Impact Of Dietary Fiber Research Articles

Impact of dietary fiber on body weight during 16/8 intermittent fasting

Impact of dietary fiber on body weight during 16/8 intermittent fasting

Comparing gastric emptying of cellulose nanocrystals with sodium alginate and pectin using a dynamic in vitro stomach model

Cellulose nanocrystals (CNC) are increasingly recognized for their potential in various applications, including packaging, cosmetics, and biomedical engineering. Due to their gelation properties influenced by pH and ionic strength, CNC could impact gastric emptying and satiety, beneficial for managing obesity and diabetes. This study investigated the gastric emptying of CNC (4 % and 8 %, w/w) in comparison with sodium alginate (2 %, w/w) and pectin (2 %, w/w), exploring the effect of divalent cations (Ca2+ and Mg2+) using a dynamic gastric digestion model. CNC, in the presence of Ca2+ and Mg2+, formed a high-viscosity gel network under gastric conditions, leading to delayed gastric emptying. While alginate formed strong gels with Ca2+, it did not significantly delay gastric emptying due to the poor water-holding capacity of its gel network. Pectin showed minimal impact on gastric emptying. Among the treatments, the half-time (t1/2) of gastric emptying for 8 % CNC with Ca2+ was observed to be the longest at 215.4 ± 23.7 min, compared to the shortest times observed with pectin at 15.1 ± 1.4 min. The results suggest that different mechanisms are involved in the gastric emptying effect of different dietary fibers, and CNC is more effective than alginate and pectin assisting in promoting gastric retention and aiding in the management of body weight. This study also introduced a novel application of the dynamic gastric digestion model for estimating digestion energy expenditure, providing insights into the impact of dietary fiber on gastric emptying and satiety enhancement.

The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food

3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive properties, and 3D printability of these chicken-based doughs and noodles. The results indicated that the inclusion of fiber-rich flours notably enhanced dough viscosity and viscoelasticity. However, exceeding 4 % konjac flour negatively affected cooking quality and texture due to its strong water absorption capacity. The experimental group with fiber-rich flours exhibited prolonged starch/protein digestion time compared to the Control group. The increased ability to bind water in the fiber rich formula likely restricted water mobility, affecting mass transition in the “water channel”. Notably, chicken noodles fortified with 6 % oat bran and 2 % konjac flour displayed the highest 3D printability. These results offer valuable insights for the industry in selecting appropriate dietary fiber sources for the development of nutritionally balanced 3D-printed meal options.

Fighting microplastics: The role of dietary fibers in protecting health

AbstractMicroplastics (MPs) have emerged as a significant food‐related risk factor, posing potential threats to human health through dietary intake and the food chain. This review comprehensively analyses the impact of MPs as a novel food safety risk factor on human health (in particular on the gastrointestinal route). Furthermore, we explore the potential mechanisms by which dietary fibers (DFs) may alleviate the health risks associated with MPs. The impact of DFs on human health is intricately linked to factors such as their size, concentration, and composition. We characterize current knowledge and highlight gaps. Although DFs may be a potential strategy to reduce the impact of MPs on organism health, more in‐depth studies are needed to determine their practical effects and application prospects. In particular, research on MPs that actively reduce intake in vivo remains relatively limited and needs to receive more attention from the scientific community.

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives.

The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest applications of DF in processed meats, PMAs, and the effects of DF on the functional properties of food products, thereby aiming to increase DF applications to create improved, healthier, and more sustainable meat and PMA foods. The predominant effects of DF on PMAs and processed meats notably include enhanced gel strength, emulsion stability, improved water-holding capacity, and the formation of a uniform, porous microstructure. DF also commonly enhances textural properties like hardness, chewiness, springiness, and cohesiveness. While the impact of DF on processed meats mirrors that of PMAs, selecting the right DF source for specific applications requires considering factors such as chemical structure, solubility, size, concentration, processing conditions, and interactions with other components to achieve the desired outcomes.

