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Is Flatulence Good for You? (Does It Depend on the Smell?)

The AHA! Team — Mon, 13 May 2024 08:00:18 +0000

Jillian Levy, CHHC via Dr. Axe – Most of us have been there: experiencing excessive farting that feels out of our control and causes a whole heck of a lot of embarrassment. While the average person farts nearly every day, some people deal with a bloated stomach and excessive flatulence more often than others. One of the most aggravating things about having gas is that it can seem impossible to minimize and to narrow down the exact culprit, considering dozens of different things can potentially be to blame. As you’ve probably experienced firsthand many times, some farts can be pretty foul-smelling and noisy, while others easily slip below the radar. Wondering how much farting is too much? A mostly healthy person might pass gas 14–18 times per day, sometimes not even realizing it because the farts are mostly silent and odorless. A mostly healthy person might pass gas 14–18 times per day Rather than how often you fart, however, you might want to take a look at the smelliness of your flatulence and to examine other digestive symptoms present in order to determine if it’s really become a problem. Is there likely anything to be worried about when it comes to your gas? Yes and no. Some flatulence is normal, especially when eating a whole foods, high-fiber diet — but excessive gas coupled with other symptoms can be a sign that something inside is going wrong, especially when it comes to digestion of certain foods. Too much farting can be a warning sign that normal intestinal gas dynamics have become compromised. This might result in subtle dysfunctions in intestinal motility, bacteria growth or changes in the microbiome composition taking place. Keep reading to learn more about flatulence and when you should and should not be concerned about your farts. What Is Flatulence? What is a fart exactly? A fart, also called gas, “passing wind” or flatulence, is caused by the internal buildup of gases that are formed during the process of digestion and respiration. The causes of farts, and how they develop within the digestive tract vary considerably depending on the person and circumstance. The main type of gas that gets trapped inside the body and leads to flatulence is nitrogen, which researchers estimate accounts for about 20 percent to 90 percent of all the gas that causes farts. Followed by nitrogen, carbon dioxide also contributes to the gaseous volume of farts (about 10 percent to 30 percent) along with oxygen (up to 10 percent), methane (around 10 percent) and hydrogen (about 10 percent to 50 percent). Methane and hydrogen are actually both flammable gases — which explains why you might have seen some cartoon characters light their farts with a flame when you were a kid. The combination of gases described above usually causes a smell because some contain sulfur, the same smelly compound found in foods like eggs or cruciferous vegetables. Why is there such a range in the percentages of gases within a fart and the level of smelliness, depending on the specific person? This has to do with how much air is swallowed by someone in a typical day, the types of foods within someone’s diet, and also the internal chemical reactions taking place within the microbiome or intestines during digestion. The severity of smells associated with flatulence mostly has to do with the percentage of different gases present in the body at any given time. Surprisingly, most of the gas within a fart is odorless, and only a very small percent (around 1 percent) causes the signature foul smell of farts. The reason for stinkiness in general comes down to how much sulfurous gasses form within the intestines. Within a fart, several sulfur-related compounds develop that contribute to the intensity of the fart’s smell. These include: Hydrogen sulphide: This is the component of a fart that usually smells like rotten eggs. Not only does it smell unpleasant, but it’s also flammable and can be toxic when consumed in large amounts. The human body makes some of its own hydrogen sulphide, but interestingly, it’s also produced within the environment in things like swamps, sewage systems and certain types of explosive volcanic rock. Methanethiol: This is found naturally within the human body, mostly within the blood and brain. Ever open up your refrigerator and get a strong whiff of leftover veggies? Methanethiol has a strong smell similar to cruciferous veggies, including broccoli or cabbage. This same compound also contributes to other types of body odors, including bad breath. Dimethyl sulphide: Here’s another chemical compound that contributes to the smelliness of veggies. This is responsible for the smell produced when you cook things like Brussels sprouts. It’s present in foods along with methanethiol and created from the formation of certain