Skip to main content

Thank you for visiting You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

You are what you eat

Eating foods rich in plant fiber promotes health by changing the composition and metabolic products of gut bacteria.

This is a preview of subscription content, access via your institution

Relevant articles

Open Access articles citing this article.

Access options

Rent or buy this article

Get just this article for as long as you need it


Prices may be subject to local taxes which are calculated during checkout

Figure 1: Short-chain fatty acids produced by microbial fermentation of plant fibers improve glucose regulation.

Katie Vicari


  1. David, L.A. et al. Nature 505, 559–563 (2014).

    Article  CAS  Google Scholar 

  2. De Vadder, F. et al. Cell 156, 84–96 (2014).

    Article  CAS  Google Scholar 

  3. Martinez, I. et al. PLoS ONE 5, e15046 (2010).

    Article  CAS  Google Scholar 

  4. Delaere, F. et al. Mol. Metabol. 2, 47–53 (2013).

    Article  CAS  Google Scholar 

  5. Metchnikoff, E. The Prolongation of Life. Optimistic Studies (Putnam's Sons, New York and London; 1908).

    Google Scholar 

  6. Robertson, M.D. et al. Am. J. Clin. Nutr. 82, 559–567 (2005).

    Article  CAS  Google Scholar 

  7. Gibson, G.R. et al. Gastroenterology 108, 975–982 (1995).

    Article  CAS  Google Scholar 

  8. Grüber, C. et al. J. Allergy Clin. Immunol. 126, 791–797 (2010).

    Article  Google Scholar 

  9. Fukuda, S. et al. Nature 469, 543–547 (2011).

    Article  CAS  Google Scholar 

  10. Hayes, M.T. et al. Obes. Surg. 21, 759–762 (2011).

    Article  Google Scholar 

  11. Claesson, M.J. et al. Nature 488, 178–184 (2012).

    Article  CAS  Google Scholar 

  12. Trompette, A. et al. Nat. Med. 20, 159–166 (2014).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations


Corresponding authors

Correspondence to Harald Brüssow or Scott J Parkinson.

Ethics declarations

Competing interests

The authors are employees of Nestlé SA which sells and develops food products containing probiotics and prebiotics.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Brüssow, H., Parkinson, S. You are what you eat. Nat Biotechnol 32, 243–245 (2014).

Download citation

  • Published:

  • Issue Date:

  • DOI:

This article is cited by


Quick links

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing