Associations of plant-based foods, red and processed meat, and dairy with gut microbiome in Finnish adults
Maukonen M, Koponen KK, Havulinna AS, Kaartinen NE, Niiranen T, Méric G, Pajari AM, Knight R, Knight R, Salomaa V, Männistö S
European journal of nutrition · 5 citas
Etiquetas de revisión
Mezcla carne procesada con no procesadaSolo mecanismosSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio transversal (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Solo mecanismos
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- Aarne Koskelon Säätiö
- Gobierno
- Academy of Finland
- Gobierno
- Strategic Research Council
- Gobierno
- Finnish Institute for Health and Welfare
- Subvenciones
- Academy of Finland (352483); Academy of Finland (327698); Strategic Research Council (327698); Strategic Research Council (352483); Strategic Research Council (327699)
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2024-05-16 · Eur J Nutr · vol. 63 · número 6 · págs. 2247–2260
- Editorial
- Springer Science+Business Media
- Citado
- 6 citas · más que el 71% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 48 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Gut microbiota and health · Agriculture Sustainability and Environmental Impact · Probiotics and Fermented Foods
- Palabras clave
- Microbiome, Gut microbiome, Food science, Red meat, Dairy foods, Biology, Biotechnology, Bioinformatics
- MeSH
- animals, humans, fruit, vegetables, diet, dairy products, meat products, adult, middle aged, finland, female, male, gastrointestinal microbiome, red meat
10 autores
- Mirkka Maukonen🇫🇮 · autor de correspondenciaFinnish Institute for Health and Welfare
- Kari Koponen🇫🇮Finnish Institute for Health and Welfare
- Aki Samuli Havulinna🇫🇮Finnish Institute for Health and Welfare; Institute for Molecular Medicine Finland
- Niina E. Kaartinen🇫🇮Finnish Institute for Health and Welfare
- Teemu Niiranen🇫🇮Finnish Institute for Health and Welfare
- Guillaume Méric🇦🇺Baker Heart and Diabetes Institute; The University of Melbourne; La Trobe University; Monash University
- Anne‐Maria Pajari🇫🇮University of Helsinki
- Rob Knight🇺🇸University of California San Diego
- Veikko V Salomaa🇫🇮Finnish Institute for Health and Welfare
- Satu Männistö🇫🇮Finnish Institute for Health and Welfare
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Population-based studies on the associations of plant-based foods, red meat or dairy with gut microbiome are scarce. We examined whether the consumption of plant-based foods (vegetables, potatoes, fruits, cereals), red and processed meat (RPM) or dairy (fermented milk, cheese, other dairy products) are related to gut microbiome in Finnish adults.
Methods
We utilized data from the National FINRISK/FINDIET 2002 Study (n = 1273, aged 25-64 years, 55% women). Diet was assessed with 48-hour dietary recalls. Gut microbiome was analyzed using shallow shotgun sequencing. We applied multivariate analyses with linear models and permutational ANOVAs adjusted for relevant confounders.
Results
Fruit consumption was positively (beta = 0.03, SE = 0.01, P = 0.04), while a dairy subgroup including milk, cream and ice-creams was inversely associated (beta=-0.03, SE 0.01, P = 0.02) with intra-individual gut microbiome diversity (alpha-diversity). Plant-based foods (R2 = 0.001, P = 0.03) and dairy (R2 = 0.002, P = 0.01) but not RPM (R2 = 0.001, P = 0.38) contributed to the compositional differences in gut microbiome (beta-diversity). Plant-based foods were associated with several butyrate producers/cellulolytic species including Roseburia hominis. RPM associations included an inverse association with R. hominis. Dairy was positively associated with several lactic producing/probiotic species including Lactobacillus delbrueckii and potentially opportunistic pathogens including Citrobacter freundii. Dairy, fermented milk, vegetables, and cereals were associated with specific microbial functions.
Conclusion
Our results suggest a potential association between plant-based foods and dairy or their subgroups with microbial diversity measures. Furthermore, our findings indicated that all the food groups were associated with distinct overall microbial community compositions. Plant-based food consumption particularly was associated with a larger number of putative beneficial species.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.