Question

Write an essay on KEFIR for a wellness fair.

The aim of this project is to take a critical look at the hype that surrounds so many “super foods” we hear about in the media. Many are touted for their “mysterious” appeal and outstanding health benefits, but are these claims backed up by legitimate scientific research?

The handout should include the following elements:

1. Description of the food item.
2. Nutrient composition.
3. Benefits it is claimed to have for human health.
4. Summary of the scientific evidence (or lack of evidence).
5. Concluding statement or recommendation.
6. References (at least 3), from a reliable health information source such as the NIH, a university, a government organization, or a peer-reviewed scientific publication. Do not use websites from private physicians, nutritionists, or self-proclaimed “health experts.” Use websites with extensions that are .edu, .gov. or .org (if it’s a non-profit organization).

Answer 1

Kefir is a fermented dairy product produced with the help of lactic acid bacteria and yeasts contained within an exopolysaccharide (kefiran) and protein complex called kefir grain. A lot of health benefits are reported by consuming the kefir such as cholesterol metabolism and angiotensin-converting enzyme inhibition, antimicrobial activity, tumor suppression, rapid speed in wound healing and alleviation of allergy and asthma. This is an example of probiotic-containing product. Kefir grains are used as a noculu in the production process. In addition to microbes, it contains a huge amount of organic acids and multiple volatile flavour compounds such as ethanol, acetaldehyde and diacetyl. The bacterial genera usually associated with kefir are Lactobacillus, Lactococcus, Streptococcus and Leuconostoc like probiotics. In addition to bacterial population, symbiotic yeast communities such as Saccharomyces, Candida are present in the kefir. The nutrient composition of kefir is it contains carbohydrates, fat, protein, calcium, vitamins like B5, B7, B1, B12 and C. scientific reports showed that the regular ingestion of kefir improves the gut microbiota and it helps for patients with gut metabolic syndrome.

Ref: Bellikci-Koyu, E., Sarer-Yurekli, B. P., Akyon, Y., Aydin-Kose, F., Karagozlu, C., Ozgen, A. G., ... & Buyuktuncer, Z. (2019). Effects of Regular Kefir Consumption on Gut Microbiota in Patients with Metabolic Syndrome: A Parallel-Group, Randomized, Controlled Study. Nutrients, 11(9), 2089.

Rosa, D. D., Dias, M. M., Grześkowiak, Ł. M., Reis, S. A., Conceição, L. L., & Maria do Carmo, G. P. (2017). Milk kefir: nutritional, microbiological and health benefits. Nutrition research reviews, 30(1), 82-96.

Bourrie, B. C., Willing, B. P., & Cotter, P. D. (2016). The microbiota and health promoting characteristics of the fermented beverage kefir. Frontiers in microbiology, 7, 647.