BNF webinar: The prebiotic potential of our diets fibre and more

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1 BNF webinar: The prebiotic potential of our diets fibre and more Wed 12 th December (GMT)

2 The British Nutrition Foundation (BNF), a registered charity, delivers impartial, authoritative and evidence based information on food and nutrition. Its core purpose is to make nutrition science accessible to all, working with an extensive network of contacts across academia, education and the food chain, and through BNF work programmes focussing on education in schools and nutrition science communication. The key role of BNF s Council and Trustees is to ensure that the Foundation delivers its charitable aims, is impartial, transparent and acts with integrity. BNF s Articles of Association require a majority of Council s members to be leading academics from the nutrition science community, supported by leaders in education, communication and the food chain. BNF s funding comes from a variety of sources including EU projects; contracts with national government departments and agencies; conferences, publications and training; membership subscriptions; donations and project grants from food producers and manufacturers, retailers and food service companies; funding from grant providing bodies, trusts and other charities. BNF is not a lobbying organisation nor does it endorse any products or engage in food advertising campaigns. More details about BNF s work, funding and governance can be found at We would like to thank our Sustaining Member Companies for their continued support which enables us to offer an ongoing programme of events and training. BNF is also grateful to Kelloggs for providing an educational grant towards the success of this webinar. However, the programme has been directed by the Foundation alone, which is committed to producing independent, evidence-based science. At BNF webinars, each participating speaker/organisation is responsible for the accuracy of the information provided and is requested to declare any relevant interests. Are you on Twitter? and use #BNFPrebiotics18 for highlights from today s event. Upcoming BNF events 27 th Feb 2019 Launch of BNF Task Force report: Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors: 2 nd Edition Royal Society of Chemistry, London We have an exciting programme of webinars and conferences coming in 2019 For more information on BNF events, go to our website follow us or h.gibson-moore@nutrition.org.uk New online course A Sweet Solution? (free to students and health professionals) 2

Programme The importance of the gut microbiome to health Dr Megan Rossi, Kings College London Prebiotics: What are they, and why are they good for us?

3 Programme The importance of the gut microbiome to health Dr Megan Rossi, Kings College London Prebiotics: What are they, and why are they good for us? Prof Glenn Gibson, University of Reading Prebiotics in our diet Prof Julie Lovegrove, University of Reading The public health perspective: fibre and more Dr Stacey Lockyer, British Nutrition Foundation Emerging research: prebiotics and cereals Prof Jan Delcour, KU Leuven Speakers Dr Megan Rossi Research Fellow Kings College London The importance of the gut microbiome to health Dr Megan Rossi is a Dietitian and Nutritionist with an PhD in gut health (The University of Queensland, Australia.) that received the Dean s Award for outstanding research. Megan leads research at King s College London investigating nutrition-based therapies in gut health, including pre- & probiotics, dietary fibres, the low FODMAP diet and food additives. Megan was the recipient of the 2017 British Medical Journal prize and also a British Nutrition Foundation pump priming award for her research. Megan is also founder of The Gut Health Clinic in London, has launched a gut health menu range with Leon Restaurants (across UK, Europe and now US) and is currently writing an evidence-based guide to gut health, to be published by Penguin Life in Declaration of interest: None declared 3

Prof Glenn Gibson Professor of Food Microbiology, Head of Food Microbial Sciences University of Reading Prebiotics: What are they, and why are they good for us?

4 Prof Glenn Gibson Professor of Food Microbiology, Head of Food Microbial Sciences University of Reading Prebiotics: What are they, and why are they good for us? Prof Gibson is Professor of Food Microbiology at the University of Reading. He is also visiting Professor at Imperial College, London (Institute for Global Health Innovation), and has honorary positions at research institutes in New Zealand and China. He currently researches the bacteriology of humans in terms of acute and chronic gut disease. Specific projects on pro/prebiotics, gas production, gut microbiota development with age, gastroenteritis, obesity and colonic homeostasis are being carried out. Human trials are a major facet of the research, with initial principles being tested in gut models. Glenn has written 8 books and >450 research papers, and supervised 70 PhD students. He has 128 research contracts (h index= 88). Declaration of interest: None declared 4

Prof Julie Lovegrove Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research (ICMR) University of Reading Prebiotics in our diet Prof Julie Lovegrove is the Hugh

