Changes in faecal microbiota in 6- to 12-year-old children after a new nutritional strategy: the ALINFA randomised controlled trial

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI:10.1111/ijfs.17454

Naroa Andueza, Jose I. Riezu-Boj, Iñigo Clemente-Larramendi, Marta Cuervo, Santiago Navas-Carretero

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Abstract

Gut microbiota seems to play a critical role in health and disease. This study aimed to evaluate the effect of a nutritional intervention in children 6–12 years old on the microbiota and to identify possible dietary components involved in the change. A 2-month parallel, controlled randomised trial was conducted. The nutritional intervention was based on the recommendations of the Mediterranean diet, for both intervention groups, with the difference that in the ALINFA group a more intensive intervention based on a complete diet, while in the control group, dietary advice was provided. After the intervention, ALINFA group showed an increase in the richness and diversity of their microbiota as well as changes in the abundance of different bacterial heels. These changes were mainly influences by fibre intake and the type of fat consumed. The ALINFA nutritional intervention seems to be able to positively influence children's microbiota, showing significant changes within 2 months.

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采用新营养策略后 6 至 12 岁儿童粪便微生物群的变化：ALINFA 随机对照试验

摘要肠道微生物群似乎在健康和疾病中起着至关重要的作用。本研究旨在评估对 6-12 岁儿童进行营养干预对微生物群的影响，并确定可能参与这种变化的饮食成分。研究人员进行了为期两个月的平行随机对照试验。两个干预组的营养干预都以地中海饮食建议为基础，不同的是，ALINFA 组在完整饮食的基础上进行了更深入的干预，而对照组则提供了饮食建议。干预后，ALINFA 组的微生物群丰富度和多样性有所增加，不同细菌跟的丰度也发生了变化。这些变化主要受纤维摄入量和脂肪摄入类型的影响。ALINFA 营养干预似乎能够对儿童的微生物群产生积极影响，在 2 个月内就能显示出显著的变化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.