Postmenopausal women who eat fermented plant foods like soy paste and fermented rice every day have higher levels of beneficial gut metabolites—like short-chain fatty acids and essential amino acids—than those who rarely eat such foods.
Evidence from Studies
No evidence studies found yet.
What Would Prove This
Per GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this claim, ordered from strongest to weakest.
Whether daily intake of plant-based fermented foods consistently increases fecal SCFA and EAA concentrations in postmenopausal women across diverse populations and food types.
A systematic review and meta-analysis of all controlled and observational studies measuring fecal SCFA and EAA levels in postmenopausal women consuming daily plant-based fermented foods (e.g., soy, rice, mushroom fermentations) versus those consuming none or rarely, with standardized metabolite quantification methods.
Whether adding 100g/day of specific plant-based fermented foods to the diet of postmenopausal omnivores increases fecal SCFA and EAA levels within 8 weeks.
A double-blind, placebo-controlled RCT of 80 postmenopausal omnivorous women (60–75 years) randomized to consume 100g/day of a standardized fermented soybean paste (FVG-6) or a heat-treated placebo for 8 weeks, with fecal SCFA and EAA levels measured via NMR at baseline and endpoint.
Whether women who increase their daily intake of plant-based fermented foods over 2 years develop sustained increases in fecal SCFA and EAA levels.
A prospective cohort study following 300 postmenopausal women (55–70 years) for 2 years, collecting quarterly dietary records of fermented food intake and quarterly fecal samples for SCFA and EAA quantification, adjusting for fiber intake, BMI, and medication use.
Whether women with high fecal SCFA levels are more likely to consume plant-based fermented foods daily than those with low SCFA levels.
A case-control study comparing 100 postmenopausal women with high fecal SCFA levels (top quartile) to 100 with low levels (bottom quartile), matched for age and BMI, and assessing daily fermented food intake via validated food frequency questionnaires over the past 5 years.
Whether a single measurement of fermented food intake correlates with fecal SCFA and EAA levels in postmenopausal women.
A cross-sectional analysis of 200 postmenopausal women measuring daily fermented food intake via 7-day food diary and fecal SCFA/EAA levels via NMR, comparing groups based on frequency of consumption (daily vs. <1x/week).