ReviewInternational journal of environmental research and public health2023
Are Fermented Foods Effective against Inflammatory Diseases?
Review in International journal of environmental research and public health, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed.
- Fermented foods and inflammation: a crossover intervention trial with fresh and pasteurized sauerkraut.European journal of clinical nutrition · 2026Trial
- Targeted Microbial Shifts and Metabolite Profiles Were Associated with Clinical Response to an Anti-Inflammatory Diet in Osteoarthritis.Nutrients · 2025Trial
- The impact of regular sauerkraut consumption on the human gut microbiota: a crossover intervention trial.Microbiome · 2025Trial
- Despite Its High Salt Content,Food science & nutrition · 2026Article
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Decoding the Microbial Diversity of Indian Fermented Foods: Integrating Ethnobiology, Multi-Omics and Functional Insights.Foods (Basel, Switzerland) · 2026Review
- Immune-nutritional interactions in endometriosis: current evidence and future perspectives in disease management.Frontiers in immunology · 2026Review
- Fermented Vegetables as a Source of Psychobiotics: A Review of the Evidence for Mental Health Benefits.Probiotics and antimicrobial proteins · 2026Review
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Integrating Nutrition into Precision Medicine for Controlling Systemic Inflammation in Rheumatoid Arthritis.Inflammation · 2025Review
- Dietary Strategies in the Prevention of MASLD: A Comprehensive Review of Dietary Patterns Against Fatty Liver.Metabolites · 2025Review
- Article
- Characterization of fermented foods: bone health.Frontiers in nutrition · 2025Review
- Fermented Soymilk with ProbioticNutrients · 2024Article
- Nutritional Strategies for Chronic Craniofacial Pain and Temporomandibular Disorders: Current Clinical and Preclinical Insights.Nutrients · 2024Review
- Relationship between dietary live microbe intake and the prevalence of COPD in adults: a cross-sectional study of NHANES 2013-2018.BMC pulmonary medicine · 2024Article
- Administration of turmeric kombucha ameliorates lipopolysaccharide-induced sepsis by attenuating inflammation and modulating gut microbiota.Frontiers in microbiology · 2024Article
- Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Microorganisms · 2023Article
- Exploratory analysis on the relationship between dietary live microbe intake and arthritis: a national population based cross-sectional study.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods have been used over the centuries in various parts of the world. These foods are rich in nutrients and are produced naturally using various biological tools like bacteria and fungi. Fermentation of edible foods has been rooted in ancient cultures to keep food for preservation and storage for a long period of time with desired or enhanced nutritional values. Inflammatory diseases like rheumatoid arthritis, osteoarthritis, and chronic inflammatory pain are chronic disorders that are difficult to treat, and current treatments for these disorders fail due to various adverse effects of prescribed medications over a long period of time. Fermented foods containing probiotic bacteria and fungi can enhance the immune system, improve gastrointestinal health, and lower the risk of developing various inflammatory diseases. Foods prepared from vegetables by fermentation, like kimchi, sauerkraut, soy-based foods, or turmeric, lack proper clinical and translational experimental studies. The current review has focused on the effectiveness of various fermented foods or drinks used over centuries against inflammation, arthritis, and oxidative stress. We also described potential limitations on the efficacies or usages of these fermented products to provide an overarching picture of the research field.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.