Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses
Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses
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DOI：
10.1016/j.cmet.2017.05.002
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发表时间：
2017-06-06
期刊：
影响因子：
29
通讯作者：
Segal, Eran
中科院分区：
文献类型：
--
作者：
Korem, Tal;Zeevi, David;Segal, Eran
每天有数十亿人食用面包，但有关其临床效果的证据却相互矛盾。在这里，我们进行了两个为期一周的饮食干预，包括消费传统的酵母发酵全麦面包或工业生产的白色面包的随机交叉试验。我们发现面包类型对多个临床参数没有显著的差异影响。在整个试验过程中，肠道微生物群组成保持了个体特异性，并且通常对干预具有弹性。我们证明了统计上显着的人际变异性的血糖反应不同的面包类型，这表明缺乏面包类型之间的表型差异源于一个人的特定效果。我们进一步表明，在每个人中诱导较低血糖反应的面包类型可以仅基于干预前的微生物组数据来预测。总之，我们在面包代谢和肠道微生物组中呈现出明显的个性化，这表明理解饮食影响需要整合个人特定因素。
Bread is consumed daily by billions of people, yet evidence regarding its clinical effects is contradicting. Here, we performed a randomized crossover trial of two 1-week-long dietary interventions comprising consumption of either traditionally made sourdough-leavened whole-grain bread or industrially made white bread. We found no significant differential effects of bread type on multiple clinical parameters. The gut microbiota composition remained person specific throughout this trial and was generally resilient to the intervention. We demonstrate statistically significant interpersonal variability in the glycemic response to different bread types, suggesting that the lack of phenotypic difference between the bread types stems from a person-specific effect. We further show that the type of bread that induces the lower glycemic response in each person can be predicted based solely on microbiome data prior to the intervention. Together, we present marked personalization in both bread metabolism and the gut microbiome, suggesting that understanding dietary effects requires integration of person-specific factors.