The benefits of fermented foods, like sauerkraut and sourdough bread, that add tang to a healthy diet are being highlighted through a new information network.
The Canadian Fermented Foods Initiative (CFFI) will explore and advance the role of such fare in human health, research studies and food production systems.
The first of its kind in Canada, the one-stop information hub offers studies, recipes and other resources that will help consumers, researchers, health-care professionals and food industries access and share science-based expertise and information, says University of Alberta microbiologist Ben Willing, one of three co-founders of the network, along with researchers from St. Joseph’s Health Care London and the University of Calgary.
“While fermented foods have been part of traditional diets around the world, there is still limited understanding of how they affect health, particularly in relation to the gut microbiome and chronic disease prevention,” says Willing, whose work explores the cardiometabolic benefits of foods such as kefir.
The CFFI resources could boost human health by, for example, providing dietitians with tools to incorporate fermented foods into recommendations for preventing and treating chronic disease.
“This gives people a tasty way to manage their health proactively by improving their diet, potentially reducing the need for medication, and increasing their overall well-being.”
The initiative is funded by the Weston Family Foundation.