Improving healthspan via changes in gut microbiota and fermentation

Keenan, Michael J.; Marco, Maria L.; Ingram, Donald K.; Martin, Roy J.

doi:10.1007/s11357-015-9817-6

Cited by 36 publications

(15 citation statements)

References 114 publications

(119 reference statements)

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“…Some animal data indicate that an RS‐rich diet may lead to weight loss (Keenan et al . ). However, the 2015 report from SACN, Carbohydrates and Health (SACN ) identified only three human studies investigating the relationship in humans (De Roos et al .…”

Section: Resistant Starch and Bodyweightmentioning

confidence: 97%

“…It seems plausible that if RS is at least as satiating, if not more satiating, than refined carbohydrates, consumption of RS in part replacement of refined carbohydrates could reduce bodyweight simply because it is lower in energy. Some animal data indicate that an RS-rich diet may lead to weight loss (Keenan et al 2015a). However, the 2015 report from SACN, Carbohydrates and Health (SACN 2015) identified only three human studies investigating the relationship in humans (De Roos et al 1995;Heijnen et al 1996;Jenkins et al 1998) and concluded that there is no significant effect of long-term RS2 and RS3 intake on overall energy intake (meta-analysis revealed energy intake differences of +4.4 and À24.6 kcal/day, respectively).…”

Section: Resistant Starch and Bodyweightmentioning

confidence: 99%

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Health effects of resistant starch

2017

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The merits of a fibre-rich diet are well documented. Resistant starch (RS) is a form of starch that resists digestion in the small intestine and, as such, is classified as a type of dietary fibre. RS can be categorised as one of five types (RS1-5), some of which occur naturally in foods such as bananas, potatoes, grains and legumes and some of which are produced or modified commercially, and incorporated into food products. This review describes human evidence on the health effects of RS consumption, with the aim of identifying any benefits of RS-rich foods and RS as a functional ingredient. The reduced glycaemic response consistently reported with RS consumption, when compared with digestible carbohydrate, has resulted in an approved European Union health claim. Thus, RS-rich foods may be particularly useful for managing diabetes. There appears to be little impact of RS on other metabolic markers, such as blood pressure and plasma lipids, though data are comparatively limited. Promising results on markers of gut health suggest that further research may lead to the classification of RS as a prebiotic. Microbial fermentation of RS in the large intestine to produce short-chain fatty acids likely underpins some of its biological effects, including increasing satiety. However, effects on appetite have not resulted in notable changes in bodyweight after long-term consumption. Emerging research suggests potential for RS as an ingredient in oral rehydration solutions and in the treatment of chronic kidney disease. Overall, RS possesses positive properties as a healthy food component.

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Section: Resistant Starch and Bodyweightmentioning

confidence: 97%

Section: Resistant Starch and Bodyweightmentioning

confidence: 99%

Health effects of resistant starch

2017

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“…The Framingham Heart Study Offspring cohort study observed that the intake of whole fruit up-regulated epigenetic gene function for immunosurveillance, and chromosome and telomere maintenance pathways, attributed to the effects of fruit fiber on colonic microbiota health [294]. Emerging fiber mechanisms associated with successful aging include: (1) enhancing the colonic probiotic microflora profile and production of SCFAs; (2) improving the colonic barrier function to protect against clinical inflammation; (3) increasing colonic peptides that are important in glucose and insulin homeostasis and lipid metabolism; and (4) mimicking many of the effects of caloric restriction including upregulation of genes involved in energy metabolism [295].…”

Section: Emerging Health Benefits Associated With Whole Fruits Andmentioning

confidence: 99%

Whole Fruits and Fruit Fiber Emerging Health Effects

2018

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Less than 10% of most Western populations consume adequate levels of whole fruits and dietary fiber with typical intake being about half of the recommended levels. Evidence of the beneficial health effects of consuming adequate levels of whole fruits has been steadily growing, especially regarding their bioactive fiber prebiotic effects and role in improved weight control, wellness and healthy aging. The primary aim of this narrative review article is to examine the increasing number of health benefits which are associated with the adequate intake of whole fruits, especially fruit fiber, throughout the human lifecycle. These potential health benefits include: protecting colonic gastrointestinal health (e.g., constipation, irritable bowel syndrome, inflammatory bowel diseases, and diverticular disease); promoting long-term weight management; reducing risk of cardiovascular disease, type 2 diabetes and metabolic syndrome; defending against colorectal and lung cancers; improving odds of successful aging; reducing the severity of asthma and chronic obstructive pulmonary disease; enhancing psychological well-being and lowering the risk of depression; contributing to higher bone mineral density in children and adults; reducing risk of seborrheic dermatitis; and helping to attenuate autism spectrum disorder severity. Low whole fruit intake represents a potentially more serious global population health threat than previously recognized, especially in light of the emerging research on whole fruit and fruit fiber health benefits.

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“…A Western dietary pattern, characterized by high sugar, low-fiber refined starch products, high fat, and high meat intake, generates bacterial fermentation products that promote the inflammatory milieu. Conversely, traditional vegetarian dietary patterns are associated with bacterial diversity and metabolite profiles that downregulate inflammation by modulation of the immune system (Wardlaw et al 2016;Franceschi and Campisi 2014;Keenan et al 2015). 7.…”

Section: Numerous Food Constituents Such Asmentioning

confidence: 99%