From the Lab to the Plate: How Gut Microbiome Science is Reshaping Our Diet

This review explores the century-long trajectory of gut microbiome research and its contribution to shaping our modern diet. It further highlights the transformative potential of current discoveries to revolutionize future dietary habits and nutritional practices. From the pioneering work of E. Metchnikoff in the early 20th century, which led to the widespread adoption of yoghurt in many Western countries, to the emergence of probiotics and prebiotics, the microbiota has become a key determinant in human health and nutrition. Current developments provide new perspectives on the future, such as next-generation probiotics and prebiotics, dietary recommendations adapted to the specific needs of the microbiota, and precision nutrition that considers individual microbiota variability.