Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00064190%3A_____%2F23%3A10001189" target="_blank" >RIV/00064190:_____/23:10001189 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216208:11120/23:43925229 RIV/61384399:31120/23:00059024

Výsledek na webu

<a href="https://cjfs.agriculturejournals.cz/pdfs/cjf/2023/01/01.pdf" target="_blank" >https://cjfs.agriculturejournals.cz/pdfs/cjf/2023/01/01.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/186/2022-CJFS" target="_blank" >10.17221/186/2022-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations

Popis výsledku v původním jazyce

The purpose of this paper is to evaluate current nutritional guidelines of modern diets based on medical and nutrition facts and their effect on gut microbiota and health, considering current recommendations of world authorities such as FAO and WHO. For this purpose, the first part is devoted to the impact of microbiota on human health, and special attention is committed to the effect of fibre on gut microbiota. The second part is dedicated to the fundamental division of diets and the evaluation of concrete nutritional guidelines of modern diets in terms of microbiota and health, followed by the recommendations of global authorities. Modern diets include diets from the point of view of medical science (e.g. Mediterranean), promoted by nutritionists and authorities (e.g. Nordic) and by social trends (e.g. vegan). The evaluation summarises that high-fibre diets have tremendous benefits on human health. Diets with fresh, local and naturally fermented food (agrarian diets) positively impact the gut microbiota, hence human health. The results of the review show that the nutritional guidelines associated with the lowest mortality are the Mediterranean with the Atlantic or Nordic diet, which is in line with the recommendation of the world authorities (FAO, WHO, UN). The low-fibre western diet with highly processed foods with no or very low levels of live bacteria appears to be high-risk in terms of preventing civilisation diseases with a negative impact on gut microbiota, which is in line with current FAO and WHO guidelines.

Název v anglickém jazyce

Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations

Popis výsledku anglicky

The purpose of this paper is to evaluate current nutritional guidelines of modern diets based on medical and nutrition facts and their effect on gut microbiota and health, considering current recommendations of world authorities such as FAO and WHO. For this purpose, the first part is devoted to the impact of microbiota on human health, and special attention is committed to the effect of fibre on gut microbiota. The second part is dedicated to the fundamental division of diets and the evaluation of concrete nutritional guidelines of modern diets in terms of microbiota and health, followed by the recommendations of global authorities. Modern diets include diets from the point of view of medical science (e.g. Mediterranean), promoted by nutritionists and authorities (e.g. Nordic) and by social trends (e.g. vegan). The evaluation summarises that high-fibre diets have tremendous benefits on human health. Diets with fresh, local and naturally fermented food (agrarian diets) positively impact the gut microbiota, hence human health. The results of the review show that the nutritional guidelines associated with the lowest mortality are the Mediterranean with the Atlantic or Nordic diet, which is in line with the recommendation of the world authorities (FAO, WHO, UN). The low-fibre western diet with highly processed foods with no or very low levels of live bacteria appears to be high-risk in terms of preventing civilisation diseases with a negative impact on gut microbiota, which is in line with current FAO and WHO guidelines.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30219 - Gastroenterology and hepatology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

CZECH JOURNAL OF FOOD SCIENCES

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

41

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

000926977700001

EID výsledku v databázi Scopus

2-s2.0-85152227887