对于肠易激综合征（IBS）饮食比药物治疗更有效

<正>对于肠易激综合征（IBS）,饮食比药物治疗更有效。这是哥德堡大学的一项研究结果。通过饮食调整,超过70%的患者症状明显减轻。肠易激综合征（IBS）是一种常见的疾病,可引起腹痛、胀气和腹胀、腹泻和便秘,其组合形式多样,严重程度也不同。     

膳食纤维基靶向结肠递送短链脂肪酸体系缓解炎症性肠病的研究进展

低膳食纤维饮食可通过改变肠道菌群组成、短链脂肪酸水平、肠道屏障完整性和免疫系统稳态等途径参与炎症性肠病的发生与发展。以膳食纤维为载体,靶向递送短链脂肪酸至结肠部位以改善肠道内环境稳态可有效缓解炎症性肠病。该文在阐述低膳食纤维饮食与炎症性肠病关系的基础上,对膳食纤维靶向结肠递送短链脂肪酸改善炎症性肠病的作用机制、形式以及常见载体进行综述,并展望膳食纤维递送体系未来发展方向。     

食物成分对肠道菌群结构的影响

肠道菌群是人体重要的"微生物器官",在食物消化吸收、营养代谢、免疫功能激活、肠道屏障和机体行为调控等方面起着至关重要的作用。肠道菌群与人体之间的相互作用关系受到宿主基因型、饮食、生活环境、生活习惯、分娩方式、抗生素等因素的影响,其中饮食因素是最容易控制或改变的因素。食物成分中含有肠道菌群代谢所需的底物,并通过多种方式影响肠道菌群的结构和功能。长期相对固定的饮食结构使肠道菌群趋于稳定,当饮食结构改变时,肠道菌群也会发生相应的变化。肠道菌群结构的可变性揭示了饮食干预手段应用于肠道菌群结构平衡的调节和疾病治疗的可能性。就饮食结构、食物成分及其代谢物对肠道菌群结构的影响进行综述,旨在为未来研究饮食干预调节肠道菌群,预防疾病提供参考和新的思路。     

发酵乳改善胃肠道功能作用的研究进展

发酵乳制品作为益生菌的优良载体,已有上百年的历史。近年来,发酵乳制品因其具有较高的营养价值,促进人体新陈代谢,提高人体免疫功能等方面的健康益处而深受消费者的青睐。众所周知,肠道菌群在体内发挥十分重要的作用,其中包括免受潜在病原体的侵害、从膳食成分中提取营养、以及调节消化和免疫稳态等。然而,发酵乳可通过调节肠道菌群,进而改善胃肠道功能。该研究综述了发酵乳通过调节肠道菌群,进而改善胃肠道功能作用,缓解炎症性肠病、便秘、腹泻、胃食管反流以及消化溃疡等疾病。旨在探究发酵乳改善人体胃肠道功能作用方面的主要研究进展,为发酵乳制品的相关研究及未来发展提供参考。     

肠道菌群对饮食诱导的高尿酸血症的调控研究进展

高尿酸血症是一种人体血尿酸水平异常升高的代谢性疾病,由嘌呤代谢紊乱和/或尿酸排泄障碍导致,其中高果糖和高嘌呤的饮食具有明显的高尿酸诱导效应。近年来,研究发现高尿酸血症与肠道菌群存在密切关系,患者存在肠道菌群紊乱、有益菌属丰度下降的现象。合理的膳食及益生菌摄入可有效调节肠道菌群,维持其稳态,并促进肠道嘌呤和尿酸代谢,提示肠道菌群是未来预防高尿酸血症的靶点。本文概述了高尿酸血症的发病特征和机制、饮食对高尿酸血症的诱导、高尿酸血症与肠道菌群的关联性,以及肠道菌群调控高尿酸血症的策略,以期为未来开发诊治高尿酸血症及痛风的新方法提供参考。     

膳食结构和成分通过调控肠道菌群影响食物过敏的研究进展

越来越多的研究表明,肠道菌群可以通过修饰食物致敏原、调节肠黏膜免疫平衡及屏障功能影响食物过敏的发生和发展。本文综述了饮食结构及膳食成分对肠道菌群的影响,并在此基础上讨论肠道菌群变化与肠上皮免疫反应的关系,揭示膳食成分通过调控肠道特异性微生物影响食物过敏的作用机制。通过了解膳食成分对肠道微生物的调控规律,能够明确饮食习惯及膳食结构在食物过敏发生发展中所起的作用,从而为食物过敏人群提供科学的膳食指导。     

