Trial reportEuropean journal of clinical nutrition2026
Fermented foods and inflammation: a crossover intervention trial with fresh and pasteurized sauerkraut.
Trial report in European journal of clinical nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesFermented foods have been proposed to beneficially affect glycemic control and the inflammatory state of the body, potentially by strengthening the gut barrier. However, scientific evidence for their health-promoting capabilities is scarce. We assessed the influence of the daily consumption of fresh and pasteurized sauerkraut on circulating "leaky gut" markers, inflammatory markers, blood pressure, and markers for glycemic control. Methods In this randomized crossover intervention trial, 87 healthy participants consumed 100 g/day of fresh and pasteurized sauerkraut for four weeks. Prior to each intervention phase, participants underwent a washout phase of four weeks' length during which no fermented foods were consumed. We used mixed regression models to compare assessed parameters before and after each intervention. Results Consumption of both fresh and pasteurized sauerkraut was associated with a small reduction in systolic blood pressure. Modest changes in selected markers of inflammation and glycemic control were observed following stratification by age, estimated daily fiber consumption, and to a lesser extent, BMI and sex. No change in gut barrier integrity was observed. Conclusions Live bacteria are not essential for the hypotensive potential of sauerkraut. Four weeks of daily consumption was not linked to an appreciable systemic health benefit in healthy individuals.
Indexed as
Identifiers
42321414What OpenQuestion holds
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.