Safety, Feasibility, and Impact on the Gut Microbiome of Kefir Administration in Critically Ill Adults
Dysbiosis of the gut microbiome is frequently observed in critically ill patients in intensive care units, potentially leading to a heightened risk of nosocomial infections. Therefore, enhancing the gut microbiome has been proposed as a strategic approach to mitigate potential adverse outcomes. While prior research on select probiotic supplements has not successfully shown to improve gut microbial diversity, fermented foods (e.g., kefir, sauerkraut, and kimchi) offer a promising alternative. In this study, we examined the safety and feasibility of kefir as an initial step towards utilizing fermented foods to mitigate gut dysbiosis in critically ill patients.