Research Symposium

BIO

Patrick Noble is a first-year at Florida State University, majoring in Biological Science. Originally from Loxahatchee, Florida, Patrick is passionate about investigating the biological mechanisms that impact the development of illness.

His academic and professional interests include the gut and oral microbiomes, with a particular focus on how microbial composition affects the onset of systemic illness in children. Patrick plans to pursue a career in pediatric medicine, with the goal of providing evidence-based, nutrition-informed to care to children and their families.

Currently, Patrick is involved in research on the relationship between ultra-processed foods and the gut and oral microbiome. His work explores how dietary patterns in young adults may influence health in the long-term, examining the impact of refined carbohydrates, industrial fats, and other additives on metabolic and oral health. Through this research, he aims to offer dieticians and healthcare providers with a strong basis for nutritional counseling at a time when ultra-processed foods dominate American diets.

Beyond his research and coursework, Patrick is interested in healthcare policy and science communication. He hopes to continue expanding his work exploring the microbiome and one day apply his findings to his own patients in Florida.

Ultra-processed Food Consumption and Oral Microbiome Characteristics in Young Adults

Abstract

Objectives: Ultra-processed foods (UPFs) account for more than half of daily energy intake among young adults in the United States and have increased steadily in recent decades. These foods, typically high in refined carbohydrates and added sugars, may alter the oral environment by increasing fermentable substrates and promoting growth of unfavorable microbes. Resulting shifts in the oral microbiome may contribute to oral dysbiosis. Young adults represent an understudied population due to high UPF consumption and evolving dietary and oral hygiene behaviors. This study examined associations between UPF intake and oral microbiome composition in young adults.

Methods: We performed a cross-sectional study including 50 adults aged 18 to 30 years who completed a single study visit. Dietary intake was assessed using 3-day diet records, and foods were classified as UPFs using the NOVA system. Participants provided oral microbiome samples through sterile swabs of oral sites and saliva. Microbial DNA was extracted for 16S rRNA sequencing and processed using QIIME2. Associations between UPFs and oral microbiome features were evaluated using ANOVA and Spearman correlations with FDR corrections.

Results: Shannon diversity showed no differences, while Chao1 richness demonstrated a trend toward variation. Beta-diversity analyses showed no significant clustering by UPF intake. Taxa-level analyses suggested higher relative abundance of Veillonella and Megasphaera (p<0.1) in the highest UPF intake quartile. Added sugar intake was positively associated with oral Megasphaera (p<0.05).

Conclusion: Greater UPF intake may promote modest shifts toward sugar tolerant, proinflammatory bacteria and depletion of health associated commensals without altering overall oral microbial diversity.

Keywords: microbiome, ultra-processed, oral, nutrition, diet