title: Possible metabolic consequences of fermentation in the colon for humans.
abstract: We postulate that the short chain fatty acids, produced in the large gut by the microbial fermentation of dietary fiber, improve glucose tolerance and inhibit hepatic cholesterol and fibrinogen synthesis, probably by preventing an increase in serum levels of free fatty acids, and by improving insulin sensitivity. Since hypercholesterolemia, hyperfibrinogenemia and glucose intolerance are important risk factors for coronary heart disease, this could serve as a basis for recommendations that Western populations at risk should increase their dietary intake of substrates for short chain fatty acids.
authors.affiliation: Department of Dietetics, Potchefstroom University, South Africa.
authors.forename: C S
authors.initials: CS
authors.lastname: Venter
authors.forename: H H
authors.initials: HH
authors.lastname: Vorster
mesh_terms: D000818:Animals; D050260:Carbohydrate Metabolism; D003106:Colon / Q000378:metabolism*; D003327:Coronary Disease / Q000517:prevention & control; D004043:Dietary Fiber / Q000008:administration & dosage / Q000378:metabolism; D005227:Fatty Acids / Q000378:metabolism; D005285:Fermentation; D006487:Hemostasis; D006801:Humans; D050356:Lipid Metabolism; D008099:Liver / Q000187:drug effects / Q000378:metabolism; D008954:Models, Biological; D011422:Propionates / Q000494:pharmacology
chemical_list: D004043:Dietary Fiber; D005227:Fatty Acids; D011422:Propionates; C029658:propionic acid