5 Prof Julie Lovegrove Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research (ICMR) University of Reading Prebiotics in our diet Prof Julie Lovegrove is the Hugh Sinclair professor of human nutrition, director of the Hugh Sinclair Unit of Human Nutrition and the deputy director of the Institute for Cardiovascular and Metabolic Research at the University of Reading. Prof Lovegrove s research focus is the nutritional influences on cardio-metabolic disease risk, including nutrient-gene interactions and personalised nutrition. Of particular interest are the effects of dietary fats, plant phytochemicals on lipid metabolism, vascular health and insulin sensitivity. She has interest in vulnerable groups, including the homeless. She also serves on a number of external committees including the UK Government s Scientific Advisory Committee on Nutrition (SACN). She was deputy chair of the Council for the Association for Nutrition (AfN) until 3 Dec 2018 and is now president-elect of the Nutrition Society. Declaration of interest: None declared 5

Dr Stacey Lockyer Nutrition Scientist British Nutrition Foundation The public health perspective: fibre and more Stacey gained her undergraduate degree in Biology with Psychology at Royal Holloway,

6 Dr Stacey Lockyer Nutrition Scientist British Nutrition Foundation The public health perspective: fibre and more Stacey gained her undergraduate degree in Biology with Psychology at Royal Holloway, University of London and went on to study for an MSc in Nutrition and Food Science at the University of Reading. Stacey spent the next two years as a research assistant investigating dietary fat manipulation and heart disease risk markers before beginning her PhD studying olive polyphenols. After gaining her doctorate, Stacey worked at the Royal College of Physicians as a research fellow, performing systematic reviews for the development of NICE guidelines before joining the BNF as a nutrition scientist in June As part of her work at BNF, Stacey has authored publications on a variety of topics including fibre, resistant starch and probiotics, as well as a recent review paper on prebiotics (currently in press in Nutrition Bulletin). Declaration of interest: Employed by BNF. Details regarding BNF funding can be found at 6

Prof Jan Declour Professor of Food Chemistry and Biochemistry KU Leuven Emerging research: prebiotics and cereals Jan Delcour received his B.S., M.S. and PhD degrees from KU Leuven, Belgium.

7 Prof Jan Declour Professor of Food Chemistry and Biochemistry KU Leuven Emerging research: prebiotics and cereals Jan Delcour received his B.S., M.S. and PhD degrees from KU Leuven, Belgium. As a NATO research fellow at Kansas State University under the supervision of Dr. R. Carl Hoseney, he was introduced to cereal science and technology, a research area he subsequently developed at the KU Leuven. He is currently a professor at the same University, where he teaches food chemistry and cereal science and technology courses. His research and that of the team he leads focuses on generating and communicating basic insights into the starch, non-starch polysaccharide, and protein constituents of cereals, as well as on plant and microbial enzyme systems converting such constituents. At the same time, the team focuses on applying such insights in cereal based biotechnological processes with the aim to develop and optimise processes, develop the production of health promoting constituents, and contribute to final product organoleptic properties. Dr. Delcour, who with Dr. Kristin Verbeke is W.K. Kellogg Chair in Cereal Science and Nutrition, has a Methusalem funding status and is the author of more than 640 peer reviewed publications, which have been cited over 17,900 times, and (co) inventor of over 20 patent families. He is co-founder of the KU Leuven spinout Fugeia, with R. Carl Hoseney author of the book Principles of Cereal Science and Technology and co-editor of the books Advances in Enzymes in Grain Processing, and Fibre-rich and wholegrain foods: improving quality. He is an ISI highly cited author. His Hirsch index is 72 (ISI web of science) or 86 (google scholar). He is the recipient of the William Geddes Memorial Lectureship and Award, the Excellence in Teaching Award, and the prestigious Osborne Medal from AACC International. In addition, Dr. Delcour has received the Bertebos Prize (Swedish Royal Academy of Agriculture and Forestry). He is a Fellow of the ICC Academy and received the Harald Perten Award from ICC. He has been President-elect, President and Chairman of the Board of AACC International, and Senior Editor of Cereal Chemistry. He is Chairman of LFoRCe, the Leuven Food Science and Nutrition Research Centre and Interim Chairman of the Supervisory Board of EIT Food. Declaration of interest: None declared 7

Webinar Delegates BNF would like to welcome all our registrants in the UK and Europe, and further afield including our delegates from the US and Canada, Africa, Asia, the Middle East, South America

8 Webinar Delegates BNF would like to welcome all our registrants in the UK and Europe, and further afield including our delegates from the US and Canada, Africa, Asia, the Middle East, South America and Australasia. We have had over 1200 registrations for this event. Delegate profile BNF webinar: The prebiotic potential of our diets fibre and more 35% 1% 3% 4% 5% 3% 5% Public Health Food industry (e.g. ingredients, CRP, regulatory) Academia/research Nutritionist (corporate) 6% Education Wellbeing & fitness General public 38% Nutritionist/dietitian/other health professional 8

