A new study, led by experts at the University of Nottingham, has found that combining certain types of dietary supplements is more effective than single prebiotics or omega-3 in supporting immune and metabolic health, which could lower the risk of conditions linked to chronic inflammation.
The findings of the study, which are published in the Journal of Translational Medicine, show that a synbiotic – a combination of naturally fermented kefir and a diverse prebiotic fibre mix – produces the most powerful anti-inflammatory effects among the three common dietary supplements tested.
The kefir and prebiotic mix contains a mx of naturally occurring probiotic bacteria and yeasts, which form during the traditional fermentation of goat’s milk with live kefir grains. These grains are living cultures that house dozens of beneficial microbial species.
When you combine kefir (rich in live beneficial microbes) with a diverse prebiotic fibre (which feeds them), there is a synbiotic effect – the fibre nourishes the microbes, helping them thrive and produce beneficial metabolites like butyrate, which has anti-inflammatory and immune-modulating effects throughout the body.
Over six weeks, healthy participants taking the synbiotic saw the broadest reduction in inflammation-related proteins compared to those taking omega-3 or fibre alone. The findings suggest that pairing beneficial microbes with prebiotic fibre could help support immune and metabolic health more effectively than single supplements.
Systemic inflammatory markers are signals in the blood that show how much inflammation is happening throughout the body, not just in one specific area like the gut or an infection. The findings of the study showed that the participants’ overall levels of inflammation across their whole body went down, suggesting an improvement in general immune balance and lower risk for conditions linked to chronic inflammation (like heart disease or other metabolic conditions).
The next stage of the research would be to test the supplements on people with certain conditions to see the effectiveness.
The study was led by Dr Amrita Vijay in the School of Medicine at the University of Nottingham.
Our study shows that while all three dietary approaches reduced inflammation, the synbiotic – combining fermented kefir with a diverse prebiotic fibre mix – had the most powerful and wide-ranging effects. This suggests that the interaction between beneficial microbes and dietary fibre may be key to supporting immune balance and metabolic health.
A research team at the LKS Faculty of Medicine of the University of Hong Kong (HKUMed) discovered that certain dietary fatty acids can supercharge the human immune system’s ability to fight cancer. The team found that a healthy fatty acid found in olive oil and nuts, called oleic acid (OA), enhances the power of immune γδ-T cells, specialised cells known for their cancer-fighting properties.
Conversely, they found that another fatty acid, called palmitic acid (PA), commonly found in palm oil and fatty meats, diminishes the ability of these immune cells to attack tumours. This groundbreaking study, published in the academic journal Signal Transduction and Targeted Therapy, offers an innovative approach using dietary OA supplementation to strengthen the antitumour immunity of γδ-T cells.
Dietary fatty acids and cancer immunotherapy
Dietary fatty acids are essential for health, helping with growth and body functions. They may also play a role in cancer prevention and treatment, but understanding how they affect cancer is challenging because of the complexity of people’s diets and the lack of detailed studies. Recently, scientists have learned that fatty acids can influence the immune system, especially in how it fights cancer. Specialised immune cells, called γδ-T cells, are particularly good at attacking tumours. These cells, once activated, have helped some lung and liver cancer patients live longer. However, this therapy is not effective for all patients, partly because the variation of the metabolic status, such as fatty acid metabolism, can influence its efficacy in the patients.
Oleic acid may improve cancer treatment outcomes
The research team identified a correlation between PA and OA levels and the efficacy of cancer therapies. ‘Our research suggests that dietary fatty acid supplementation, particularly with foods rich in OA, such as olive oil and avocados, could enhance γδ-T cell immunosurveillance, leading to more effective cancer treatments,’ said Professor Tu Wenwei from the Department of Paediatrics and Adolescent Medicine, School of Clinical Medicine, HKUMed, who led the study.
The team also discovered that another fatty acid, called PA, can weaken these immune cells and how OA can counteract this. ‘The results indicate that cancer patients should avoid PA and consider OA supplementation in their diets to improve clinical outcomes of γδ-T cell-based cancer therapies,’ added Professor Tu.
Significant impact from simple dietary changes
Professor Tu said, ‘This study is the first to show that the fatty acids we eat can directly affect how well our immune cells fight cancer.’ It reveals how PA can harm these cells and how OA helps them through a specific process involving a protein called IFNγ. By analysing blood samples, the researchers confirmed that the levels of these fatty acids are linked to the outcome of cancer immunotherapy.
‘For cancer patients, this discovery suggests simple changes, like eating more foods rich in OA (such as olive oil, avocados and nuts) and cutting back on PA (found in processed foods, palm oil and fatty meats), could improve the effectiveness of cancer treatments. The study also points to novel strategies, like combining dietary changes with specific drugs to further boost the immune system,’ added Professor Tu.
This study demonstrates that personalised nutrition may serve as an effective strategy to enhance immune function and support cancer treatment. It also suggests that new drugs targeting the processes affected by these fatty acids could enhance the power of γδ-T cell therapies. By integrating nutritional interventions with immunotherapy, this discovery could help more cancer patients achieve better outcomes.
Taking vitamin D2 might lower the body’s levels of the more efficient form of vitamin D, vitamin D3, according to new research from the University of Surrey, John Innes Centre and Quadram Institute Bioscience.
Many people take vitamin D supplements to support their bone and immune health and meet the UK government recommendation of 10 micrograms (µg) each day, especially during the winter months.
There are two forms of vitamin D supplements available: vitamin D2 and vitamin D3. Researchers have found that taking vitamin D2 supplements can lead to a drop in the body’s concentration of vitamin D3, which is the form our bodies naturally produce from sunlight and use most effectively to raise overall vitamin D levels.
The study, published in Nutrition Reviews, analysed data from randomised controlled trials and found that vitamin D2 supplementation resulted in a reduction in vitamin D3 levels compared to those not taking a vitamin D2 supplement. In many of the studies, the vitamin D3 levels went lower than in the control group.
Vitamin D supplements are important, especially between October and March, when our bodies cannot make vitamin D from sunlight in the UK. However, we discovered that vitamin D2 supplements can actually decrease levels of vitamin D3 in the body, which is a previously unknown effect of taking these supplements. This study suggests that subject to personal considerations, vitamin D3 supplements may be more beneficial for most individuals over vitamin D2.
Emily Brown, PhD Research Fellow and Lead Researcher of the study from the University of Surrey’s Nutrition, Exercise, Chronobiology & Sleep Discipline
This research supports a previous study published in Frontiers in Immunology, led by Professor Colin Smith from the University of Surrey, which suggests that vitamin D2 and D3 do not have identical roles in supporting immune function. Vitamin D3 has a modifying effect on the immune system that could fortify the body against viral and bacterial diseases
We have shown that vitamin D3, but not vitamin D2, appears to stimulate the type I interferon signalling system in the body – a key part of the immune system that provides a first line of defence against bacteria and viruses. Thus, a healthy vitamin D3 status may help prevent viruses and bacteria from gaining a foothold in the body.
Professor Colin Smith, University of Surrey
Further research into the different functionalities of vitamin D2 and D3 should be a priority in deciding whether vitamin D3 should be the first-line choice of vitamin D supplement, subject to individual requirements.
A new study from researchers at The University of Texas MD Anderson Cancer Center shows that the glucose-fructose mix found in sugary drinks directly fuels metastasis in preclinical models of advanced colorectal cancer. The study was published in Nature Metabolism.
A research team led by Jihye Yun, PhD, assistant professor of Genetics, studied how sugary drinks may affect late-stage colorectal cancer. Using laboratory cancer models, they compared the effects of the glucose-fructose mix found in most sugary drinks with those of glucose or fructose alone. Only the sugar mix made cancer cells more mobile, leading to faster spread to the liver – the most common site of colorectal cancer metastasis.
The sugar mix activated an enzyme called sorbitol dehydrogenase (SORD), which boosts glucose metabolism and triggers the cholesterol pathway, ultimately driving metastasis. This is the same pathway targeted by statins, common heart drugs that inhibit cholesterol production. Blocking SORD slowed metastasis, even with the sugar mix present. These findings suggest that targeting SORD could also offer an opportunity to block metastasis.
“Our findings highlight that daily diet matters not only for cancer risk but also for how the disease progresses once it has developed,” Yun said. “While these findings need further investigation, they suggest that reducing sugary drinks, targeting SORD or repurposing statins may benefit patients with colorectal cancer.”
The Yun Laboratory is interested in studying how diet affects the intestine and cancer development, and they have made important discoveries on the impacts of sugary drinks on colorectal cancer.
Sugar has long been indirectly linked to an increase in cancer risk through obesity. However, a previous study by Yun’s lab challenged that view, showing that even moderate intake of sugary drinks directly fuelled tumour growth in early-stage colorectal cancer, independent of obesity. The current study was done to determine how sugary drinks may impact later-stage disease.
