Presentation
On September 4, 2025, the COHORTES-MICROBIOMES project published a review titled “From the Laboratory to the Plate: How Gut Microbiome Science Is Reshaping Our Diet” in The Journal of Nutrition.
From the widespread adoption of yogurt in many Western countries to the emergence of probiotics and prebiotics, the microbiome has become a key factor in human health and nutrition.
In this review, the authors trace the evolution, over the course of a century, of research on the gut microbiota and its contribution to the evolution of our modern diet. It also highlights the transformative potential of current discoveries, which are likely to revolutionize the dietary habits and nutritional practices of the future.
Contributors
- Anne Hiol, University Paris-Saclay – INRAE
- Patrick Veiga, University Paris-Saclay – INRAE