The new study, published in the Journal of Nutrition, is the first large-scale assessment of how much
During the study, the researchers estimated the numberlive microbes per gram in over 9,000 foods consumed by nearly 75,000 US adults and children. It turned out that about 20% of children and 26% of adults consumed foods with a high content of microorganisms in their diet. Scientists say this is a good thing, because the presence of "friendly" microbes in foods can help strengthen the immune system.
The researchers studied data from the NationalHealth and Nutrition Examination Survey, which contains extensive product information. For each product, the experts determined the expected range of live microbes per gram, denoting different categories: low, medium and high levels of microbes. Foods from the latter category included fermented dairy products such as yogurt, pickles, and kimchi. Fresh, raw fruits and vegetables were also good sources of live microorganisms.