Microbiome and Nutrition
The complex community of bacteria, yeasts and viruses living in our intestines, collectively known as the gut microbiome, is shaped, in part, by what we eat. Genetics, environment, and other factors also influence an individual’s microbial community. Research at the NRI investigates these complex relationships and their impact on disease risk. We use animal models and bioinformatics to study the associations between nutritional metabolites, gut microbiome, and health. What happens in the gut doesn’t stay in the gut. Your microbiome can play a role in cardiovascular disease, obesity and diabetes, and even cancer. Our team envisions a future where analysis of your microbiome can determine disease risk, and medical foods can be prescribed to treat and prevent disease by regulating the microbiome.
Publications
Microbiome and Nutrition Publications
2020
Population studies of TMAO and its precursors may help elucidate mechanisms. Meyer K
2019
Association of dietary patterns with the gut microbiota in older, community-dwelling men. Meyer K
2018
Meta-analysis of human genome-microbiome association studies: the MiBioGen consortium initiative. Meyer K
Human microbiota, blood group antigens, and disease. Sumner S
2017
Trimethylamine N-Oxide, the Microbiome, and Heart and Kidney Disease. Zeisel S
2016
Diet and Gut Microbial Function in Metabolic and Cardiovascular Disease Risk. Meyer K
Antibiotic-mediated gut microbiome perturbation accelerates development of type 1 diabetes in mice. Sumner S
Related News
Vitamins and Healthy Diet: A Balancing Act
May 27, 2015 • A vitamin is an organic compound that cannot be made by the human body, but is a required nutrient vital for its various functions. Vitamins are needed in only limited amounts and thus are traditionally derived from our diet. And, yet, nearly half of the U.S. population takes multivitamin supplements—even in times of financial downturn. In 2010 the U.S. supplements industry reached $28 billion in annual sales. And, although no clear scientific need has been defined for vitamin supplementation, the most common reason for taking vitamins is a desire to “improve” or “maintain” overall health, according to a poll conducted by the National Institutes of Health in 2013.
ISNN congress to expand the evidence base for genome-directed personal nutrition
May 11, 2015 • The 9th Congress of the International Society of Nutrigenetics and Nutrigenomics (ISNN) presents “Expanding the Evidence Base for Genome-directed Personal Nutrition.”
Ammerman to co-lead UNC’s new campus theme – ‘Food for All’
May 4, 2015 • Members of the UNC-Chapel Hill community will come together at a common table when they examine food studies as UNC’s 2015-2017 university-wide academic theme.
“Food for All: Local and Global Perspectives,” which builds on UNC’s 2012-2015 “Water in Our World” focus on global water issues, will challenge all areas of the university to examine wide-ranging topics from food cultures and nutrition, to food security, world hunger, agricultural economics, resource management, sustainable development, climate change and international trade.
May 2015
May 6, 2015 • May 2015’s SoundBites features: Renowned Nutrition Scientist Speaks on Longevity; Nutrient Bar Results in Broadscale Health Improvements After Only Two Months; Eat More Produce, Reduce Cancer; and the Lettuce Eat Café
Nutrient Bar Results in Broadscale Health Improvements After Only Two Months
May 1, 2015 • A fruit-based micronutrient and fiber-dense supplement bar (the “CHORI-bar”), conceived by Drs. Bruce Ames and Mark K. Shigenaga at Children’s Hospital Oakland Research Institute (CHORI), was shown in clinical trials to improve metabolism in overweight/obese (OW/OB) otherwise healthy adults in ways that are consistent with reduced risk of type 2 diabetes and cardiovascular disease. Consumption of the bar for two months also reduced chronic inflammation, and initiated a reduction in weight and waist circumference. Decreased inflammation and improved weight and weight distribution can lower the risk of many chronic diseases.
UNC-Chapel Hill explores “Food for All” with 2015-2017 campus theme
April 30, 2015 • The University of North Carolina at Chapel Hill will come together at a common table when it examines food and food studies as its 2015-2017 university-wide academic theme. “Food for All: Local and Global Perspectives,” which builds on Carolina’s 2012-2015 “Water in Our World” focus on global water issues, will challenge all areas of the University to examine wide-ranging topics from food cultures and nutrition, to food security, world hunger, agricultural economics, resource management, sustainable development, climate change and international trade.