UCalgary nutritionist co-pilots launch of online resource touting health benefits of fermented foods

Calgary, AB – Not long ago the public appetite for fermented foods was largely niche, the domain of specialty health food stores and trendy boutique grocers. Mainstream stores always had the fermented likes of cheese, yogurt and sourdough bread at the ready, but ‘fringe’ goods such as kimchi, kombucha, miso, and kefir were much harder to find, which wasn’t a problem because most consumers were only vaguely aware of such foods, if at all. 

Today that’s changed. There’s a growing public awareness of the wide-ranging benefits of fermented foods when it comes to our gut health, the balance of microorganisms in the gut which can impact our overall well-being, from digestion and immunity to mental health. As such, the demand for fermented foods has grown and you’ll likely find these formerly niche items at most grocery stores from Costco to Superstore, kefir stocked right next to the milk. 

So beneficial are fermented foods that a team of Canadian researchers – including Dr. Raylene Reimer, PhD, RD, a professor of nutrition and registered dietitian in the University of Calgary’s Faculty of Kinesiology – have launched the Canadian Fermented Foods Initiative (CFFI), an online resource (the first of its kind in North America) where researchers, policymakers, members of the food industry, and consumers alike can find and share trusted information about the health benefits of fermented foods.

“The crux of the initiative is to compile and build research evidence on the health benefits of fermented foods to push for their greater prominence in Canada’s Food Guide.”
 
Dr. Raylene Reimer, PhD, professor of nutrition, Faculty of Kinesiology 

Reimer and her CFFI research partners – Dr. Ben Willing, PhD, from the University of Alberta and Dr. Jeremy Burton, PhD, interim vice president research at St. Joseph’s Health Care London and Lawson Research Institute – are seeking to emphasize the importance of fermented, gut-healthy foods in a well-rounded diet.  The CFFI is funded by the Weston Family Foundation.

The CFFI site unpacks the myths of fermented foods and offers practical information as to the many types of fermented foods, where to find them, how to cook with them, and even how to make them. There’s also a list of recommended apps for tracking gut health. 

“When developing this initiative we surveyed over 4,000 Canadians,” says Reimer.  “It’s a low percentage of people who make their own fermented foods at home. Instead, we buy them. But it’s pretty easy to do and the website provides information for doing it safely.” 

She continues: “We’re all about harnessing the power of food for health and wellness and we recognize the immense benefit of having bacterial exposure in our lives. We’re living in a very sterile, sanitized world today and we’re often not getting the microbial exposure we need on a daily basis. That’s another reason why fermented foods are so crucial to our diets.” 

The CFFI resource will be kept up to date with any pertinent new research findings added to the site, says Reimer. 

“Large, population-based studies show people who eat fermented foods are generally healthier, with fewer digestive issues and lower risk of chronic diseases. How exactly does that work – and why? Those are some of the big questions we’re trying to solve.” 

Dr. Jeremy Burton, PhD, intrerim vice president research, St. Joseph’s Health Care London 

Burton has a pet name for fermented foods, when referring to their health benefits. “One day, I believe, ‘ferment-ceuticals’ will be engrained in our diets and our health vocabulary.” 

The latest research on fermented foods by Reimer, Burton, Willing, and a larger team of co-researchers, entitled Current Research in Fermented Foods: Bridging Tradition and Science was recently published in the scientific journal Advances in Nutrition. 

Media inquiries

Heath McCoy
Senior Communications Specialist 
University of Calgary
Ph: 403-607-8461
hjmccoy@ucalgary.ca

About the University of Calgary 

UCalgary is Canada’s entrepreneurial university, located in Canada’s most enterprising city. It is a top research university and one of the highest-ranked universities of its age. Founded in 1966, its 38,000 students experience an innovative learning environment, made rich by research, hands-on experiences and entrepreneurial thinking. UCalgary is the top start-up creator among Canadian universities over the past five years. Start something today at the University of Calgary. 

For more information, visit ucalgary.ca. Stay up to date with UCalgary news headlines on X @UCalgary. For access to UCalgary news releases, images and b-roll, and details on faculties and how to reach experts, check out our newsroom at ucalgary.ca/newsroom.