New Study Links Fermented Foods to Better Heart Health
Traditional fermented food has been part of Indian kitchens for centuries, from the tangy batter of idlis to the probiotic-rich curd in our thalis. New research now suggests that these age-old foods could play a significant role in keeping India’s diverse population fit and healthy.
A recent study by the Institute of Advanced Study in Science and Technology (IASST), Guwahati, under the Department of Science and Technology (DST), reveals that these foods contain special compounds called bioactive peptides that can support heart health, regulate blood sugar levels, enhance immunity, and reduce inflammation.
What Are Bioactive Peptides and Why Do They Matter
Bioactive peptides are short chains of protein fragments, usually made up of 2 to 20 amino acids. They are naturally formed during the fermentation process in foods such as yoghurt, idli, miso, natto, kimchi, and certain fermented fish varieties.
These peptides don’t just add flavour, they interact with our body through various mechanisms like electrostatic forces, hydrogen bonding, and hydrophobic interactions. This allows them to deliver antimicrobial, antioxidant, antihypertensive, and immune-boosting benefits.
How Fermented Foods Affect Different People Differently
Interestingly, the study found that the health benefits of traditional fermented food are not the same for everyone. Differences in genes, gut bacteria, lifestyle, and health conditions can change how each person responds to these peptides.
For example, genetic variations in certain genes like ACE (linked to blood pressure regulation) or IL-6 (involved in immunity) can make some individuals respond better than others. This means a one-size-fits-all approach may not work; instead, precision nutrition could help tailor fermented food benefits to individual needs.
Why This Matters for India
India’s population is incredibly diverse, with distinct dietary habits, genetic backgrounds, and health profiles. This diversity means that nutrition strategies must be personalised to be truly effective. By understanding how different communities respond to bioactive peptides, healthcare professionals can design diets that work best for each group.
The study also points out that challenges like variation in fermentation methods, stability of peptides, and interaction with gut microbes need to be addressed to ensure maximum benefits.
Conclusion
The researchers advocate for omics-based research and advanced studies that analyse large sets of molecules in the body to better understand how traditional fermented food impacts health. Such efforts could position India as a global leader in personalised nutrition, especially if innovations are extended to rural food systems.
By combining modern science with traditional wisdom, India has the opportunity to improve public health, fight lifestyle diseases, and preserve its rich culinary heritage.
Incorporating traditional fermented food into daily diets, with a focus on individual needs, can be a powerful step towards better health for India’s diverse population.
Source: Inputs from various media Sources
Priya Bairagi
Reviewed by Dr Aarti Nehra (MBBS, MMST)
I’m a pharmacist with a strong background in health sciences. I hold a BSc from Delhi University and a pharmacy degree from PDM University. I write articles and daily health news while interviewing doctors to bring you the latest insights. In my free time, you’ll find me at the gym or lost in a sci-fi novel.
