Fermented foods can reduce chronic inflammation: Stanford study

A new study by researchers at Stanford School of Medicine says that fermented foods in the diet can help lower inflammation in the body. Fermented foods improve overall microbial diversity, thereby lowering inflammation.

Inflammation is a natural healing process in the body. Whenever there is physical stress like infection or injury to the body, the immune system releases antibodies and proteins as a biological response. Blood flow also naturally increases around the area to help in the healing process.

However, there are times when the body mistakenly perceives its own cells or tissues as harmful. This causes collateral damage and can lead to auto-immune diseases. And while inflammation is a natural response, chronic inflammation can increase the risk of various diseases, like type 2 diabetes, asthma and tuberculosis.

In the study, 36 healthy adults were observed for a period of 10 days. Fermented foods like yogurt, kefir (a fermented milk-based drink), kimchi and cottage cheese were incorporated into their diet. Alcoholic drinks were not included in the diet plan for the subjects. After 10 days, four types of immune cells showed less activation in the subjects. This proved that fermented foods decreased the activation of immune cells that are involved in chronic inflammation. Larger servings of these foods showed stronger effects.