A study on health effects of fermented plant-based food.
About the study
Fermented foods are believed to have a positive impact on gut microbiota, and small molecules formed during fermentation are thought to offer potential health benefits, such as reduced inflammation and improved blood glucose regulation. Recent research shows that individuals respond differently to the same diet and that gut microbiota play a significant role in determining how a particular food affects a person’s metabolism and, ultimately, their health.
However, research is still lacking to confirm the health benefits of fermented plant-based foods and to understand the underlying mechanisms. There is also limited knowledge about how the composition and activity of specific gut bacteria may influence the effects of fermented foods on health.
To investigate the long-term effects of fermented food consumption and the underlying mechanisms, a study is currently being conducted. This study compares the health effects of consuming fermented plant-based foods with their non-fermented counterparts. Additionally, these effects are being compared to those of individuals’ regular diets.
What do we do?
We will recruit a total of 100 participants. Each participant will consume fermented plant-based foods (such as tempeh, fermented vegetables, kombucha, oat yogurt, and sourdough bread) or non-fermented plant-based foods (the corresponding non-fermented versions) daily for two six-week periods. During a third six-week period, participants will follow their regular diet.
The study includes a total of 15 visits to the study centre at Sahlgrenska University Hospital, including a screening visit.
The study will provide valuable insights into the effects of fermented plant-based foods on health and contribute to a better understanding of how various factors, such as different types of gut bacteria, health status, and diet, affect health outcomes. This will enable more personalised dietary recommendations in the future.
The study is approved by the Swedish Ethical Review Authority.
Contact
For questions about the study, contact:
- Postdoc, Food and Nutrition Science, Life Sciences
Prinicpal Investigator
- Full Professor, Food and Nutrition Science, Life Sciences