Daijiworld Media Network - New Delhi

New Delhi, Aug 14: Traditional fermented foods like idli, yogurt, kimchi, miso, and fermented fish could play a major role in personalised nutrition for India’s diverse population, according to a new government-backed study.

Researchers from the Institute of Advanced Study in Science and Technology (IASST), Guwahati, found that bioactive peptides (BAPs) — short chains of amino acids formed during fermentation — have significant health benefits. These include regulating blood pressure, blood sugar, immunity, and inflammation.

The study, published in the journal Food Chemistry, was led by Professor Ashis K. Mukherjee and his team. It highlights that BAPs interact with the body through electrostatic forces and bonding, delivering antimicrobial, antioxidant, immune-boosting, and heart-health effects.

However, the health impact of these peptides is not uniform. Their effectiveness varies across individuals due to differences in genetics, gut microbiota, dietary habits, and health conditions. For example, genetic variations in ACE or IL-6 genes can influence how one responds to these compounds.

This population-specific variability points to the need for a more targeted approach — or precision nutrition — tailored to India’s genetic and cultural diversity.

The Ministry of Science and Technology, which shared the findings, said the research supports incorporating fermented foods into broader public health strategies. It also encourages more omics-based research — which uses high-tech tools to study biological molecules — to advance personalised diets and strengthen rural food systems.

The study paves the way for India to lead in the global movement toward nutrition that’s not just healthy, but also deeply personalised.