205 - ‘Consumption of a diet rich in Brassica vegetables is associated with a reduced abundance of sulphate-reducing bacteria: A randomised crossover study’. Molecular Nutrition & Food Research. 61(9)

Reference Number: 205

Year: 2017

Authors: Kellingray L et al

Link: Link to original paper

Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health

Summary

Abstract

We examined whether a Brassica-rich diet was associated with an increase in the relative abundance of intestinal lactobacilli and sulphate-reducing bacteria (SRB), or alteration to the composition of the gut microbiota, in healthy adults.

Conclusion

The increased consumption of Brassica vegetables was linked to a reduced relative abundance of SRB, and therefore may be potentially beneficial to gastrointestinal health.

 

Significance of this study

Increasing the amount of brassicas in the diet may help alter the composition of the gut microbiome in a positive way, resulting in a healthier gut.

We encourage students to eat fermented cabbage in the form of kimchi and sauerkraut alongside sourdough bread.

 

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