A low-gluten diet induces changes in the intestinal microbiome of healthy Danish adults
Journal article, 2018

© 2018, The Author(s). Adherence to a low-gluten diet has become increasingly common in parts of the general population. However, the effects of reducing gluten-rich food items including wheat, barley and rye cereals in healthy adults are unclear. Here, we undertook a randomised, controlled, cross-over trial involving 60 middle-aged Danish adults without known disorders with two 8-week interventions comparing a low-gluten diet (2 g gluten per day) and a high-gluten diet (18 g gluten per day), separated by a washout period of at least six weeks with habitual diet (12 g gluten per day). We find that, in comparison with a high-gluten diet, a low-gluten diet induces moderate changes in the intestinal microbiome, reduces fasting and postprandial hydrogen exhalation, and leads to improvements in self-reported bloating. These observations suggest that most of the effects of a low-gluten diet in non-coeliac adults may be driven by qualitative changes in dietary fibres.

Author

Lea B.S. Hansen

Technical University of Denmark (DTU)

Henrik M. Roager

University of Copenhagen

Technical University of Denmark (DTU)

Nadja B. Søndertoft

University of Copenhagen

Rikke J. Gøbel

University of Copenhagen

M. Kristensen

University of Copenhagen

Mireia Vallès-Colomer

Flanders Interuniversity Institute for Biotechnology

KU Leuven

Sara Vieira-Silva

KU Leuven

Flanders Interuniversity Institute for Biotechnology

Sabine Ibrügger

University of Copenhagen

Mads Vendelbo Lind

University of Copenhagen

Rasmus B. Mærkedahl

University of Copenhagen

Martin I. Bahl

Technical University of Denmark (DTU)

M. L. Madsen

University of Copenhagen

Jesper Havelund

University of Southern Denmark

Gwen Falony

KU Leuven

Flanders Interuniversity Institute for Biotechnology

Inge Tetens

University of Copenhagen

Trine Nielsen

University of Copenhagen

Kristine H. Allin

University of Copenhagen

Henrik L. Frandsen

Technical University of Denmark (DTU)

Bolette Hartmann

University of Copenhagen

Jens Juul Holst

University of Copenhagen

Morten H. Sparholt

Bispebjerg Hospital

Jesper Holck

Technical University of Denmark (DTU)

Andreas Blennow

University of Copenhagen

Janne Marie Moll

Technical University of Denmark (DTU)

Anne S. Meyer

Technical University of Denmark (DTU)

Camilla Hoppe

Technical University of Denmark (DTU)

Jørgen H. Poulsen

Hvidovre Hospital

Vera Carvalho

Technical University of Denmark (DTU)

Domenico Sagnelli

University of Copenhagen

Marlene D. Dalgaard

Technical University of Denmark (DTU)

Anders F. Christensen

Bispebjerg Hospital

Magnus Christian Lydolph

Statens Serum Institut

Alastair Ross

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

S.G.R. Villas-Bôas

University of Auckland

Susanne Brix

Technical University of Denmark (DTU)

T. Sicheritz-Pontén

Technical University of Denmark (DTU)

Karsten Buschard

Rigshospitalet

Allan Linneberg

Research Centre for Prevention and Health

Jüri J. Rumessen

Amtssygehuset i Gentofte

Claus T. Ekstrøm

University of Copenhagen

Christian Ritz

University of Copenhagen

Karsten Kristiansen

University of Copenhagen

H. Bjørn Nielsen

Clinical-Microbiomics A/S

H. Vestergaard

University of Copenhagen

Nils J. Færgeman

University of Southern Denmark

Jeroen Raes

KU Leuven

Flanders Interuniversity Institute for Biotechnology

Hanne Frøkiær

University of Copenhagen

Torben Hansen

University of Copenhagen

L. Lauritzen

University of Copenhagen

Ramneek Gupta

Technical University of Denmark (DTU)

Tine Rask Licht

Technical University of Denmark (DTU)

O. B. Pedersen

University of Copenhagen

Nature Communications

2041-1723 (ISSN)

Vol. 9 1 4630

Subject Categories

Food Science

Clinical Science

Nutrition and Dietetics

DOI

10.1038/s41467-018-07019-x

PubMed

30425247

More information

Latest update

2/17/2020