Editors

Professor M. Andrea Azcarate-Peril, UNC School of Medicine, Editor-in-Chief, Gut Microbiome

Introduction

A healthy microbiome, which is free of any obvious diseases, is maintained by a microbial community that provides core functions not carried out by the host. This community can quickly return to its functional composition following a shift induced by diet, disease, or physiological events. 

Diet is one of the primary modulators of a healthy microbiome and is made up of macronutrients, micronutrients, and additives. Macronutrients are the three primary components of food (carbohydrates, proteins, and fats) that provide the body with energy. Micronutrients, such as vitamins and minerals, are essential for proper bodily function. Additives are found in ultra-processed foods, which are ready-to-consume and ready-to-heat formulations made by combining substances derived from foods with additives, typically through industrial processes. On the other hand, unprocessed and minimally processed foods are whole foods modified without adding new substances to extend shelf-life, safety, or palatability. Processed culinary ingredients are natural ingredients used in food preparation, whereas processed foods are the combination of culinary ingredients added to unprocessed or minimally processed foods. 

By understanding the connection between macronutrients, micronutrients, additives, and food processing and their effect on the gut microbiome, we can make informed decisions about our dietary habits and pave the way for a healthier future.

Goal and Recommended Topics

The goal of this Special Issue is to capture new research regarding the gut microbiome and its specific interactions with macronutrients, micronutrients, and food additives.

We welcome the submission of a range of different article types (clinical trials, methodology, basic science research, systematic reviews and meta-analyses, epidemiology studies papers) focusing on, but not limited to, the following topics: Descriptive and hypothesis-driven studies on how different dietary components, alone (macronutrients, micronutrients, additives, colorants, probiotics, prebiotics) or within specific diets (Mediterranean, paleo, etc), impact the gut microbiome to prevent or cause local and systemic disease.

All manuscripts will be peer-reviewed and will be expected to meet the usual standards required for publication in Gut Microbiome. 

Submit your paper

To submit your paper, please visit the Gut Microbiome ScholarOne site here. Instructions for Authors can be found at here. 

Please send informal enquiries to the Editors via gutmicrobiome@cambridge.org

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