Abstract
The composition of the gut microbiota and their metabolites are associated with cardiometabolic health and disease risk. Intake of dietary fibers, including resistant starch (RS), has been shown to favorably affect the health of the gut microbiome. The aim of this research was to measure changes in the gut microbiota and fecal short-chain fatty acids as part of a randomized, crossover supplemental feeding study. Fifty participants (68% female, aged 40 ± 13 years, BMI 24.5 ± 3.6 kg/m2) completed this study. Potato dishes (POT) contained more RS than refined grain dishes (REF) (POT: 1.31% wet basis (95% CI: 0.94, 1.71); REF: 0.73% wet basis (95% CI: 0.34, 1.14); p = 0.03). Overall, potato dish consumption decreased alpha diversity, but beta diversity was not impacted. Potato dish consumption was found to increase the abundance of Hungatella xylanolytica, as well as that of the butyrate producing Roseburia faecis, though fecal butyrate levels were unchanged. Intake of one potato-based side dish per day resulted in modest changes in gut microbiota composition and diversity, compared to isocaloric intake of refined grains in healthy adults. Studies examining foods naturally higher in RS are needed to understand microbiota changes in response to dietary intake of RS and associated health effects.
Highlights
The gut microbiome has been implicated in the etiology of preventable chronic disease, such as obesity and type 2 diabetes [1,2]
Raw potatoes contain far higher levels of resistant starch (RS), but much of this is lost during the cooking process
As this study has shown, significant amounts of RS2 can survive in these food products, and RS3 can be formed in dishes such as potato salad
Summary
The gut microbiome has been implicated in the etiology of preventable chronic disease, such as obesity and type 2 diabetes [1,2]. Gut health is affected by several factors, including genetics, the environment, and diet [3]. Dietary fiber intake is important for disease prevention [5] and for the health of the gut microbiome [6]; average fiber intake in the US is 16.4 g per day, well below the adequate intake of 14 g/1000 kcal/d [7]. Greater understanding of alterations to the gut microbiota and their metabolites induced by dietary changes will further disease prevention and management. When indigestible carbohydrates are fermented by the gut microbiota, short-chain fatty acids (SCFA) are produced. SCFA are both energy sources for the gut bacteria and host, as well as signaling molecules that play a role in energy metabolism [8].
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