The primary objective of this pilot study was to investigate the feasibility of regular consumption of fermented vegetables for six weeks on markers of inflammation and the composition of the gut microflora in women (clinical trials ID: NTC03407794). Thirty-one women were randomized into one of three groups: 100 g/day of fermented vegetables (group A), 100 g/day pickled vegetables (group B), or no vegetables (group C) for six weeks. Dietary intake was assessed by a food frequency questionnaire and blood and stool samples were provided before and after the intervention for measurement of C-reactive protein (CRP), tumor necrosis factor alpha (TNF-α), and lipopolysaccharide binding protein (LBP). Next-generation sequencing of the V4 region of the 16S rRNA gene was performed on the Illumina MiSeq platform. Participants’ ages ranged between 18 and 69 years. Both groups A and B had a mean daily consumption of 91g of vegetables for 32 and 36 days, respectively. Serum CRP ranged between 0.9 and 265 ng/mL (SD = 92.4) at baseline, while TNF-α and LBP concentrations ranged between 0 and 9 pg/mL (SD = 2.3), and 7 and 29 μg/mL (SD = 4.4), respectively. There were no significant changes in levels of inflammatory markers among groups. At timepoint 2, group A showed an increase in Faecalibacterium prausnitzii (P = 0.022), a decrease in Ruminococcus torques (P<0.05), and a trend towards greater alpha diversity measured by the Shannon index (P = 0.074). The findings indicate that consumption of ~100 g/day of fermented vegetables for six weeks is feasible and may result in beneficial changes in the composition of the gut microbiota. Future trials should determine whether consumption of fermented vegetables is an effective strategy against gut dysbiosis.
Learning Outcome: Describe the relationship between nutrition professionals' knowledge, consumption and recommendations of whole grains. Research outcome:To determine the relationship between nutrition professionals' knowledge, consumption, and recommendations of whole grains. Methods:A cross-sectional study was conducted with nutrition professionals (n¼480).Participants were recruited via email and social media from October 2020-February 2021. The participants completed a validated 21-question survey about whole grain knowledge, consumption, and recommendations. Analysis:The analyses included descriptive statistics and Pearson correlation tests.Results: Survey respondents included 72.5% Registered Dietitians Nutritionists (RD/RDN) and 27.5% RD in training (e.g. dietetic intern, student). Nutrition professionals felt whole grains were important in their own diet (93%) and their patient/clients' diet (75%). A slight majority of nutrition professionals (58%) strongly or somewhat agreed that "personal grain preference influences the grains that you recommend to patients/clients", despite 67% agreeing to the statement, "client income/background influences the types of grains you recommend to patients/clients." Nutrition professionals correctly classified 14.9AE3.2 of the 23 food classification questions and 9.6AE1.8 for the 11 whole grain knowledge statements. Nutrition professionals with direct patient care (n¼373) have personally consumed 15.9AE3.74 different grains and recommended 9AE4.15, the correlation being r¼0.29, indicating a significant positive correlation.
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