bacteria. Causes You’re probably wondering what causes your gas accumulation, right? Excessive gas and gas pains can be attributed to all sorts of health problems, normal variations in hormonal levels that affect digestion (such as your menstrual cycle) or specific foods. While the triggers are somewhat different from person to person, the way that gas forms in the body is mostly the same. Within the body, gas travels down the same pathway in your digestive system as poop does. Eventually, accumulated gas makes its way to through your intestines and out of your colon, just like feces. Along the way, certain things can stop or interfere with the normal release of built-up gas, causing gas pains, bloating and indigestion. This unpleasant feeling is a sign that you’re having a hard time ridding your body of excess gas — possibly because certain foods in your diet are irritating your gut or digestive organs, causing side effects like bacteria growth or fermentation along the way. Bloating and gas usually go hand in hand because when a certain amount of gas is retained within the gut, people develop abdominal distension (a puffy belly) and various gassy symptoms. Just like farting, abdominal distension is related to the volume of gas within the gut and depends both on intestinal motor activity (gas is better tolerated when the gut and digestive muscles are relaxed) and the inner distribution of gas. Some of the reasons gas gets trapped inside the body abnormally include: Swallowing air (aerophagia): This involves inadvertently swallowing air that accumulates in the stomach and is then released by belching or farting. This process is triggered by changes in the muscles that control the intake of air, followed by repetitive and ineffective attempts of belching that causes air to be introduced into the stomach. One reason you might be swallowing air and farting as a consequence? You could be eating too fast and therefore not chewing your food properly. Gaseous odor accumulation: Smelly farts are usually the cause of gas produced by colonic bacteria during fermentation of unabsorbed food residues arriving into the colon. Changes in the microflora: Gas also depends on the composition of the colonic flora — in other words the type of bacteria living within the digestive system. We know that each person is different in terms of microbiome composition, which means inter-individual variations exist that might contribute to, or protect us from, excessive gas production and evacuation. Constipation: Impaired anal evacuation produces gas retention. Constipation also prolongs the fermentation process of foods in the digestive system, increasing internal gas production. Here’s the million-dollar question: Why do some farts make a noticeable sound, while others are “silent but deadly”? This has to do with the alignment of muscles within your colon or rectum. Certain muscles help control how quickly gas is released, either tightly keeping gases inside or allowing them to be released more quickly, which can cause a sound. Know someone who can “fart on demand”? That’s likely because that person’s sphincter muscles, the ones that control the gateway of gas and waste out of the body, are easily relaxed, which lets them release internal gases whenever they want to. Of course, diet has an effect on flatulence as well, and underlying conditions can contribute to gas and farting. Are Farts Bad for You (or Beneficial)? Farting is considered a normal reaction within the human body and something we all deal with at one time or another. Because it’s the act of releasing internal gas from the body, just like a burp or even breathing, it’s usually harmless and in fact needed for normal metabolic functions. Most of the time your farts are just inconvenient but not something to necessarily get riled up about. In fact, they might even be protective in some instances! That’s right — your farts might be a clue that your “gut bugs” are well-fed and working hard and that your diet is a mostly healthy one. Diets high in fiber-rich foods after all tend to cause gas, but they also feed good bacteria that make up your immune system and help protect you from various diseases, like heart disease, cancer, diabetes and obesity. Aside from being a sign that you’re eating plenty of fiber, gases within your farts might even be beneficial. Farts contain hydrogen sulphide, a gas produced by certain natural bodily processes and needed as part of cellular functions. While I wouldn’t necessarily go smelling yours, or anyone else’s, farts just yet, it’s possible that inhaling hydrogen sulphide (yes, from your very own farts!) in small doses might help protect cells’ mitochondria and stop cellular damage at some level. On the other hand, excessive farting can be a sign that digestive processes are going amuck and that an underlying issue might be blame. Some underlying reasons for excessive gas accumulation can