High-Fiber, Whole-Food Dietary Intervention Alters the Human Gut Microbiome but Not Fecal Short-Chain Fatty Acids
Andrew Oliver, Alexander B. Chase, Claudia Weihe, Stephanie B. Orchanian, Stefan Riedel, Clark Hendrickson, Mi Lay, Julia Massimelli Sewall, Jennifer B. H. Martiny, Katrine Whiteson
Abstract
A profound decrease in the consumption of dietary fiber in many parts of the world in the last century may be associated with the increasing prevalence of type II diabetes, colon cancer, and other health problems. A typical U.S. diet includes about ∼15 g of fiber per day, far less fiber than the daily recommended allowance.
Topics & Concepts
Food scienceBifidobacteriumMetagenomicsMicrobiomeBiologyContext (archaeology)Gut floraFecesLactobacillusDigestion (alchemy)BiochemistryChemistryMicrobiologyGeneGeneticsPaleontologyFermentationChromatographyGut microbiota and healthNutritional Studies and DietFood Security and Health in Diverse Populations