The gut‑muscle link: Why fermented foods could boost muscle health
Gut health and muscle health are often thought of as separate concerns. The first brings to mind eating fiber and probiotics, while the other centers on exercise and protein.
The gut microbiome and its interaction with the body can influence muscle health and function. This connection, known as the gut-muscle axis, involves communication between the gut and muscles. Fermented foods, such as kefir, yogurt, cottage cheese, and tempeh, which are rich in protein and produced through fermentation, may have an impact on this axis.
During fermentation, microbes break down proteins and create new bioactive compounds, potentially making protein easier to digest and increasing the availability of amino acids for muscle growth and function. However, while fermented protein foods can influence aspects of gut health, metabolism, and inflammation, the evidence for these effects translating into benefits for muscle mass or strength is limited.
More research is needed to determine if fermentation provides additional benefits beyond simply increasing protein intake from nonfermented foods.
Written by urgent.news from Medical Xpress's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
