In a new study, researchers found that specific foods could provide protection for the gut, by helping bacteria with anti-inflammatory properties to thrive.
They found that certain foods including legumes, bread, fish, nuts, and wine are linked to high levels of friendly gut bacteria that aids the biosynthesis of essential nutrients and the production of short-chain fatty acids (SCFAs), the main source of energy for cells lining the colon.
The findings support the idea that the diet could be an effective management strategy for intestinal diseases, through the modulation of gut bacteria.
The research was conducted by a team from the University Medical Center Groningen, The Netherlands.
The experts observed four study groups, the general population, patients with Crohn’s disease, ulcerative colitis and those with irritable bowel syndrome (IBS).
They analyzed a stool sample provided by each participant to reconstruct the host’s microbiota and compared this with the results of a food frequency survey.
The results identified 61 individual food items linked to microbial populations and 49 correlations between food patterns and microbial groups.
The team found that dietary patterns rich in bread, legumes, fish, and nuts, were associated with a decrease in potentially harmful, aerobic bacteria.
Higher consumption of these foods was also associated with lower levels of inflammatory markers in the stool that are known to rise during intestinal inflammation.
A higher intake of meat, fast foods or refined sugar was linked to a decrease in beneficial bacterial functions and an increase in inflammatory markers.
Red wine, legumes, vegetables, fruit, cereals, fish and nuts were linked to a higher abundance of bacteria with anti-inflammatory functions.
Plant-based diets were found to be linked to high levels of bacterial SCFA production, the main source of energy for cells lining the colon.
Plant protein was found to help the biosynthesis of vitamins and amino acids as well as the breaking down of sugar alcohols and ammonium excretion.
The team says connecting the diet to the gut microbiome gives them more insight into the relationship between diet and intestinal disease.
The results suggest that diet may become an important and serious line of treatment or disease management for diseases of the gut—by modulating the gut microbiome.
The lead author of the study is Laura Bolte.
The study was presented at UEG Week 2019.
Copyright © 2019 Knowridge Science Report. All rights reserved.