Impact of Dietary Fiber on Soft Drinks with Varied Sweeteners

In the present work, the characteristics of the effect of dietary fiber in two types of soft drinks were compared, considering beverages with low and high sucrose content, using a 22 experiment design for the independent variables amount of dietary fiber and sucrose content. The dependent variable was the percentage of soluble solids, and experimental runs were carried out to establish the stability of the product during the process. The design mentioned above determined significant differences in physicochemical parameters, such as increased fiber percentage and sucrose amount in final brix degrees. Samples of the Beverage were taken during processing and evaluated over time to establish the behavior of soluble solids, density, and the amount of fiber during the pasteurization process, which was determined at 85ºC for 120 seconds. The behavior of the unpasteurized soft drink was also studied at refrigeration temperature for one day in samples with sucrose and partially substituted with sucralose, enriched with dietary fiber and without its addition, to evaluate and analyze if the thermal effect determines a significant difference in the quality of the finished product. The laboratory analyses were based on a quantitative, enzymatic-gravimetric analysis of dietary fiber and soluble solids. The best option was chosen considering the best variety of soft drinks with low sucrose content and enriched with dietary fiber, increasing the beverage's nutritional value. This selection was implemented in a soft drink factory, and the procedure was standardized at the industrial level. The development of this research contributed to technological improvements reflected in the product's final price, minimizing costs and highlighting that with a minimum investment, it is competitive. The results of the tests performed on the carbonated beverage to determine the response variables were statistically analyzed using STATGRAPHICS software. The triplicate results of each trial were initially evaluated for significant differences attributable to the treatments, and the validity of the data was verified by analysis of their distributions, considering a relative error of less than 10%. Finally, current computer programs automatically calculate the p-value, and for the interpretation of the various results, this calculated value is compared with a pre-established confidence level, which generally is 95%. Keywords: increased fiber; soluble solids; sucralose; sucrose.

Impact of Dietary Fiber on Soft Drinks with Varied Sweeteners

In the present work, the characteristics of the effect of dietary fiber in two types of soft drinks were compared, considering beverages with low and high sucrose content, using a 22 experiment design for the independent variables amount of dietary fiber and sucrose content. The dependent variable was the percentage of soluble solids, and experimental runs were carried out to establish the stability of the product during the process. The design mentioned above determined significant differences in physicochemical parameters, such as increased fiber percentage and sucrose amount in final brix degrees. Samples of the Beverage were taken during processing and evaluated over time to establish the behavior of soluble solids, density, and the amount of fiber during the pasteurization process, which was determined at 85ºC for 120 seconds. The behavior of the unpasteurized soft drink was also studied at refrigeration temperature for one day in samples with sucrose and partially substituted with sucralose, enriched with dietary fiber and without its addition, to evaluate and analyze if the thermal effect determines a significant difference in the quality of the finished product. The laboratory analyses were based on a quantitative, enzymatic-gravimetric analysis of dietary fiber and soluble solids. The best option was chosen considering the best variety of soft drinks with low sucrose content and enriched with dietary fiber, increasing the beverage's nutritional value. This selection was implemented in a soft drink factory, and the procedure was standardized at the industrial level. The development of this research contributed to technological improvements reflected in the product's final price, minimizing costs and highlighting that with a minimum investment, it is competitive. The results of the tests performed on the carbonated beverage to determine the response variables were statistically analyzed using STATGRAPHICS software. The triplicate results of each trial were initially evaluated for significant differences attributable to the treatments, and the validity of the data was verified by analysis of their distributions, considering a relative error of less than 10%. Finally, current computer programs automatically calculate the p-value, and for the interpretation of the various results, this calculated value is compared with a pre-established confidence level, which generally is 95%. Keywords: increased fiber; soluble solids; sucralose; sucrose.

Impact of dietary fiber on gut microbiota composition, function and gut-brain-modules in healthy adults - a systematic review protocol.

