Targeting microbiota in dietary obesity management: a systematic review on randomized control trials in adults

Caputo, Marina; Pigni, Stella; Antoniotti, Valentina; Agosti, Emanuela; Caramaschi, Alice; Antonioli, Alessandro; Aimaretti, Gianluca; Manfredi, Marcello; Bona, Elisa; Prodam, Flavia

doi:10.1080/10408398.2022.2087593

Cited by 20 publications

(9 citation statements)

References 86 publications

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“…In the United States Nurses’ Health Study and Health Professionals Follow-up Cohort Study, both plant-based low-carbohydrate diets and healthy low-carbohydrate diets were found to reduce body weight, and the association was stronger in young, obese, and less active populations [ 49 ]. Several mechanisms support the reduction in the risk of obesity through high-quality carbohydrates: low GI and high dietary fiber promoting satiety, reducing appetite and fat storage, increasing fat oxidation, and changing the microbiome to reduce food intake [ 50 , 51 , 52 ]. In addition, high-quality carbohydrate intake is associated with healthy lifestyles or habits, such as healthy eating patterns, higher levels of physical activity, or longer sleep durations [ 53 , 54 ].…”

Section: Discussionmentioning

confidence: 99%

Longitudinal Relationship between the Percentage of Energy Intake from Macronutrients and Overweight/Obesity among Chinese Adults from 1991 to 2018

Yuan,

Wei,

Jiang

et al. 2024

Nutrients

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To investigate the prospective relationship between macronutrient intake and overweight/obesity, data were collected in the China Health and Nutrition Survey (CHNS) from 1991 to 2018. Adults who participated in at least two waves of the survey and were not obese at baseline were selected as the study subjects. A total of 14,531 subjects were finally included with complete data. Overweight/obesity was defined as a body mass index (BMI) ≥ 24.0 kg/m2. The generalized estimating equation (GEE) was used to analyze the relationship between the percentage of energy intake from macronutrients and BMI and overweight/obesity. The percentages of energy intake from protein and fat showed an increasing trend (p < 0.01), and the percentage of energy intake from carbohydrate showed a decreasing trend (p < 0.01) among Chinese adults between 1991 and 2018. Adjusting for covariates, the energy intake from fat was positively correlated with BMI, while the energy intake from carbohydrates was negatively correlated with BMI. The percentage of energy intake from non-high-quality protein and polyunsaturated fatty acids (PUFA) were positively correlated with overweight/obesity. In contrast, monounsaturated fatty acids (MUFA) and high-quality carbohydrates were negatively correlated with overweight/obesity. In short, fat, non-high-quality protein, saturated fatty acids (SFA), and PUFA were positively correlated with the risk of obesity, whereas higher carbohydrate, MUFA, and high-quality carbohydrate intake were associated with a lower risk of obesity. Obesity can be effectively prevented by appropriately adjusting the proportion of intake from the three major macronutrients.

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Section: Discussionmentioning

confidence: 99%

Longitudinal Relationship between the Percentage of Energy Intake from Macronutrients and Overweight/Obesity among Chinese Adults from 1991 to 2018

Yuan,

Wei,

Jiang

et al. 2024

Nutrients

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“… 40 Fiber may reduce food intake by promoting satiation or satiety, increasing fat oxidation, decreasing fat storage, or altering the microbiome. 41 42 Added sugar and the consumption of sugar sweetened beverages may blunt satiety and promote energy intake. 43 Notably, starch (mainly from refined grains and starchy vegetables) was slightly more strongly associated with weight increases than was the same amount of added sugar.…”

Section: Discussionmentioning

confidence: 99%

Association between changes in carbohydrate intake and long term weight changes: prospective cohort study

