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Impact of fresh and fermented vegetable consumption on gut microbiota and body composition: Insights from diverse data analysis approaches
Fermented foods are often associated with positive health effects, particularly through their impact on gut microbiota; however, current research supporting these claims remains limited. This study by Pihelgas et al. (2025) investigated the health impacts of eating fermented vegetables (FVs)—specifically fermented carrots, kohlrabi, and kimchi—by examining changes in gut microbiota and other health-related measures. Researchers also tracked stool frequency, anthropometric data, and food diary entries in a sample of 65 volunteers (of which 55 completed the study). FVs provide a beneficial combination of dietary fiber and lactic acid bacteria, both of which are important for maintaining a healthy gut. To evaluate the impact of FV intake on different populations, participants were divided into three groups: healthy individuals (CTRL), those with constipation (CONS), and individuals recovering from antibiotics (AB). The study examined: (1) how each group responded to FVs, (2) how gut microbiota enterotypes reacted over three weeks, and (3) the overall effect across all participants. The group distinctions helped clarify the varying impacts of FVs. Across the board, FV intake altered gut microbiota, increasing beneficial bacteria known for producing butyrate and reducing inflammation. Participants also experienced improved phase angle values—a marker of cellular integrity and hydration—indicating better overall metabolic health. Additionally, food diaries showed reduced sugar intake, suggesting that fermented vegetables can also promote healthier eating habits. The findings demonstrate that consuming fermented vegetables can have a positive impact on human health, particularly by enhancing gut microbiota and promoting better metabolic function. [NPID: Fermented vegetables, kimchi, gut microbiota, body composition]
Year: 2025