include: food sensitives or intolerances (see the list of common culprits below) fermentation of bacteria within the gut from eating FODMAP foods leaky gut syndrome or digestive disorders, including Crohn’s, celiac disease and irritable bowel syndrome constipation SIBO (small intestinal bacteria overgrowth)/excessive bacteria in the small intestine. Normally food intermingles with digestive juices in the intestines and nutrients are absorbed into the bloodstream while waste is sent to the colon, but with SIBO, malabsorption occurs, particularly of fat-soluble vitamins and iron, leading to abnormal bacteria growth and gas. How do you know if your gas is something to actually be worried about? Check if you experience other warning signs at the same time as being very gassy. When you’re up against a lot of flatulence, look for other abnormal symptoms including: weakness or fatigue skin rashes, acne or hives signs of allergies, like watery eyes and itchy throat constipation or diarrhea blood in your stool or urine pain around your lymph nodes, including in your groin, throat or armpits changes in your body temperature, weight, sleep and menstrual cycle Natural Remedies If you find yourself repeatedly dealing with bad gas, the first thing to do is address your diet. You might be having trouble breaking down certain foods or experiencing an accumulation of sulfur, bacteria or yeast. The tendency for foods to cause excessive gas varies from person to person considerably, so it usually takes some trial and error to figure out what your biggest triggers are. That being said, there are some “common culprits” in the world of farting that are likely involved in your struggle. Some of the Worst Foods for Gas Beans: Perhaps more than any other food, beans are notorious for causing gas. That’s because they contain a type of carbohydrate called polysaccharides, which easily ferment once they enter the gut. The bacteria living in your gut thrive off of these carbohydrates, which causes fermentation and an increase in gas. Luckily you don’t have to avoid beans and legumes all together — soaking them overnight prior to cooking helps make them more digestible (the same applies to nuts, which are similar in terms of their carb content), which is good news considering they can provide plenty of nutrients and fiber. Dairy: Lactose intolerance is a common digestive problem worldwide, although many people might be unaware that they cannot properly digest foods containing milk, cheese, yogurt or traces of...

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Eating Raw Sauerkraut Offers More Health Benefits Than You Think

AHA Publisher — Tue, 23 Feb 2021 08:00:03 +0000

Karen Sanders via NaturalHealth365 – Sauerkraut, that familiar hot dog condiment, may not have the beauty of garnet-colored raspberries or the sweet, refreshing flavor of tropical fruits. But the latest scientific research tells us that freshly-made organic sauerkraut is a true superfood that boosts the immune system, promotes intestinal health, and helps prevent cancer in many ways. A recently published study in Critical Reviews in Food Science and Nutrition found that fermented foods such as raw sauerkraut contain chemical compounds and beneficial bacteria that offer a wide array of health benefits due to their anticancer, anti-microbial, and antioxidant activities. How Does Sauerkraut Prevent Cancer? Cabbage, the cruciferous vegetable from which sauerkraut is made, is already valued by natural food experts and nutritionists for its sky-high amounts of anticarcinogenic bioactive compounds. In fact, the glucosinolates in cabbage help activate the body’s own antioxidants, which fight the lipid oxidation and inflammation that can trigger cancer and heart disease. Additionally, the process of lacto-fermentation involved in turning cabbage to sauerkraut produces beneficial bacteria. It unleashes even more potent anti-inflammatory cancer-fighting substances – taking the health benefits to a whole new level and helping to ward off cancers of the prostate, bladder, and breast. Here Is Why Raw Sauerkraut Helps Ward Off Cancer According to the author and natural health expert Sandor Ellix Katz, the process of lactic fermentation not only preserves the nutrients in food but breaks them down. Hence, they are even more healthful and easily digested. But what, exactly, is lactic fermentation, and why is it beneficial? Although the term sounds somewhat technical, it is actually the natural result of layering shredded cabbage in water with salt, then letting existing bacteria on the cabbage do the work. The end product – sauerkraut – contains more live probiotic cultures than yogurt. One result of lacto-fermentation is to create large amounts of beneficial lactobacillus bacteria, which support friendly flora in the intestinal tract. Another is the release of isothiocyanate compounds from existing glucosinolate; these isothiocyanates