Diet and health: interlinkage between diet, intestinal microorganisms, digestive diseases

Dietary and nutritional status plays a decisive role in human health. Today, research on dietary and health relationships has shifted from focusing on the role of individual nutrients to exploring dietary patterns and the overall impact of a particular diet.Multiple dietary components regulate human resistance to intestinal pathogens. For example, the ingestion of sufficient dietary fibres, prophylactic bacteria, plant chemicals, as well as appropriate amounts of protein, fat, carbohydrates, vitamins and minerals, helps to strengthen our body’s resilience to intestinal pathogens. Like dietary fibres, which are not directly digested by humans, but are “foods” of intestinal microorganisms that promote the growth and reproduction of intestinally beneficial bacteria, which in turn are involved in a variety of physiological functions, such as human immunosuppression, to help us fight harmful pathogens.Diet has an indispensible influence in shaping intestinal microbial communities, regulating host metabolism and maintaining the body balance of lipids, which also changes our perception of improving overall health. As many as 60 different dietary association variables were found to be relevant to microbiodiversity, which fully underscored the importance of high-quality, balanced diets and strongly supported the view that “food supplements individual nutrients cannot replace healthy diets”. Moreover, we have observed that individual foods stimulate the growth of specific bacterial groups, which suggests that intestinal bacteria can even influence our food preferences, appetites and abdominal abdominal feelings. For example, certain intestinal bacteria prefer foods rich in dietary fibres, which, when they reproduce in large quantities, may send signals to the brain that we prefer to choose foods such as vegetables and fruits.However, the impact of dietary types on the relative abundance of microbial species is complex and difficult to replicate in different clinical studies. This is because the number of individual species varies from one micro-organism to another. Moreover, different individuals have a highly personalized microbial response to different foods. The intestinal microbes change rapidly when people adopt new dietary strategies, such as diets based entirely on vegetarian or meat. For example, for those who have long-standing vegans, there are relatively high numbers of entropy doors in their intestinal tracts, while the number of boulders is relatively low, while the intestinal grouping of predators is the opposite.The intestinal population plays an important role in food digestion, nutritional metabolism and gastrointestinal stability. The gastrointestinal tract is directly connected to the outside world through the diet, and different metabolites can influence the structure and functioning of the intestinal herb by creating different proximate population distributions in the intestinal tract. Dietary compositions and their metabolites can also directly affect intestinal pathogens, some of which, such as human lactation low-polymal sugar, have a structure similar to that of lusolic sugar on the surface of intestinal epipelagic cells, which can act as bait receptors of pathogens combined with intestinal pathogens to prevent the adhesiveness of pathogens; and some of the dietary components have anti-bacterial properties, with natural foods such as plants, animals, bacteria and fungi sources having anti-bacterial activity for various food-borne pathogens.The intestinal microbes are like “invisible organs” that provide multiple functions for the host, and are important in terms of metabolic, immunisation and protection, and changes in their structure or function are considered as a cause of disease. Unlike relatively stable host genes, micro-organisms have a strong plasticity and are highly vulnerable to environmental and host-derived incentives. The dietary composition is the main external adjustment factor for intestinal microbial groups, and any change in dietary patterns will recreate the diversity of intestinal microbial groups. The intestinal microbial community relies mainly on food components that are not digested by the host enzyme to acquire energy and meet growth needs, such as the use of indigestionable dietary fibres to guarantee the normal functioning of the carbohydrates and lipid digestion to absorb associated metabolic pathways, to provide signals for intestinal upskin renewal to maintain intestinal integrity, to synthesize vitamins, to decompose harmful externalities, to construct a robust intestinal immune system, and to be responsible for the distillation of antibacterial substances, to promote beneficial microbial growth and to inhibit pathogen growth through the establishment of resistance mechanisms.In our daily lives, we should focus on dietary diversity and equilibrium. Foods such as whole grains, vegetables and fruit, which are rich in food fibres, are consumed with a good amount of protein, such as skinny meat, fish, beans, etc., and control the intake of fat and sugar. Avoid over-reliance on finely processed dietary supplements and instead build a healthy diet based on natural food. For example, for constipated patients, inadequate dietary fibre intake is a common cause. If the diet is too fine for the long term, there is a shortage of foods, such as coarse grains and vegetables, which are rich in food fibres, intestinal wrinkling slows down and dung is difficult to excrete. At this time, appropriate increases in dietary fibre intake, such as some extra foods such as oats, potatoes and broccoli, can promote intestinal creeping, improve the intestinal glucose environment, and increase the number of good fungi in the intestinal tract, which produces short fermented diet fibres. Useful substances, such as chain fatty acid, further irritate intestinal creeping, thereby mitigating constipation.Like a stomach ulcer, cholesterocella infection is one of the major contributing factors. Some studies have found that certain food components, such as garlic, are resistant to bacterial activity and can inhibit the growth of cholesterosomosis. People who regularly consume a proper amount of garlic have relatively low infection rates of cholesterol, and the risk of a stomach ulcer is reduced. It should be noted, however, that garlic is somewhat irritating and cannot be over-eating to avoid discomfort in the gastrointestinal tract.For example, in the case of patients with intestinal stress syndrome, the intestinal fungus is often unbalanced. The introduction of low FODMAP diets (fermentable oligarine, double sugar, single sugar and polyols) and the reduction of the ingestion of substances such as lactose, fruit sugar and fermented gas in the intestinal tract can effectively reduce a patient ‘ s abdominal, abdominal and diarrhoea symptoms. Because such special diets can change the fermentation environment in the intestinal tract, adjust the composition and metabolism of the intestinal fungus, reduce intestinal gas generation and mitigate intestinal sensitivity.In conclusion, in shaping the human intestinal microbial community, environmental factors are much more powerful than human own genetic factors and are the driving force behind individual microbial changes, while diet is the central factor determining the structure and functioning of intestinal microbial communities. Therefore, changes in the microbial group structure through a rational diet are expected to be a new way of treating related digestive tract diseases.