While this study needs further clinical investigation, the results suggest that reducing sugary drinks and targeting the SORD enzyme may offer opportunities to reduce colorectal cancer metastasis. Additional studies are warranted to confirm these results outside of preclinical models.
Further, Yun explained it may be worthwhile to consider revisions to current dietary recommendations to reduce sugary drink consumption in this patient population. To meet nutritional needs, many patients with cancer are encouraged to have nutritional supplement drinks and concentrated juices that contain high glucose and fructose content.
The findings from the current study suggest that magnesium also increases the gut synthesis of vitamin D, which does not go to the blood and takes effect locally.
Photo by Danilo Alvesd on Unsplash
Researchers from Vanderbilt University Medical Center have demonstrated in a precision-based clinical trial that a magnesium supplement increases gut bacteria in humans that have been shown to synthesise vitamin D and inhibit colorectal cancer carcinogenesis.
However, the effect was observed primarily in females – an outcome that the researchers surmised may be attributable to the role that oestrogen plays in shifting magnesium from circulation into cellular uptake.
Intestinal microbiome data and colonoscopy results were analysed from participants who were randomised by whether they had the TRPM7 genotype, which plays a crucial role in regulating magnesium and calcium uptake.
Previously, the investigators showed in the same randomised trial that magnesium enhances the synthesis of vitamin D and increases the blood levels of vitamin D. The findings from the current study suggest that magnesium also increases the gut synthesis of vitamin D, which does not go to the blood and takes effect locally.
“Our previous study showed magnesium supplementation increased blood levels of vitamin D when vitamin D levels were low,” said Qi Dai, MD, PhD, professor of Medicine. “The current study reveals that magnesium supplementation also increases the gut microbes which have been shown to synthesise vitamin D in the gut without sunlight and locally inhibit colorectal cancer development.”
The participants were divided into two arms, one that received the magnesium supplement and another that received a placebo. Their gut microbiome was analysed from stools, rectal swabs and rectal tissues. Among participants with adequate TRPM7 function, the magnesium supplement increased Carnobacterium maltaromaticum and Faecalibacterium prausnitzii, which were previously found to work synergistically to increase vitamin D and decrease colorectal carcinogenesis. Among those with inadequate TRPM7 function, the magnesium supplement reduced the abundance of F. prausnitzii in rectal mucosa.
Among 236 participants who all had a history of colorectal polyps, 124 underwent colonoscopies after completing the trial with a 3.5-year median follow-up time. A higher abundance of F. prausnitzii in rectal mucosa was associated with an almost threefold increase in developing additional polyps.
University students have limited spending money and their schedules are packed. Many are adapting to new lifestyles on campus. Eating a healthy diet is crucial: a poor diet leads to reduced concentration, lower grades and increased stress.
Campus cafés, especially at universities that are some distance from supermarkets, often sell mainly fast food such as white bread sandwiches, hot chips and doughnuts. It’s easy to eat on the go, but places nutritious choices out of reach.
I’m an urban geographer who researches the relationship between food, health and place. My work examines how urban agriculture, informal food systems and everyday urban infrastructures shape well-being, sustainability and spatial justice in African cities.
Research has already found that through pricing, menu design and information provision, campus cafés play a decisive role in shaping dietary behaviours among young adults. I wanted to find out how students at the University of the Western Cape in South Africa choose what to eat when they’re on campus, what they see as healthy food and what stands in the way of them buying nutritious meals.
The university is one that was underfunded during apartheid. Until 1994 it primarily taught students who were Black and people of Colour. Today, it serves about 23 000 students, many of whom are drawn from low-income backgrounds, and has few supermarkets within walking distance. The campus cafés are a key food supply area for students.
My research found that at the University of the Western Cape, only 32% of the food offered at the student café was healthy. It also cost more than the fast food. The students I surveyed knew healthy food was important. But only a small minority consistently chose nutritious meals. Nearly 40% of the group reported that the healthy options were too expensive.
When students face the twin challenges of financial hardship and inadequate access to affordable, nutritious food, this deepens inequality. It also undermines their efforts to succeed. Even worse, it can cause students to develop long term, unhealthy eating habits that damage their health.
Unless affordability, availability and awareness of healthy food choices are addressed together, students will struggle to eat well and to perform at their best.
Universities must implement targeted food subsidies, introduce clearer nutritional labelling, and expand healthy menu options to make nutritious eating more accessible and appealing to students.
Students speak out about their food choices
I conducted a survey that sampled 112 students in five campus cafés at the university. These cafés are mainly used by students in the 18-24 age group.
