Gut Microbes' High Fiber Diet Associated With Reduced Antibiotic Resistance

Gut Microbes' High Fiber Diet Associated With Reduced Antibiotic Resistance ...

According to a study by Agricultural Research Service scientists and their colleagues, healthy adults who eat a varied diet with at least 8-10 grams of soluble fiber per day have fewer antibiotic-resistant microbes in their guts.

Microbes that are resistant to various commonly used antibiotics, such as tetracycline and aminoglycoside, are at a high risk for people around the world, with the widely accepted expectation that the problem of antimicrobial resistance (AMR)the term that refers to bacteria, viruses, and fungi that are resistant to antibioticsis, is likely to worsen over the next decades.

People''s gut microbiome is largely based on antimicrobial resistance, where organisms are known to have genetically encoded techniques to treat antibiotics.

According to data, changing the diet might be a new weapon in combating antimicrobial resistance. Rather, we would not recommend a different diet, which is adequate in fiber, that some Americans already eat, according to research molecular biologist Danielle Lemay at the ARS Western Human Nutrition Research Center in Davis, California.

In this study, researchers were looking for specific associations of antibiotic resistance genes in the human intestinal microbes, both fiber and animal protein, as well as in adult diets.

The researchers found that regularly following a diet with higher fiber levels and decreased levels of protein, especially from beef and pork, was significantly associated with lower levels of antimicrobial resistance genes among their gut microbes. Those with the highest levels of ARG in their gut microbiomes also had a greater abundance of strict anaerobic microbes, which are bacteria that do not thrive when oxygen is present and that have a strong characteristic of a healthy gut.

The amount of animal protein in the diet was not a top predictor of high levels of ARG. The study found that increased amounts of soluble fiber in the diet were linked to lower levels of ARGs.

Surprisingly, the most significant predictor of low levels of ARG, even more than fiber, was the diversity of the diet. This suggests that we may want to eat from diverse sources of foods that are generally higher in soluble fiber for maximum benefit, according to Lemay.

Soluble fiber, as its name implies, dissolves in water and is the principal form of fiber found in grains like barley and oats, legumes like beans, lentils, peas, seeds (like chia seeds) and nuts, as well as some fruits and vegetables, including carrots, berries, artichokes, broccoli and winter squash.

On the other end of the study, those individuals with the highest levels of ARG in their gut microbiomes were discovered to be having significantly less diverse gut microbiomes than groups with low and medium levels of ARG.

The gut microbiome is regulated by our diets. This all suggests that what we eat might be a way to reduce antimicrobial resistance by modifying the gut microbiome, according to Lemay.

290 healthy adults participated in the research.

This is still a beginning because what we did was an observational study rather than a study in which subjects could eat a particular diet, which would allow additional head-to-head comparisons. In the end, dietary interventions might be useful in alleviating the burden of antimicrobial resistance and may ultimately help dietary guidelines that will consider how nutrition may reduce the risk of antibiotic infections.

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