Fermented Foods Market to Witness Significant Growth As the Latest Research Demonstrates Its Positive Effects on Immune System

Posted On September 17, 2021     

A large number of researches and reports have shown evidence that diet is an important factor in shaping the gut microbiome. The intake of food by a human can cause effects on his immune system and overall health. According to a professor at the Stanford Prevention Research Center, Christopher Gardner, microbiome diversity is closely linked with obesity and diabetes.
 
Looking upon all this evidence, a research team undertook the task of a proof-of-concept study to test if the microbiota-targeted food could be a weapon in the fight against an ever-rising number of chronic inflammatory diseases. The study found that Microbiota-targeted foods can indeed cause changes in the immune status and might be a good way to decrease inflammation amongst healthy adults. The newly published research is a huge contribution to the Fermented Food Market as it provides first-ever examples of how small changes in diet can help remodel the microbiota with a number of healthy adults.
 
The researchers undertook a clinical trial within which 36 healthy adults were randomly asked to include either high fiber or fermented food in their diets. Both diets showed different effects on the gut microbiome and immunity. Intake of food such as kimchi, kefir, yogurt, fermented cottage cheese, and other forms of fermented vegetables increased the microbial diversity with stronger effects caused by larger servings. In addition, four different types of immune cells demonstrated less activation amongst people in the fermented food group. On the other hand, amongst the people taking a high-fiber diet consisting of nuts, legumes, whole grains, fruits and seeds showed no signs of decrease within 19 inflammatory proteins. On average, the gut microbe’s diversity was also stable.
 
The team revealed that they had expected high fiber to be universally beneficial and even increase microbiota diversity. The data reflected that more fiber intake alone in a short time is not sufficient for increasing microbiota diversity.
 
The finding showcases the influence a diet has on an individual gut microbes and immune status. On one side, people who increased their intake of fermented foods demonstrated similar effects on their microbiome diversity and inflammatory markers. The conclusion is consistent with prior research stating that short-term changes in diet can unequivocally alter the gut microbiome. Whereas, the limited change experienced in the microbiome by the high-fiber group is also in line with the researchers’ prior studies that prove the human microbiome to be equipped with general resilience over short time periods.
 
The team stated that there are numerous ways in which the microbiome can be targeted through food and supplements. Their aim ahead would be to continue their exploration of different diets and their prebiotics effects on the health of different groups.

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