Findings from a new study suggest that continuous consumption of oleamide, produced during the fermentation process of camembert cheese, could potentially preserve or improve cognitive function of elderly Japanese individuals.
A high weekly intake of dairy products, such as cheese and yoghurt, among children and adolescents was associated with 42% lower odds of wheezing, compared to those who never or only occasionally consume these foods, say researchers in the Middle East.
Infants and toddlers are more likely to sleep 10 hours or more if their mothers consume fermented food when pregnant, according to a Japanese study on 64,200 pairs of mothers and children.