特殊医学用途配方食品在炎症性肠病中的研究与应用进展

炎症性肠病（IBD）是一种特殊的慢性肠道炎症性疾病，随着对IBD研究的愈加深入，研究学者开始探索特殊医学用途配方食品在缓解IBD病情的潜力，通过饮食疗法调节肠道菌群和维持肠道屏障和肠道黏膜的完整性，达到缓解病症的作用。本文论述了特殊医学用途配方食品在IBD患者的相关研究，包括IBD患者体内营养素变化特征、IBD患者饮食治疗方式、IBD患者特殊医学用途配方食品的配方设计，为炎性肠病患者的饮食护理提供理论参考，以期望特殊医学用途配方食品作为辅助治疗食品应用于临床能更直接有效地缓解炎症性肠病病情。     

广西长寿饮食模式对人体肠道菌群结构的调节作用

该研究旨在探究所构建的广西长寿饮食模式对人体肠道菌群的具体影响。14名志愿者被筛选并要求其高依从地遵循广西长寿饮食模式2周,在干预前后采集志愿者粪便样品并进行16S rDNA高通量测序。结果表明：饮食干预后志愿者肠道菌群多样性从多个层面发生了变化。在门水平上,TM7相对丰度显著降低（由0.05%降低至0.01%）,变形菌门（Proteobacteria）相对丰度、厚壁菌门（Firmicutes）与拟杆菌门（Bacteroidetes）比值的相对丰度也有所降低。在属水平上,粪球菌属（Coprococcus）相对丰度显著升高（由1.04%增至1.39%）,而埃希菌属（Escherichia,由14.00%降至9.62%）、瘤胃球菌属（Ruminococcus,由5.67%降至2.48%）和巨单胞菌属（Megamonas,由4.06%降至0.04%）相对丰度显著降低。通过冗余分析表明肠道菌群的变化与每日摄入食物种类密切相关,其中蔬菜的每日平均摄入量与其相关性最高（r2=0.89,p<0.01）。该研究结果证明广西长寿饮食模式可有效调节人体肠道菌群结构,降低肠道内部分有害菌的丰度,对维持机体健康状态具有积极作用,也为从肠道菌群的角度揭示通过饮食调控机体健康长寿的成效机制提供了参考依据。     

膳食主成分对肠道微生物的影响研究进展

饮食是影响肠道菌群组成和代谢的重要因素之一,更是最容易控制或改变的因素。饮食中大量营养成分的类型、数量及平衡状态会影响肠道微生物的组成和数量;同样,微生物会影响食物消化效率,并根据膳食底物产生特定的代谢产物,从而影响其他微生物及宿主健康。本文综述膳食主要成分对肠道微生物组成及代谢的影响,旨在为肠道菌群研究及其饮食调控提供一定的思路和参考。     

‘平阳黄汤’对高脂饮食大鼠肠道屏障和肠道菌群的影响

为探讨‘平阳黄汤’对高脂饮食大鼠的肥胖调控作用及其与肠道屏障和菌群的关系，将SD雄性大鼠分为正常饮食组、高脂饮食组以及平阳黄汤低、中、高剂量组（75、150、300 mg/kg mb），建立预防肥胖模型。通过分析大鼠体质量变化、摄食量、脂肪指数、血清指标、肝脏指标和肝脏、结肠组织切片评估‘平阳黄汤’对高脂饮食大鼠的肥胖调控作用；通过分析肠道的病理形态、杯状细胞数量和紧密连接蛋白的表达评估肠道屏障作用；通过分析微生物多样性和菌群结构评估对肠道菌群的影响。结果：高剂量‘平阳黄汤’能极显著降低高脂饮食大鼠的体质量增长量、附睾和肾周脂肪质量（P＜0.01），降低血清血脂、脂肪因子和氧化应激水平（P＜0.01），降低肝脏甘油三酯和总胆固醇水平（P＜0.01），有效调节肝脏的脂质堆积和炎症损伤。同时，高剂量平阳黄汤还显著改善了高脂饮食大鼠结肠的形态，减少绒毛脱落和炎症浸润现象，显著恢复肠道杯状细胞数量，提高闭锁小带蛋白和闭锁蛋白的表达（P＜0.01），有效降低了血清中脂多糖、肿瘤坏死因子α和白细胞介素6水平（P＜0.01），有效预防代谢性内毒素和全身慢性炎症，提高了大鼠肠道菌群的丰度和多样性，促进了与肥胖发生相关有益菌的增殖，抑制有害菌的生长。结论：‘平阳黄汤’能通过维护肠道屏障和调节肠道菌群紊乱，有效调控高脂饮食引起的肥胖。     

