Fermented pickles improve gut microbiota and immune profile in women in a community trial in rural Pakistan.

In the multivariate model where baseline parameter taken as reference and adjusted for dairy-based fermented food consumption, compliance, and taste, there was a decreasing trend in WBCs among all intervention groups, but a significant reduction was noted among the radish group participants (ß= −0.93, CI=−1.68, −0.17, р =0.01).

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