Scientists, academics and researchers at Stanford University recently set out to investigate the effects of high fermented food diets on human gut microbiome diversity. In addition, these researchers wanted to directly compare these impacts to high fiber diets (non fermented foods). During the study, 36 healthy adults were randomly assigned to a 10-week diet that included either fermented or high-fiber foods. You can read a summary of this study via a link to the website. The study had two primary findings. The first finding was high fermented foods had high positive impacts to microbiome diversity. With this increase in microbiome diversity, reduced inflammation markers were observed consistently across all participants in the study who were assigned to the higher fermented food group (which may help individuals who are facing chronic inflammatory diseases). The second finding was that the high fiber groups’ microbiomes remained stable (little to no change). The full study can be reviewed via the scientific journal publication. Additionally, other publications studied both the short term and long term gut microbiome impact that diets high in fermented foods may have. It was found that gut microbiome diversity can be positively impacted in both the short term as well as the long term- stated differently, gut microbiome diversity can be impacted quickly and for the long term (if the diet is continued). This scientific journal entry can be found here. What are your thoughts on the largest benefits that diets high in fermented foods can bring to the average adult?
Photo Credit: Janelle Weaver, med.standord.edu