随着结直肠癌在年轻人群体中发病率上升，加之个性化肠道微生物组治疗的普及，公众对肠道健康的关注度显著提升 [1]。美国联邦政府最新发布的膳食指南鼓励民众增加发酵食品的摄入，这一政策导向也受到了卫生部长罗伯特·F·肯尼迪 Jr. 推动的“让美国再次健康”运动的影响 [1]。
专家建议通过摄入多样化的发酵食品来维持肠道菌群平衡，并推荐每日食用两份 [1]。这些食物包括酸奶、泡菜和康普茶等 [1]。然而，纽约大学朗格尼医疗中心胃肠病学家 Lisa Ganjhu 博士指出，啤酒和葡萄酒虽然属于发酵食品，但并不含有益生菌；此外，其中过量的糖分可能滋养有害细菌 [1]。
斯坦福大学研究营养师 Dalia Perelman 强调消费者应警惕营销炒作，避免食用含糖加工食品，并寻找标有“活性菌”的产品 [1]。对于免疫受损者或患有肠易激综合征的人群，在引入发酵食品前应咨询医生，因为初期可能会出现腹胀等不适反应 [1]。
Rising rates of colorectal cancer among young adults and the emergence of personalized microbiome therapies are driving increased public interest in gut health [1]. This trend is reinforced by recent U.S. federal dietary guidelines that encourage greater consumption of fermented foods, a movement further propelled by Health Secretary Robert F. Kennedy Jr.'s "Let's Move America Forward" initiative [1]. Experts recommend maintaining a balanced gut microbiome through the intake of diverse fermented products such as yogurt, sauerkraut, and kombucha, advising consumers to aim for two servings daily [1]. However, Dr. Lisa Ganjhu, a gastroenterologist at NewYork-Presbyterian Langone Health Center, notes that while beer and wine are technically fermented foods, they do not contain probiotics and their high sugar content can feed harmful bacteria rather than beneficial ones [1]. Stanford University research dietitian Dalia Perelman warns consumers to be wary of marketing hype regarding these products [1], urging them to avoid sugary processed items and specifically look for labels indicating "live cultures" [1]. Individuals with compromised immune systems or those suffering from irritable bowel syndrome should consult a physician before introducing fermented foods into their diets, as initial consumption may cause discomfort such as bloating [1].