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Investigating immune effects of short-chain fatty acids in healthy humans

posted on 09.06.2020, 04:26 by Paul Gill
Within the large intestine, gut bacteria break down dietary fibres to produce short-chain fatty acids. These compounds reduce inflammation in animal models but it is not known if this occurs in humans. This thesis explores how diet can be used to increase short-chain fatty acids in humans. A new diet using fermented foods and dietary fibre has now been developed that can increase these metabolites. This has limited effects on the immune system of healthy people but may be of benefit to those with immune disorders.


Principal supervisor

Peter Gibson

Additional supervisor 1

Jane Muir

Additional supervisor 2

Menno van Zelm

Year of Award


Department, School or Centre

Central Clinical School

Additional Institution or Organisation

Central Clinical School

Campus location



Doctor of Philosophy

Degree Type