- All
- Product Management
- News
- Introduction
- Enterprise outlets
- FAQ
- Enterprise Video
- Enterprise Atlas
Which is better for your health: fermented foods or high-fiber foods?
Fermented foods are processed from agricultural by-products using microbial fermentation, which means utilizing the decomposition and synthetic metabolism of microorganisms to produce unique flavor substances, turning them into delicious foods. The production of fermented foods has a long history and a wide variety of products, such as yogurt, cheese, bread, soy sauce, bean paste, fermented black beans, fermented tofu, vinegar, yellow wine, sweet rice wine, and other alcoholic beverages, all of which have thousands of years of history and are very popular among people. These fermented foods not only provide nutrition and deliciousness but also have good health benefits, making a significant contribution to people's health.
The latest findings come from a study published by researchers at Stanford University in the journal 'Cell'. The study explored the potential effects of fermented foods on the gut and immune system and compared them with a relatively healthy high-fiber dietary pattern (rich in fruits, vegetables, legumes, whole grains, and other fiber-rich foods).
In this study, researchers recruited 36 healthy adults and randomly assigned them to groups. One group was asked to increase their intake of fiber-rich plant foods, while the other group was asked to consume more fermented foods, including yogurt, sauerkraut, kefir, kombucha, and pickles. These fermented products not only contain nutritional fermented ingredients but also combine the characteristics of microbial strains such as bacteria and yeast. Most importantly, these fermented products also contain postbiotics produced during the fermentation process, so fermented foods have triple nutritional properties.
After 10 weeks, there were no significant changes in the overall immune health indicators of both groups. However, the fermented food group showed a significant reduction in 19 inflammatory compounds. Among the compounds that showed a decrease was interleukin-6 (an inflammatory protein), which is often elevated in diseases such as type 2 diabetes and rheumatoid arthritis. In contrast, the same inflammatory factor levels in the high-fiber group did not significantly decrease.
For those in the fermented food group, the reduction in inflammatory markers corresponded with changes in their gut. Their gut accommodated a broader and more diverse range of microorganisms, similar to other recent studies targeting individuals consuming various fermented foods. The new research found that the more fermented foods people consumed, the more diverse their gut microbiota became. However, surprisingly, only about 5% of the new microorganisms detected in their gut seemed to come directly from the fermented foods they consumed.
Justin Sonnenburg, a professor of microbiology and immunology at Stanford University and one of the authors of the new study, said: 'The vast majority comes from elsewhere, and we don't know where that is. I think either low-abundance microorganisms below detection levels have increased, or fermented foods recruit other microorganisms into the gut environment.'
However, one point on which experts almost unanimously agree is that a high-fiber diet has benefits. In numerous studies, people who consume more fruits, vegetables, nuts, and other fiber-rich foods tend to have lower mortality rates and lower incidences of chronic diseases.
Dietary fiber is the seventh major nutrient, commonly known as the intestinal janitor, and was officially named as a dietary element only in 1979. In today's highly developed economy, dietary fiber has a significant impact on people's health. Fiber plays an important role in maintaining a healthy digestive system, and adequate fiber intake can also prevent cardiovascular diseases, cancer, diabetes, and other diseases. Fiber can dilute and accelerate the removal of carcinogens and toxins from food, maintain a fragile digestive tract, and prevent colon cancer. Fiber can slow down digestion and expedite the excretion of cholesterol, thus keeping blood sugar and cholesterol levels at the most ideal levels.
So which is more beneficial to human health, fermented foods or high-fiber foods? Experts have not reached a conclusion. Devkota believes that one reason fermented foods may be beneficial is that the microorganisms they contain continuously produce various nutrients during the fermentation process. The presence of dietary fiber can also provide food for the microorganisms in the gut and utilize the beneficial by-products they produce to reduce inflammation. Some studies have also shown that a large amount of dietary fiber can promote the diversity of the microbiome.
Source: https://www.irishtimes.com/life-and-style/food-and-drink/how-fermented-foods-may-alter-your-microbiome-and-improve-your-health-1.4649257
Note: This article is for informational purposes only and is not intended as medical advice.
Chuangyuan Biology, Chuangyuan Probiotics, Chuangyuan Probiotic Special Diet, Special Diet, Probiotics, Dietary Fiber
Previous Page
Next Page
Previous Page
Next Page
Related News
Copyright 2024 © Tianjin InnoOrigin Biological Biotechnology Co., Ltd.
