Short-Chain Fatty Acid Data for: Impact of Yogurt and Rolled Oats on the Gut Microbiome: A Randomized Crossover Study displaying Individual Responses and General Resilience

Yogurt and rolled oats are commonly associated with supporting gut health through pro- and prebiotic properties. These effects have not been sufficiently studied, particularly in healthy individuals when consumed as part of a regular diet. This study aimed to investigate the effects of daily consumption of yogurt and rolled oats on gut microbial composition and health markers in healthy individuals. We conducted a randomized controlled intervention study in which 110 healthy participants consumed 250 g of yogurt daily for four weeks during one intervention and 250 g of yogurt combined with 50 g of rolled oats during a second four-week intervention. Metagenomic sequencing and metabolomic analysis were conducted on stool samples, while health markers were assessed in the participants' blood. Here, we observed that yogurt consumption led to a transient increase in the abundance of yogurt bacteria in the gut microbiota of the study population. The additional 50 g of rolled oats caused a temporary slight homogenization of the microbial composition both within and between participants, mainly attributed to a relatively small sub-population with a Prevotella-predominant gut microbiota. No additional effects of yogurt or the combination of yogurt and rolled oats on fecal SCFA concentrations or human health markers were identified. Functional analysis of the metagenomic data revealed fluctuations that were primarily due to the enrichment of yogurt-derived bacteria following both interventions. A healthy gut microbiota can withstand transient changes in diet without exhibiting drastic shifts in microbial composition. The effect of diet heavily depends on an individual's baseline microbiome, highlighting the necessity for personalized dietary approaches recommendations.