Study Examines Effects of Fermented and Pasteurized Sauerkraut on Inflammation Markers Study Overview A crossover intervention trial compared fresh fermented sauerkraut with pasteurized sauerkraut to assess effects on systemic inflammation. The study, published in the European Journal of Clinical Nutrition, involved 87 healthy adults who consumed each type of sauerkraut for four weeks with a washout period. Researchers measured inflammatory biomarkers, including C-reactive protein, interleukin-6, and tumor necrosis factor-alpha at baseline and after each phase. According to the authors, fresh sauerkraut consumption was associated with reduced inflammation markers compared to pasteurized sauerkraut. Previous research has linked fermented foods to lower…