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The human microbiome play a major role in a numerous body functions such as immunity, digestion and protection against disease (1). An intestinal or gastrointestinal dysbiosis (a condition in which there is an imbalance of the bacteria within the gut) has been identified as an important environmental factor in the pathogenesis of inflammatory autoimmune diseases including Rheumatoid Arthritis (RA), Type 1 diabetes, Multiple Sclerosis (MS) and  Inflammatory Bowel Disease (IBD) (2). Several factors can influence the gut and lead to dysbiosis such as: recurrent infections and inflammations, obesity, smoking, lack of sleep and a westernized diet (3,4,5). 

Nutrition has emerged as one of the most relevant factors in influencing the gut microbiome and current understanding has established that the western diet pattern, which is high in saturated fat, animal protein and processed food, has been positively linked with raised inflammatory markers (CRP) (5).

How to support a healthy microbiome: It has been suggested that dietary fiber can reduce local and systemic inflammation, and that modulating effects on the gut bacteria composition, Short Chain Fatty acids (SCFAs) production, and intestinal barrier integrity could be involved. (6). Whole plant based foods have protective effects since are abundant in phytoestrogens, isothiocyanates, powerful polyphenols (6) and prebiotic fibre favoring the growth of SCFAs in the colon and leading to a healthier and more diverse microbiome (6,7). Additionally, research has shown that vegans and vegetarians have significantly higher counts of certain good bacteria (Bacteroides)and reduced pathogenic bacteria responsible for triggering low grade inflammation compared to omnivores (8,9).

Nutritank: An inspiring young medicine community in recognition that healthy nutrition is a simple measure that can prevent or delay many chronic diseases. The enthusiasm, motivation and commitment by the Nutritank co–founders, crossed through the borders and reached Greece! I am honoured to support such an empowering community.

“let food be thy medicine and medicine be thy food” Hippocrates

 

References: 

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4095778/?report=reader
  2. https://www.sciencedirect.com/science/article/abs/pii/S0008874918304180
  3. https://www.sciencedirect.com/science/article/abs/pii/S1568997216000021
  4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6290721/
  5. https://www.frontiersin.org/articles/10.3389/fnut.2019.00141/full#B50
  6. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4365176/
  7. https://www.ncbi.nlm.nih.gov/pubmed?Db=pubmed&Cmd=ShowDetailView&TermToSearch=26011307
  8. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6478664/ 
  9. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6172896/  

 

Contact:

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Email: marseloudespina@gmail.com

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Despina Marselou

Despina Marselou

Despina Marselou: Registered Dietitian, Bsc, MSc Dietitian/nutritionist specialized in clinical nutrition and immunology. Scientific associate of the plant-based professionals U.K Despina Marselou was born in Athens. She studied in the Department of Nutrition and Dietetics at London Metropolitan University in England under the dissertation title of Clinical Research: Thermogenesis, Obesity and the Macro-metabolic Pathways: Relation to Obesity. The research was published in 2004 in the journal of the British Dietetic Association as one of the best clinical trials among young graduates in the UK. She received a Master of Science in Clinical Nutrition and Immunology from the University of Surrey in England with emphasis on dietary support and behaviour modification in patients with immune system disorders such as diabetes, cancer and autoimmune diseases. Her postgraduate clinical research titled Examining the rate of dehydration in people with acute stroke and dysphagia, was conducted at the University Hospitals of the National Health System (NHS) Barts & the London and Homerton in London where it was evaluated as a model research. Her professional career as a clinical dietitian at Newcastle upon Tyne and North Tees (NHS) University Hospitals in England enabled her to practice her scientific training as: Senior dietitian of Centre for Diabetes and Endocrinology Responsible for allergy and immunology clinics On her return to Greece, she was introduced as a research associate by the Agricultural University of Athens and was responsible for clinical nutrition seminars. She is currently working in her dietetic private practice with special interest on evidence based-plant based diets and holds a certificate in Plant-Based nutrition through eCornell University/T Colin Campbell Centre for Nutrition. She is responsible for the nutritional care of patients with immune disorders, chronic inflammation and neurodegenerative diseases and passionate on promoting dietetic plans for weight loss with focus on the immune system.

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