have shown such pronounced anticarcinogenic effects in cellular, laboratory, and human studies. Impressive Science Behind the Benefits of Sauerkraut In an October 2002 article in the Journal of Agricultural and Food Chemistry, researchers announced that they had isolated isothiocyanates in sauerkraut and that these compounds had cancer-protective effects in animal studies. They added that clinical research would be required to determine if these effects extended to humans. In the twelve years since the article was published, many studies on sauerkraut and sauerkraut juice show that it lowers cancer risk in humans – particularly for cancers of the breast and colon. In a study published in 2011 in the British Journal of Nutrition, researchers noted that the detoxifying enzymes in sauerkraut juice have an anticarcinogenic effect on kidney and liver cancer cells and added that sauerkraut juice increased levels of glutathione-S-transferase – considered a chemoprotective agent. Sauerkraut’s Probiotic Cultures Fight Cancer in Multiple Ways In a review published in 2006 in the Journal of Applied Microbiology, researchers stated that lactic acid bacteria could prevent certain types of cancer – including colon and bladder cancer – and categorized how probiotic cultures help torpedo cancer cell development. Not only do probiotic cultures detoxify ingested carcinogens and stimulate the immune system, but they also create an environment hostile to carcinogenic compounds. Specifically, they create organic compounds – including butyrate – that inhibit tumor growth and encourage the apoptosis, or programmed cell death, of cancer cells. The authors theorized that probiotic cultures might also suppress bacteria responsible for turning procarcinogens into carcinogens and added that lactobacillus could bind to mutagenic compounds in the intestine. What Is the Best Type of Sauerkraut to Prevent Cancer? Buy only sauerkraut that is freshly made, raw, unpasteurized, and organic; your best bet is to look for it in the refrigerated aisle of local markets or farmers’ markets. Avoid canned sauerkraut, which offers far fewer nutrients and probiotic benefits. Most experts recommend consuming at least 1 and ½ cups of sauerkraut 4 to 5 times a week; 2-cup servings, of course, are even healthier. One cautionary note: raw sauerkraut produces raffinose, a trisaccharide that can’t be broken down in the intestine. Bloating and flatulence can result but should subside as your body becomes accustomed to this healthful food. Simply put, fresh lacto-fermented sauerkraut, packed with cancer-fighting compounds and antioxidants and high in healthful dietary fiber, is a superb nutritional choice. Sources for this article include: NIH.gov Wiley.com NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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Why Is Sourdough Bread Good for You? Benefits + How to Make Your Own

AHA Publisher — Sun, 26 Jul 2020 07:00:11 +0000

Jillian Levy, CHHC via Dr. Axe – With sourdough bread perhaps more popular than it’s been in quite some time, do you ever wonder: Why is sourdough bread good for you? It helps to take a look at old-school bread vs. what we’ve become accustomed to buying at the store. For centuries, bread was made with only three ingredients: flour, water and salt. Today, commercially made breads that you’d find in the grocery store can contain a dozen or more ingredients. It’s not surprising then that a high percentage of people report having difficulty digesting modern-day bread. The original way to make bread was to slowly ferment flour with water in order to create a “starter,” an alternative to baker’s yeast that makes bread naturally rise and gives sourdough bread its signature taste. Not only does sourdough bread stand out in terms of its flavor, but it’s also thought to have some nutritional advantages too. Why is sourdough bread good for you? Read on to find out why grain fermentation results in a product that is easier to digest, plus how sourdough bread can provide you with more absorbable nutrients, such as selenium, B vitamins, folateand others. What Is Sourdough Bread? Sourdough bread is bread made via the fermentation of dough. Fermentation is defined as “the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence.” Compared to nearly every other bread, what is different about sourdough bread? Real sourdough is made with a fermented sourdough starter, rather than with yeast. It also has a lower gluten content, lower antinutrient content and lower pH than regular bread. Sourdough is also often described as having more flavor and complexity and a better texture than yeasted breads. When flour and water are left at room temperature for at least several days, naturally occurring bacteria (such as lactobacilli) and yeast begin to ferment the dough and produce lactic acid. Lactic acid is responsible for giving the bread its slightly sour