My survey revealed that 75.9% of students considered healthy offerings at least “somewhat important” when choosing where to eat. Yet only 6.3% always selected nutritious options; 28.6% rarely or never did so. Meanwhile, 38.4% of students described nutritious meals as “expensive” and another 8% found the healthy options “very expensive”.
My research also found that University of the Western Cape students ate very little fruit and vegetables. Just 41% of the students I surveyed ate two or more servings a day and 9.8% admitted they ate none.
I also did a detailed menu audit at one café to see what was on the menu. I found that only 32.6% of 46 distinct items met basic “healthy” criteria (they were low in saturated fats and made up of whole-grains or vegetables).
The majority of students (55.4%) had not noticed any campus healthy-eating campaigns, but agreed (57.1%) that balanced meals boosted academic performance and overall well-being:
I feel much more focused and energetic when I eat well, which helps me do better in my studies and feel healthier overall.
Only a small handful of the students said they could afford healthy campus café meals:
I choose cafés based on food quality. If the food is fresh and tasty, I’ll pay more, but it needs to be worth it.
What needs to happen next
High prices for nutritious items, narrow menu selections and barely visible information about nutrition are preventing students from eating healthy foods on campus.
Campus café offerings tend to mirror the broader inequities of national and global food systems. Food environments of big institutions like universities can prop up food inequality, even if these universities are committed to social justice.
Universities should adopt these steps to make healthy food available to students:
Subsidised meal plans and discounts: Introducing a tiered subsidy for students from low-income backgrounds would directly reduce costs. For example, meal vouchers could make salads, whole-grain sandwiches and fruit bowls as affordable as a pastry or soft drink.
A wider range of food on the menu and smaller portions: Partnerships between university caterers and local cooperatives or farmers could expand the range of fresh produce. Smaller portions or “light” meal options could be sold at lower prices to suit tighter budgets. Regularly rotating healthy specials and clearly labelling ingredients and calories would help students become accustomed to choosing healthy meals.
Visible nutrition campaigns: Digital and printed standout posters about healthy foods could be placed around campus. Universities could hold social-media challenges and pop-up tasting events. Integrating simple tips into lecture slides or student newsletters would also help by repeatedly exposing students to healthy food tips.
Peer-led workshops and cooking classes: These should be arranged to empower students to take ownership of their diets and learn about budgeting, meal planning and quick, nutritious cooking skills. Peer facilitators can demystify healthy eating and create a supportive healthy eating community.
Seeking feedback: To see if their healthy food campaigns are working, universities should survey students, and analyse sales data from the cafés to see what’s being eaten. They should get feedback from students through focus groups that identify emerging needs and ensure that campaigns and projects reflect the realities of students’ lives.
My research suggests that by tackling cost, choice and communication together, universities can transform their cafés from sites of compromise into engines of student well-being. Such interventions would unlock academic potential and set young people on healthier life paths. This is an outcome as enriching as any degree.
Ingredients of our daily diet – including caffeine – can influence the resistance of bacteria to antibiotics. This has been shown in a new study by a team of researchers at the Universities of Tübingen and Würzburg led by Professor Ana Rita Brochado. They discovered bacteria such as Escherichia coli (E. coli) orchestrate complex regulatory cascades to react to chemical stimuli from their direct environment which can influence the effectiveness of antimicrobial drugs such as ciprofloxacin.
In a systematic screening, Brochado’s team investigated how 94 different substances – including antibiotics, prescription drugs, and food ingredients – influence the expression of key gene regulators and transport proteins of the bacterium E. coli, a potential pathogen. Transport proteins function as pores and pumps in the bacterial envelope and control which substances enter or leave the cell. A finely tuned balance of these mechanisms is crucial for the survival of bacteria.
Researchers describe phenomenon as an ‘antagonistic interaction’
“Our data show that several substances can subtly but systematically influence gene regulation in bacteria,” says PhD student Christoph Binsfeld, first author of the study. The findings suggest even everyday substances without a direct antimicrobial effect – eg, caffeinated drinks – can impact certain gene regulators that control transport proteins, thereby changing what enters and leaves the bacterium. “Caffeine triggers a cascade of events starting with the gene regulator Rob and culminating in the change of several transport proteins in E. coli – which in turn leads to a reduced uptake of antibiotics such as ciprofloxacin,” explains Ana Rita Brochado. This results in caffeine weakening the effect of this antibiotic. The researchers describe this phenomenon as an ‘antagonistic interaction.’
