NHD CPD eArticle SPONSORED BY
NETWORK HEALTH DIGEST
Volume 8.15 - 29th October 2018
PREBIOTICS, PROBIOTICS AND THE MICROBIOME Priya Tew Freelance Dietitian and Specialist in Eating Disorders Priya runs Dietitian UK, a freelance dietetic service that specialises in social media and media work, consultancy for food companies, eating disorder support, IBS and Chronic Fatigue. She works with NHS services, The Priory Hospital group and private clinics as well as providing Skype support to clients nationwide.
The world of prebiotics, probiotics and the microbiome has exploded lately and it is definitely an area to stay abreast of and be ready to explain to people in simple terms. There are instant dietary changes that people can make to improve their gut health, potentially their mental health and overall physical health too. THE MICROBIOME
The microbiome is an exciting area of research right now. It has the potential to make some big changes to how we approach nutrition. The gut microbiota is a vast and diverse community of microorganisms in the human intestinal tract, including bacteria, viruses, arachea and unicellular eukaryotes.3 There are 10 times more microbial cells than the number of cells in the human body. The diversity and number of microbes increases through the GI tract from the stomach, with the colon containing the most. This is affected by the current bacterial composition (types of microorganisms) and the abundance. PREBIOTICS
Prebiotics are natural, non-digestible food components that help promote
the growth of beneficial bacteria (probiotics) in the gut. They alter the colonic microbiota in favour of a healthier composition. Fermentation in the colon leads to the production of energy, metabolites and micronutrients and an increase in probiotics. Prebiotics are found naturally in a range of fibre rich foods. These include fermentable oligosaccharides, consisting of three to 10 monosaccharide chains. Often malabsorbed by the small intestine, these foods are instead fermented in the large intestine, giving rise to their benefits. Examples include: • fructans found in main fruit and veg, grains legumes, nuts and inulin; • galacto-oligosaccharides (GOS) found in legumes and beans.
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