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Diet and cell growth modulation by ammonia

W J Visek

    The American Journal of Clinical Nutrition
    |October 1, 1978
    PubMed
    Summary

    Dietary fiber fermentation in the gut produces beneficial fatty acids and reduces toxic ammonia exposure. This process is crucial for protecting the intestinal lining and may play a role in preventing diseases like cancer.

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    Area of Science:

    • Gastroenterology
    • Microbiology
    • Oncology

    Background:

    • Dietary fiber is fermented by gut microbes, not digested by human enzymes.
    • Microbial fermentation produces protein and fatty acids, influencing the gut environment.
    • Ammonia, a toxic byproduct, is present in the lower bowel and linked to various diseases.

    Purpose of the Study:

    • To investigate the role of fiber fermentation in modulating ammonia concentrations in the gut.
    • To explore the implications of ammonia exposure on intestinal health and disease processes.

    Main Methods:

    • Review of existing literature on fiber fermentation and ammonia metabolism.
    • Analysis of the biochemical and physiological effects of fiber fermentation products.
    • Epidemiological data comparison between populations with different dietary intakes.

    Main Results:

    • Fiber fermentation yields fatty acids that lower gut pH, reducing free ammonia.
    • Fiber increases intestinal bulk and water, shortening transit time and decreasing mucosal exposure to ammonia.
    • High ammonia concentrations are linked to cellular damage, altered nucleic acid synthesis, and increased risk of cancerous cell growth.

    Conclusions:

    • Fiber fermentation offers a protective mechanism against ammonia toxicity in the intestine.
    • Reduced exposure to gut ammonia, facilitated by fiber intake, may be a key factor in preventing carcinogenesis and other diseases.
    • Dietary patterns high in refined carbohydrates and protein, low in fiber, may increase ammonia-related health risks.

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