Work

Intake of Live Dietary Microbes and Its Relations to Health Indicators in Koreans (Protocol)

Year: 2024

Type: article

Abstract: Objectives: Fermented foods contain plentiful live microorganisms, beyond probiotics, are associated with health benefits. We aim to collect data on the number of viable microorganisms, or lactic acid bacteria (LAB), in selected fermented foods, and assign them to 4,744 food codes from 2016-2020 Korea National Health and Nutrition Examination Survey (KNHANES). Further, we will examine the associations between microbe intake levels and health indicators, and differences in the microbe intake levels by gender, age groups, and diet quality.

Source: Current Developments in Nutrition

DOI: 10.1016/j.cdnut.2024.103647

Authors: Mei Chung, Anshul Sharma, Naisi Zhao, Jihee Choi, Hae-Jeung Lee

Institutions: Tufts University, Gachon University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: gold

Estimated APC paid: $5,000