The gut microbiota has been extensively implicated in health and disease. The functional outputs of the gut microbiota, such as microbial metabolites, are considered particularly important in this regard. Significant associations exist between alterations in the relative abundance of specific microbial taxa and mental health disorders. Dietary fiber has the potential to alter gut microbiota composition and function, modifying bacterial enzymatic function and the production of metabolites. As many taxa of microorganisms have enzymes capable of producing or degrading neurochemicals i.e. neuroactive gut brain modules, new predictive tools can be applied to existing datasets such as those harvested from dietary fiber interventions. We endeavor to perform a systematic review in order to identify studies reporting compositional gut microbiota alterations after interventions with dietary fiber in healthy individuals. We aim to also extract from the selected studies publicly available microbial genomic sequence datasets for reanalysis with a consistent bioinformatics pipeline, with the ultimate intention of identifying altered gut brain modules following dietary fiber interventions. Interventional trials and randomized controlled studies that are originally published, including cross-over and non-crossover design and involving healthy adult humans will be included. A systematic search of PubMed/MEDLINE and EMBASE, two electronic databases, will be completed. Various types of dietary fiber have an impact on the gut microbiota composition, with some promoting the growth of particular taxa while others are reduced in relative abundance. Our search focuses on the impact of this food component on the microbiota of healthy individuals. Compositional gut microbial changes have been reported and our review will compile and update these observations after reanalysis of their datasets with a consistent bioinformatic pipeline. From this it may be possible to predict more detailed functional consequences in terms of neuroactive gut brain modules, of the compositional alterations in gut microbial taxa.

Impact of dietary fiber on gut microbiota composition, function and gut-brain-modules in healthy adults – a systematic review protocol

Background: The gut microbiota has been extensively implicated in health and disease. The functional outputs of the gut microbiota, such as microbial metabolites, are considered particularly important in this regard. Significant associations exist between alterations in the relative abundance of specific microbial taxa and mental health disorders. Dietary fiber has the potential to alter gut microbiota composition and function, modifying bacterial enzymatic function and the production of metabolites. As many taxa of microorganisms have enzymes capable of producing or degrading neurochemicals i.e. neuroactive gut brain modules, new predictive tools can be applied to existing datasets such as those harvested from dietary fiber interventions. We endeavor to perform a systematic review in order to identify studies reporting compositional gut microbiota alterations after interventions with dietary fiber in healthy individuals. We aim to also extract from the selected studies publicly available microbial genomic sequence datasets for reanalysis with a consistent bioinformatics pipeline, with the ultimate intention of identifying altered gut brain modules following dietary fiber interventions. Methods: Interventional trials and randomized controlled studies that are originally published, including cross-over and non-crossover design and involving healthy adult humans will be included. A systematic search of PubMed/MEDLINE and EMBASE, two electronic databases, will be completed. Discussion: Various types of dietary fiber have an impact on the gut microbiota composition, with some promoting the growth of particular taxa while others are reduced in relative abundance. Our search focuses on the impact of this food component on the microbiota of healthy individuals. Compositional gut microbial changes have been reported and our review will compile and update these observations after reanalysis of their datasets with a consistent bioinformatic pipeline. From this it may be possible to predict more detailed functional consequences in terms of neuroactive gut brain modules, of the compositional alterations in gut microbial taxa.

The preventive effects of inulin, cellulose, and their mixture on colorectal cancer liver metastasis in mice by regulating gut microbiota.

Many studies have found that dietary fiber can protect against colorectal cancer (CRC). Survival in CRC patients is significantly reduced due to metastasis. However, little is known regarding the impact of dietary fiber on the CRC metastasis. In this study, we analyzed the effects of inulin, cellulose, and their mixture on CRC metastasis in a murine orthotopic transplantation model. BALB/C male mice were divided into the normal control (NC) (AIN-93M diet), MOD (AIN-93M diet), INU (10% w/w inulin), CEL (10% w/w cellulose), and MIX (5% w/w inulin+5% w/w cellulose) groups. Dietary fiber intake inhibited the weights of the orthotopic tumors, liver weights, and liver metastasis area (p<0.05) and improved the survival rate of tumor-bearing mice. Compared to the NC, the expression of β-catenin and the epithelial marker E-cadherin were lower, and that of mesenchymal markers, such as N-cadherin, MMP-9, and VEGF, were higher in the MOD group. All inulin, cellulose, and their mixture restored the gut microbiota diversity, and they, respectively, increased the relative abundance of Bifidobacteriales, Lactobacillus, and Lachnospiraceae. Inulin restored the levels of acetic acid, propionic acid, isobutyric acid, and butyric acid. Spearman correlation analysis results showed that there was a positive correlation between five genera and six short-chain fatty acids (SCFAs) (adjusted p<0.05). In conclusion, all inulin, cellulose, and their mixture have inhibitory effects on CRC metastasis, which may be achieved by the regulation of gut microbiota, the production of SCFAs, and the inhibition of the epithelial-to-mesenchymal transition process. Among the three dietary fiber intervention groups, the inhibitory effect of inulin is more significant.

Acute infection with Brachyspira hyodysenteriae affects mucin expression, glycosylation, and fecal MUC5AC.

Infection with strongly β-hemolytic strains of Brachyspira hyodysenteriae leads to swine dysentery (SD), a production-limiting disease that causes mucohemorrhagic diarrhea and typhlocolitis in pigs. This pathogen has strong chemotactic activity toward mucin, and infected pigs often have a disorganized mucus layer and marked de novo expression of MUC5AC, which is not constitutively expressed in the colon. It has been shown that fucose is chemoattractant for B. hyodysenteriae, and a highly fermentable fiber diet can mitigate and delay the onset of SD. We used lectins targeting sialic acids in α-2,6 or α-2,3 linkages, N-acetylglucosamine (GlcNAc), α-linked L-fucose, and an immunohistochemical stain targeting N-glycolylneuraminic acid (NeuGc) to investigate the local expression of these mucin glycans in colonic tissues of pigs with acute SD. We used a commercial enzyme-linked immunosorbent assay (ELISA) to quantify fecal MUC5AC in infected pigs and assess its potential as a diagnostic monitoring tool and RNA in situ hybridization to detect IL-17A in the colonic mucosa. Colonic mucin glycosylation during SD has an overall increase in fucose, a spatially different distribution of GlcNAc with more expression within the crypt lumens of the upper colonic mucosa, and decreased expression or a decreased trend of sialic acids in α-2,6 or α-2,3 linkages, and NeuGc compared to the controls. The degree of increased fucosylation was less in the colonic mucosa of pigs with SD and fed the highly fermentable fiber diet. There was a significant increase in MUC5AC in fecal and colonic samples of pigs with SD at the endpoint compared to the controls, but the predictive value for disease progression was limited. Fucosylation and the impact of dietary fiber may play important roles in the pathogenesis of SD. The lack of predictive value for fecal MUC5AC quantification by ELISA is possibly due to the presence of other non-colonic sources of MUC5AC in the feces. The moderate correlation between IL-17A, neutrophils and MUC5AC confirms its immunoregulatory and mucin stimulatory role. Our study characterizes local alteration of mucin glycosylation in the colonic mucosa of pigs with SD after B. hyodysenteriae infection and may provide insight into host-pathogen interaction.

Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

The impact of dietary fibers on Clostridioides difficile infection in a mouse model.

Diets rich in fiber may provide health benefits and regulate the gut microbiome, which affects the immune system. However, the role of dietary fiber in Clostridioides difficile infection (CDI) is controversial. Here, we investigated the use of fermentable fibers, such as inulin or pectin, to replace the insoluble fiber cellulose to explore how dietary fiber affects C. difficile-induced colitis in mice through intestinal microecology and metabolomics. Using C. difficile VPI 10463, we generated a mouse model of antibiotic-induced CDI. We evaluated disease outcomes and the microbial community among mice fed two fermentable fibers (inulin or pectin) versus the insoluble fiber cellulose. We analyzed and compared the gut microbiota, intestinal epithelium, cytokine levels, immune responses, and metabolites between the groups. Severe histological injury and elevated cytokine levels were observed in colon tissues after infection. Different diets showed different effects, and pectin administration protected intestinal epithelial permeability. Pectin also steadily increased the diversity of the microbiome and decreased the levels of C. difficile-induced markers of inflammation in serum and colonic tissues. The pectin group showed a higher abundance of Lachnospiraceae and a lower abundance of the conditionally pathogenic Enterobacteriaceae than the cellulose group with infection. The concentration of short-chain fatty acids in the cecal contents was also higher in the pectin group than in the cellulose group. Pectin exerted its effects through the aryl hydrocarbon receptor (AhR) pathway, which was confirmed by using the AhR agonist FICZ and the inhibitor CH2223191. Our results show that pectin alters the microbiome and metabolic function and triggers a protective immune response.

