Diets that include fermented foods may be more beneficial to overall health and cancer prevention than we thought — the evidence is piling up.

Cancer is one of our most distressing diseases where, while some may be treated to effect with current therapies, others remain resistant, and researchers have been seeking ways to help patients, prior to developing cancers, to build up their own potential resistance to many forms.

Twenty million people were diagnosed with cancer in 2022, with 9.7 million losing their lives to the disease. Within five years of receiving a cancer diagnosis, an estimated 53.5 million people were still alive. Cancer affects around 1 in 5 individuals at some point in their lives, and it claims the lives of around 1 in 9 men and 1 in 12 women. Now, there seems to be a connection that may be valuable in treating cancer and other diseases.

Numerous chronic diseases, including the development and progression of various cancers, are mechanistically associated with the gut microbiome, which is composed of trillions of bacteria, viruses, fungi, yeast, protozoans, and archaea. Head and neck cancer patients, those with colorectal cancer, inflammatory bowel disease, type 1 diabetes, obesity, and celiac disease all have decreased gut microbial diversity. The gut microbiome can be affected by a variety of changeable factors, making it an intriguing biological target for cancer prevention and treatment.

One crucial possibility to increase response to immunotherapies and overall cancer survivability is through dietary interventions that affect the gut microbiota, potentially improving anti-cancer immunity. Promisingly, eating fermented foods can enhance immunity by changing the makeup of the gut microbiota. But there are certain restrictions that need to be applied to including fermented foods in your diet, and we have listed them below.

History tells us that fermentation by microbes existing in the source material or processing environment has been used to make fermented foods for a long time. The fermentation process, the byproducts of these microbes, and the fluctuating pH of the raw material inhibited the growth of harmful bacteria. Therefore, originally intended to provide a means of preserving foods, especially in areas where famine may occur, this processing has additional benefits related to our health.

Things to Think About

Just like any food, improperly produced fermented goods might pose risks. Inadequate production hygiene or the use of contaminated materials are the primary causes of worry. Making or storing fermented foods in an unsanitary environment can lead to the growth of dangerous bacteria rather than beneficial ones. In the case of handmade or small-batch goods, when quality control is more likely to be lax, this is particularly the case.

Depending on how they are made, fermented foods can include dangerous amounts of chemicals that can make you ill. That is why it is critical to stick to food safety regulations while manufacturing your own or purchasing from reputable suppliers. Modern food safety regulations ensure the quality and safety of fermented foods, even those with a history of safe preparation spanning millennia.

However, although the gut microbiome in our bodies might benefit from fermented foods, there are a number of individuals who should exercise precaution regarding these foods.

The majority of people may eat fermented foods without worry, and they may have significant health benefits. But before you start eating more fermented foods, talk to your doctor if you have a histamine intolerance, weakened immune system, or gastrointestinal issue.

It goes without saying that the elderly, pregnant women, and babies should all be careful with fermented foods. It is advisable, if at all, to consume fermented foods in moderation at all times.

Besides those sensitive to these foods, there are specific medications that indicate fermented foods would be dangerous for them to take along with these prescriptions. In fact, they can cause severe side effects. But an additional word of caution is advisable here. There are specific differences between probiotics and fermented foods.

“Probiotic foods” or “contains probiotics” are terms that describe or label fermented drinks and foods. By making these claims, manufacturers may be trying to tell people that their products include live, healthy microbes. We should only use the word "probiotic" when the health benefits of specific living microorganisms are proven. There has to be more going on than just the nutritional value of the food matrix for the health benefit to be because of the active microbes.

Commercially available fermented foods probably do not qualify as “probiotic fermented food” most of the time. So far, there has been no evidence that fermented foods and drinks have any health benefits, and they often contain microbial consortia that are not clearly defined, but at varying quantities.

Salads, Pickles, and Fermented Foods with MAIOs

Patients on monoamine oxidase inhibitors (MAIOs) and specific drugs for Parkinson’s disease have been linked to a potentially fatal rise in blood pressure, and this food category includes tyramine.

Certain fermented foods, might interact with monoamine oxidase inhibitors (MAOIs) in a way that can cause hazardous adverse effects. Anyone with hypertension would be advised to regard these foods as potentially dangerous for them. The foods can cause
headache, rapid or irregular heartbeat, sleepiness, chest discomfort, or disorientation.

Serious health complications like stroke, heart attack, or organ damage can result from a fast rise in blood pressure caused by consuming an excessive amount of tyramine while taking an MAOI.

Foods rich in tyramine include aged cheeses, cured meats, fermented soy products (such as miso and soy sauce), sauerkraut, and draft beer, which can interact dangerously with MAOIs.

All in all, as in many things, fermented foods may play a role in maintaining a healthy gut microbiome. Still, we must be conscientious in selecting our foods and carefully reading food labels. Remember, everything on the label may not contain everything in the product, but if you are taking medication or are in the above-named group at potential risk, think twice. As in everything, consult your healthcare provider for advice on your diet. You may love, pickles or soy or kimchi, but it may not be in the cards for you because of the potential for adverse side effects. Find something else.