but pleasant taste. Flour naturally contains a variety of yeasts and bacterial spores. When combined with water at room temperature (somewhere between 65 and 85 degrees Fahrenheit), bacteria break down the starch found in wheat into sugars (glucose and maltose), which yeast then metabolize. Maltose is one byproduct of the bacterial fermentation that yeast thrive off, and in the process they produce carbon dioxide gas, leavening the dough. It’s thought that some of the oldest sourdough breads date back to at least 3700 BCE in the Fertile Crescent region, although historians are not exactly sure when people first began fermenting grains. The “Encyclopedia of Food Microbiology” points out that “Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker’s yeast as a leavening agent dates back less than 150 years.” Is sourdough the same as Ezekiel bread? No, although the two have a number of things in common. Ezekiel bread is a sprouted grain bread that is made with whole grains and usually no yeast. Sprouting grains helps diminish levels of enzyme inhibitors and releases nutrients to more easily be absorbed, much like fermenting does. However, sourdough bread takes longer to make and usually isn’t made with sprouted flour. Overall the two are comparable in terms of nutrient content. Nutrition Facts (Plus Ingredients) Why is sourdough bread good for you? A lot of it comes from sourdough bread nutrition. The exact nutrition content of sourdough depends on the exact ingredients used (different types of flours/added grains/oil) and how it’s prepared. Generally, however, it contains a decent amount of: calories carbohydrates protein fat fiber selenium folate thiamine manganese niacin iron While wheat flour, water and salt are all you need to make sourdough, sometimes other ingredients are added, including: wheat bran hard red wheat oats rye barley spelt triticale flaxseeds apple cider vinegar olive oil garlic honey herbs, such as rosemary As you can probably tell by now, what really makes this bread unique is the presence of yeast and bacteria species, which also vary depending on how the bread starter is made. The most common yeast species found in sourdough include: Kazachstania exigua (Saccharomyces exiguous) Saccharomyces cerevisiae Candida milleri Candida humilis Lactic acid bacterial strains found in this type of bread can include: Lactobacillus sanfranciscensis L. pontis L. fermentum L. fructivorans L. brevis L. paralimentarius Why Is Sourdough Bread Good for You? Research tells us that due to how its unique preparation method, the following are some sourdough bread benefits: 1. May Be Easier to Digest Due to Less Gluten/Antinutrients There’s reason to believe that among people with gluten sensitivity (but not celiac disease), sourdough bread may be more digestible than commercial loaves made with processed wheat flour. The fermentation process increases acidic conditions in sourdough and helps produce enzymes that partially break down proteins, including gluten. This leads to a lower overall gluten content and decreased levels of phytates/phytic acid and other “antinutrients” that can interfere with nutrient absorption and digestion. 2. Lower Glycemic Index Studies have found that whole grain sourdough breads have a somewhat lower glycemic index score compared with other types of bread, especially highly processed breads made with white flour. Whole grain sourdoughs that are made with whole wheat flour, rye and other grains are recommended for those following a Mediterranean diet, due to their supply of filling dietary fiber. Is sourdough bread good for weight loss? Of course it depends how much you eat of it, but it can be if it helps to fill you up and is eaten as part of a balanced diet. In fact, some studies have found that sourdough tends to lead to higher satiety (fullness) compared to other breads, perhaps because of its protein and carbohydrate digestibility and absorption. 3. Can Be a Good Source of Fiber, Nutrients and Protein Whole grain sourdough is considered a high-fiber food and also a good source of essential nutrients like selenium, folate, thiamine, manganese, niacin and iron. While it can be difficult to absorb some of these nutrients from grains that haven’t been soaked, sprouted or fermented, studies suggest they are typically easier to absorb from sourdough due to the way that it’s prepared, as are the amino acids in sourdough which form proteins. Acquiring more of these essential nutrients from your diet is important for supporting functions such as red blood cell production, energy metabolism, immune system activation and more. How to Make Your Own While it may be faster and easier to make bread using commercial yeast, the old-school way of making sourdough has recently seen a revival among artisan bakers. How do you make sourdough bread from scratch? First you need to either make or find a sourdough starter. Recall that sourdough