Re:Fermented Foods: Definitions and Characteristics, Impact ...
by YeGoblynQueenne on Sunday December 08, 2019 @11:11AM
(#21736564)
I don't understand the conclusion you draw from reading the paper (the full text is accessible for free from the link to the right). that there are "no" good papers studying fermented foods.
What I read is that the _majority_ of the studies are not good quality. There are very few high-quality studies e.g. double-blind randomised controlled trials and crossover studies, etc and most studies have a very small number of subjects. However, it's hard to fault a double-blind RCT for low quality because it has few subjects. Low statistical power, OK, but if the methodology is sound then the paper has merit.
Given that these studies go back a number of years and there is still no conclusive evidence for any health benefits from the consumption of fermented foods it is useful to have a summary of the current state of research.
What I read is that the _majority_ of the studies are not good quality. There are very few high-quality studies e.g. double-blind randomised controlled trials and crossover studies, etc and most studies have a very small number of subjects. However, it's hard to fault a double-blind RCT for low quality because it has few subjects. Low statistical power, OK, but if the methodology is sound then the paper has merit.
Given that these studies go back a number of years and there is still no conclusive evidence for any health benefits from the consumption of fermented foods it is useful to have a summary of the current state of research.