Nutrition

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Celiac disease is a common food sensitivity triggered by gluten and its incidence is rising at an alarming rate. The reasons for this are not fully understood but suggestions are that they relate to changes in gut microbial composition or function. As part of previous research into gluten digestion processes, Dr. Alberto Caminero of  McMaster University (Canada) had described a…

Heather Galipeau
Heather Galipeau is a Research Associate at McMaster University (Canada) where she is researching dietary and microbial interactions in celiac disease and inflammatory bowel disease. She obtained her PhD in 2015 from McMaster University in Elena Verdu’s lab, during which she found that the small intestinal microbial background influences the degree of immuno-pathology triggered by dietary antigens, such as gluten.

Celiac disease is a common food sensitivity triggered by gluten and its incidence is rising at an alarming rate. The reasons for this are not fully understood but suggestions are that they relate to changes in gut microbial composition or function. As part of previous research into gluten digestion processes, Dr. Alberto Caminero of  McMaster University (Canada) had described a…

Heather Galipeau
Heather Galipeau is a Research Associate at McMaster University (Canada) where she is researching dietary and microbial interactions in celiac disease and inflammatory bowel disease. She obtained her PhD in 2015 from McMaster University in Elena Verdu’s lab, during which she found that the small intestinal microbial background influences the degree of immuno-pathology triggered by dietary antigens, such as gluten.

Fermented foods have been produced and consumed since the beginning of human civilization and are now, once again, becoming more prevalent in our diets and in a variety of forms. Prof. Robert Hutkins from the University of Nebraska (USA) studies the role of beneficial microbes in manufacturing fermented foods and in human health. In January 2019, he published the second…

GMFH Editing Team
GMFH Editing Team

Fermented foods have been produced and consumed since the beginning of human civilization and are now, once again, becoming more prevalent in our diets and in a variety of forms. Prof. Robert Hutkins from the University of Nebraska (USA) studies the role of beneficial microbes in manufacturing fermented foods and in human health. In January 2019, he published the second…

GMFH Editing Team
GMFH Editing Team

Microbiome studies carried out in the past decade have led to an enhanced understanding of the gut microbiome in human health. However, most of these studies have been carried out in western countries and the Indian gut microbiome is not well explored. Since dietary habits and lifestyle play a key role in shaping the gut microbiome, large differences in the…

Vineet K. Sharma
Dr. Sharma has been an Associate Professor at the Indian Institute of Science Education and Research Bhopal since July 2011. Dr. Sharma obtained his PhD in Bioinformatics and Biomedical Sciences from IGIB, New Delhi in 2006. After completing his doctoral research, he worked as a scientist at RIKEN, Japan for five years and joined IISER Bhopal after returning to India. He is also the founder and coordinator of the Innovation and Incubation Centre of Entrepreneurship (IICE) at IISER Bhopal. The main focus of Dr. Sharma’s lab is to reveal and analyze the human-associated microbiome among the Indian population and carry out comparative studies with different populations to gain functional insights, while also making comparisons with healthy and disease datasets. Dr. Sharma’s groups also recently sequenced the genome of the peacock, which is the national bird of India.

Microbiome studies carried out in the past decade have led to an enhanced understanding of the gut microbiome in human health. However, most of these studies have been carried out in western countries and the Indian gut microbiome is not well explored. Since dietary habits and lifestyle play a key role in shaping the gut microbiome, large differences in the…

Vineet K. Sharma
Dr. Sharma has been an Associate Professor at the Indian Institute of Science Education and Research Bhopal since July 2011. Dr. Sharma obtained his PhD in Bioinformatics and Biomedical Sciences from IGIB, New Delhi in 2006. After completing his doctoral research, he worked as a scientist at RIKEN, Japan for five years and joined IISER Bhopal after returning to India. He is also the founder and coordinator of the Innovation and Incubation Centre of Entrepreneurship (IICE) at IISER Bhopal. The main focus of Dr. Sharma’s lab is to reveal and analyze the human-associated microbiome among the Indian population and carry out comparative studies with different populations to gain functional insights, while also making comparisons with healthy and disease datasets. Dr. Sharma’s groups also recently sequenced the genome of the peacock, which is the national bird of India.

Diet is the most widely studied modifiable factor for shaping gut microbiota composition and function and we are beginning to understand how isolated macronutrients and micronutrients modify the gut microbiome. As nutrients are rarely consumed in isolation, scientists are moving toward examining the ability of dietary patterns to modulate the intestinal microbiota under both physiological and pathological conditions. Two recent…

Andreu Prados
Andreu Prados holds a Bachelor of Science Degree in Pharmacy & Human Nutrition and Dietetics. Science writer specialised in gut microbiota and probiotics, working also as lecturer and consultant in nutrition and healthcare. Follow Andreu on Twitter @andreuprados

Diet is the most widely studied modifiable factor for shaping gut microbiota composition and function and we are beginning to understand how isolated macronutrients and micronutrients modify the gut microbiome. As nutrients are rarely consumed in isolation, scientists are moving toward examining the ability of dietary patterns to modulate the intestinal microbiota under both physiological and pathological conditions. Two recent…

Andreu Prados
Andreu Prados holds a Bachelor of Science Degree in Pharmacy & Human Nutrition and Dietetics. Science writer specialised in gut microbiota and probiotics, working also as lecturer and consultant in nutrition and healthcare. Follow Andreu on Twitter @andreuprados
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Latest articles

Celiac disease is a common food sensitivity triggered by gluten and its incidence is rising at an alarming rate. The reasons for this are not fully understood but suggestions are that they relate to changes…

Diet is the most widely studied modifiable factor for shaping gut microbiota composition and function and we are beginning to understand how isolated macronutrients and micronutrients modify the gut microbiome. As nutrients are rarely consumed…