“Caffeine triggers a cascade of events starting with the gene regulator Rob and culminating in the change of several transport proteins in E. coli – which in turn leads to a reduced uptake of antibiotics such as ciprofloxacin,” says Prof Brochado.
This weakening effect of certain antibiotics was not detectable in Salmonella enterica, a pathogen closely related to E. coli. This shows that even in similar bacterial species, the same environmental stimuli can lead to different reactions – possibly due to differences in transport pathways or their contribution to antibiotic uptake.
The study, which has been published in the scientific journal PLOS Biology, makes an important contribution to the understanding of what is called ‘low-level’ antibiotic resistance, which is not due to classic resistance genes, but to regulation and environmental adaptation. This could have implications for future therapeutic approaches, including what is taken during treatment and in what amount, and whether another drug or food ingredient – should be given greater consideration.
A new study tracked the acute muscle-building response in adults engaged in a weight-training exercise who were fed either high-fat or lean ground pork burgers with the same amount of protein in each. The findings surprised the scientists, adding to the evidence that muscle-protein synthesis in response to weight-training and a post-exercise meal is as complex as the high-protein foods people consume.
“What we’re finding is that not all high-quality animal protein foods are created equal,” said Nicholas Burd, a professor of health and kinesiology at the University of Illinois Urbana-Champaign, who led the research with graduate student Žan Zupančič.
A previous study from Burd’s lab found that consuming whole eggs after weight training was better for muscle-protein synthesis than eating only egg whites with equal amounts of protein. Another study from his lab revealed that eating salmon showed a more favourable rate of muscle-building after weight training than a processed mixture containing the same nutrients in the same proportions as the salmon.
These studies suggest that whole foods are better at stimulating post-workout protein synthesis than their processed counterparts, and that the fat content of whole foods may, in some circumstances, improve the rate of muscle-building, Burd said.
In the new study, the researchers used state-of-the-art methods to trace and calculate muscle-protein synthesis in 16 young, physically active adults. The team turned to the U. of I.’s Meat Science Laboratory for formulation of the pork patties.
“That took us a year because it was so hard to get those fat ratios correct,” Burd said. All the meat used in the study came from a single pig, and the researchers sent the patties off to another laboratory for analysis. Once the lean-to-fat ratios and other macros were confirmed, the pork burgers were frozen until needed in the feeding part of the study.
Before the weight-training and feeding intervention, all participants received an infusion of isotope-labeled amino acids. This allowed the researchers to track how quickly the labeled amino acids were incorporated into muscle. The team also took blood samples throughout the study to measure amino acid levels in participants’ blood.
Before and after the first two hours of the infusion, researchers took muscle biopsies of each participant to get a baseline measure of muscle-protein synthesis.
“And then we took them to the gym,” Burd said. “And they were wheeling that infusion pump and everything else with them.”
At the gym, the study subjects engaged in an acute bout of leg presses and leg extensions and then returned to the lab for a meal of either a high-fat pork burger, a lean pork burger or a carbohydrate drink. Five hours after the meal, another muscle biopsy was taken to measure protein synthesis in response to the weight-training and feeding intervention.
After a break of a few days, 14 of the 16 participants “crossed over, switching to a different feeding intervention to minimise the impact of individual differences in muscle-building responses,” Burd said.
The analysis revealed, as expected, that the amino acid content of the blood was significantly higher in those who ate pork than in those who consumed a carbohydrate drink. But the lean-pork group saw the greatest gains in amino acid levels in the blood. This was true for total and essential amino acids, the team found.
“When you see an increased concentration of amino acids in the blood after you eat, you get a pretty good idea that that is coming from the food that you just ate,” Burd said.
Those who consumed the lean pork burger after a bout of weight training also had a greater rate of muscle-protein synthesis than those who ate the high-fat pork burger. This was a surprise to Burd, as “the previous studies using fattier foods, such as whole eggs or salmon, generally showed enhanced post-exercise muscle-protein synthesis compared with lower fat food such as egg whites or nutritional supplements,” he said.
Although weight training boosted muscle-protein synthesis in the groups eating pork, the protein in the high-fat burger seemed to have no added benefit in the hours after participants consumed it, while the protein in the lean pork gave muscle-protein synthesis a boost.
“For some reason, the high-fat pork truly blunted the response,” Burd said. “In fact, the people who ate the high-fat pork only had slightly better muscle-building potential than those who drank a carbohydrate sports beverage after exercise.”
