Fermented foods may boost bone health in vegans

NCT ID NCT07645885

Not yet recruiting Knowledge-focused Sponsor: Isabelle Herter-Aeberli Source: ClinicalTrials.gov ↗

First seen Jun 25, 2026 · Last updated Jun 27, 2026 · Updated 1 time

Summary

This study looks at whether eating fermented plant-based foods—like sauerkraut, tempeh, and live-culture yogurt—can improve bone health in premenopausal vegan women. Fifty women will eat either fermented or non-fermented foods for 12 weeks, then switch after a break. Researchers will measure bone breakdown markers, gut bacteria, and mineral absorption to see if fermentation helps bones.

What this could mean

Our plain-language read of the trial. This is informational only — not medical advice or a prediction.

Active substance: fermented plant-based foods (lacto-fermented vegetables, fermented plant-based yogurt with live cultures, and tempeh)
What this could lead to: If it works, this could point toward a dietary strategy to support bone health in vegan women without relying on supplements.
What could go wrong: This is a small, early-stage trial with only 50 participants, so results may not apply to everyone. The effect on actual fractures or long-term bone density is not being measured directly.

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As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

BONE BONE HEALTH

Contacts and locations

Locations

Swiss Federal Institute of Technology

Zurich, Canton of Zurich, 8092, Switzerland
Third Faculty of Medicine

Prague, Prague, 100 00, Czechia

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