Associations of plant-based foods, red and processed meat, and dairy with gut microbiome in Finnish adults
Maukonen M, Koponen KK, Havulinna AS, Kaartinen NE, Niiranen T, Méric G, Pajari AM, Knight R, Salomaa V, Männistö S
European journal of nutrition · 4 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cross-sectional study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Mechanisms only
- Intake measured by
- Food diaries or recalls
Who paid for it
- Funding
- Independent funding
- Nonprofit
- Aarne Koskelon Säätiö
- Government
- Academy of Finland
- Government
- Strategic Research Council
- Government
- Finnish Institute for Health and Welfare
- Grants
- Academy of Finland (352483); Academy of Finland (327698); Strategic Research Council (327698); Strategic Research Council (352483); Strategic Research Council (327699)
Based on 4 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2024-05-16 · Eur J Nutr · vol. 63 · issue 6 · pp. 2247–2260
- Publisher
- Springer Science+Business Media
- Cited
- 6 citations · more than 71% of similar papers · 0.9× the field average
- References
- 48 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Gut microbiota and health · Agriculture Sustainability and Environmental Impact · Probiotics and Fermented Foods
- Keywords
- Microbiome, Gut microbiome, Food science, Red meat, Dairy foods, Biology, Biotechnology, Bioinformatics
- MeSH
- animals, humans, fruit, vegetables, diet, dairy products, meat products, adult, middle aged, finland, female, male, gastrointestinal microbiome, red meat
10 authors
From FI, AU, US
- Mirkka Maukonen · correspondingFinnish Institute for Health and Welfare
- Kari KoponenFinnish Institute for Health and Welfare
- Aki Samuli HavulinnaFinnish Institute for Health and Welfare; Institute for Molecular Medicine Finland
- Niina E. KaartinenFinnish Institute for Health and Welfare
- Teemu NiiranenFinnish Institute for Health and Welfare
- Guillaume MéricBaker Heart and Diabetes Institute; The University of Melbourne; La Trobe University; Monash University
Abstract
Purpose
Population-based studies on the associations of plant-based foods, red meat or dairy with gut microbiome are scarce. We examined whether the consumption of plant-based foods (vegetables, potatoes, fruits, cereals), red and processed meat (RPM) or dairy (fermented milk, cheese, other dairy products) are related to gut microbiome in Finnish adults.
Methods
We utilized data from the National FINRISK/FINDIET 2002 Study (n = 1273, aged 25-64 years, 55% women). Diet was assessed with 48-hour dietary recalls. Gut microbiome was analyzed using shallow shotgun sequencing. We applied multivariate analyses with linear models and permutational ANOVAs adjusted for relevant confounders.
Results
Fruit consumption was positively (beta = 0.03, SE = 0.01, P = 0.04), while a dairy subgroup including milk, cream and ice-creams was inversely associated (beta=-0.03, SE 0.01, P = 0.02) with intra-individual gut microbiome diversity (alpha-diversity). Plant-based foods (R2 = 0.001, P = 0.03) and dairy (R2 = 0.002, P = 0.01) but not RPM (R2 = 0.001, P = 0.38) contributed to the compositional differences in gut microbiome (beta-diversity). Plant-based foods were associated with several butyrate producers/cellulolytic species including Roseburia hominis. RPM associations included an inverse association with R. hominis. Dairy was positively associated with several lactic producing/probiotic species including Lactobacillus delbrueckii and potentially opportunistic pathogens including Citrobacter freundii. Dairy, fermented milk, vegetables, and cereals were associated with specific microbial functions.
Conclusion
Our results suggest a potential association between plant-based foods and dairy or their subgroups with microbial diversity measures. Furthermore, our findings indicated that all the food groups were associated with distinct overall microbial community compositions. Plant-based food consumption particularly was associated with a larger number of putative beneficial species.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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