The Microbiome
The term microbiome is the collection of all microbes (such as bacteria, fungi, viruses, and their genes), that naturally live on our bodies and inside us. Although microbes are so small that we need a microscope to see them, they contribute in big ways to human health and wellness.
Everyone's microbiome is different and changes over the course of our lifetime. However, research has indicated that there is further change to the microbiome in women upon reaching adolescence, likely due to the presence of female sex hormones (particularly oestrogen and progesterone), which in turn helps to shape our gut microbiome.
Make sure you look after your gut. You can do this by:
1) Increasing your fibre intake - Eat the rainbow! Aim for a wide variety of fruits, vegetables, whole-grains, and legumes to promotes gut microbial diversity.
2) Consuming probiotic fermented foods. Fermented foods like 'live' yoghurt, kefir, kombucha and sauerkraut provide probiotics that help to support gut microbiota balance.
3) Choosing nuts and seeds - another great source of fibre as well as antioxidants and polyphenols and heart-healthy fats.
4) Limiting ultra-processed foods and foods high in saturated fats and added sugars.
References:
Baker, J.M., Al-Nakkash, L. and Herbst-Kralovetz, M.M. (2017). Estrogen-gut microbiome axis: Physiological and clinical implications. Maturitas, [online] 103, pp.45–53.
Korpela, K., Kallio, S., Salonen, A., Hero, M., Kukkonen, A.K., Miettinen, P.J., Savilahti, E., Kohva, E., Kariola, L., Suutela, M., Tarkkanen, A., de Vos, W.M., Raivio, T. and Kuitunen, M. (2021). Gut microbiota develop towards an adult profile in a sex-specific manner during puberty. Scientific Reports, [online] 11(1), p.23297.
Siddiqui, R., Makhlouf, Z., Alharbi, A.M., Alfahemi, H. and Khan, N.A. (2022). The Gut Microbiome and Female Health. Biology, [online] 11(11), p.1683.
Zhang, P. (2022). Influence of Foods and Nutrition on the Gut Microbiome and Implications for Intestinal Health. International Journal of Molecular Sciences, [online] 23(17), p.9588.