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Title: A low-gluten inducties changes in the intestinal microbiome of healthy Danish adults
journal:
Lea B. S. Hansen, Henrik M. Roager, Nadja B. Søndertoft, Rikke J. Gøbel, Mette Kristensen, Mireia Vallès-Colomer, Sara Vieira-Silva, Sabine Ibrügger, Mads V. Lind, Rasmus B. M.M.rkedahl, Martin I. Bahl, Mia L. Madsen, Jesper Havelund, Gwen, Inge Kristine H. Allin, Henrik L. Frandsen, Bolette Hartmann, Jens Juul Holst, Morten H. Sparholt, Jesper Holck, Andreas Blennow, Janne Marie Moll, Anne S. Meyer, Camilla Hoppe, Jørgen H. Poulsen, Vera Carvalho, Domenico Sagnelli, Marlene D. Dalgaard, Anders F. Christensen, Magnus Christian Lydolph, Alastair B. Ross, Silas Villas-Bôas, Susanne Brix, Thomas Sicheritz-Pontén, Karsten Buschard, Allan Linneberg, Jüri J. Rumessen, Claus T. Ekstrøm, Christian Ritz, Karsten Kristiansen, H. Bjørn Nielsen, Henrik Vestergaard, Nils J. F? Tine Rask Licht, Oluf Pedersen
Published: 2018/11/13
Digital ID: 10.1038/s41467-018-07019-x
Original Link:WeChat Link:
A paper published in Nature-Newsletter
,
authors suggest that most of these effects may be due to a qualitative change in dietary fiber after a reduction in gluten-rich foods.gluten is the main ingredient in wheat, rye and barley and is made up of some digestive proteins. It can be harmful to people with specific diseases such as celiac disease. However, the impact of reducing gluten intake on healthy people remains unclear.
, of the University of Copenhagen in Denmark, and colleagues conducted a randomized controlled cross-test of 60 middle-age Danish people with no known disease. The trial included two eight-week interventions to compare the effects of a low-gluten diet (2 grams of gluten per day) and a high-gluten diet (18 grams of gluten per day), with a interval of at least six weeks between interventions and a habitual diet (12 grams of gluten per day). The authors found that
, including reduced abundance of Bifidobacteria,these two diets are not only different in terms of gluten content, but also in terms of the composition of dietary fiber. Therefore, the effect observed by the authors may be due to changes in dietary fiber after a reduction in gluten-rich foods, rather than a decrease in gluten intake itself. The authors conclude that it is not clear how these findings could be extended to other groups of people of different ages, ethnic backgrounds or lifestyles.
summary: Digest to a low-gluten diet has become an increased common in parts of the general population. However, the effects of reducing gluten-rich food items including wheat, barley and rye cereals in healthy adults are unclear. Here, we undertook a randomised, controlled, cross-over trial involving 60 middle-aged Danish adults without known disorders with two 8-week interventions comparing a low-gluten diet (2 g gluten per day) and a high-gluten diet (18 g gluten per day), separated by a washout period of at least six weeks with habitual diet (12 g gluten per day). We find that, in comparison with a high-gluten diet, a low-gluten diet induces moderate changes in the intestinal microbiome, reduces fasting and postprandial hydrogen exhalation, and leads to improvements in self-reported bloating. These observations suggest that most of the effects of a low-gluten diet in non-coeliac adults may be driven by qualitative changes in dietary fibres.
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(Source: Science.com)