Dietary Patterns Affect the Gut Microbiome—The Link to Risk of Cardiometabolic Diseases

Tindall, Alyssa; Petersen, Kristina; Kris-Etherton, Penny M.

doi:10.1093/jn/nxy141

Cited by 42 publications

(51 citation statements)

References 77 publications

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“…Previous human studies that investigated other a priori dietary patterns or indices (e.g. Healthy Eating Index, Mediterranean Diet Score and Healthy Food Diversity index) also showed that greater adherence to healthy diets was associated with increased abundance of other SCFA-producing microbes, such as Faecalibacterium prausnitzii (8,10) .…”

Section: Discussionmentioning

confidence: 97%

“…Not unlike the complex and interactive nature of the microbiome, dietary habits are multidimensional with many interrelated components. Recently, Bowyer et al and Maskarinec et al demonstrated the utility of a priori dietary patterns or indices for capturing and controlling for variation in the gut microbiome due to the effects of participants' diets (8)(9)(10)(11)(12) . The Dietary Inflammatory Index (DII ® ) assesses the balance of pro-and anti-inflammatory dietary factors based on literature-derived associations between various dietary components and inflammatory biomarkers.…”

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confidence: 99%

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

et al. 2020

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Abstract Diet has direct and indirect effects on health through inflammation and the gut microbiome. We investigated total dietary inflammatory potential via the literature-derived index (Dietary Inflammatory Index (DII®)) with gut microbiota diversity, composition and function. In cancer-free patient volunteers initially approached at colonoscopy and healthy volunteers recruited from the medical centre community, we assessed 16S ribosomal DNA in all subjects who provided dietary assessments and stool samples (n 101) and the gut metagenome in a subset of patients with residual fasting blood samples (n 34). Associations of energy-adjusted DII scores with microbial diversity and composition were examined using linear regression, permutational multivariate ANOVA and linear discriminant analysis. Spearman correlation was used to evaluate associations of species and pathways with DII and circulating inflammatory markers. Across DII levels, α- and β-diversity did not significantly differ; however, Ruminococcus torques, Eubacterium nodatum, Acidaminococcus intestini and Clostridium leptum were more abundant in the most pro-inflammatory diet group, while Akkermansia muciniphila was enriched in the most anti-inflammatory diet group. With adjustment for age and BMI, R. torques, E. nodatum and A. intestini remained significantly associated with a more pro-inflammatory diet. In the metagenomic and fasting blood subset, A. intestini was correlated with circulating plasminogen activator inhibitor-1, a pro-inflammatory marker (rho = 0·40), but no associations remained significant upon correction for multiple testing. An index reflecting overall inflammatory potential of the diet was associated with specific microbes, but not overall diversity of the gut microbiome in our study. Findings from this preliminary study warrant further research in larger samples and prospective cohorts.

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Section: Discussionmentioning

confidence: 97%

mentioning

confidence: 99%

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

et al. 2020

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“…This is a natural approach, given that in a diet, nutrients and foods eaten together do not act in isolation, but rather show synergistic effects [39]. Thus, dietary patterns and overall diet analysis are more robust way of understanding diet-disease relationship [40,41]. For instance, assessment of dietary patterns is suggested as an important indicator of chronic low-level systemic inflammation, which is an associated factor of chronic diseases [42].…”

Section: Introductionmentioning

confidence: 99%

Do Nutritional Factors Interact with Chronic Musculoskeletal Pain? A Systematic Review

Elma

Yılmaz

Deliens

et al. 2020

JCM

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Dietary patterns may play an important role in musculoskeletal well-being. However, the link between dietary patterns, the components of patients’ diet, and chronic musculoskeletal pain remains unclear. Therefore, the purpose of this review was to systematically review the literature on the link between dietary patterns, the components of patients’ diet and chronic musculoskeletal pain. This review was conducted following the “Preferred Reporting Items for Systematic reviews and Meta-Analyses” (PRISMA) guidelines and was registered in PROSPERO with the registration number CRD42018110782. PubMed, Web of Science, and Embase online databases were searched. After screening titles and abstracts of 20,316 articles and full texts of 347 articles, 12 eligible articles were included in this review, consisting of nine experimental and three observational studies. Seven out of nine experimental studies reported a pain-relieving effect of dietary changes. Additionally, protein, fat, and sugar intake were found to be associated with pain intensity and pain threshold. In conclusion, plant-based diets might have pain relieving effects on chronic musculoskeletal pain. Patients with chronic rheumatoid arthritis pain can show inadequate intake of calcium, folate, zinc, magnesium, and vitamin B6, whilst patients with fibromyalgia can show a lower intake of carbohydrates, proteins, lipids, vitamin A-E-K, folate, selenium, and zinc. Chronic pain severity also shows a positive relation with fat and sugar intake in osteoarthritis, and pain threshold shows a positive association with protein intake in fibromyalgia.

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“…Gut microbiota influences fatty acid oxidation, lipogenesis, satiety, and metabolic endotoxemia. Effects of gut bacteria on risk for CVD, and T2D is inconsistent, and these effects are mediated via metabolites such as short‐chain fatty acids (SCFAs), secondary bile acids, LPS, and trimethylamine (TMA) . Of these, TMA produced by gut bacteria through choline, phosphatidylcholine, and l ‐carnitine can be oxidized to TMA N‐oxide (TMAO).…”

Section: Impact Of Gut Microbiota On Obesity and Inflammationmentioning

confidence: 99%

“…Of these, TMA produced by gut bacteria through choline, phosphatidylcholine, and l ‐carnitine can be oxidized to TMA N‐oxide (TMAO). This TMAO is associated with increased CVD risk in humans . Moreover, a negative association between bacteria diversity and overweight/obesity has been studied, although some studies have shown that bacterial diversity increases in obese versus non‐obese subjects .…”

Section: Impact Of Gut Microbiota On Obesity and Inflammationmentioning

confidence: 99%

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

Jayarathne

Stull

Park

et al. 2019

Molecular Nutrition Food Res

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Obesity is a complex disease and a major public health epidemic. Chronic, low‐grade inflammation is a common underlying feature of obesity and associated metabolic diseases; adipose tissue is a major contributor to this systemic inflammation. Evidence shows that obesity‐associated inflammation may originate from gut dysfunction, including changes in intestinal bacteria or microbiome profiles. Increasingly, food and plant bioactive compounds with antioxidant and anti‐inflammatory properties are proposed to ameliorate obesity‐associated inflammation. Among these, the health‐promoting effects of anthocyanin‐rich foods are of interest here. Specifically, this review summarizes the reported benefits of anthocyanins in obesity‐associated inflammation and underlying molecular mechanisms, including the role of gut microbiome and cell signaling pathways regulated by anthocyanins both in vivo and in vitro.

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Dietary Patterns Affect the Gut Microbiome—The Link to Risk of Cardiometabolic Diseases

Cited by 42 publications

References 77 publications

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

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

Do Nutritional Factors Interact with Chronic Musculoskeletal Pain? A Systematic Review

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

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