The root cause of cancer starts with genomic instability associated with carcinogen exposure. Avoiding carcinogens from the diet and environment is essential, yet challenging to achieve in real-world practice. Therefore, food innovation that promotes detoxification and the excretion of carcinogens is urgently required. Nevertheless, genetic polymorphism of certain detoxification enzymes, such as ALDH2 or GST, has been a big challenge in designing dietary interventions. While the personalized nutrition concept is beneficial in a clinical setting, it is not cost-effective. The food industry faces challenges due to the high investment costs associated with small-lot personalized food production. Therefore, I would like to propose a paradigm shift to consider the “One size fits all” concept, in which the ideal functional food product should be effective in both individuals with wild-type and genetic variants. Building on findings from basic discovery research, we developed a fermented milk containing a probiotic microorganism that can supply ALDH2 for the detoxification of carcinogens. Our randomized controlled trial showed promising results in reducing salivary and blood acetaldehyde levels in occasional drinkers with both wild-type and heterozygous mutant ALDH2. The duration of flushing symptoms in individuals with heterozygous mutant ALDH2 has also been decreased. This innovation is a good example of a functional food product that fits all regardless of genetic variation. It has implications for cancer prevention and reducing the risk of accidents associated with alcohol drinking and hangovers. Since it fits all, it can be manufactured on a large scale. Therefore, this concept helps balance the benefits of both the clinical outcome and the feasibility for the food industry.

Dunyaporn Trachootham completed her PhD from the University of Texas Health Sciences Center in Houston, USA, and a graduate certificate (Nutritional Sciences for Health Professionals) from Tufts University, USA. She is an associate professor, the Head of Food Toxicology Unit, the Chair of the Academic and Research Cluster in Food and Nutrition, and the Chair of the founding committee for the Clinical Research and Academic Service Unit for Food Products at the Institute of Nutrition, Mahidol University (INMU). She has over 50 publications that have been cited over 9,150 times. Her expertise lies in nutrition and cancer, regulatory toxicology, and the research and development of functional and medical foods, with a special emphasis on novel strategies for reducing carcinogens and preventing cancer. She provides academic services to the Thai Food and Drug Administration as an assessor for the safety of novel foods, genetically modified plants, and cultured meat, as well as health claims approval. She received the Malaspina Scholar Award from the ILSI Foundation in the USA, the Distinguished Teacher Award from Mahidol University, and the Outstanding Scientist Award from the Nutrition Association of Thailand.