Summary

Fermentation is known as the oldest method to preserve food and beverages in human history. Also science has picked up on the topic, continuously publishing findings analysing the health effects of consuming lacto-ferments. The Netherlands is amongst the western countries constantly fighting with diet and lifestyle-related diseases. Every fourth citizen within the Netherlands is affected by inflammatory bowel syndrome, an infection of the terminal ileum and colon. Next to this, cardiovascular diseases are remaining to be amongst the most frequent causes of deaths in the Netherlands. Both diseases are putting a burden on the population, the healthcare- and the economic system. This study is focussed on the health-related benefits of including raw lacto-fermented vegetables into the daily diet of the Dutch population in regards to preventing and treating cardiovascular diseases and inflammatory bowel syndrome.