biostudies-literatureUnknown153(4)Hill C<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 sepThe Journal of nutrition1143-1149https://www.ebi.ac.uk/biostudies/studies/S-EPMC10196563biostudies-literaturePositive Health Outcomes Associated with Live Microbe Intake from Foods, Including Fermented Foods, Assessed using the NHANES Database.PMC10196563Marco MLHutkins RFulgoni VLHill CMerenstein DSanders METancredi DJCifelli CJGahche JSlavin JLfalsePositive Health Outcomes Associated with Live Microbe Intake from Foods, Including Fermented Foods, Assessed using the NHANES Database.<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 sep2023-01-01T00:00:00Z2023 Apr2025-04-18T13:14:57.978Z2025-04-06T22:51:30.342ZS-EPMC101965633682239710.1016/j.tjnut.2023.02.019