Aug, 2021 - By SMI
The novel research tested a diet high in fiber against the diet having majorly fermented food.
Examining the relationship among diet, systemic inflammation, and gut bacteria, a researcher’s team from Stanford University has discovered that just a couple of weeks following the diet abundant in fermented food, can result in improvements with microbiome diversity as well as reductions within inflammatory biomarkers. The novel research tested a diet high in fiber against the diet having majorly fermented food. In the study 36 healthy adults were employed and assigned one among the 2 diets randomly for ten weeks.
Stool and blood samples were collected afore, during, as well as after this dietary intervention. During the progression of this trial the scientists observed drop in 19 inflammatory protein levels within the cohort of fermented food. It was beside increases within the gut microbial diversity and decreased activity within four immune cell types. Significantly, the changes weren’t detected within the group assigned with consuming the high-fiber diet. Erica Sonnenburg, the study’s co-senior author, states this discordancy was unexpected among the two cohorts. Various changes of biomarker were noted within the cohort of fiber diet, including altered production of short-chain fatty acid and enhanced density of stool microbial protein. Researchers note that these are signs diets of high-fiber can remodel the populations of gut microbes but possibly at a slow rate than the fermented foods.
Perhaps this this novel study’s biggest takeaway is the rapid microbiome and immune changes induced through fermented diet along with consistency in responses around the entire cohort. The further step for researchers would be, moving to animal studies while exploring what particular mechanisms mediate these changes that are dietary-induced. Moreover, the scientists are also inquisitive about whether the combined diet of fermented and high-fiber food improves these responses.
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