Multiomics Clinical Trial Compares Fermented and High-Fiber Diets

Findings from a new clinical trial paints a nuanced picture of the influence of diet on gut microbes and immune status. The scientists compared two microbiota-targeted dietary interventions, plant-based fiber and fermented foods, and showed that fermented foods such as yogurt, kefir, fermented cottage cheese, kimchi, fermented vegetables, vegetable brine drinks, and kombucha increase gut microbial diversity and decrease systemic markers of inflammation, in contrast to a high-fiber diet rich in legumes, seeds, whole grains, nuts, vegetables, and fruits that maintains a stable microbial diversity and immune profile. The authors noted that fermented foods may be valuable in countering the decreased microbiome diversity and increased inflammation pervasive in industrialized urban society.