bread recipes do not use yeast, so a starter (or leavening agent) is essential for helping your bread rise and for providing some of its nutritional benefits. A starter is also sometimes called a pre-ferment, and it’s made simply by combining flour and water. When left to ferment, it forms into a colony of microorganisms, including wild yeast and lactobacilli. This process usually takes between five to 10 days, depending on the method, temperature and how sour you want the bread to be once cooked. To keep your starter “alive” and active, you need to refresh it by adding more flour and water throughout the process. Once the starter is stable you can keep it in your refrigerator and periodically feed it, about one to two times per week. What’s the best sourdough bread in the world? This is definitely up for debate, as there are dozens of different ways to make sourdough bread — depending on the equipment you have, amount of time you want to invest and how picky you are about the finished product. One key difference between sourdough recipes is whether or not you knead the bread. Another thing to consider is the schedule you adhere to in order to allow the bread the rise. Here’s the basic process involved in making your own sourdough bread from scratch: You want your starter to be bubbly and active before making bread, so it should be fed four to 12 hours prior to mixing it with flour and water. Combine your ingredients thoroughly, and then let the dough sit so it grows in size. You may need to knead or shape your dough one to three more times before it’s ready (although no-knead options are also available). Then the dough is formed into a loaf and baked for about an hour. For home bakers, baking in a dutch oven is often recommended, usually with the lid on for a period of time to help steam the bread, then the lid off to crisp it. If you’re a beginner, a simple way to make sourdough from scratch is to choose a mostly no-knead bread recipe and allow it to “bulk rise” overnight. This means that you prepare the ingredients at night, and then the bread rises while you’re sleeping so it’s ready to be baked when you wake up. If an overnight rise and not much kneading sound appealing to you, try this sourdough bread recipe: Combine the flours you are using, such as whole wheat and regular bread flour, with salt. Use about 520 grams of flour and a teaspoon of salt. It’s recommended that you weigh your ingredients for the best results, however 520 grams of flour is roughly equivalent to 4 cups. Mix 90 grams of your starter (a bit more than 1/2 cup) with 385 grams water (about 2.25 cups). Then pour the wet ingredients into your bowl with the flour and combine with your hands or a spoon to fully incorporate. Let the dough rest 15 minutes. Then stretch it in the bowl a bit. Cover the dough with a damp kitchen bowel and let it rest on the kitchen counter overnight for 9–12 hours ( at 65–70 degrees F). After it rests, in the morning, stretch, fold and shape the dough. Let it sit for one more hour and preheat the oven to 450. Either line your dutch oven with parchment paper or sprinkle some cornmeal on the bottom to prevent sticking. (Do not use oil or butter.) Place your loaf in the dutch oven, then “score” the loaf by cutting a big slit on the top that is about one-inch deep and several inches long. Keep the lid on for the first 20 minutes, then take the lid off and bake for another 30 to 35 minutes. Allow the bread to cool for an hour, then dig in! Other Recipes Looking for other recipes, such as cinnamon raisin sourdough, herbed sourdough or one for making sourdough bread without a dutch oven? Here are some creative ways to make other types of sourdough: “Extra Tangy” King Arthur Sourdough Bread 3 Ways to Make Amazing Sourdough Bread WITHOUT a Dutch Oven (You can use a baking stone in your oven, an even hotter temperature, or water in a roasting pan to help with steam and crispness.) Fifty-Fifty Whole Wheat Sourdough Cinnamon Raisin Sourdough Bread Roasted Garlic and Rosemary Sourdough Bread Whole Wheat Sourdough Tortillas Overnight Sourdough Pancakes What can you make with your sourdough once it’s done? Give some of these healthy recipes a try: Sourdough French Toast Healthy Stuffing Recipe Sourdough Crackers with Olive Oil and Herbs Risks and Side Effects We’ve answered the question of why is sourdough bread good for you. What about the downsides? Be cautious about buying sourdough bread from ordinary grocery stores. While supermarkets may advertise bread as “sourdough,” it’s probably “ordinary bread to which as dash of dried powdered sourdough starter has been added,” according to a report written by The Guardian. Your best option in terms of buying real sourdough is checking out small artisanal bakeries, farmers markets and health food stores. Even though sourdough can be a healthy addition to your diet, it can still be a relatively calorie-dense food. Therefore...

