristic con- cept that is not yet on the minds of most dietitians, nanotechnology is emerging as an area of substantial significance to current nutrition and dietetics practices. Dietitians may need to adjust their activities based on novel nutrient delivery systems and medical applica- tions of nanotechnology that change the structural and functional components of nutrients and their metabo- lites.
Enhancements in food safety, hazard analysis and sanitation may alter food service activities conducted by dietitians. Treatment of certain diseases has the potential to be dramatically improved or enhanced. Dietitians knowledgeable in the nanosciences can de- velop educational materials for other food and nutrition professionals in addition to the general public to inform them of the fundamentals of nanotechnology. Finally, dietitians should increase their understand- ing and awareness of nanotechnology and its current uses to more fully participate in public policy discussions surrounding the food environment and human health. Dietitians should seek out, read and discuss scientific articles about emerging nanotechnology products and applications provided by credible organisations to prepare for the many changes that will likely materialise in specific areas of practice. Because of the numer- ous potential applications and implications of nano- technology in dietetics, it is imperative that dietitians stay abreast of innovations in this futuristic and rapidly emerging technology and field of science.
References Nickols-Richardson SM. Nanotechnology: implications for food and nutrition profession- als. Journal of the American Dietetic Association. 2007;107:1494-1497 Nickols-Richardson SM, Piehowski KE. Nanotechnology in nutritional sciences. Minerva Biotecnologica. 2008;20:117-126 Nickols-Richardson SM. Nanotechnology: applications and implications in family and consumer sciences. Journal of Family and Consumer Sciences. 2008;100:4-11 Srinivas PR, Philbert M, Vu TQ, Huang Q, Kokini JL, Saltos E, Chen H, Peterson CM, Friedl KE, McDade-Ngutter C, Hubbard V, Starke-Reed P, Miller N, Betz JM, Dwyer J, Milner J, Ross SA. Nanotechnology research: applications in nutritional sciences. Journal of Nutri- tion. 2010;140:119-124
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