Dietary Butyrates

Highlighting from the research publication, “A Prospective Study of Dietary Fiber Intake and Risk of Cardiovascular Disease Among Women” from the Journal of the American College of Cardiology, researchers developed a food-frequency questionnaire assessing 39,876 female health professionals with no previous history of CVD or cancer to support the concept. Women were followed for an average of six years for incidence of various CVD or death confirmed by medical records or death certificates. Evidence from epidemiological studies suggests a strong inverse association between dietary fiber and coronary disease, high intakes of fiber and 20% to 40% in reductions to risk, as well as increased intake of fiber and reduction of plasma cholesterol. The data generally support current dietary recommendations to increase the consumption of fiber-rich whole grains and vegetables as a primary preventive measure against Cardio vascular disease.

Treatment (Table 3) includes antibiotics, especially orally, with improvement of fat digestion and absorption [15]. Other treatment options are pre- and probiotics. Prebiotics are selectively fermented ingredients that promote specific changes in the composition and activity in the gastrointestinal microflora that will benefit the flora. They are not metabolized by pathogenic bacterial strains and induce a proliferation of the beneficial microbionts [20]. Probiotics are live bacteria that provide a positive effect on the inflammatory response of the gastrointestinal tract by improving the endothelial intestinal barrier, diminishing the bacterial adhesion, lowering the pH intraluminal and enhancing the production of nitrogen oxide [19, 20]. De Lisle et al. also showed a positive effect of laxativa and N-acetylcysteine. Mucus accumulation was reduced by 43% and 50% respectively with a

During this week, I Edgar Burgos had to conduct a food intake for 3 consecutive days. This paper will describe my nutritional endeavor for the past three days. I will provide different aspects of my nutritional needs and an in depth analysis on how proteins fats carbohydrates and fiber take part in my everyday diet and what are these functions. This is intended to broaden my views of a healthy lifestyle, and how to achieve it through a variety of food groups.

The main focus was to study the impact of the two different diets, control ad-libitum (CON-AL) and diet-induced obese weight reduced (DIO-WR) on microbial diversity because the two groups have the same body weight and composition, which allowed a direct comparison (Ravussin et al., 2012). There were many experiments done to assess the microbial communities in each of these different diets. Based on the results, the operational taxonomic unit differences gave the greatest indication of the diversity of phyla in the mice. Specifically, it was found that the Lachnospiraceae family, the Firmicutes phylum and the genera Bacteroides and Mucispirillum were enriched in the DIO-WR group, while Allobaculum was largely present in the CON-AL mice (Ravussin et al., 2012). Generally, it was found that mice eating a high fat diet or those that were diet-induced obese had greater abundances of many different bacterial phyla. The measurements of fat free mass showed significant differences between the subgroups’ diets. Another one of the major effects of the composition of gut microbiota is the mucin production of the intestine, which is in turn regulated by leptin concentrations (Ravussin et al., 2012) . The study found that lower leptin concentrations in DIO-WR mice have a larger impact than the decrease in CON-WR mice (Ravussin et al., 2012). The several experiments performed by Ravussin et al. demonstrate a strong correlation

Nutrition is an important factor for patients with Crohn’s disease, and plays a big role in the management of inflammatory bowel disease and its symptoms by maintaining general health during times of disease activity and remission (Filippi et al., 2006). The nutritional status of patients affects physiological processes including immunity and wound healing, and as a result can influence the occurrence of long-term complications arising from Crohn’s disease (Verma et al., 2000). Although no one dietary factor has been identified as a cause for CD, certain dietary factors may trigger the disease in genetically susceptible individuals, or trigger a disease flare-up in patients living with CD. Subsequently, physicians recommend diet modification as part of the treatment plan, with certain food items to be avoided in managing symptoms. Some patients may have intolerances to specific proteins such as casein, which is found in milk, and gluten, which is found in wheat. By eliminating those proteins from their diet, the patients have lower flare-ups and experience some relief from CD symptoms (Zachos et al., 2007). In clinical practice, patients may also be instructed to reduce their fiber intake through a low-fiber diet. This type of

I would be very pleased to contribute to research within the intended Junior Research Group on Nutrition and Microbiota. Ever since my completion of my bachelors in veterinary medicine and work as a pathobiologist, I have had a growing interest in studying how the microbiota contributes to chronic diseases. Lifestyle factors, including diet play an extremely important role in the development of these diseases.

