The Gut Microbiome Committee advances the science required to substantiate dietary modulation of the gut microbiome in ways that are conducive to health.
Why is this research valuable?
Over the past 10 years, focus on the gut microbiome and health has increased exponentially. However, there remain a growing number of unanswered questions, including best methods for understanding and documenting the effects of dietary components on specific aspects of the gut microbiome. Harmonization of methods will support development of a consensus on biomarkers and endpoints required to characterize diet-gut microbiome-health relationships to support evidence-based dietary recommendations.
Biofortis, Merieux NutriSciences
DSM Nutritional Products
Kraft Heinz Company
National Dairy Council
Johanna Lampe, PhD, Fred Hutchinson Cancer Research Center
Mary Ellen Sanders, PhD, International Scientific Association for Probiotics and Prebiotics
Kelly Swanson, PhD, University of Illinois at Urbana-Champaign
Cindy Davis, PhD, US Department of Agriculture, ARS
Barbara Schneeman, PhD, US Food and Drug Administration (retired)
Lauren VieBrock, PhD, US Food and Drug Administration
William Yan, PhD, Health Canada
This report represents the consensus opinions of workshop participants on developing general criteria for metabolite selection and a preliminary list of proposed metabolites. The paper describes some of the strengths and limitations of this initiative given the current state of gut microbiome research.
IAFNS previously took on the task of defining a “healthy gut microbiome,” and the outcome of this effort was published by Backhed et al. in 2012. Since that time, the body of work on gut microbiome has grown exponentially. In 2018, >40 invited academic, government, and industry experts gathered to evaluate progress toward this definition and explore the question: Can a Healthy Gut Microbiome be Defined Through Quantifiable Characteristics?
Proceedings from a 2-day workshop organized by the National Institutes of Health and U.S. Department of Agriculture that included 16 presentations focused on the role of diet in alterations of the gastrointestinal microbiome, primarily that of the colon.
This report highlights the relationship between the human gut microbiome, diet, and disease, as discussed at the “Microbiomes in Food Safety, Food Quality, and Human Health” symposium held on September 28, 2017.
Join the IAFNS community for a webinar with Dr. Hariom Yadav, Associate Professor of Neurosurgery and Brain Repair and Director of the Microbiome Research Center at the University of South Florida, who will share research on the gut microbiome.
Ten years ago, two scientists had a hypothesis that the body’s glycemic response to food was personalized and due to not just food, but the person eating the food. To prove their hypothesis they conducted the largest nutrition trials ever conducted and demonstrated that the gut microbiome has meaningful predictive value.
Join the IAFNS Gut Microbiome Committee and the nutrition science community for a dialogue with Dr. Joe F. Pierre of the University of Tennessee Health Science Center on his work elucidating the role of the gut mycobiome.
Food Biome to Human Biome: Beyond Nutrients
Gut microbiota is intertwined with host metabolism, immune function, and psychological state. Learn how foods we consume are one of the main drivers that shift microbiota profile and functionalities.
The gut microbiome is known to respond rapidly to dietary changes, but the idiosyncrasy and dynamics of individuals’ gut microbiota make predictive understanding of the impact of diet on the structure and function of gut microbiota elusive. Dietary fibers are increasingly appreciated for their role in preserving microbiome – and gut – health and this presentation will review recent research in the area.