Leah HennigFrom sourdough bread to kimchi to sauerkraut and kefir, fermented foods have long been part of traditional diets around the world. Now, a new Canadian initiative is working to clarify what these foods can offer for health and how Canadians can realistically incorporate them into everyday meals.
The Canadian Fermented Foods Initiative (CFFI) is a newly launched, national network aimed at studying the role of fermented foods in a healthy diet. The initiative brings together researchers from the University of Alberta and the University of Calgary, and it is the first of its kind in Canada.
According to microbiologist Ben Willing, one of the initiative’s co-founders, CFFI is designed to act as a centralized, evidence-based resource for both the public and health professionals.
“While fermented foods have been part of traditional diets around the world, there is still limited understanding of how they affect health, particularly in relation to the gut microbiome and chronic disease prevention,” Willing said.
The initiative’s website serves as a one-stop shop for information on fermented foods, including research summaries, recipes, and practical guidance on how these foods may fit into a healthy lifestyle. Willing noted that although fermented foods are increasingly recommended, Canadians often lack clear guidance on what that advice actually means.
“More and more people are saying you should eat fermented foods,” he said. “But there hasn’t really been a place to go to answer questions like: what does that mean, what should I be consuming, and what does the overall body of evidence actually say?”
CFFI explores the public health impact of fermented foods
Willing’s research on kefir, a fermented dairy product, helped motivate the creation of the initiative. He explained that many commercial products labelled as kefir do not contain the same microbes found in traditional kefir made from kefir grains, which can significantly affect potential health benefits.
“We came to appreciate that the kefir you find in grocery stores does not really reflect what traditional kefir is,” Willing said. “The microbes are different, and more importantly, that affects the health benefits.”
In research using kefir made from traditional grains, Willing’s team observed benefits such as cholesterol reduction effects that were not seen with many store-bought versions. This discrepancy, he said, highlights the need for clearer definitions and better consumer awareness.
“People consume these products with the expectation of getting health benefits,” he said. “So it’s important that what they’re buying actually reflects that.”
Interest in fermented foods has also grown within health care. Some dietitians already recommend fermented foods to help prevent or manage chronic conditions, including cardiometabolic diseases. However, Willing emphasized that the scientific evidence is still emerging.
One influential 2021 study compared individuals guided to eat more fermented foods with those instructed to increase dietary fibre, a core recommendation in Canada’s Food Guide. In a healthy adult population, the fermented food group showed greater improvements than the fibre group.
“That study was exciting,” Willing said. “But there haven’t been a lot of studies like it, so the challenge is building a full body of evidence.”
“This is a resource now, but in five years it will be an even better one,” Willing says
This is where CFFI aims to play a long-term role. Willing envisions the initiative evolving into a tool for dietitians and other health-care professionals, offering guidance that clearly distinguishes between strong, moderate, and emerging evidence.
“Ultimately, this is a resource now, but in five years it will be an even better one,” he said. “The goal is to provide very concrete, evidence-based recommendations.”
For students and others unfamiliar with fermented foods, Willing emphasized that getting started does not need to be complicated or expensive. Yogurt and other fermented dairy products are widely consumed, while foods like kimchi and sauerkraut can easily be added to meals for extra flavour.
“Having a jar in the fridge means you can add it to things like rice or mashed potatoes,” he said. He also noted that making fermented foods at home such as kefir or kimchi can be a more affordable option, especially for students.
“Once you have the kefir grains, you can keep using them and even share them with friends,” Willing said. “You could even get together as a group and make a big batch of kimchi.”
Ultimately, Willing hopes Canadians approach fermented foods with curiosity and balance. “There is good evidence that fermented foods are generally good for you,” he said. “But it’s important to consider things like salt content, and to think of these foods as replacements in your diet rather than supplements.”
By providing accessible, science-based information, CFFI aims to help Canadians make informed choices and potentially improve long-term immune and metabolic health along the way.