This difference lied between the conjugated linoleic acid and the control breakfast (P = .049).1 Overall, both CLA and MCT can decrease and stall food consumption in comparison with a control. There were significant differences in the times for requesting lunch as well as the consumption of energy and macronutrient intakes. However, no significant differences were noted between the two test lipids in terms of consumption. It was shown that both lipids amplified satiety leading to a reduced energy level, ultimately discarding the previous thought that MCT, not CLA would increase satiety over the control.1 The study wasn’t able to discover a variance in satiety in regards to MCT and CLA, concluding that they were equal in terms of satiating.1 There were no significant differences between the two test lipids and the control in respect to intakes for the ad libitum lunch.1 The study’s takeaway was the two test lipids proved to increase satiety and reduce consumption in a 24-hour period and CLA

An offspring’s microbial composition is initially determined through maternal transmission in utero and during birth, however, after delivery, the microbiota is not fixed and may be changed by a multitude of environmental factors. The mode of delivery (vaginal or caesarean section), diet, and many other factors continue to play dynamic roles throughout an individual’s lifetime (Marques et al., 2010). Recent studies have indicated that maternal and neonatal nutrition significantly alter the epigenome of offspring, with the food consumed during pregnancy modulating the gut microbiota as well as the metabolites produced (Turnbaugh et al., 2009). Dietary intervention studies indicate that the diet sensitive nature of the gut persists throughout life, and that the gut microbiota often responds rapidly to changes in diet (Hullar & Fu, 2014). More specifically, dietary alterations modulate the exposure of the host to microbial metabolites (such as butyrate) which could have a multiplicity of epigenetic effects in the offspring (Duncan et al., 2007).

Changes that I would make among my vegetables, fruits, meat and meat alternatives and grain choices to increase my fiber intake would be to eat whole fruits instead of drinking fruit juice,

Eating foods high in fiber will help keep your colon clean and cut your risk of developing colon

Accumulating evidence suggests that long term diet is a primary driver of the gut micro biota. Another research in mammals confirms that diet is the major force in shaping the host micro biota.

During the three days of documented intake, my fiber consumption was only 24.3% of the daily recommendation. Fiber helps promote proper digestive functions, helps lower cholesterol, and helps in lowering the risk of diabetes and heart disease. My intake was too low based on the recommended consumption, and according to the data, I should eat more foods that are rich in fiber. These can be insoluble fiber sources like wheat bran and nuts or soluble fiber sources like oats, beans, and apples. The only foods that provided fiber in my meals were the bagels.

Too much sugar and body fat can place you at a higher risk for AD. Blood vessels can become restricted due to stroke or from health conditions, such as obesity and diabetes. Metabolomics study by Dumas et al suggested that intestinal microbiota may similarly play an active role in the development of complex metabolic abnormalities, such as susceptibility to insulin resistance and fatty liver disease [75]. Subsequent examination of germ-free versus conventional mice on high-fat diet revealed that both insulin sensitivity and cholesterol metabolism are metabolic targets influenced by the intestinal microbiota [76]. Complementary clinical studies further demonstrated that elevated circulating levels of the gut flora metabolite within subjects

It has been postulated by some researchers that NNS may not be useful for weight management because these sweeteners could potentially stimulate appetite or fail to provide a feeling of satiety (3, b-1). This could lead to an increase in food intake and, over time, weight gain (b-1). One proposed mechanism by which this could occur is if NNS fail to elicit the secretion of gut peptides. Carbohydrates usually stimulate the release of gut peptides such as glucagon-like peptide-1 (GLP-1) and peptide tyrosine tyrosine (PYY) (3,a-1). However, as shown in a feeding trial by Steinert and colleagues (a-1), NNS have no effect on the release of these peptides as well as ghrelin, a peptide associated with hunger. The authors also reported that NNS had

PYY favorably binds to the neuropeptide Y receptor type 2 (Y2), highly expressed in the hypothalamus, which is recognized to be an essential for appetite control (Broberger et al., 2008). In rats, consumption of lactitol, a fermentable carbohydrate, dramatically augmented postprandial PYY plasma level, and reduced weight gain compared with control. However, in human, acute supplementation of lactitol was linked with a significant reduction of postprandial PYY drop at 5 hours and a trend to decreased appetite (Gee & Johnson, 2005). Moreover, following fermentable carbohydrates supplementation, increased plasma PYY and GLP-1 levels have been detected in rats (Zhou et al., 2008), and human individuals (Greenway et al., 2007). GLP-1 is released after food consumption (Elliott et al., 1993), has been revealed to delay gastric emptying (Nauck et al., 1997), and gut motility (Schirra et al., 2002) in humans, inhibit food intake (Turton et al., 1996). SCFA might control entire transit time of digesta throughout the intestine (Dass et al., 2007). Entire gut transit time was statistically associated with fecal SCFA concentrations especially butyrate (Lewis & Heaton, 1997). Also, butyrate administration via dietary supplementation stimulated energy expenditure and promoted mitochondrial function in mice (Gao et al., 2009). SCFA have been described to cause satiety and reduce food intake. In human, it was shown that the dietary