Dossier Fibre | Observatoire de la prévention de l'Institut de Cardiologie de Montréal

The anti-inflammatory effects of fermented foods

4 September 2024

|

Several studies report that fermented foods have positive effects on the gut microbiota and reduce inflammation, a major risk factor for all chronic diseases.

Akkermansia muciniphila: An essential bacterium for maintaining good health

27 March 2023

|

Dr Martin Juneau, M.D., FRCP

Akkermansia muciniphila, a bacterium that colonizes the mucus layer of the intestinal wall, contributes to the maintenance of this protective layer and generates metabolites that have several beneficial effects on metabolism and immunity.

The cardiovascular benefits of avocado

26 April 2022

|

Dr Martin Juneau, M.D., FRCP

A study reports that regular consumption of avocado is associated with a significant reduction in the risk of coronary heart disease.

Choosing the right sources of carbohydrates is essential for preventing cardiovascular disease

24 June 2021

|

Dr Martin Juneau, M.D., FRCP

The risk of cardiovascular events can be significantly reduced by replacing as much as possible the intake of foods rich in simple sugars and refined flour with plant-based foods containing complex carbohydrates.

Reducing calorie intake by eating more plants

17 February 2021

|

Dr Martin Juneau, M.D., FRCP

A low-fat, plant-only diet restricts caloric intake while improving cardiovascular health.

Control of inflammation through diet

23 November 2020

|

Dr Martin Juneau, M.D., FRCP

Recent studies report that a diet that reduces chronic inflammation is associated with a lower risk of cardiovascular disease.

Insufficient dietary fibre intake harms the gut microbiota and the immune system’s balance

7 October 2020

|

Dr Martin Juneau, M.D., FRCP

An insufficient intake of dietary fibre has a detrimental effect on the gut microbiota and promotes the development of allergies and inflammatory and autoimmune diseases.