A Mechanistic Overview on Impact of Dietary Fibres on Gut Microbiota and Its Association with Colon Cancer

Colorectal cancer (CRC) is an abnormal growth that occurs in the rectum or rectal portion. In 2020, an anticipated 104,610 new cases of colon illness and 43,340 new cases of rectal abnormal growth were expected in the United States. Red and processed meat, body bloatedness, belly fatness, and binge drinking expands the occurrence of colorectal disease. Dietary fibres contribute to faecal bulking, but they are break down by gut bacteria and produce metabolites such as short-chain fatty acids (SCFAs). SCFAs are chemical compounds that are mostly made up of acetate, propionate, and butyrate. Acetate and butyrate help to control mucus production and discharge, and thus, protect the gut mucosa. Reduced mucus secretion/increased bacterial catabolism, and fermentation of amino acids resulted in an increase of potentially detrimental metabolites such as branched-chain fatty acids, ammonia, amines, and N-nitroso complex components. Vital roles of fibres include reduction in the time that carcinogens encounter the intestinal lumen and promotion of healthy gut microbiota as well as modification of the host metabolism. The present review focuses on a brief introduction to various dietary fibres and specialised metabolites that can possess beneficial effect on CRC, as well as presenting our current, detailed understanding of various dietary fibres along with their potential effects on gut microbiota and its association with the colon cancer. A comprehensive discussion is also included, advocating the dietary fibre-enriched diet.

The Impact of Dietary Fiber as a Prebiotic on Inflammation in Children with Obesity.

Background: Obesity is associated with dysbiosis, contributing to inflammation and insulin resistance. Inulin might reduce inflammation by manipulating intestinal microbiota. Objective: We aimed to determine the effects of inulin supplementation on inflammation and assess the relationships of inflammatory cytokines with adiposity and insulin resistance in obese Thai children. Design: Obese Thai children ages 7–15 years were randomly assigned to inulin (intervention), maltodextrin (placebo), and dietary fiber advice groups. All participants received monthly follow-up and identical advice on lifestyle modification for six visits. Body composition was evaluated using bioelectrical impedance analysis. IL-1β, IL-6, TNF-α, and fecal calprotectin were analyzed by ELISA technique at baseline and the final visit. Spearman correlation was used to assess the associations between inflammation and other clinical outcome variables. Results: A total of 155 obese children completed the study (mean age: 10.4 ± 2.2 years, 59% male). All groups showed a significant decrease in BMI z-score, fat mass index (FMI), percent body fat, and trunk FMI. A generalized estimating equation (GEE) model showed significantly decreased IL-1β and TNF-α of 34.8% and 25.8%, (p < 0.0001) but increased IL-6 (21.5%, p = 0.006) in all groups. There were no significant differences in inflammatory cytokines and fecal calprotectin between groups. Mean IL-6 was higher in obese children with acanthosis nigricans (p = 0.048). Only IL-6 was positively correlated with body fat percentage and FMI (r = 0.29, p = 0.008 and r = 0.25, p = 0.049, respectively). Conclusions: Intensive behavioral modification and frequent follow-up visits were effective methods to reduce BMI and adiposity leading to decreased inflammatory cytokines. The additional benefits of inulin on inflammation could not be demonstrated due to the Hawthorne effect. Among the three cytokines, IL-6 was the most likely mediator relating FM and insulin resistance at baseline; therefore, it could be used as a surrogate marker of inflammation in obese children who are at risk for insulin resistance and metabolic syndrome.

Bovine alpha-lactalbumin particulates for controlled delivery: Impact of dietary fibers on stability, digestibility, and gastro-intestinal release of capsaicin

Consumer demand for functional foods rich in proteins, fiber and bioactives, such as capsaicin (CAP), is constantly growing. This study hypothesized that the electrostatic biopolymer interactions between bovine alpha-lactalbumin (ALA), and the ionic polysaccharides alginate or chitosan (ALG and CHI, respectively) can be harnessed to form fine particulates with improved stability, attenuated susceptibility to digestive proteolysis and controlled release of CAP. Quantitative analysis show that the addition of dietary fiber increases the encapsulation efficiency of CAP up to 10%. Various light scattering techniques affirm that interactions between ALA and the oppositely charged polysaccharides significantly enhances particulates physical and pH stability. Thirty-day shelf-life studies show that the biopolymer complexation helps retain 50% of the entrapped CAP and limits protein aggregation. Semi-dynamic in vitro digestions highlight ALA-ALG particles control ALA digestive proteolysis and CAP release under oral and gastric conditions. Further, LC-MS/MS proteomic analysis of gastric aspirates suggests polysaccharide addition does not have a marked effect on the liberation of anti-inflammatory, ACE- and DPP-IV inhibitory peptides. Moreover, predictive PeptideRank tool helps demonstrate the potential release of possible novel bioactive peptides whose bioactivity requires further investigation. Thus, this study adds another tier to the existing body of evidence supporting protein-polysaccharide complexation as a possible avenue to develop edible delivery systems.

