A recent study conducted at Stanford University has discovered that consuming a diet rich in fermented foods can enhance the diversity of gut microbes and reduce signs of inflammation at a molecular level.
The study, led by Justin Sonnenburg and his team, was published in the journal Cell.
The study involved 36 healthy adults who followed a 10-week diet plan that included either fermented foods or high-fiber foods.
The researchers observed distinct effects on the participants’ gut microbiome and immune system based on the different diets.
Participants who consumed foods like yogurt, kefir, fermented cottage cheese, kimchi, fermented vegetables, vegetable brine drinks, and kombucha tea experienced an increase in overall microbial diversity, with more significant effects observed with larger servings of fermented foods.
Additionally, the group consuming fermented foods exhibited decreased activation of four types of immune cells. Furthermore, the levels of 19 inflammatory proteins measured in their blood samples also decreased.
One of these proteins, called interleukin 6, has been associated with various conditions including rheumatoid arthritis, Type 2 diabetes, and chronic stress.
The team observed this positive impact on immune status and reduced inflammation consistently across all participants in the fermented-food group.
In contrast, participants following a high-fiber diet rich in legumes, seeds, whole grains, nuts, vegetables, and fruits did not show a decrease in any of the 19 inflammatory proteins.
On average, their gut microbial diversity remained stable. These findings suggest that increasing fiber intake alone within a short period of time may be insufficient to enhance microbiota diversity.
Numerous studies have demonstrated that diet plays a crucial role in shaping the gut microbiome, which in turn affects the immune system and overall health.
Low microbiome diversity has been linked to conditions such as obesity and diabetes.
The researchers specifically focused on fiber and fermented foods due to previous reports highlighting their potential health benefits.
High-fiber diets have been associated with lower mortality rates, while the consumption of fermented foods can aid in weight management and potentially reduce the risk of diabetes, cancer, and heart disease.
The study’s findings also indicated that greater fiber intake led to increased carbohydrate content in stool samples, indicating incomplete degradation of fiber by gut microbes.
This aligns with previous research suggesting that the microbiome of individuals in industrialized societies lacks sufficient fiber-degrading microbes.
These insights into the benefits of fermented foods and the impact of fiber on gut health contribute to our understanding of the complex relationship between diet, gut microbiota, and overall well-being.
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