Fermentable fiber consumption leads to bacterial breakdown into short-chain fatty acids which maintain gut barrier function and regulate cytokine production and immune cell populations.

“When fermentable fiber, which is the fiber that passes undigested into the colon is consumed, the bacteria break down some of the fiber for their own use. The byproducts of this bacterial action are several short chain, fatty acids, including butyrate, lactate, acetate, propionate, as well as other compounds. Short chain, fatty acids are important for maintaining gut barrier function, but they also play a special role in regulating cytokine production and immune cell populations.”