Dietary fiber in bakery products: Source, processing, and function.

Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.

Dietary Fibers: Effects, Underlying Mechanisms and Possible Role in Allergic Asthma Management

The prevalence of asthma is increasing, but the cause remains under debate. Research currently focuses on environmental and dietary factors that may impact the gut-lung axis. Dietary fibers are considered to play a crucial role in supporting diversity and activity of the microbiome, as well as immune homeostasis in the gut and lung. This review discusses the current state of knowledge on how dietary fibers and their bacterial fermentation products may affect the pathophysiology of allergic asthma. Moreover, the impact of dietary fibers on early type 2 asthma management, as shown in both pre-clinical and clinical studies, is described. Short-chain fatty acids, fiber metabolites, modulate host immunity and might reduce the risk of allergic asthma development. Underlying mechanisms include G protein-coupled receptor activation and histone deacetylase inhibition. These results are supported by studies in mice, children and adults with allergic asthma. Fibers might also exert direct effects on the immune system via yet to be elucidated mechanisms. However, the effects of specific types of fiber, dosages, duration of treatment, and combination with probiotics, need to be explored. There is an urgent need to further valorize the potential of specific dietary fibers in prevention and treatment of allergic asthma by conducting more large-scale dietary intervention trials.

Interactions between dietary fibre and the gut microbiota.

Research characterising the gut microbiota in different populations and diseases has mushroomed since the advent of next-generation sequencing techniques. However, there has been less emphasis on the impact of dietary fibres and other dietary components that influence gut microbial metabolic activities. Dietary fibres are the main energy source for gut bacteria. However, fibres differ in their physicochemical properties, their effects on the gut and their fermentation characteristics. The diversity of carbohydrates and associated molecules in fibre-rich foods can have a major influence on microbiota composition and production of bioactive molecules, for example SCFAs and phenolic acids. Several of these microbial metabolites may influence the functions of body systems including the gut, liver, adipose tissues and brain. Dietary fibre intake recommendations have recently been increased (to 30 g daily) in response to growing obesity and other health concerns. Increasing intakes of specific fibre and plant food sources may differentially influence the bacteria and their metabolism. However, in vitro studies show great individual variability in the response of the gut microbiota to different fibres and fibre combinations, making it difficult to predict which foods or food components will have the greatest impact on levels of bioactive molecules produced in the colon of individuals. Greater understanding of individual responses to manipulation of the diet, in relation to microbiome composition and production of metabolites with proven beneficial impact on body systems, would allow the personalised approach needed to best promote good health.

Dietary Fiber and Human Papillomavirus Infection among US Women: The National Health and Nutrition Examination Survey, 2003–2016

The impact of dietary fiber on human papillomavirus (HPV) infection is still underway. The aim of our study was to investigate the association between intake of dietary fiber and HPV infection. Overall, 14,151 eligible women, aged 18–59 years old, who submitted an adequate sample for HPV test, were collected from an ongoing, large scale population-based survey for seven cycles. The association of dietary fiber intake and HPV infection was assessed in multivariate logistic models. For sensitivity analysis, generalized additive model (GAM) and smooth curve fitting were employed to verify the robustness of the results. Among 14,151 eligible participants, intake of dietary fiber was negatively associated with HPV infection. Each additional increase in log10 dietary fiber consumption was associated with a 57% lower risk of HPV infection (OR, 0.43; 95% CI 0.38–0.48). The result is stable in minimally and fully adjusted model. The possibility of nonlinear association of dietary fiber and HPV infection has been excluded by GAM and smooth curve fitting. There was an inverse linear correlation between intake of dietary fiber and HPV infection. Our findings obtained from NHANES dataset suggested that increasing dietary fiber consumption may be associated with the prevalence of HPV infection.