Low-gluten, high-fibre diet helps in weight loss, reduces bloating

While keeping a strict gluten-free diet is a lifelong necessity for allergic people, these days, a lot of people are choosing a low-gluten diet, even though they are not allergic to the dietary substance. This trend has sparked public debate about whether or not low-gluten diets are recommendable for people without allergies. Researchers have looked into just that.

In an intervention study of healthy adults, an international team of scientists shows that a low-gluten but fibre-rich diet changes the community of gut bacteria and decreases gastrointestinal discomfort such as bloating and is linked to a modest weight loss. The changes in intestinal comfort and body weight relate to changes in gut bacteria composition and function.

“We demonstrate that, in comparison with a high-gluten diet, a low-gluten, fibre-rich diet induces changes in the structure and function of the complex intestinal ecosystem of bacteria, reduces hydrogen exhalation, and leads to improvements in self-reported bloating. Moreover, we observed a modest weight loss, likely due to increased body combustion triggered by the altered gut bacterial functions,” explained the leading principal investigator of the trial.


The researchers undertook a randomised, controlled, cross-over trial involving 60 middle-aged healthy adults with two eight week interventions comparing a low-gluten diet (2 g gluten per day) and a high-gluten diet (18 g gluten per day), separated by a washout period of at least six weeks with habitual diet (12 g gluten per day).

The two diets were balanced in number of calories and nutrients including the same amount of dietary fibres. However, the composition of fibres differed markedly between the two diets.
Based on their observations of altered food fermentation patterns of the gut bacteria, the researchers conclude that the effects of low-gluten dieting in healthy people may not be primarily due to reduced intake of gluten itself but rather to a change in dietary fibre composition by reducing fibres from wheat and rye and replacing them with fibres from vegetables, brown rice, corn, oats and quinoa.


A low-gluten diet has previously been proposed to diminish gastrointestinal symptoms in patients with inflammatory bowel diseases and irritable bowel syndrome, disorders which occur in up to 20% of the general Western population. The present study suggests that even some healthy individuals may prefer a low-gluten diet to combat intestinal discomfort or excess body weight.

“More long-term studies are definitely needed before any public health advice can be given to the general population. Especially, because we find dietary fibres — not the absence of gluten alone — to be the primary cause of the changes in intestinal discomfort and body weight. By now we think that our study is a wake-up call to the food industry. Gluten-free may not necessarily be the healthy choice many people think it is,” said a researcher.

“Most gluten-free food items available on the market today are massively deprived of dietary fibres and natural nutritional ingredients. Therefore, there is an obvious need for availability of fibre-enriched, nutritionally high-quality gluten-free food items which are fresh or minimally processed to consumers who prefer a low-gluten diet. Such initiatives may turn out to be key for alleviating gastro-intestinal discomfort and in addition to help facilitating weight control in the general population via modification of the gut microbiota”, the  Dr. concluded. 

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Gut bacteria may contribute to onset of multiple sclerosis

The composition of gut bacteria, which is the presence of microbiota in the digestive tracks, at a young age may contribute to the onset and further progression of multiple sclerosis (MS) disease, a new study says.

MS is a disabling disease that affects the immune system of the body, whereby the nerve cells of the spinal chord and brain gets damaged.

The study states that the gut bacteria along with multiple sclerosis at a young age could also trigger other diseases in later life.

"The findings could have therapeutic implications on slowing down MS progression by manipulating gut bacteria," said a professor.

The research team transplanted MS-associated risk genes, taken from real patients, into genetically-engineered mice.

At first, when the genetically modified mice were put in a sterile, germ-free environment, they did not develop multiple sclerosis.

But when the mice were exposed to a normal environment that would normally contain bacteria, the mice did develop MS-like disease and inflammation in their bowels, which further suggested that the presence of gut bacteria can be counted as a risk factor for triggering multiple sclerosis disease development.

The results found that the younger mice were more prone to develop multiple sclerosis than the older mice.

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Fermented food like yoghurt good source of nutrients

Fermented foods have always held a special place in Indian cuisine culture with curd, in its various forms like 'lassi' and 'chhaachh', being an intrinsic part of people's diets.

Yoghurt, a popular food import from the West, is also evolving as an alternative healthy snack food among Indian consumers.

 Food experts suggest that yogurt, which is produced by bacterial fermentation of milk, can be a source of important nutrients, including protein.

 "Yogurt is a nutrient-dense food that is good for people of all ages. Since it is a milk based product, it is a good source of protein, calcium and potassium. A single serving of yogurt gives a significant boost of Phosphorous, Potassium, B12, Riboflavin, Zinc, Iodine, and Vitamin B5,"  said a nutritionist.

Besides, providing good nutrition, yogurt contains live and active cultures, living beneficial bacteria which supports digestion and improves gut health, he added.

Fermented products are a vehicle for fortification and can be an efficient tool to combat nutrient deficiencies, that is, vitamin D. Yoghurt consumers across various distinct populations appear to have healthier dietary patterns, nutrient adequacy, and lifestyles compared with non-consumers.