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Study Links Fermented Vegetable Consumption to Low COVID-19 Mortality

AHA Publisher — Mon, 13 Jul 2020 07:00:08 +0000

Sally Robertson, B.Sc. via News-Medical Net – An intriguing new study by researchers in Europe suggests that coronavirus disease 2019 (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables. Earlier this year, Jean Bousquet (Charité, Universitätsmedizin Berlin) and colleagues investigated whether diet may contribute to the significant variation in COVID-19 death rates that have been observed between countries. The study found that in some countries with low mortality rates, the consumption of traditional fermented foods was high. “Now referring to the current study, “the negative ecological association between COVID-19 mortality and consumption of fermented vegetables supports the hypothesis previously reported,” writes the team. The researchers say that if their hypothesis is confirmed in future studies, COVID-19 will be the first infectious disease epidemic to involve biological mechanisms that are associated with a loss of “nature.” Significant changes in the microbiome caused by modern life and less fermented food consumption may have increased the spread or severity of the disease, they say. A pre-print version of the paper is available on the server medRxiv*, while the article undergoes peer review. However, this paper is a preliminary report and should not be regarded as conclusive or established information. Unexplained Geographical Variation in COVID-19 Mortality Since the COVID-19 outbreak began in Wuhan, China, late last year, it has exhibited significant and unexplained geographical variations in the number of people infected and mortality rates. In Europe, the death rate in Italy, France, and the UK, for example, has been very high, compared with the Balkans and some Nordic countries. Similar disparities have also been observed across the globe. Although aspects such as age structure, the timing of interventions, employment type, and housing conditions are likely to be the most relevant factors, other potentially relevant factors such as nutrition should not be overlooked, say Bousquet and colleagues. The Potential Role Nutrition May Play Many foods have antioxidative properties, and nutrition has been proposed to play a mitigating role in COVID-19. The fermentation process increases the antioxidant activity of food products, including milk, fruit, vegetables, and meat. Bousquet and team hypothesized that the consumption of fermented foods might explain some of the differences in COVID-19 mortality rates between countries in Europe. To test the hypothesis, the team used information from the European Food Safety Authority (EFSA) Comprehensive European Food Consumption Database to assess the consumption of different fermented foods by country, including vegetables, milk, yogurt, sour milk, and pickled/marinated vegetables. COVID-19 mortality rates were calculated using information from the Johns Hopkins Coronavirus Resource Center, and EuroStat was used to obtain data on confounders by country, including gross domestic product, population density, the proportion aged over 64 years, unemployment rate and obesity prevalence. What Did the Study Find? The researchers report that of all the variables considered, only fermented vegetables had a significant impact on the mortality rate by country. For each gram per day increase in the average national consumption of fermented vegetables, the risk for COVID-19 mortality fell by 35.4%. “Although this study is only indicative of the role of diet in COVID-19, it is, however, another piece of the hypothesis proposing that traditional fermented foods may be involved in the prevention of severe COVID-19 at a country level,” writes the team. What About Regions Outside of Europe? The researchers point out that their study was restricted to European countries and that it would be useful to test the hypothesis in other regions where fermented food consumption is high, and COVID-19 mortality rates are low. In Asia, for example, death rates are very low, and the pandemic appears to be under control, say Bousquet and team. “The same happened in Africa where the COVID-19 spread was predicted to be catastrophic, and death rates appear to be low,” they write. The authors say it would be of great value to use food consumption data from such countries to perform definitive epidemiologic and mechanistic studies to confirm the current findings. A “Loss of Nature” May Be Involved “If the hypothesis is proved, COVID-19 will be the first infectious disease epidemic whose biological mechanisms are proved to be associated with a loss of nature,’” writes the team. “When modern life led to eating reduced amounts of fermented foods, the microbiome drastically changed, and this may have facilitated SARS-CoV-2 to spread or to be more severe.” The hypothesis requires testing in individual studies conducted in countries where there is widespread high consumption of fermented vegetables, concludes the team. *Important Notice medRxiv publishes preliminary scientific reports that are not peer-reviewed and, therefore, should not be regarded as conclusive, guide clinical practice/health-related behavior, or treated as established information. To read the original article click here.

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