University of Freiburg study finds sauerkraut may lower blood pressure

A randomized crossover trial conducted by researchers at the University of Freiburg has found that daily consumption of sauerkraut can lead to modest reductions in systolic blood pressure. The study, published in the European Journal of Clinical Nutrition, involved 87 healthy adults who consumed 100 grams of sauerkraut daily for four weeks.

Significantly, the study revealed that both fresh and pasteurized sauerkraut produced similar cardiovascular benefits. This finding challenges the common assumption that live probiotics are the primary driver of health benefits in fermented foods, suggesting instead that organic acids and other metabolites created during the fermentation process are responsible for the effect.

While the reduction in systolic blood pressure—averaging between 1.5 and 2.5 mmHg—is statistically significant, researchers noted it is a modest dietary tool rather than a standalone treatment for cardiovascular disease. The most pronounced improvements were observed in participants under the age of 50.