A new study by British scientists demonstrates that regular consumption of fiber-rich foods such as whole grain bread, vegetables and legumes can significantly reduce the risk of developing dangerous food poisoning.
The research team of the University of Cambridge conducted a large-scale study of the microbiome (a set of microorganisms of the digestive system) with the participation of 12,000 people from 45 countries of the world. The results showed that the body’s resistance to food poisoning largely depends on the presence of specific protective bacteria of the genus Faecalibacterium in the intestines.
These beneficial microorganisms have proven to be effective in combating the most common pathogens of food poisoning – bacteria of the Enterobacteriaceae family, which includes pathogens such as Shigella and E.coli. The defense mechanism, as scientists explain in the journal Nature Microbiology, lies in the ability of Faecalibacterium to process dietary fiber into short-chain fatty acids, which create an unfavorable environment for the development of pathogenic bacteria.
Dr. Alexandre Almeida, lead author of the study, emphasizes the importance of a fiber-rich diet. According to him, consuming enough vegetables, legumes and whole grains provides the necessary “raw material” for beneficial intestinal bacteria that produce protective compounds.
These findings are of particular relevance given the growing antibiotic resistance of pathogenic bacteria of the Enterobacteriaceae family, which most often enter the body through insufficiently processed foods. These microorganisms are capable of causing not only food poisoning, but also more serious diseases such as pneumonia and meningitis.
The co-author of the study, Dr. Qi Yin, emphasizes the importance of studying pathogens not in isolation, but in the context of the entire intestinal microbiome.
In the UK, around 2.5 million cases of food poisoning are reported annually. Although most of them have a mild course, for vulnerable populations, especially the elderly, the consequences can be fatal – around 200 deaths are recorded every year.
Fiber, also called dietary fiber, is a component of plant foods that is not digested in the small intestine. By reaching the large intestine, it not only prevents constipation, but also, as a study has shown, plays an important role in maintaining the protective microbiome. However, according to the British Dietetic Association, the average Briton consumes only 18 grams of fiber per day, well below the NHS recommended limit of 30 grams.
Important! The statistical information presented in medical articles reflects general trends and does not take into account the characteristics of each individual Individual circumstances can vary significantly. Always consult your doctor to make personalized decisions about your health.