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole-grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the “low FODMAP diet”) has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)-technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional products with a low FODMAP claim (total ∼800 products) used any of the targeted FODMAP reduction techniques. The global market is currently dominated by gluten-free products, which are naturally low in FODMAPs and characterized by inferior sensory attributes.     

Advanced glycosylation end products and nutrition--a possible relation with diabetic atherosclerosis and how to prevent it

ABSTRACT:  Advanced glycosylation end product (AGE) levels are elevated in diabetic patients and may contribute to the excessive cardiovascular disease in this population, promoting oxidant stress and chronic vascular inflammation. AGEs in people with diabetes mellitus are formed mainly by protein and lipid glucosylation in an environment of chronic hyperglycemia and also by prolonged thermal food processing (diet derived AGEs). This brief review summarizes current literature about food derived AGEs and their relationship with diabetic vascular disease and supports the importance of low AGE diet as an essential preventive or therapeutic intervention against atheromatosis progress.     

Postinfectious irritable bowel syndrome: a long-term consequence of bacterial gastroenteritis

Irritable bowel syndrome (IBS) is a commonly diagnosed disease characterized by gastrointestinal symptoms that may be associated with psychological illness and emotional problems. The prevalence rate worldwide for IBS ranges from 10 to 20% and is higher for women than for men. IBS imposes a substantial financial burden on both patients and employers because of increased medical costs and decreased work productivity. Recent studies indicate that inflammatory processes involving the gastrointestinal tract are strongly correlated with IBS. Acute bacterial gastroenteritis has been linked with the onset of symptoms in approximately 15% of patients diagnosed with IBS; these cases have been called postinfectious IBS. Organisms commonly associated with postinfectious IBS include the foodborne pathogens Campylobacter, Escherichia coli, Salmonella, and Shigella. The pathologic changes associated with postinfectious IBS are likely due to inflammatory reactions induced by the infecting organisms. Postinfectious IBS should be recognized as a potential long-term consequence of foodborne gastroenteritis.     

Evidence against dietary advanced glycation endproducts being a risk to human health

In vivo, advanced glycation endproducts (AGEs) are linked to various diseases, particularly those associated with diabetes. AGEs are also formed when many foods are thermally processed. The extent to which dietary AGEs are absorbed by the gastrointestinal (GI) tract and their possible role in the onset and promotion of disease are currently of considerable interest. This paper reviews information that supports the argument that dietary AGEs are not a risk to human health.     

糖尿病饮食治疗中食物交换份法营养食谱的研究

糖尿病是遗传因素与环境因素长期作用而导致的一种全身性的慢性非传染性疾病,是胰岛素分泌绝对不足或相对不足而引起的以持续高血糖为特征的代谢性疾病,不合理的饮食和不科学生活方式是糖尿病主要诱因。在对抗糖尿病的治疗中,饮食治疗是最基本的治疗手段。根据糖尿病的特点及症状,利用食物交换份法为患者制定科学合理的营养食谱,为糖尿病患者提供饮食指导。     

Oral tolerance induction does not resolve gastrointestinal inflammation in a mouse model of food allergy

