Dietary inflammatory potential in relation to the gut microbiome: results from a cross-sectional study

Zheng, Jiali; Hoffman, Kristi L.; Chen, Jiun Sheng; Shivappa, Nitin; Sood, Akhil; Browman, Gladys; Dirba, Danika D.; Hanash, Samir M.; Wei, Peng; Hébert, James R.; Petrosino, Joseph F.; Schembre, Susan M.; Daniel, Carrie R.

doi:10.1017/s0007114520001853

Cited by 81 publications

(63 citation statements)

References 79 publications

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“…Conversely, the plant-based diet has been linked with producers of short chain fatty acids (SCFA) [ 60 ], by-products of gut microbiota that have anti-inflammatory properties [ 61 ]. Furthermore, a study has also shown that a lower DII score was associated with anti-inflammatory gut microbiota and reduced inflammatory markers [ 52 , 62 ]. Altogether, this may explain the protective effect of an anti-inflammatory, healthy and plant-based diet towards obesity by preventing inflammation through gut microbiota.…”

Section: Discussionmentioning

confidence: 99%

Association between Dietary Inflammatory Index, Dietary Patterns, Plant-Based Dietary Index and the Risk of Obesity

et al. 2021

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Evidence on the association between various dietary constructs and obesity risk is limited. This study aims to investigate the longitudinal relationship between different diet indices and dietary patterns with the risk of obesity. Non-obese participants (n = 787) in the North West Adelaide Health Study were followed from 2010 to 2015. The dietary inflammatory index (DII®), plant-based dietary index (PDI) and factor-derived dietary pattern scores were computed based on food frequency questionnaire data. We found the incidence of obesity was 7.62% at the 5-year follow up. In the adjusted model, results from multivariable log-binomial logistic regression showed that a prudent dietary pattern (RRQ5 vs. Q1 = 0.38; 95% CI: 0.15–0.96), healthy PDI (RR = 0.31; 95% CI: 0.12–0.77) and overall PDI (RR = 0.56; 95% CI: 0.23–1.33) were inversely associated with obesity risk. Conversely, the DII (RR = 1.59; 95% CI: 0.72–3.50), a Western dietary pattern (RR = 2.16; 95% CI: 0.76–6.08) and unhealthy PDI (RR = 1.94; 95% CI: 0.81–4.66) were associated with increased risk of obesity. Based on the cubic spline analysis, the association between an unhealthy PDI or diet quality with the risk of obesity was non-linear. In conclusion, an anti-inflammatory diet, healthy diet or consumption of healthy plant-based foods were all associated with a lower risk of developing obesity.

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Section: Discussionmentioning

confidence: 99%

Association between Dietary Inflammatory Index, Dietary Patterns, Plant-Based Dietary Index and the Risk of Obesity

et al. 2021

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“…Roseburia hominis and inulinivorans were enriched in non-smokers. These bacteria all produce butyrate and SCFAs, which break down polysaccharides and reduce inflammation (Chu et al, 2019;Ticinesi et al, 2020;Zheng et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Effects of Smoking on Inflammatory Markers in a Healthy Population as Analyzed via the Gut Microbiota

Jiao

et al. 2021

Front. Cell. Infect. Microbiol.

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The number of people who smoke has increased in recent years, and the incidence of smoking-related diseases increases annually. This study was conducted to explore whether smoking affects diseases via changes in the gut microbiota. We enrolled 33 smokers and 121 non-smokers. We collected fecal samples from all participants and performed whole-genome sequencing. Smoking significantly affected the gut microbiota. At the phylum through genus levels, the smokers’ microbiotas showed slight changes compared with those of the non-smokers. The α- and β-diversities differed significantly between the smokers and non-smokers, and the smokers’ gut microbiota compositions differed significantly from those of the non-smokers. At the species level, the relative abundances of Ruminococcus gnavus (P=0.00197) and Bacteroides vulgatus (P=0.0468) were significantly greater in the smokers than in the non-smokers, while the relative abundances of Faecalibacterium prausnitzii (P=0.0000052) and Akkermansia muciniphila (P=0.0057) were significantly lower in the smokers. Smoking increases inflammation in the body by inducing an increased abundance of proinflammatory bacteria. Non-smokers had higher abundances of anti-inflammatory microorganisms than did smokers; these microorganisms can produce short-chain fatty acids, which inhibit inflammation.

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“…Further investigation has shown that one mechanism by which BRB accomplish this change in gut metabolism is through the ability of BRB to selectively increase Akkermansia muciniphila within the colon (Tu et al., 2020). As the Akkermansia muciniphila species is associated with decreased inflammation systemically in humans, it is considered a positive microbe in the context of cancer (Meng, Zhang, Wu, Yu, & Fang, 2020; Zheng et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Modulation of the host microbiome by black raspberries or their components and the therapeutic implications in cancer

Peiffer

2020

Food Frontiers

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Black raspberries (BRB) and their components have been demonstrated to prevent and inhibit the progression of cancers including oral, breast, esophageal, and colon in both preclinical studies and human clinical trials. The mechanism for their anticancer effect appears to vary by organ system, and include their anti-inflammatory, antiproliferative, antiangiogenic, and pro-apoptotic properties. Given findings that suggest that the host microbiome plays a distinct role in the development and progression of cancer, there has been a recent focus on discerning if BRB and their constituents modulate gut microbe levels. This review summarizes the reported effects BRB and their constituents have on the human microbiome and the implications that this has for their use in conjunction with traditional chemotherapies. BRB and their components have been shown to modulate the human gut flora in a positive manner, namely by promoting the population of the gut with "good" bacteria. These include BRB, their major polyphenol anthocyanins (AC), the major metabolite of AC protocatechuic acid (PCA), ellagic acid, and its major metabolite the urolithins. All of these components have been shown to modulate the gut flora, with variations between the individual components. This is in comparison to chemotherapeutic drugs including platinum-based entities and 5-flourouracil, which have been reported to negatively impact the human microbiome, leading to dysbiosis. Given these parallel findings, recent studies have attempted to discern if BRB or their components may reverse the negative effects traditional chemotherapies have on the gut microbiome, and if this results in an improvement in therapeutic outcomes.

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Dietary inflammatory potential in relation to the gut microbiome: results from a cross-sectional study

Cited by 81 publications

References 79 publications

Association between Dietary Inflammatory Index, Dietary Patterns, Plant-Based Dietary Index and the Risk of Obesity

Association between Dietary Inflammatory Index, Dietary Patterns, Plant-Based Dietary Index and the Risk of Obesity

Effects of Smoking on Inflammatory Markers in a Healthy Population as Analyzed via the Gut Microbiota

Modulation of the host microbiome by black raspberries or their components and the therapeutic implications in cancer

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