Nutritionists generally advise everyone to eat more dietary fiber, but a new Cornell University study suggests that its effects on health can vary from person to person. The findings indicate that recommendations should be ...
Jun 25, 2024
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A growing body of research suggests that manipulating gut bacteria may offer a promising approach to managing inflammatory bowel disease (IBD), a chronic and debilitating condition affecting millions of people worldwide.
Apr 22, 2024
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The fascinating human gut bacterium Ruminococcus bromii is one of the ten most common bacterial species found in the colon.
Mar 27, 2024
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A diet based on resistant starch promotes a favorable composition of the gut microbiome in obese people. This leads to weight reduction and measurable positive health outcomes such as improved insulin sensitivity.
Feb 29, 2024
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Resistant starch is a non-digestible fiber that ferments in the large intestine, and consumption of it has previously been shown to have a positive effect on metabolism in animal studies.
Sep 5, 2023
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Diets high in guar gum, a common food additive and dietary fiber, limit inflammation and delayed the onset of multiple sclerosis (MS) symptoms in mice, according to new research by members of the University of British Columbia ...
Sep 27, 2022
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For patients with Lynch syndrome (LS), daily resistant starch (RS) seems to have a lasting protective effect against noncolorectal cancers, according to a study published online July 25 in Cancer Prevention Research.
Aug 18, 2022
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A trial in people with high hereditary risk of a wide range of cancers has shown a major preventive effect from resistant starch, found in a wide range of foods such as oats, breakfast cereal, cooked and cooled pasta or rice, ...
Jul 25, 2022
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Researchers at the University of Sydney's Charles Perkins Centre have conducted the largest-ever study of nutrient interactions by examining the health of mice on 33 different diets containing various combinations of protein ...
Jun 7, 2021
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Researchers from the Quadram Institute and King's College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycaemic response of people eating white bread.
Jan 11, 2021
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