A new 2026 review by a European research consortium, which analyzed 50 studies and data from more than three million adults, found that higher consumption of fermented foods is associated with lower all-cause mortality, according to the report. The review indicated that yogurt and fermented milks were tied to a 6% lower risk of death from any cause. Cardiovascular and cancer mortality each dropped approximately 6% to 7% among high consumers. Miso consumption was linked to an 8% lower risk of death from any cause. [1]
Researchers reported that sensitivity checks, which removed individual studies from the analysis one at a time, did not change the overall pattern of results. Fermented foods are increasingly cited for their influence on gut health and immune function, according to reports. The gut microbiome plays a significant role in overall health, and components of fermented foods may interact with immune cells. [2]
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