28 April 2022 In Dementia

Alzheimer's disease (AD) and Parkinson's disease (PD) are the two most prevalent neurodegenerative diseases, both without prevention or cure. The Mediterranean diet (MeDi) may be neuroprotective by modulating gut microbiota. We aimed to assess the effects of adherence to MeDi on the gut microbiota in relation to AD or PD risk. A search from inception to November 2020 was conducted in PubMed, CINAHL, EMBASE, Web of Science, Global Health, Biological Abstracts, and Grey Literature Report databases.

Two searches were conducted: 1) (MeDi or Microbiota) and (PD or AD) and 2) MeDi and microbiota. Inclusion criteria for papers were specified prior to review. Of 4672 studies identified, 64 were eligible for inclusion. These studies were divided into five groups: MeDi and AD risk (n = 4), MeDi and PD risk (n = 2), MeDi and microbial composition or metabolomics (n = 21), AD and microbial composition or metabolomics (n = 7), and PD and microbial composition or metabolomics (n = 30).

Adherence to the MeDi was associated with a lower risk of AD and PD development. Eight genera and two species of bacteria had an inverse relationship with MeDi and AD, and one family, eight genera and three species of bacteria had an inverse relationship with MeDi and PD. More studies are needed to investigate if MeDi, gut microbiota, and neurodegeneration are causally related.

22 March 2022 In Dementia

Alzheimer's disease (AD) and Parkinson's disease (PD) are the two most prevalent neurodegenerative diseases, both without prevention or cure. The Mediterranean diet (MeDi) may be neuroprotective by modulating gut microbiota. We aimed to assess the effects of adherence to MeDi on the gut microbiota in relation to AD or PD risk. A search from inception to November 2020 was conducted in PubMed, CINAHL, EMBASE, Web of Science, Global Health, Biological Abstracts, and Grey Literature Report databases.

Two searches were conducted: 1) (MeDi or Microbiota) and (PD or AD) and 2) MeDi and microbiota. Inclusion criteria for papers were specified prior to review. Of 4672 studies identified, 64 were eligible for inclusion. These studies were divided into five groups: MeDi and AD risk (n = 4), MeDi and PD risk (n = 2), MeDi and microbial composition or metabolomics (n = 21), AD and microbial composition or metabolomics (n = 7), and PD and microbial composition or metabolomics (n = 30).

Adherence to the MeDi was associated with a lower risk of AD and PD development. Eight genera and two species of bacteria had an inverse relationship with MeDi and AD, and one family, eight genera and three species of bacteria had an inverse relationship with MeDi and PD. More studies are needed to investigate if MeDi, gut microbiota, and neurodegeneration are causally related.

22 October 2021 In Cardiovascular System

We assessed, for the first time, to what extent the composition of the gut microbiome might explain the cross-sectional association of habitual flavonoid and flavonoid-rich food intake with systolic and diastolic blood pressure (BP) in a community-based sample (N=904) from Northern Germany. Gut microbiome composition was sequenced from 16S ribosomal RNA genes. Higher total flavonoid intakes and specifically the polymer subclass were associated with lower systolic BP (SBP; β T3-T1: −2.9% [95% CI, −5.1 to −0.7], P=0.01 and −3.7% [95% CI, −5.4 to −1.0], P=0.01). In food-based analyses, a higher intake of berries (SBP, β Q4-Q1: −2.9% [95% CI, −5.2 to −0.6], P=0.01; pulse pressure, −5.5% [95% CI, −9.6 to −1.2], P=0.01) and red wine (SBP, β Q4-Q1: −2.6% [95% CI, −4.8 to −0.3], P=0.03; pulse pressure, −6.1% [95% CI, −10.1 to −2.0], P<0.01) were associated with lower SBP and pulse pressure. There were no associations with diastolic BP. In food-based analyses, higher intakes of anthocyanin-rich berries and red wine were associated with higher alpha diversity (β Q4-Q1: 0.03 [95% CI, 0.0–0.1], P=0.04 and 0.1 [95% CI, 0.03–0.1], P<0.01). Higher intakes of berries and apples/pears were associated with a lower abundance of Parabacteroides (β Q4-Q1: −0.2 [95% CI, −0.4 to −0.1], P<0.01, Q=0.07 and −0.3 [95% CI, −0.4 to −0.1], P< 0.01, Q=0.04). Structural equation modeling of these novel data suggests that microbial factors explained 15.2% to the association between flavonoid-rich foods and clinically relevant lower SBP. Further research should focus on interindividual variability in the gut microbiome in mediating the cardiovascular effects of flavonoid-rich foods.

23 September 2021 In General Health

We assessed, for the first time, to what extent the composition of the gut microbiome might explain the cross-sectional association of habitual flavonoid and flavonoid-rich food intake with systolic and diastolic blood pressure (BP) in a community-based sample (N=904) from Northern Germany. Gut microbiome composition was sequenced from 16S ribosomal RNA genes. Higher total flavonoid intakes and specifically the polymer subclass were associated with lower systolic BP (SBP; β T3-T1: −2.9% [95% CI, −5.1 to −0.7], P=0.01 and −3.7% [95% CI, −5.4 to −1.0], P=0.01). In food-based analyses, a higher intake of berries (SBP, β Q4-Q1: −2.9% [95% CI, −5.2 to −0.6], P=0.01; pulse pressure, −5.5% [95% CI, −9.6 to −1.2], P=0.01) and red wine (SBP, β Q4-Q1: −2.6% [95% CI, −4.8 to −0.3], P=0.03; pulse pressure, −6.1% [95% CI, −10.1 to −2.0], P<0.01) were associated with lower SBP and pulse pressure. There were no associations with diastolic BP. In food-based analyses, higher intakes of anthocyanin-rich berries and red wine were associated with higher alpha diversity (β Q4-Q1: 0.03 [95% CI, 0.0–0.1], P=0.04 and 0.1 [95% CI, 0.03–0.1], P<0.01). Higher intakes of berries and apples/pears were associated with a lower abundance of Parabacteroides (β Q4-Q1: −0.2 [95% CI, −0.4 to −0.1], P<0.01, Q=0.07 and −0.3 [95% CI, −0.4 to −0.1], P< 0.01, Q=0.04). Structural equation modeling of these novel data suggests that microbial factors explained 15.2% to the association between flavonoid-rich foods and clinically relevant lower SBP. Further research should focus on interindividual variability in the gut microbiome in mediating the cardiovascular effects of flavonoid-rich foods.

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