9 Abstracts of interest Gibson GR, Hutkins R, Sanders ME et al. (2017) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol.14(8): In December 2016, a panel of experts in microbiology, nutrition and clinical research was convened by the International Scientific Association for Probiotics and Prebiotics to review the definition and scope of prebiotics. Consistent with the original embodiment of prebiotics, but aware of the latest scientific and clinical developments, the panel updated the definition of a prebiotic: a substrate that is selectively utilized by host microorganisms conferring a health benefit. This definition expands the concept of prebiotics to possibly include non-carbohydrate substances, applications to body sites other than the gastrointestinal tract, and diverse categories other than food. The requirement for selective microbiota-mediated mechanisms was retained. Beneficial health effects must be documented for a substance to be considered a prebiotic. The consensus definition applies also to prebiotics for use by animals, in which microbiota-focused strategies to maintain health and prevent disease is as relevant as for humans. Ultimately, the goal of this Consensus Statement is to engender appropriate use of the term 'prebiotic' by relevant stakeholders so that consistency and clarity can be achieved in research reports, product marketing and regulatory oversight of the category. To this end, we have reviewed several aspects of prebiotic science including its development, health benefits and legislation. So D, Whelan K, Rossi M et al. (2018) Dietary fiber intervention on gut microbiota composition in healthy adults: a systematic review and meta-analysis. Am J Clin Nutr. 107(6): Background: Dysfunction of the gut microbiota is frequently reported as a manifestation of chronic diseases, and therefore presents as a modifiable risk factor in their development. Diet is a major regulator of the gut microbiota, and certain types of dietary fiber may modify bacterial numbers and metabolism, including short-chain fatty acid (SCFA) generation. Objective: A systematic review and meta-analysis were undertaken to assess the effect of dietary fiber interventions on gut microbiota composition in healthy adults. Design: A systematic search was conducted across MEDLINE, EMBASE, CENTRAL, and CINAHL for randomized controlled trials using culture and/or molecular microbiological techniques evaluating the effect of fiber intervention on gut microbiota composition in healthy adults. Meta-analyses via a random-effects model were performed on alpha diversity, prespecified bacterial abundances including Bifidobacterium and Lactobacillus spp., and fecal SCFA concentrations comparing dietary fiber interventions with placebo/low-fiber comparators. Results: A total of 64 studies involving 2099 participants were included. Dietary fiber intervention resulted in higher abundance of Bifidobacterium spp. (standardized mean difference (SMD): 0.64; 95% CI: 0.42, 0.86; P < ) and Lactobacillus spp. (SMD: 0.22; 0.03, 0.41; P = 0.02) as well as fecal butyrate concentration (SMD: 0.24; 0.00, 0.47; P = 0.05) compared with placebo/low-fiber comparators. Subgroup analysis revealed that fructans and galacto-oligosaccharides led to significantly greater abundance of both Bifidobacterium spp. and Lactobacillus spp. compared with comparators (P < and P = 0.002, respectively). No differences in effect were found between fiber intervention and comparators for α-diversity, abundances of other prespecified bacteria, or other SCFA concentrations. Conclusions: Dietary fiber intervention, particularly involving fructans and galacto-oligosaccharides, leads to higher fecal abundance of Bifidobacterium and Lactobacillus spp. but does not affect α-diversity. 9

