Fermented foods, such as kimchi and sauerkraut, may indeed have a beneficial effect on gut health, according to a recent study conducted by a team of researchers at the University of Minnesota.
This research aimed to provide scientific support for claims regarding the positive impact of lacto-fermented vegetables on the gut microbiome, and the findings have been published in the journal Gut Microbiome.
Detailed Study on Fermented Foods and Gut Health
The research team collected fecal samples from 23 individuals who had consumed at least one serving of plant-based fermented foods five times a week for two years.
Their fecal microbiomes were studied and compared with those of 24 people who never or rarely consumed such foods.
Interestingly, both groups showed a similar starting point in terms of overall diet quality, as measured by the USDA’s Healthy Eating Index score.
Regular consumers of lacto-fermented foods had a slightly higher score than the national average for adults, while the non-consumers had a slightly lower score.
Findings Reveal Potential Probiotic Impact
The study found that some individuals who regularly consumed fermented foods showed evidence of potentially probiotic bacteria and fungi in their feces, likely derived from the lacto-fermented vegetables.
Furthermore, the regular consumption of such foods might stimulate bacteria capable of producing butyrate, a compound known for its positive effects on health.
Notably, lacto-fermented vegetables seem to have a significant effect on the functions performed by gut microorganisms and the nutrients they utilize.
Regular consumers demonstrated greater diversity of fecal metabolites and greater production of microbial nutrients with known positive health effects, such as acetate and propionate.
Support for the Health Benefits of Fermented Foods
“Our findings support existing research showing that fermented foods, in this case, lacto-fermented vegetables, benefit the gut microbiome and metabolome in people consuming a typical Western diet,” said Kylene Guse, the lead author of the study.
However, the team noted that these potential benefits should be confirmed through repeated snapshots of a person’s microbiome over time and by assessing if such consumption can improve specific health issues in humans.
The research team is currently working on broadening community health and science literacy on the potential benefits of consuming fermented vegetables.
They are also exploring the effect of other fermented foods, like kombucha, on mental health issues, given the emerging associations between gut microbes and brain function.
If you care about gut health, please read studies about a major cause of leaky gut, and fatty liver disease, and eating nuts may help reduce risks of gut lesions and cancer.
For more information about health, please see recent studies about what postbiotics are and how they can improve our gut health, and results showing common dietary fiber may trigger inflammation in the gut and lungs.
The study was published in Gut Microbiome.
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