According to the experts, lot of studies are being conducted to gather evidence on the health benefits of yoghurt. There is substantial evidence on health benefits of yogurt like weight management, cardiovascular and gastrointestinal health and cancer.

"Recent meta-analyses have shown that dairy consumption is neutral or beneficial for weight control, coronary disease, diabetes, hypertension, and most cancers.

"Currently, extensive research has been conducted to investigate the mechanisms through which yogurt generates beneficial effects. Gut microbiota appear to be an important factor that can be modified by dietary prebiotics, as well as probiotics such as yogurt," said a researcher.

There is a growing interest in the relationship between yogurt and obesity, as evidenced by the number of publications on the topic over the last few years.

Yogurt may have a superior effect than other food, beverages and snacks on inducing satiety due to its high protein content. Moreover, the substitution of nutrient-poor, energy-dense items with nutrient rich foods such as yogurt can have a beneficial impact on weight maintenance and obesity, he said

Further, yogurt is that one by-product of milk that can be better tolerated by people with lactose intolerance, said the Dr..

Bacterial fermentation of yogurt results in changing lactose (the sugar in milk) to lactic acid, and hence lower intake of lactose.

"The good bacteria present in yogurt secrete an enzyme called Galactosidase that allows them to pre-digest part of the lactose. Therefore, lactose intolerant individuals can better digest yogurt and show better tolerance to yogurt as compared to milk," the  nutritionist said.

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Gut bacteria may cause, predict, prevent rheumatoid arthritis

Researchers have found that gut bacteria can predict one's susceptibility to rheumatoid arthritis, paving way for the idea of personalized treatment for patients. 
 
Your gut bacteria can predict your susceptibility to rheumatoid arthritis - a disorder that causes painful swelling in the joints - a discovery that may lead to personalised treatment for patients, researchers have found.

Researchers identified intestinal bacteria as a possible cause for rheumatoid arthritis. 

The study indicated that testing for specific microbiota in the gut can help physicians predict and prevent the onset of rheumatoid arthritis. "These are exciting discoveries that we may be able to use to personalise treatment for patients," said Veena Taneja from Mayo Clinic in the US.
 
Researchers summarised a study of rheumatoid arthritis patients, their relatives and a healthy control group. The study aimed to find a biomarker - or a substance that indicates a disease, condition or phenomena - that predicts susceptibility to rheumatoid arthritis.
They found that an abundance of certain rare bacterial lineages causes a microbial imbalance that is found in rheumatoid arthritis patients. 
 
"Using genomic sequencing technology, we were able to pin down some gut microbes that were normally rare and of low abundance in healthy individuals, but expanded in patients with rheumatoid arthritis," said Taneja.

After further research in mice and, eventually, humans, intestinal microbiota and metabolic signatures could help scientists build a predictive profile for who is likely to develop rheumatoid arthritis and the course the disease will take, she said.
 
Based on mouse studies, researchers found an association between the gut microbe Collinsella and the arthritis phenotype. The presence of these bacteria may lead to new ways to diagnose patients and to reduce the imbalance that causes rheumatoid arthritis before or in its early stages, researchers said.
In a different study, researchers treated one group of arthritis-susceptible mice with a bacterium, Prevotella histicola, and compared that to a group that had no treatment. 
 
The study found that mice treated with the bacterium had decreased symptom frequency and severity, and fewer inflammatory conditions associated with rheumatoid arthritis.

The treatment produced fewer side effects, such as weight gain and villous atrophy - a condition that prevents the gut from absorbing nutrients - that may be linked with other, more traditional treatments, researchers said.

Rheumatoid arthritis is an autoimmune disorder, it occurs when the body mistakenly attacks itself. The body breaks down tissues around joints, causing swelling that can erode bone and deform the joints, they said.

The disease can damage other parts of the body, including the skin, eyes, heart, lung and blood vessels.

The findings were published in the journals, Genome Medicine and Arthritis and Rheumatology. 

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Gut bacteria linked to alcoholic liver disease

Why is that the severity of alcoholic liver disease (ALD) is not equal in all heavy drinkers? The secret may lie in the the gut flora or what is now known as microbiota, says a study.

"These findings provide first evidence for a causal role of gut microbiota in alcohol-induced inflammation," said professor Frank Lammert, scientific committee member, European Association for the Study of the Liver.

In the study, two groups of germ-free mice received gut microbiota transplants from human representatives; one set from a patient with severe alcoholic hepatitis, the other from a patient with a history of alcohol abuse but without alcoholic hepatitis.

The two sets of germ-free mice were then fed a liquid alcoholic diet.

The group that received microbiota from the patient with severe alcoholic hepatitis developed a more severe liver injury and a higher disruption of the intestinal mucosa in direct comparison to the group that received microbiota from the patient without severe alcoholic hepatitis.

The findings open up new avenues for the treatment of alcoholic liver disease with potentially better patient outcomes, Lammert said.

The researchers highlighted the possibility of preventing ALD with faecal microbiota transplantation - the engrafting of new microbiota, usually through administering human faecal material from a healthy donor into the colon of a recipient.

The study also identified two Clostridium bacteria that were able to produce ethanol in vitro and that were systematically associated with intestinal microbiota associated liver injury.

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