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Dietary sources of genetic material are ubiquitous in the human diet. These sources consist of DNA and RNA, present in virtually all plant and animal-derived foodstuffs. Organ meats, such as liver and kidneys, are particularly rich in these biopolymers. Plant-based sources include legumes, vegetables like broccoli and spinach, and certain types of mushrooms. These components are ingested as an inherent part of cellular matter within the foods.

Ingested genetic material is typically broken down into its constituent nucleotides within the digestive tract. These nucleotides can then be absorbed and utilized by the body. While not considered essential nutrients, evidence suggests that dietary nucleotides may play a role in various physiological processes, including immune function and cellular growth and repair. Historically, the importance of these components was not fully appreciated, but research is increasingly highlighting their potential contributions to overall health.