High-fibre diets may reduce inflammation associated with gout and arthritis
The action of gut microorganisms on dietary fibres may reduce inflammation associated with gout, highlights research in the Journal of Leukocyte Biology.
Scientists found that diets high in fibre trigger microorganisms in the gut to produce short chain fatty acids, making certain white blood cells die and inflammation stop. The high-fibre diets also led to the production of anti-inflammatory cytokines in the knee joint, which prevented knee damage and dysfunction.
These findings have important implications for the treatment of gout and arthritis.
“By understanding the way foods interact with living organisms, we may be able to create diets that help people with the disease, as well as their health overall,” explains Dr Mauro M. Teixeira, who is involved in the work.
John Wherry, deputy editor of the Journal of Leukocyte Biology comments:
“We are seeing an explosion in our mechanistic understanding of how microbial communities in our intestines and elsewhere influence multiple aspects of immune and metabolic health. This work is an elegant example of how tuning of inflammatory circuits by linking diet to microbial products can have a profound effect on an inflammatory disease in the joints. Future work may allow such findings to be translated into practical treatments for gout and other diseases.”
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