2023-10-09 07:28:00
Burger on a terrace in Spain.
Millions of bacteria, viruses and fungi live in our gastrointestinal tract – especially in the colon – where a mutually beneficial relationship is established with humans. This set of microorganisms is known as the intestinal microbiota, and nutrition specialists can use these tiny inhabitants as ‘snitches’ of intake depending on their composition. Depending on the type of food we put on the plate, some bacteria or others will grow in our intestine, leaving their ‘signatures’ or ‘imprints’ in the body: biomarkers.
These traces can give an idea of our lifestyle. And in many cases, they help to quickly and effectively identify and treat infections, diseases or repeated exposures to a product or food.
Three groups or phyla mainly form the rich ecosystem of our intestine: the Firmicutes, the Bacteroidetes and the Proteobacteria. Within each one we find a multitude of organisms that must be found in adequate proportions and diversities (eubiosis) for the microbiota to correctly perform its functions. In fact, an imbalance between species (dysbiosis) can generate long-term negative consequences: alterations in the hormonal system, inflammatory diseases, autoimmune ailments, or even chronic digestive disorders.
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That is why what we eat is so important, since the fecal microbiota is directly modulated by the consumption of certain foods, which stimulate the growth of specific microorganisms. As our menu changes, the quantity and variety of bacteria will also change. And that is where the relevance of diet in intestinal balance lies.
Health and diet research often needs to accurately measure the nutrients consumed in a diet to monitor whether patients are following nutritional instructions. In this sense, various studies have demonstrated associations of microorganisms with specific dietary patterns:
-The Mediterranean diet, characterized by a high intake of whole grains, vegetables, fruits and olive oil, is related to the proliferation of the phylum Bacteroidetes and the reduction of pathogens such as proteobacteria.
-The consumption of vegetables, fruits, whole grains, legumes, seeds and vegetable oils rich in fiber and bioactive compounds (chemical substances in vegetables that promote health) present in vegetarian diets promote the increase of bacterial species such as those of the genus Prevotella , known to produce beneficial compounds such as short-chain fatty acids.
-The Westernized diet, linked to the increase in chronic diseases and obesity, is accompanied by a high consumption of calories, unhealthy fats, refined sugars, salt, alcohol and other unhealthy elements. These intakes can reduce bacterial diversity at the intestinal level and favor certain species of Clostridium that cause intestinal problems, inflammation and infections.
As a consequence of the impact of diet on fecal composition, dietary patterns that include dietary fiber, vitamins, minerals and bioactive components are recommended. These guidelines are associated with a healthier gut microbiota and a greater abundance of beneficial bacteria.
On the contrary, consuming too many refined sugars, saturated fats, dairy products and ultra-processed foods would impoverish the diversity and number of beneficial microorganisms. These bad habits have also been linked, as a possible agent of altered microbiota, with immune system disorders, increased body fat and chronic non-communicable diseases such as cancer.
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In short, identifying microbial components as biomarkers can be essential to evaluate dietary intake, monitor ailments and plan personalized diets. It is a useful tool that allows for precision nutrition and a more effective approach to the diagnosis and treatment of diseases.
In this context, the ‘Dietary Deal’ study, funded by the EU, and the METAINFLAMACIÓN project, funded by the Community of Madrid, attempt to identify new biomarkers to evaluate the monitoring and effectiveness of dietary treatments, and determine the role of the microbiota. as a cause or consequence of health and disease.
Because, to paraphrase the famous maxim, our microbes are (also) what we eat.
*Lourdes Mariell Chero Sandoval is a biologist at the University of Valladolid; Alfredo Martínez Hernández, director of Precision Nutrition and Cardiometabolic Health Research Program and Cardiometabolic Nutrition Group of the IMDEA food institute; Amanda Cuevas Sierra is a researcher at IMDEA and Daniel de Luis Román, professor of Endocrinology and Nutrition at the University of Valladolid.
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