1/ A chain on the Stanford RCT looking at high fibre (From 20 to 40g) versus fermented foods (6 serves a day):
- 36 adults
- 10 week trial
Fermented foods increased microbiome diversity and reduced 19 inflammatory proteins.
- 36 adults
- 10 week trial
Fermented foods increased microbiome diversity and reduced 19 inflammatory proteins.
2/ Increased fibre intake did not increase microbiome diversity or reduce inflammatory proteins (on the aggregate)
But inflammatory proteins did decrease in some individuals in high fibre group.
But inflammatory proteins did decrease in some individuals in high fibre group.
3/. Why did some people benefit from more fibre whereas others didn't?
The researchers found that those who had decreased inflammatory proteins had greater baseline microbial diversity.
The researchers found that those who had decreased inflammatory proteins had greater baseline microbial diversity.
4/ This raises a few questions:
1 - Would increasing fibre via increasing plant diversity (which is associated with microbial diversity) be better than just straight up increasing fibre.
1 - Would increasing fibre via increasing plant diversity (which is associated with microbial diversity) be better than just straight up increasing fibre.
5/ 2 - Would eating fermented foods for a period of time before increasing fibre potentially help that person tolerate more fibre by increasing their microbial diversity in advance.
6/ Or is duration important. Would the microbiome adjust over a longer period (past 10 weeks) to be better equipped at dealing with the higher fibre intake.
7/ Study: pubmed.ncbi.nlm.nih.gov/34256014/https…
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