A multi-year cohort study finds adults who consume fermented foods weekly score higher on memory and processing-speed tests into their seventies.
Researchers point to microbiome diversity and short-chain fatty acid production as plausible mechanisms. Kimchi, kefir, yogurt, and miso showed the strongest associations.
Dietitians caution that fermentation is one factor among many and recommend pairing these foods with fiber-rich whole grains.