Wan,

Tobias,

Dennis

et al. 2023

BMJ

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Objective To comprehensively examine the associations between changes in carbohydrate intake and weight change at four year intervals. Design Prospective cohort study. Setting Nurses’ Health Study (1986-2010), Nurses’ Health Study II (1991-2015), and Health Professionals Follow-Up Study (1986-2014). Participants 136 432 men and women aged 65 years or younger and free of diabetes, cancer, cardiovascular disease, respiratory disease, neurodegenerative disorders, gastric conditions, chronic kidney disease, and systemic lupus erythematosus before baseline. Main outcome measure Weight change within a four year period. Results The final analyses included 46 722 women in the Nurses’ Health Study, 67 186 women in the Nurses’ Health Study II, and 22 524 men in the Health Professionals Follow-up Study. On average, participants gained 1.5 kg (5th to 95th centile −6.8 to 10.0) every four years, amounting to 8.8 kg on average over 24 years. Among men and women, increases in glycemic index and glycemic load were positively associated with weight gain. For example, a 100 g/day increase in starch or added sugar was associated with 1.5 kg and 0.9 kg greater weight gain over four years, respectively, whereas a 10 g/day increase in fiber was associated with 0.8 kg less weight gain. Increased carbohydrate intake from whole grains (0.4 kg less weight gain per 100 g/day increase), fruit (1.6 kg less weight gain per 100 g/day increase), and non-starchy vegetables (3.0 kg less weight gain per 100 g/day increase) was inversely associated with weight gain, whereas increased intake from refined grains (0.8 kg more weight gain per 100 g/day increase) and starchy vegetables (peas, corn, and potatoes) (2.6 kg more weight gain per 100 g/day increase) was positively associated with weight gain. In substitution analyses, replacing refined grains, starchy vegetables, and sugar sweetened beverages with equal servings of whole grains, fruit, and non-starchy vegetables was associated with less weight gain. The magnitude of these associations was stronger among participants with overweight or obesity compared with those with normal weight (P<0.001 for interaction). Most of these associations were also stronger among women. Conclusions The findings of this study highlight the potential importance of carbohydrate quality and source for long term weight management, especially for people with excessive body weight. Limiting added sugar, sugar sweetened beverages, refined grains, and starchy vegetables in favor of whole grains, fruit, and non-starchy vegetables may support efforts to control weight.

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“…It is well known that obesity is a public health issue that cannot be ignored and is on the rise in many countries (Marina et al, 2022). Natural products possess an immense potential as source of bioactive compounds and micronutrients (Georgiev et al, 2021).…”

Section: Bioactivities Of Akebia Fruitmentioning

confidence: 99%

Akebia fruit: A review on its extraction, phytochemicals, bioactivities and applications

Li,

Yang,

Jin

et al. 2024

eFood

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Akebia fruit is a plant used for both medicinal and edible purposes. In recent years, due to the rich phytochemical composition with bioactive effects, Akebia fruit has attracted increasing attention on its composition analysis, active ingredients identification, and product applications. For example, the protein, sugar, amino acids, and vitamin C content of the pulp is higher than that of ordinary fruit. The seeds are not only processed into edible oil, it is also rich in protein and have the potential to be developed into a new resource with beneficial effects on human health. However, the research on the understanding of Akebia as a plant fruit is relatively lacking. In this review, an overview of Akebia fruit from food perspectives, including extraction methods and phytochemicals, bioactive functions, and various applications, were summarized. Finally, based on the current status and existing challenges, the prospect and future development direction of Akebia fruit were discussed.

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Targeting microbiota in dietary obesity management: a systematic review on randomized control trials in adults

Cited by 20 publications

References 86 publications

Longitudinal Relationship between the Percentage of Energy Intake from Macronutrients and Overweight/Obesity among Chinese Adults from 1991 to 2018

Longitudinal Relationship between the Percentage of Energy Intake from Macronutrients and Overweight/Obesity among Chinese Adults from 1991 to 2018

Association between changes in carbohydrate intake and long term weight changes: prospective cohort study

Akebia fruit: A review on its extraction, phytochemicals, bioactivities and applications

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