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More than 90% of Japanese people with healthy guts eat fermented foods

By on October 14, 2021

The secret to Japan’s longevity has always been attributed to a diet rich in fiber and fermented foods.

A new research entitled  “Gut microbiome pattern reflects healthy ageing and predicts survival in humans” published recently by Nature Metabolism , may have the explanation.

According to Sean Gibbons, a co-author of the study, the gut environment made up of microbes changes over time. The research found that the more transformation happens in the gut as one ages, the healthier one becomes.

A group of researchers at Stanford University released a study  published in the journal Cell about what impact fermented foods might have on the gut and immune system, and how it might compare to eating a relatively healthy diet full of fruits, vegetables, beans, whole grains and other fiber-rich foods. The research reveals the more fermented foods people ate, the greater the number of microbial species appeared in their guts.

Manda Fermentation Co., Ltd., a food manufacturer based in Hiroshima, conducted a survey recently on people’s eating habits during the pandemic.

A survey of  832 people in their 30s and 60s from all over Japan confirms that over 90% of respondents eat fermented foods as a conscious effort to improve the gut health.

Yogurt tops the list as the most frequently eaten snack followed by natto (fermented beans), Japan’s dietary staple.

 

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