Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health

Background: Fruits are essential for human nutrition, offering vital vitamins, minerals, fibers, and bioactive compounds. Low fruit intake increases systemic inflammation due to reduced microbial diversity. Researchers are investigating how fruit consumption affects gut microbiota, focusing on promoting beneficial bacteria growth and secondary metabolite production. Concerns have emerged about chemical contaminants in fruit production triggering systemic inflammation and intestinal dysbiosis. Understanding these factors is essential for comprehending the impact of fruit consumption on gut microbiota. Scope and approach: This article explores the effects of fruit consumption on intestinal microbiota, focusing on dietary components, metabolic effects, and chemical contaminants from fruit cultivation. By analyzing clinical trials, government guidelines, and recent scientific articles, we aim to provide a comprehensive overview of how fruit consumption influences gut health. Key findings and conclusion: Fruit consumption can improve lipid profiles, insulin sensitivity, and microbiota composition, with anti-inflammatory effects and stimulation of short-chain fatty acid production. However, it is also associated with higher exposure to pesticides, which can negatively impact microbial diversity and cause metabolic dysfunctions. These findings underscore the need for rigorous long-term clinical trials to understand the complex interactions between dietary fruit components and gut microbiota, aiming to optimize fruit consumption for gut health while minimizing exposure to harmful contaminants.