|Researchers PhD student Paul Gill (Monash University) |
and Dr Francine Marques (Baker Institute). Image: The Age
As part of Paul Gill's PhD, he has been measuring SCFAs from Francine's patient samples. Paul has also been measuring SCFAs in many fermented foods and beverages. Some of the foods that he found to be high in SCFAs were vinegars, kombucha, pickled foods, kimchi and soft cheeses (which have been marketed to have 'health benefits', many of which are completely unsubstantiated).
Paul says, "We are now using this information to formulate a 'high SCFA diet', that we think could have therapeutic value in conditions such as hypertension, but also immune disease." And, watch this space, Paul is currently designing a dietary intervention study (hopefully launching by April-May) in order to investigate this - so we'll be calling out for recruits!