{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["153(4)"],"submitter":["Hill C"],"pubmed_abstract":["<h4>Background</h4>Live dietary microbes have been hypothesized to contribute to human health but direct evidence is lacking.<h4>Objectives</h4>This study aimed to determine whether the dietary consumption of live microbes is linked to improved health outcomes.<h4>Methods</h4>Data from the NHANES 2001-2018 were used to assess microbial intake and their adjusted associations with selected physiological parameters (e.g., blood pressure, anthropometric measures, and biomarkers) among adults aged 19 y and older. Regression models were constructed to assess the microbial intake with each physiological parameter and adjusted for demographics and other covariates. Microbial intake was assessed as both a continuous variable and a 3-level categorical variable. Fermented foods were assessed in a sep"],"journal":["The Journal of nutrition"],"pagination":["1143-1149"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10196563"],"repository":["biostudies-literature"],"pubmed_title":["Positive Health Outcomes Associated with Live Microbe Intake from Foods, Including Fermented Foods, Assessed using the NHANES Database."],"pmcid":["PMC10196563"],"pubmed_authors":["Marco ML","Hutkins R","Fulgoni VL","Hill C","Merenstein D","Sanders ME","Tancredi DJ","Cifelli CJ","Gahche J","Slavin JL"],"additional_accession":[]},"is_claimable":false,"name":"Positive Health Outcomes Associated with Live Microbe Intake from Foods, Including Fermented Foods, Assessed using the NHANES Database.","description":"<h4>Background</h4>Live dietary microbes have been hypothesized to contribute to human health but direct evidence is lacking.<h4>Objectives</h4>This study aimed to determine whether the dietary consumption of live microbes is linked to improved health outcomes.<h4>Methods</h4>Data from the NHANES 2001-2018 were used to assess microbial intake and their adjusted associations with selected physiological parameters (e.g., blood pressure, anthropometric measures, and biomarkers) among adults aged 19 y and older. Regression models were constructed to assess the microbial intake with each physiological parameter and adjusted for demographics and other covariates. Microbial intake was assessed as both a continuous variable and a 3-level categorical variable. Fermented foods were assessed in a sep","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Apr","modification":"2025-04-18T13:14:57.978Z","creation":"2025-04-06T22:51:30.342Z"},"accession":"S-EPMC10196563","cross_references":{"pubmed":["36822397"],"doi":["10.1016/j.tjnut.2023.02.019"]}}