Dietary fiber and fermented food consumption and its link to allergic responses

Abstract

Diet is a wellrecognized factor shaping the composition of intestinal microbiota and as a consequence, having influence on host immune responses. Therefore, exploring the dietmicrobiotahost interactions and applications of personalized diet may be crucial for decreasing inflammatory responses in allergic diseases. Among several dietary interventions, inclusion of a highfiber or highfermented diet have been demonstrated to reduce the prevalence of allergic outcomes.1 On a reverse note, an increase in allergic disease has coincided with an intake of processed and lowfiber diets.2 In the recent randomized multiomics study, 36 healthy adults were recruited to evaluate the impact of a highfiber or highfermented foods on the gut microbiomeperipheral immune axis (Figure 1).3 In the highfiber diet group, percentage of microbial proteins in the participants' fecal samples increased over the time of the study, without changes in the microbiota alpha diversity. An increase of microbial proteins together with an increase in the carbohydrateactive enzymes and altered shortchain fatty acids might suggest that fiber is a fuel for bacteria adept at fiber degeneration. There