Scope : Oral immunotherapy (OIT) involving continuous oral administration of allergenic foods has gained attention as a therapy for food allergies. To study the influence of oral administration of allergenic foods on gastrointestinal symptoms including inflammation, we established a mouse model of food‐induced intestinal allergy. Methods and results : BALB/c mice were fed an egg white (EW) diet containing ovalbumin (OVA, a major EW allergen) after intraperitoneal sensitisation with OVA and Alum. The mice on the EW diet for one wk presented gastrointestinal symptoms (i.e. weight loss and soft stools) and inflammation in the small intestines (i.e. duodenum, jejunum and ileum). Further continuous EW diet resolved the weight loss but not the soft stools. Splenic CD4⁺ T‐cells of EW diet‐fed mice on the continuous diet showed less proliferation and cytokine production compared with those of control mice, suggesting tolerance induction by the diet. The continuous EW diet reduced levels of OVA‐specific IgE antibodies, but significantly aggravated the inflammation in the jejunum. Conclusion : Our mouse model would be useful to investigate inflammatory and regulatory mechanisms in food‐induced intestinal allergies. Our results suggest potential gastrointestinal inflammation in patients undergoing OIT as continuous administration of allergenic foods, even though the therapy may induce clinical tolerance.     

The Impact of Dietary Interventions on the Symptoms of Inflammatory Bowel Disease: A Systematic Review

Diet may be a successful part of the treatment plan for improving outcome in patients with inflammatory bowel disease (IBD). This study aimed to systematically review all published clinical trials evaluating the effects of a regular diet on symptoms of IBD. Three medical databases were searched for clinical trials evaluating an intervention that involved dietary manipulation using a regular diet on adults with IBD whose symptoms were objectively measured before and after the intervention. The most common types of regular diet interventions that we observed in the literature fell into the following three categories: low residue/low fiber diets, exclusion diets, or other specific diets. Of all included studies, the few that were of higher quality and that observed a statistically significant improvement in symptoms in the diet group compared to the control group fell under the exclusion diet group or the other specific diet group. We were able to identify several high quality clinical trials evaluating dietary manipulations on symptoms of IBD. Exclusion diets and the low FODMAP diet are two areas identified in this review that show promise for having therapeutic benefits for patients with IBD.     

Advanced Glycation End Products,Inflammation, and Chronic Metabolic Diseases: Links in a Chain?

Advanced glycation end products (AGEs) are a diverse group of compounds produced when reducing sugars react with proteins or other compounds to form glycosylated molecules. AGEs may form endogenously, and glycation of molecules may negatively affect their function. AGEs may also be consumed in food form with dietary AGEs reported to be particularly high in foods treated with high heat: baked, broiled, grilled, and fried foods. Whether dietary AGEs are absorbed in significant quantities and whether they are harmful if absorbed is a question under current debate. The American Diabetes Association makes no recommendation regarding avoidance of these foods, but many researchers are concerned that they may be pro-inflammatory and way worsen cardiac function, kidney function, diabetes and its complications and may even contribute to obesity.     

Advanced glycation end-products (AGEs) in foods and their detecting techniques and methods: A review

BackgroundAdvanced glycation end-products (AGEs) are a sort of complex products formed by the Maillard reaction between the carbonyls of reducing sugars and the free amino groups of amino acids. Some of AGEs ingested through foods accumulate in human body, causing a series of chronic diseases. However, due to the complex and varied structures, there is lack of systematic reviews on dietary AGEs.Scope and approachThis paper summarizes the aspects of AGE formation, influencing factors and hazards, as well as their distribution in foods. The detecting methods available for dietary AGEs are also highlighted. Finally, the main challenges and future efforts for studying AGEs in foods and their effects on health are discussed.Key findings and conclusionsThe study of AGEs has great significance in foods and human health. Although great advances in understanding the effects of AGEs in human body are made, more unequivocal guidance for dietary AGEs to people should be provided in future.     

适用于糖尿病的全营养配方食品与饮食护理的研究进展

我国是糖尿病患病大国,糖尿病患者的饮食护理和食物结构引发了人们新的思考,适用于糖尿病患者的全营养素配方食品得到了社会的广泛关注。对患者进行营养管理是医疗过程中的重要干预手段。全营养素配方食品是特殊医学用途配方食品(food for special medical purpose, FSMP)的一种,有利于控制糖尿病患者的血糖,改善临床症状,提高患者的生活质量。本文介绍了FSMP的生产方法、国内外FSMP的管理方式、糖尿病患者全营养素食品配方、几种常见的糖尿病患者全营养素食品配方补充剂,为糖尿病患者的饮食护理提供参考。