Interpreting the results of this study for people who want to optimise muscle gains from weight-training is tricky, Burd said. It could be that processing the ground pork patties, which involved grinding the meat and adding the fattier meat to the lean, affected the kinetics of digestion.
“There was a little larger rise in the amino acids available from eating lean pork, so it could have been a bigger trigger for muscle-protein synthesis,” Burd said. “But that seems to be specific to the ground pork. If you’re eating other foods, like eggs or salmon, the whole foods appear to be better despite not eliciting a large rise in blood amino acids.”
Burd stresses that exercise is the strongest stimulus for muscle-protein synthesis.
“Most of the muscle response is to weight-training, and we use nutrition to try to squeeze out the remaining potential,” he said. “When it comes to eating after weight-training, what we’re finding is that some foods, particularly whole, unprocessed foods seem to be a better stimulus.”
Could a keto diet affect males differently from females? A study from The University of Texas Health Science at San Antonio (UT Health San Antonio) suggests so, and oestrogen could promote different protections against adverse effects of the diet like the accumulation of cells expressing markers of age, or senescence.
The study, published Aug. 26 in the journal Cell Reports, found that male, but not female, mice on a ketogenic diet showed the accumulation of cells in organs expressing markers of cellular senescence. A keto diet is a popular low-carbohydrate, high-fat regimen that can help some Type 2 diabetes patients control blood sugar and those with epilepsy manage seizures. Cells expressing senescence markers can contribute to age-related declines in overall bodily function.
“These results suggest sex specificity alters the effects of a ketogenic diet, with important clinical implications,” said David Gius, MD, PhD, assistant dean of research and professor with the Department of Radiation Oncology at UT Health San Antonio, associate cancer director for translational research at the institution’s Mays Cancer Center and investigator for its Barshop Institute for Longevity and Aging Studies.
He is lead author of the study, titled, “Divergent sex-specific effects on a ketogenic diet: Male, but not female, mice exhibit oxidative stress and cellular senescence.”
Ketogenic diets induce ketogenesis, the generation of ketone bodies or water-soluble molecules from fat for use as fuel in place of glucose. They have shown benefits in controlling refractory epilepsy and are being investigated as potential therapies for other health conditions.
In the past decades, keto diets also have become popular in North America and Europe for weight loss.
While the diets can improve certain health parameters, evidence from mice and clinical studies suggest the effects may be dependent on multiple variables, including adherence, metabolism and, importantly, sex, suggesting that hormone status may impact response.
Gius says the role of gender in the response to keto diets has been understudied. One reason is that male mice have been used extensively for in vivo basic and translational research because it was assumed that females would give less consistent results due to variability from the oestrous cycle. Recent studies, however, suggest that largely is unfounded.
In the new study, Gius’ team observed a keto-diet-induced increase in cellular senescence only in male mice, except when they were given the female hormone oestrogen. Male mice on a keto diet also exhibited an increase in markers of oxidative stress, which is known to contribute to senescence in cells.
Notably, the researchers found, estrogen or estradiol treatment prevented increases in cell senescence and oxidated stress in male mice on a keto diet, as did several established antioxidants.
They also observed that when females were administered tamoxifen, a “selective oestrogen receptor inhibitor” that blocks the effects of oestrogen, they then exhibited an increase in oxidative stress and cells expressing senescence markers, the same as male mice. “These results strongly suggest that oestrogen is an important variable in the response to a ketogenic diet,” Gius said.
The researchers also found that a high-fat diet – comprising more carbohydrates than a keto diet – also induces cellular senescence in male, but not female, mice.
Epidemiological studies have revealed a strong correlation between red meat consumption and the development of inflammatory bowel disease. In a new study published in Molecular Nutrition and Food Research that was conducted in mice, red meat consumption caused an imbalance of bacteria in the intestinal microbiota.
Investigators fed mice various kinds of red meat, including pork, beef, and mutton, for two weeks, and then they induced colitis with 2.5% dextran sulfate sodium. Intake of these three red meat diets exacerbated colonic inflammation. Analyses revealed an overproduction of pro-inflammatory cytokines and infiltration of immune cells in the colon of mice fed red meat diets.
These diets led to a marked decrease in the relative abundance of Streptococcus, Akkermansia, Faecalibacterium, and Lactococcus bacterial strains, coupled with an increase in Clostridium and Mucispirillum.
“This study contributes to improving food innervation approaches for inflammatory bowel disease treatment and indicates a close crosstalk among diet, gut microbiota, and intestinal immunity,” said co–corresponding author Dan Tian, MD, PhD, of Capital Medical University, in China.
