Data from: Effects of fermented vegetables on the gut microbiota for prevention of cardiovascular disease

This study investigated the impact of regular consumption of fermented
vegetables on inflammation and the composition of the gut microbiota in
adults at increased risk for cardiovascular disease. Eighty-seven adults
ages 35-64 were randomized into a Fermented Vegetable (FV) group, who
consumed 100g fermented vegetables daily at least 5x/wk for eight weeks,
or a Usual Diet (UD) group. Blood and stool samples were obtained before
and after the intervention. Dependent samples t-tests and adjusted linear
models were used for within and between group comparisons. Mean age and
BMI of participants were 45 years and 30 kg/m2, and 80% were female.
Bloating or gas was the most common side effect reported (19.3% FV group
vs 9.4% UD group). There were no changes in C-Reactive Protein, oxidized
LDL-receptor 1, angiopoietin-like protein 4, trimethylamine oxide, and
lipopolysaccharide binding protein or bacterial alpha diversity between
groups. Our findings indicate that consuming 100g of fermented vegetables
at least five days per week for eight weeks does not change inflammatory
biomarkers or microbial alpha diversity as measured by the Shannon index.
It is possible that higher doses of fermented vegetables are necessary to
elicit a significant response by gut bacteria.