Green Prescription: Analyzing and Encouraging Plant-Based Eating for Student Physicians in a Four Week Seminar
were in the 'AFPC' (866, 78.9%) and 'DPC' (830, 78.9%) groups, while the lowest was in the 'OLFC' group (2,899, 73.7%) (p < 0.001).For levels !3 mg/dL, the 'OLFC' group had the highest (258, 6.6%) and 'DPC' the lowest (50, 4.8%) (p < 0.001).Conclusions: This study classified four patterns of fermented food consumption and their association with inflammatory markers.The 'Overall Low Fermented Food Consumption' group had higher hs-CRP levels, indicating that adequate fermented food intake may help reduce inflammation.
Authors
- Tai Metzger (ORCID: https://orcid.org/0000-0002-8991-3572)
- Virginia Uhley (ORCID: https://orcid.org/0000-0002-5145-6775)
- Cindy Tran (ORCID: https://orcid.org/0000-0002-0286-772X)
- Fanny Huang (ORCID: https://orcid.org/0000-0002-7026-3987)
- Khoa Duy Duong (ORCID: https://orcid.org/0000-0003-2277-9652)
- Jacob Keeley
- Sophie Fisher (ORCID: https://orcid.org/0000-0002-6771-6113)
- Vicky Hsin‐Ju Lu
- Josh Kraft
- Zaheen Hossain
- Deena Sukhon
- Amy J. Lin (ORCID: https://orcid.org/0009-0008-2876-501X)
- Corinne Bodwitch
- Jessica Eibling
- Maya Jaradi
Institutions
- Oakland University (US)
Publication Details
- Journal
- Current Developments in Nutrition
- Published
- 2025-05-01
- DOI
- https://doi.org/10.1016/j.cdnut.2025.106545
- Primary Topic
- Complementary and Alternative Medicine Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Research Foundation
- Ministry of Science, ICT and Future Planning
- National Research Foundation of Korea