by Megan Mouw
Our gut microbiota aids in the digestion and absorption of nutrients and in training our immune system. New research in mice reveals gut bacteria may also protect us from chemical modifications of food ingredients introduced by food processing.
by GMFH Editing Team
A clear consensus on the mechanisms of action of food intolerances doesn’t exist due to their heterogeneous nature. A new narrative review sheds light on the scientific background of the mechanisms, diagnosis and management of food intolerances.
by Heather Galipeau
Genetic predisposition alone cannot fully explain the current rise of food sensitivities, like celiac disease. Scientists have characterized the bacterial enzyme elastase involved in driving immune activation and worsening reactions to gluten in genetically susceptible hosts.
GMFH continue to cover the important progress made in our knowledge of the gut microbiota's impact on wellbeing and disease.
Exposure to viral and bacterial infections early in life, especially in the setting of certain genetic predispositions, may increase an individual’s risk for developing food sensitivities.
The workshop, called ‘Gut microbiota targets in nutrition’, which was addressed to experts and healthcare practitioners specializing in nutrition and gastrointestinal disorders.
by GMFH Editing Team
The functional gastrointestinal disorders (FGIDs) that are characterized by persistent and recurring GI symptoms.
A scientific committee chaired has taken care to put together a program that covers the most relevant issues in the field today.
by GMFH Editing Team
The GMFH editing team is pleased to bring you the Gut Summit 2017 official report.
by GMFH Editing Team
The workshop —called “Nutrition and the human gut microbiome: What should health professionals know for their daily practice?”— addressed issues and questions relevant to nutrition practice.