Fermented food consumption linked to reduced inflammation

A study involving healthy adults suggests that increasing the daily consumption of fermented foods to six portions can significantly lower inflammatory markers in the blood. Research conducted by Stanford University found that participants who consumed products such as yogurt, kefir, kimchi, and fermented vegetables saw a reduction in 19 different inflammatory proteins, including the cytokine Interleukin-6.

The study noted that a high-fiber diet, while healthy, did not produce the same reduction in inflammatory markers as the fermented food group. Beyond inflammation, meta-analyses involving over 800 individuals with diabetes or pre-diabetes indicated that fermented foods may also improve fasting blood glucose, total cholesterol, LDL cholesterol, and diastolic blood pressure. Additionally, some research suggests that high yogurt consumption is associated with a lower risk of all-cause mortality.