A new study from Washington University School of Medicine in St. Louis sheds light on how human gut microbes break down processed foods — especially potentially harmful chemical changes often produced during modern food manufacturing processes.
A new study from Washington University School of Medicine in St. Louis sheds light on how human gut microbes break down processed foods — especially potentially harmful chemical changes often produced during modern food manufacturing processes.
Eating processed foods such as breads, cereals and sodas is associated with negative health effects, including insulin resistance and obesity.
Reporting Oct. 9 in the journal Cell Host & Microbe, scientists have identified a specific human gut bacterial strain that breaks down the chemical fructoselysine, and turns it into harmless byproducts. Fructoselysine is in a class of chemicals called Maillard Reaction Products, which are formed during food processing. Some of these chemicals have been linked to harmful health effects. These findings raise the prospect that it may be possible to use such knowledge of the gut microbiome to help develop healthier, more nutritious processed foods.
Read more at: Washington University School of Medicine
A new study from Washington University School of Medicine in St. Louis suggests the gut microbiome has an impact on how the body breaks down processed foods, such as cereals, pastas, chocolate and soda. The new knowledge could help in the development of healthier, more nutritious processed foods. (Photo Credit: Mike Worful)