10 Further research is required to better understand the role of individual fiber types on the growth of microbes and the overall gut microbial community. Quigley EMM (2018) Prebiotics and Probiotics in Digestive Health. Clin Gastroenterol Hepatol. S (18)31019-X. As the importance of the gut microbiota in health and disease is increasingly recognized interest in interventions that can modulate the microbiota and its interactions with its host has soared. Apart from diet, prebiotics and probiotics represent the most commonly used substances taken in an effort to sustain a healthy microbiome or restore balance when it is believed bacterial homeostasis has been disturbed in disease. While a considerable volume of basic science attests to the ability of various prebiotic molecules and probiotic strains to beneficially influence host immune responses, metabolic processes and neuroendocrine pathways, the evidence base from human studies leaves much to be desired. This translational gap owes much to the manner in which this sector is regulated but also speaks to the challenges that confront the investigator who seeks to explore microbiota modulation in either healthy populations or those who suffer from common digestive ailments. For many products marketed as probiotics, some of the most fundamental issues relating to quality control, such as characterization, formulation, viability safety are scarcely addressed. Carlson JL, Erickson JM, Lloyd BB et al. (2018) Health Effects and Sources of Prebiotic Dietary Fiber. Current Developments in Nutrition 2 (3) Prebiotic dietary fibers act as carbon sources for primary and secondary fermentation pathways in the colon, and support digestive health in many ways. Fructooligosaccharides, inulin, and galactooligosaccharides are universally agreed-upon prebiotics. The objective of this paper is to summarize the 8 most prominent health benefits of prebiotic dietary fibers that are due to their fermentability by colonic microbiota, as well as summarize the 8 categories of prebiotic dietary fibers that support these health benefits. Although not all categories exhibit similar effects in human studies, all of these categories promote digestive health due to their fermentability. Scientific and regulatory definitions of prebiotics differ greatly, although health benefits of these compounds are uniformly agreed upon to be due to their fermentability by gut microbiota. Scientific evidence suggests that 8 categories of compounds all exhibit health benefits related to their metabolism by colonic taxa. Choque Delgado GT & Tamashiro WMDSC (2018) Role of prebiotics in regulation of microbiota and prevention of obesity. Food Res Int. 113: There is an increasing incidence in non-communicable diseases (NCD) such as obesity, diabetes and metabolic syndrome all over the world, despite of the governmental investments in healthy policies. Some of these diseases represent a high economic burden to individuals and society, demanding urgency in the identification of risk factors and appropriate solutions. Inadequate nutrition habits are an important risk factor for developing these diseases, and the consumption of functional foods such as prebiotics, probiotics, and phenolic compounds may contribute to mitigate them. It has been reported that the consumption of prebiotics can cause positive changes in the intestinal microbiota. The healthy microbiota, consisting mainly of Bifidobacterium and Lactobacillus, ferment prebiotics producing compounds that appear to play a protective role against metabolic diseases. Despite the growing number of publications on the effects of regular 10

11 consumption of prebiotics in experimental models, additional studies on their effects on humans are needed to bring more subsidies to public health programs. This manuscript aims to review the literature on the possible benefits of ingestion of prebiotics in the control of obesity. Lockyer S, Spiro A & Stanner S (2016) Dietary fibre and the prevention of chronic disease should health professionals be doing more to raise awareness? Nutrition Bulletin 41 (3): The recent report on Carbohydrates and Health by the Scientific Advisory Committee on Nutrition concluded that a high fibre intake is associated with reduced risk of a number of significant chronic diseases in the UK, although further studies are needed to fully elucidate the precise mechanisms involved. New recommendations have been set for adults and younger people but dietary surveys suggest that intakes are currently well below these targets, reflecting low consumption of fibre containing foods such as fruit, vegetables, nuts and seeds and high fibre/wholegrain starchy foods. A wide number of interrelated barriers to increasing intakes have been purported. These include a lack of awareness of the health benefits of fibre; relatively little interest amongst the media compared with other nutrients (e.g. sugars); perceived high cost of fruit and vegetables; perceptions of starchy carbohydrates as unhealthy; taste preferences for refined grains; lack of a specific dietary recommendation or national awareness campaign for fibre or wholegrain intake; no general permitted (European Food Safety Authority approved) health claims for fibre and wholegrain; and a lack of mandatory labelling of fibre values on packaging. Health professionals have an important role in giving dietary advice, including the promotion of dietary fibre. However, as well as limited time during appointments to discuss diet and lifestyle issues, the level of confidence and competency in delivering such advice may be lacking amongst some health professionals. Current knowledge and awareness of the key messages around dietary fibre amongst health professionals have been poorly studied. A small online survey of UK practice nurses (n = 50) recently commissioned by the British Nutrition Foundation suggested that, although the benefits of dietary fibre intake in relation to cardiovascular disease, type 2 diabetes and colorectal cancer are largely acknowledged, the perceived importance of fibre for patient health is lower than other nutrients such as fat and sugars. One in five nurses reported not having adequate skills or knowledge to offer dietary advice and one in four said they sometimes lacked the confidence to give dietary advice to their patients. In view of the evidence for the health benefits for dietary fibre, there is a need to increase the importance that health professionals place on communicating ways to boost intakes amongst their patients. Easy to access nutrition training for health professionals would help to support this objective. 11

BNF webinar: Why is everybody talking about gut microbiota?

BNF webinar: Why is everybody talking about gut microbiota? Thursday 28 th June 2018 13.00-14.00 (BST) The British Nutrition Foundation (BNF), a registered charity, delivers impartial, authoritative and