Advanced search
1 file | 1.43 MB Add to list

Food processing, gut microbiota and the globesity problem

Lisa Miclotte (UGent) and Tom Van de Wiele (UGent)
Author
Organization
Abstract
In the context of diseases of affluence, western diets have in the past years mainly been studied on their fat and sugar content and lack of dietary fiber. Yet, the more general aspect of food processing has recently sparked scientific interest as well. In addition, the gut microbiota have been put forward as an important link between diet, obesity and non-communicable diseases (NCD). Western dietary patterns, containing large amounts of processed foods might create an imbalance in the gut system by affecting gut bacteria and their metabolism. Here we discuss what has been already published regarding the relationship between several recently researched features of processed foods and the etiology of obesity and NCD. The addressed features concern micronutrient and energy density, several types of food additives and the generation of advanced glycation end products by thermal treatment during food processing. Overall, literature indicates that all discussed aspects can be linked to western ailments and that they can have a potential negative impact on human microbiota. Therefore, we propose that the thesis that a distressed gut microbiota is a mechanism that might explain how food processing features could harm human health is gaining empirical evidence. Future research will need to address the question whether the alteration of the gut microbiota is a direct or an indirect (via the host) effect. These conclusions are important assets in the fight against the continuing worldwide upsurge of obesity and NCD.

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 1.43 MB

Citation

Please use this url to cite or link to this publication:

MLA
Miclotte, Lisa, and Tom Van de Wiele. “Food Processing, Gut Microbiota and the Globesity Problem.” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2020.
APA
Miclotte, L., & Van de Wiele, T. (2020). Food processing, gut microbiota and the globesity problem. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
Chicago author-date
Miclotte, Lisa, and Tom Van de Wiele. 2020. “Food Processing, Gut Microbiota and the Globesity Problem.” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
Chicago author-date (all authors)
Miclotte, Lisa, and Tom Van de Wiele. 2020. “Food Processing, Gut Microbiota and the Globesity Problem.” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
Vancouver
1.
Miclotte L, Van de Wiele T. Food processing, gut microbiota and the globesity problem. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2020;
IEEE
[1]
L. Miclotte and T. Van de Wiele, “Food processing, gut microbiota and the globesity problem,” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2020.
@article{8614834,
  abstract     = {In the context of diseases of affluence, western diets have in the past years mainly been studied on their fat and sugar content and lack of dietary fiber. Yet, the more general aspect of food processing has recently sparked scientific interest as well. In addition, the gut microbiota have been put forward as an important link between diet, obesity and non-communicable diseases (NCD). Western dietary patterns, containing large amounts of processed foods might create an imbalance in the gut system by affecting gut bacteria and their metabolism. Here we discuss what has been already published regarding the relationship between several recently researched features of processed foods and the etiology of obesity and NCD. The addressed features concern micronutrient and energy density, several types of food additives and the generation of advanced glycation end products by thermal treatment during food processing. Overall, literature indicates that all discussed aspects can be linked to western ailments and that they can have a potential negative impact on human microbiota. Therefore, we propose that the thesis that a distressed gut microbiota is a mechanism that might explain how food processing features could harm human health is gaining empirical evidence. Future research will need to address the question whether the alteration of the gut microbiota is a direct or an indirect (via the host) effect. These conclusions are important assets in the fight against the continuing worldwide upsurge of obesity and NCD.},
  author       = {Miclotte, Lisa and Van de Wiele, Tom},
  issn         = {1040-8398},
  journal      = {CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION},
  language     = {eng},
  title        = {Food processing, gut microbiota and the globesity problem},
  url          = {http://dx.doi.org/10.1080/10408398.2019.1596878},
  year         = {2020},
}

Altmetric
View in Altmetric
Web of Science
Times cited: