The microbiome residing in the gut play important roles in the maintenance of human health, including protection from enteropathogenic infection, stimulation of immune function and fermentation of otherwise non-digestible nutrients. Numerous disorders of the gut are associated with alterations in the microbiome they harbour. The gut microbiome are affected by the nutrients, foods and diets we consume, and can be modified through dietary manipulation, including the use of probiotics (e.g. lactobacilli, bifidobacteria) and prebiotics (e.g. inulin-type fructans, galacto-oligosaccharides). There is significant potential that diet may be therapeutic for gut disorders, through modification of the gut microbiome, an area we are keenly researching.

Our research translates findings from the basic sciences and tests them in the clinical environment, whilst our clinical trials always include endpoints for both efficacy and mechanistic evaluation. Our laboratory utilises molecular microbiology to investigate the composition and function of the gut microbiome. In collaboration with both clinical researchers (e.g. gastroenterologists, dietitians) and basic scientists (e.g. immunologists, microbiologists) we have undertaken multi-centre investigations of diet and the gut microbiome in people with inflammatory bowel disease, irritable bowel syndrome, constipation, cancer and patients receiving artificial nutrition.

Further to this, many patients with gut disorders have disturbances across the spectrum of nutrition, including alterations in nutrient intake, digestion, absorption and metabolism. We investigate both the causes and consequences of these disturbances in order that nutritional status and quality of life can be optimised. This involves research on barriers to food intake, food related quality of life, as well as the development and validation of clinical tools to assist in their detection.

Current research investigates dietary modification of the microbiome in health, including the effect of specific plant foods, fibres and ultra processed foods. We also apply these to managing gut disease including current trials of the effect of food additives in treating active Crohn’s disease (ADDapt trial), the use of fruits to treat constipation, and the low FODMAP diet in irritable bowel syndrome and inflammatory bowel disease.

Gastrointestinal microbiome, fermentation, fibre, prebiotics and probiotics

Kevin Whelan is the Professor of Dietetics, and Head of Department of Nutritional Sciences, at King’s College London. Following a BSc in Biochemistry, Kevin completed an MSc in Nutrition and Dietetics and worked as a clinical dietitian specialising in the management of patients with gastrointestinal disease requiring nutritional support. This was followed by completion of a PhD at King’s College London investigating prebiotics and the gut microbiome.

Professor Whelan has undertaken extensive research on probiotics, prebiotics, fibre and dietary interventions in gastrointestinal health and disease, funded through national agencies such as the Medical Research Council, Biotechnology and Biological Sciences Research Council and National Institute of Health Research and charities such as Crohn’s and Colitis UK, the Kenneth Rainin Foundation and the Helmsley Charitable Trust. He has published over 230 full papers in peer-reviewed journals and is the Series Editor of the Advanced Nutrition and Dietetics book series from the British Dietetic Association.

He has a particular interest in education and completed his MA in Academic Practice Teaching and Learning at King’s. He has twice received the College Teaching Excellence Award, as well as a College Teaching Fellowship and PhD Supervisory Excellence Award. He has previously served as academic advisor to the National Genetics Education and Development Centre and was previously a member of the Health Education England Advisory Group.

Professor Whelan is a member of the Scientific Advisory Committee on Nutrition that provides independent risk assessment for UK Government Departments. He is a Founding Trustee of the Academy of Nutrition Sciences and on the editorial boards of the Journal of Human Nutrition and Dietetics and Gut Microbiome.

In 2012 he was awarded the Nutrition Society Sir David Cuthbertson Medal in recognition of research that has advanced clinical nutrition and impacted on patient care. In 2017 he was appointed a Fellow of the British Dietetic Association and in 2018 delivered the Dr Elsie Widdowson Memorial Lecture.