By: Dr Miin Chan, BMedSci, MBBS (University of Melbourne)
Good gut health fixes everything! Fermented foods are good for your gut! Fermented foods are a panacea for all that ails you!
As two behemoth trends in science and food – the gut microbiome and fermented foods – collide, messages such as these inundate the public narrative. But do they serve to educate, or confuse?
Everyone has their pet peeve. Mine is the violation of science to sell products and agendas. Intentional or otherwise, poor science communication distorts food literacy. Nutritional research is vulnerable to extreme manipulation, plagued by methodology issues, historical reputation damage and abuse by powerful commercial interests. In this era of rapid dissemination of alternative facts, it is essential to interpret and communicate research in a clear, accurate manner. These narratives guide our community’s daily food choices and thus, impact personal and public health outcomes.
Nuance and doubt are the key drivers of scientific practice; clickbait headlines and definitive language are the bread and butter of modern journalism and advertising. Private enterprise is the worst offender, exaggerating the health benefits of food products with purposeful vagaries and definitive language. Correlation and association in trials become causation. Studies in rodents equate to human health outcomes. The word “may” makes it acceptable to overstate findings or attribute them to unrelated food products. Labels and catchphrases are used loosely; think “probiotics”, “prebiotics” and the very grey “good for your gut health”. As a marketing strategy, many businesses now employ teams of “experts” to validate their claims’ scientific rigour, obscuring the inherent conflict of interest. These tactics serve to plump bottom lines, dodge government regulations that serve public interest, and ultimately, confuse vulnerable consumers.
Just as concerning are journalists, researchers and scientific publications that, in an effort to stay relevant, adopt the same techniques as their commercial counterparts to garner attention. Usually, this entails overblown health benefits. But sometimes it goes the other way.
Let’s look at a recent article published by The Conversation titled: “Kombucha, kimchi and yogurt: how fermented foods could be harmful to your health” (1). By the time it had been republished in The Independent, as well as several other international news outlets, it had morphed into: “Why fermented foods could cause serious harm to your health”. Such headlines instill fear in readers. Headlines are important: research has shown that 59% of links shared on social networks are not clicked on (2); this means that the majority of people share articles without reading past the headlines. These insidious messages bleed into the collective consciousness and impact our attitudes towards food.
Overall, this is a well-written article, providing mostly appropriate references, but the author is an infectious disease expert, not a food scientist or nutrition researcher. To the average lay reader, her non-related credentials give the article clout and credibility. Lurking within the article are problematic false equivalences, misrepresentations and extrapolations used to bulk out the piece.
Bloating is an issue for some consumers but is certainly not “harmful” nor “serious”. Reactions to biogenic amines, including histamine, are highlighted. But the article fails to mention that only 1% of the population (3) have histamine intolerance and even fewer have severe reactions. Why include food borne illness? This is a food safety issue and is not more likely to occur in fermented foods. The author even talks about how probiotics in milk products increase their safety, but then states that “probiotics can fail” leading to “hazardous” outcomes due to bacterial toxins, with no evidence to support this.
Lab-produced probiotic strains are not necessarily the same as those found in fermented foods (4). So it is misleading, in this context, to reference limited case reports of probiotic capsules causing infections in immunocompromised patients. There are no recorded infections due to the ingestion of fermented products, and the majority of people are not immunocompromised.
Last but not least, the author cites antibiotic resistance due to gene transfer from microbes found in fermented foods. The research used to support this looks at particular strains extracted from fermented foods in non-human trials. No evidence is currently available to suggest that such gene transfer occurs when humans ingest fermented food, or that this would promote antibiotic resistance in a clinically significant way. It is irresponsible to include this as a reason why fermented foods may cause harm to human health.
Humans have consumed fermented foods for many human generations. This in itself suggests the safety of fermented foods for the majority of people, and the human clinical trials that have been conducted indicate few side effects, let alone serious ones.
Fear-mongering headlines and articles exploit poor science literacy in the general population. One has to ask, what is the purpose of such articles? Is it simply a matter of publish or perish, a hankering for a sparkly headline that draws attention?
Food is central to every human’s daily life, with long-term effects on their health and wellbeing. Businesses, journalists, government bodies and most of all, scientists, need to recognise their responsibility to create clear nutritional science narratives. Science and food literacy need to be priorities in our education sector. Government bodies, informed by up-to-date research, must better regulate food-related health claims to protect public interest. We must avoid exaggeration of both benefits and harms and introduce nuance into our science communication. Our health depends on it!
Dr. Miin Chan, BMedSci, MBBS (University of Melbourne) As a medical doctor & researcher obsessed with taste, food culture, ferments and nutrition, Miin founded Australia’s first tibicos business, Dr. Chan’s. She helped to create the local wild fermentation industry through products, education, science communication and consultation. Working with farmers’ markets, Slow Food Melbourne and urban agriculture charity Sustain, she has a deep love for all things food, from soil to gut. Engaged in a love affair with microbes, Miin is undertaking a PhD at the University of Melbourne researching the effects of fermented foods on chronic disease via gut microbiota. @dr.chans @slowferment @gastronomymagic
(1) Mohammed, M. Kombucha, kimchi and yogurt: how fermented foods could be harmful to your health. The Conversation 2019. https://theconversation.com/kombucha-kimchi-and-yogurt-how-fermented-foods-could-be-harmful-to-your-health-126131
(2) Gabielkov M, Ramachandran A, Chaintreau A, et al. Social clicks: what and who gets read on Twitter? ACM SIGMETRICS/ IFIP Performance 2016. Antibes Juan-les-Pins, France (Conference Paper) https://hal.inria.fr/hal-01281190
(3) Maintz L, Novak N. Histamine and histamine intolerance. The American Journal of Clinical Nutrition 2007; 85(5):1185-1196 https://doi.org/10.1093/ajcn/85.5.1185
(4) Marco ML, Heeney D, Binda S, et al. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology 2017;44:94-102 https://www.ncbi.nlm.nih.gov/pubmed/27998788