A clinical study led by Kings College London Professor of Dietetics Kevin Whelan investigated how gut microbes break down almonds to produce butyrate, a specific microbiota product associated with several health benefits.
This new research found that consuming almonds significantly increases butyrate, a type of beneficial short-chain fatty acid (SCFA) produced by microbes in the colon when they digest fiber. Butyrate is the primary fuel source for colonocytes, the cells that line the colon, according to the study funded by the Almond Board of California. 87 healthy adults participated in this 4-week study.
Results from the study showed significant differences in stool frequency as well as significant increases in butyrate in the colon. Other measured outcomes from the study included relative abundance of fecal bifidobacteria, fecal microbiota composition and diversity, fecal SCFAs, whole-gut transit time, gut pH, stool output (both frequency and consistency), and gut symptoms.
For further information on the study, contact Megan Brodsky, #206-697-9212, or Megan.firstname.lastname@example.org.