The primary role of food is to provide enough nutrients to meet the metabolic needs. Today, people's perceptions of health / nutrition patterns have changed dramatically. Food has not only met hunger and provided essential nutrients, but has prevented nutrition-related diseases and improved consumer health. World Health Organization and the Food and Agriculture Organization believes that diet and lifestyle is a major risk factor in the development of coronary heart disease, cancer, type 2 diabetes, obesity, osteoporosis, periodontal disease and so on. Functional foods play an important role in preventing these diseases. According to the definition of the International Society of Life Sciences, functional foods are foods that improve or affect the function of the body in addition to providing basic nutritional value. To examine whether a food can improve the body's function, it is necessary to measure the health effects of complex food matrices after digestion. This can be achieved with some biophysical indicators of dietary intervention studies and nutritional epidemiological surveys. However, it is well known that ingesting the same food, each person responds differently. For example, dietary cholesterol is mindful of causing changes in plasma cholesterol. Different genetic backgrounds can produce large individual differences, making it difficult to detect subtle metabolic changes due to specific food intake. One of the greatest challenges of modern nutrition is to provide a healthy diet for people around the world. It must take into account the high degree of inter-individual differences caused by complex genetic, nutritional and environmental interactions. Although there are a large number of functional foods in the current healthy diet, the one-size-fits-all approach is nutritionally unreasonable, and it is necessary to use new personalized functional foods.
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