Structured evidence table for Fermented Soy Gut Health Randomized Trial, generated from 2 reusable source documents in the Migaku knowledge base.
| topic | claim | evidence level | citation | source |
|---|---|---|---|---|
| Fermented Soy Gut Health Randomized Trial | The most highly selected health benefits associated with FF consumption were "improved gut microbiome" ( n = 513; 77.14%), "digestive benefits" ( n = 508; 76.39%), and "probiotic" ( n = 458; 68.87%). | 4 | Hanlon M (2026) | Consumer knowledge and motivations for consumption of fermented foods. |
| Fermented Soy Gut Health Randomized Trial | Participants associated health benefits with all fermented products listed in the survey. | 4 | Hanlon M (2026) | Consumer knowledge and motivations for consumption of fermented foods. |
| Fermented Soy Gut Health Randomized Trial | Non-alcoholic fermented foods (FFs) are a popular food group with consumers; however limited studies exist evaluating the motivations for consuming FFs and the frequency of consumption. | 4 | Hanlon M (2026) | Consumer knowledge and motivations for consumption of fermented foods. |
| Fermented Soy Gut Health Randomized Trial | To begin to address this gap in knowledge, we developed an online survey to assess participant familiarity with different types of fermented products, determine consumption frequency, and gain insight into the motivation for consumption. | 4 | Hanlon M (2026) | Consumer knowledge and motivations for consumption of fermented foods. |
| Fermented Soy Gut Health Randomized Trial | S-equol, an exclusive gut bacterial metabolite, is associated with health benefits such as reduced blood pressure, cardiovascular disease prevention, and protection against hormone-related cancers due to its estrogen-mimicking structure and antioxidant properties. | 4 | Gangwar M (2026) | S-equol producing bacteria: isolation and identification from Albino Wistar rat gut microbiota. |
| Fermented Soy Gut Health Randomized Trial | fergusonii (MG2) precludes its therapeutic use, strains MG1, MG3, and MG4, which match common commensal bacteria, show promise for commercial S-equol production and may serve as valuable resources for further investigation and utilization in promoting health and preventing associated diseases. | 4 | Gangwar M (2026) | S-equol producing bacteria: isolation and identification from Albino Wistar rat gut microbiota. |
| Fermented Soy Gut Health Randomized Trial | The metabolism of soy isoflavones by gut microbiota is critical for the bioactivation and bioavailability of these compounds, particularly daidzein, which is further metabolized by gut bacteria to produce S-equol. | 4 | Gangwar M (2026) | S-equol producing bacteria: isolation and identification from Albino Wistar rat gut microbiota. |
Source documents