Foods today are no longer evaluated solely on taste and nutritional content.
Within health research, there is growing interest in how specific foods may affect the body’s immune system.
Fermented products have long been associated with health benefits, but the scientific evidence has often been uncertain.
Now, a new clinical study has contributed more concrete knowledge.
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Fermented food and the immune system
According to previous research, fermented foods can influence gut bacteria, which play an important role in the immune system.
The current study differs by examining the effects directly on human immune cells.
The research was conducted by the World Institute of Kimchi, communicated by the National Research Council of Science & Technology, and published in Nature.
The trial included overweight adults who, over a 12-week period, received either a placebo or kimchi powder produced using two different methods.
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The aim was to determine whether intake could be measured through changes in immune-related cells.
Recognition of bacteria and viruses
After the trial period, researchers analyzed participants’ blood cells using advanced genetic methods.
According to the research team, the results showed that certain immune cells became better at recognizing bacteria and viruses.
At the same time, there were indications that immune responses did not become overactive.
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The researchers assess that this may be important, as an immune system must be able to respond effectively while also avoiding unnecessary reactions.
The decisive difference
Kimchi produced with a starter culture led to more pronounced changes in immune cells than naturally fermented kimchi.
The study’s lead author, Dr. Woo Jae Lee, told Science Daily that their research demonstrated two different stimulating effects of kimchi.
The first is the activation of defense cells, and the second is the suppression of excessive reactions.
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The researchers emphasize, however, that the results are based on a limited number of participants and therefore cannot be used as general dietary recommendations.
Nevertheless, they are planning future studies to further demonstrate the effects of kimchi.
Sources: Science Daily, and Nature.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.