Examination of body composition and biochemical parameters depending on consumption status of foods associated with gut microbiota of adult individuals

This research was conducted to determine the consumption status of nutrients associated with gut microbiota in adult individuals and to examine body composition and biochemical parameters depending on this consumption status. One hundred and fifty one adults between ages of 19-65 who applied to the Endocrine Polyclinic of Ankara City Hospital participated in the research. In the study, general information about individuals, anthropometric measurements, biochemical parameters, blood pressures, nutritional habits, 24-hour recall, food consumption frequency, fermented and prebiotic-containing foods were taken. 122 of the participants are female (80.8%) and 29 are men (19.2%) and their mean age is 39.9±12.2 years. Yogurt, which is a fermented food, is consumed frequently (>3 times/week), kefir is not consumed to a large extent (72.8%, 78.2%, respectively). Jerusalem artichoke, celery, artichoke, whole wheat bread and oats are mostly not consumed (>53.6%). The energy adjusted total dietary fiber intake of 92.1% of the participants is insufficient. There was no statistically significant difference between anthropometric measurement, biochemical parameter and blood pressure groups of individuals with different yogurt consumption frequency (p>0.05). However, the rate of women with high systolic blood pressure was lower in women who consume yoghurt frequently compared to those who consume medium frequently (p<0.05). The rate of those in the normal body mass index classification was higher in individuals with the highest dietary fiber intake group compared to those in the lowest group (p<0.05). In men with the highest intake of nonabsorbable oligosaccharides, the rate of those with risky waist circumference or low high density lipoprotein cholesterol levels was found to be lower compared to those with the lowest group (p<0.05). As a result, it was determined that the consumption of fermented milk products and dietary fiber intake were insufficient. In this context, it is important to make feasible initiatives to increase the consumption of nutrients associated with gut microbiota. Keywords: Dietary fiber, fermented foods, metabolic health, probiotic, prebiotic