![]() This may be due to the fact that individuals respond differently to interventions and it may therefore be difficult to detect shifts in the microbial composition on a group level, but it could also be related to the resilience in the microbiota in response to high cereal fiber intake and because interventions with high cereal fiber have often been undertaken in populations with rather high habitual cereal fiber intake. Īlthough dietary fiber is considered a key diet component to modulate gut microbiota, interventions with cereal products, the main sources of dietary fiber in diets worldwide, have shown limited ability to alter the composition of the gut microbiota. Lately, gut microbiota has emerged as a potential mediator of effects of diet on health and disease, both in terms of the ability of diet to affect the composition of the gut microbiota, but also the ability of gut microbiota to influence the response to dietary exposures. In conclusion, intervention with high fiber rye foods induced some changes in gut microbiota composition and plasma short chain fatty acid concentration, which were associated with improvements in metabolic risk markers as a result of the intervention.Ĭonsumption of whole grain and cereal fiber have been associated with improved body weight management and a lower risk of developing overweight and obesity, as well as a reduced risk of several co-morbidities, such as type-2 diabetes and cardiovascular diseases. Plasma butyrate increased in the rye group. Rye, compared to wheat, induced some changes in gut microbiota composition, including increased abundance of the butyrate producing Agathobacter and reduced abundance of torques group, which may be related to reductions in low grade inflammation caused by the intervention. ![]() We used data from a randomized controlled weight loss trial where participants were randomized to a hypocaloric diet rich in either high fiber rye foods or refined wheat foods for 12 weeks to investigate the effects of the intervention on gut microbiota composition and plasma short chain fatty acids, as well as the potential association with weight loss and metabolic risk markers. The effects on body weight and metabolic risk factors may partly be mediated through gut microbiota and/or their fermentation products. Among the cereals, rye has the highest fiber content and high rye consumption has been linked to increased production of gut fermentation products, as well as reduced risks of obesity and metabolic disease. ![]() Consumption of whole grain and cereal fiber have been inversely associated with body weight and obesity measures in observational studies but data from large, long-term randomized interventions are scarce.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |