Researchers from the University’s Institute of Digital Anti-Aging Healthcare have conducted a comprehensive review on the impact of artificial intelligence (AI) on nutrition science. The study reveals the immense potential of AI in this field, as well as the remaining challenges. The research focused on various applications of AI, including dietary assessment, disease prediction, and personalized nutrition. The findings demonstrate the crucial role of AI in transforming healthcare and paving the way for a healthier future.
Led by Tagne Poupi Theodore Armand and his team, the study analyzed the influence of advanced technologies, such as AI, machine learning (ML), and deep learning (DL), on nutritional outcomes. It highlighted the ability of AI to provide informed decisions and recommendations to improve our understanding of diet-related health issues. Notably, AI’s impact on personalized nutrition was a standout episode in the study. By collecting and analyzing individual health information and dietary patterns, AI can tailor dietary recommendations that are more effective in preventing and managing diseases. This approach proves to be more efficient than traditional methods. For instance, AI systems can design personalized nutrition menus based on an individual’s genetic traits, lifestyle, and accompanying health conditions.
While the study acknowledges the advantages of AI, it also sheds light on the challenges that hinder its full integration into nutrition science. Issues such as data quality, privacy concerns, and algorithmic bias need to be addressed to ensure the ethical and proper use of AI in nutrition. The complexity of dietary data and the wide variety of diets further complicate the problem. To overcome these challenges, the researchers propose the development of objective AI models that can standardize data, interpret models accurately, and be inclusive across different regions. Additionally, the ethical use of AI technology should prioritize data privacy and consent, allowing people from all socioeconomic backgrounds to benefit from AI-based nutritional interventions.
The report emphasizes the need for interdisciplinary collaboration to bridge the gap between high-tech discoveries and practical food development. This collaboration should involve AI specialists, nutritionists, healthcare providers, and policymakers to develop scientifically sound and practical tools for health management. The report calls for government support in research to enhance AI performance and eliminate limitations. This would enable the integration of AI technologies into nutrition, transforming it into a more precise, personalized, and preventive health discipline. It would also lead to changes in dietary guidance and benefit people worldwide, regardless of their socioeconomic status.
The development of AI technology highlights the increasing importance of nutritional science in interventions. When used responsibly and inclusively, AI has the potential to create a networked society free from malnutrition and disease. The researchers urge society to support this trend and invest in research that will enhance AI’s capabilities in nutrition science.
Source: Nutrients Journal
