Increased intake of beneficial bacteria from fermented foods and prebiotic and probiotic dietary supplements are associated with better cognition, says a new analysis of data from the National Health and Nutrition Examination Survey (NHANES).
People who consumed foods with medium and high levels of live microbes had better health markers, including decreased blood pressure, BMI and insulin levels, says a recent study published in the Journal of Nutrition.
Fermented foods took centre stage at this year’s Probiota in Copenhagen when a group of expert panellists discussed how they are expected to be major contributors to any potential recommendations for dietary microbes.
A team of food science and nutrition experts has classified 18 years of dietary data to estimate the consumption of live microbes by children and adults in the United States. The end goal: to define the health benefits of dietary microbes and inform science-based...