Fermented food consumption
Fermented food consumption has been studied in 1 paper since 2026: 1 observational study in people; 1 in the past year. The newest paper, Nov 3, 2026: “Dietary Vitamin K2 Intake, Musculoskeletal Injury, and Cardiometabolic Health in Service Members”.
1 paper studies itUpdated
1 new paper in 30 daysSee all 1 papers on fermented food consumption
- Humans1
Latest
1 paper in 12 monthsNursing Research
Dietary Vitamin K2 Intake, Musculoskeletal Injury, and Cardiometabolic Health in Service Members
Cohort study of 47 peoplePopulations