Diet is recognized as a key environmental contributor to the structure and function
of the human gastrointestinal microbiota. Indeed, a large body of research demonstrates
that consumption of dietary fibers and prebiotics results in changes in the abundances
of gut microbes, as well their production of short-chain fatty acids,
1
which are linked to a range of health benefits.
2
Research on the microbiota is also expanding beyond fibers and prebiotics to whole
foods, dietary patterns, diet quality, eating behaviors, and food preparation methods.
Diets that contain lots of different types of plants have been cross-sectionally linked
to greater gut bacteria diversity,
3
and intervention trials have demonstrated that certain fruits and vegetables,
4
nuts,
5
and grains
6
differentially impact the gut microbiota and human health. Furthermore, eating behaviors,
7
as well as food processing
8
and cooking,
9
have each been shown to be relevant factors in host-microbe interactions. This special
issue of the Journal of the Academy of Nutrition and Dietetics on gut health and nutrition is timely because it includes articles that summarize
research on the gut microbiota and whole, plant foods,
10
prebiotics,
11
and probiotics,
12
as well as gastrointestinal disorders
13
,14
; the original research reports expand our understanding of connections between diet
and the microbiota in children,
15
host-microbe interactions that may influence body composition in adults,
16
and low fermentable oligo-, di-, and mono-saccharides and polyols (FODMAP) diets.
- Frugé A.D.
- Van der Pol W.
- Rogers L.Q.
- Morrow C.D.
- Tsuruta Y.
- Demark-Wahnefried W.
Fecal Akkermansia muciniphila is associated with body composition and microbiota diversity in overweight and obese
women with breast cancer participating in a presurgical weight loss trial.
J Acad Nutr Diet. 2020; 120: 650-659
17
,18
Keywords
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Biography
H. D. Holscher is assistant professor of nutrition, Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois, Urbana, IL.
Article info
Publication history
Published online: March 18, 2020
Accepted:
December 20,
2019
Received:
November 5,
2019
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST H. D. Holscher has received research grant funding from the US Department of Agriculture, the Foundation for Food and Agricultural Research, the Hass Avocado Board, the Almond Board of California, the National Honey Board, the National Cattleman’s Beef Association, the Egg Nutrition Center, and Abbott Nutrition. H. D. Holscher has received presentation honorarium from PepsiCo, Kellogg’s Company, Nutricia North America, and Tate & Lyle.
FUNDING/SUPPORT There is no funding to disclose.
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© 2020 by the Academy of Nutrition and Dietetics.
