Do fermented foods contain probiotics? One article interpretation!
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- Issue Time
- Apr 16,2025
Summary
We often hear that fermented foods are rich in probiotics, but is this really the case?
According to the latest research by Professor Maria Marco from the Department of Food Science and Technology at the University of California, Davis, this statement is not entirely accurate.
Fermented foods are usually not a source of probiotics, although they may be beneficial to health.
What are probiotics?
Probiotics are living microorganisms that, when consumed in sufficient amounts, can bring health benefits to the host. According to the definitions of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), probiotics must meet the following conditions:
Strain identification: Defined at the strain level through genome sequencing.
Scientific validation: proven beneficial to health in at least one randomized controlled trial (RCT).
This means that only specific strains that have undergone rigorous scientific validation can be called probiotics.
Fermented foods are food and beverages made through the growth of required microorganisms and enzymatic conversion of food ingredients.
Their ideal characteristics are usually appearance, odor, and taste, rather than health benefits.
Fermented foods include:
Bread, chocolate, beer: These foods are fermented and then baked, baked, or filtered, so they do not contain live microorganisms.
Yogurt, pickled Chinese cabbage and pickles: These foods may contain living microorganisms, but they usually do not meet the standards for probiotics.
The health benefits of fermented foods
Although live microorganisms in fermented foods may not meet the standards of probiotics, they may be beneficial to health. For example:
Yogurt: The lactase in yogurt can help lactose intolerant individuals better digest lactose.
Pickled Chinese cabbage and pickles: These foods will produce bioactive compounds during fermentation, which may be beneficial to the digestive system.
The consequences of overusing the "probiotic" label to label unverified fermented foods as "probiotics" can lead to misunderstandings.
For example, news articles often mention that certain foods are rich in probiotics, but these claims lack scientific basis.
How to correctly describe fermented foods?
To avoid misunderstandings, it is recommended to use "live and active cultures" to describe fermented foods rather than "probiotics". This more accurately reflects the microbial composition of fermented foods and avoids unnecessary confusion.
In summary, fermented foods are healthy, but they are usually not a source of probiotics.
We should continue to enjoy the deliciousness and health benefits of fermented foods, while retaining the term 'probiotics' for specific microbial strains that have been scientifically proven to improve health.
Marketers should also avoid abusing the "probiotic" label to ensure that consumers receive accurate information.
