Throughout millions of years of human evolution, daily contact with microorganisms was a constant: in food, in the natural environment, and in direct interaction with animals and other people. However, changes in modern lifestyles have drastically reduced our exposure to beneficial microorganisms. Urbanization, early and/or excessive use of antibiotics and antiseptics, an increase in cesarean births, limited breastfeeding, and a diet based on ultra-processed foods have contributed to the impoverishment of intestinal microbiota diversity, according to a report accessed by the Argentine News Agency. Growing scientific evidence supports the idea that a diet rich in live microorganisms can contribute to better overall health. A study published in Nutrients found that higher consumption of live microorganisms was associated with a lower incidence of cardiovascular diseases, while another study, published in mSystems, observed that people who consume fermented foods like yogurt, kimchi, kefir, kombucha, or sauerkraut have a more diverse intestinal microbiota, which translates to better immune and metabolic function. "We are consuming fewer and fewer microorganisms, and this affects the diversity of our intestinal microbiota, with consequences for immune and metabolic development," explained Gabriel Vinderola, Ph.D. in Chemistry, principal researcher at the Institute of Industrial Lactology (CONICET-UNL) and a professor at the National University of the Litoral. In this sense, natural yogurt is positioned as a key food: due to its accessibility, cultural acceptance, versatile food matrix, and good nutritional density, it is one of the most effective and safest ways to incorporate live microorganisms into the daily diet," he insisted. Yogurt has a great nutritional profile. Yogurt is made by fermenting milk with live bacteria, mainly Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. As discussed at the symposium organized by PROFENI and the National University of the Litoral, within the framework of the "Microbiota Buenos Aires 2025" scientific meeting, the need to reintegrate live microorganisms into the daily diet is urgent and is supported by robust evidence. "We must stop seeing all microorganisms as threats; most of them are our allies," stated Noelia Rodrigues Cambao, a specialist in Family Medicine and Psychiatry. The positive impact of live microorganisms is not limited to the digestive system. Recent studies indicate beneficial effects on mental health (through the gut-brain axis), immune system modulation, prevention of respiratory and skin diseases, and reduction of systemic inflammatory markers. "We are rediscovering that a significant part of health depends on maintaining a constant dialogue with the microorganisms that surround us and that we ingest; it is not just about what we avoid eating, but about what we decide to incorporate: fermented foods are part of this active choice for a more robust health," pointed out Dr. González. "The microbiota behaves like another organ in the human body: its feeding, maintenance, and diversity are essential from the first years of life, when the foundations of the immune and metabolic systems are formed," assured Dr. González. "In our country, yogurt is the most culturally integrated fermented food and the most accepted by children," stated Dr. Vinderola, who is also a member of PROFENI (Professionals Experts in Infant Nutrition), a working group that brings together leading specialists dedicated to the study of infant nutrition issues. In terms of frequency, specialists recommend incorporating fermented foods daily or at least 3 to 5 times a week. A study published in PeerJ estimated that current Western diets provide a considerably low amount of live microorganisms compared to more traditional diets based on natural fermented foods. "Yogurt is a product with a high nutritional profile due to its contribution of calcium, proteins, and vitamins, but it also adds live microorganisms, and some, even specific probiotics," stated Dr. Omar Tabacco, a pediatric gastroenterologist and former president of the Argentine Society of Pediatrics. "It is absolutely safe, as it is produced with doubly pasteurized milk and does not pose any microbiological risk, even if the cold chain is interrupted for a few hours with the container closed," he added. Fermented foods are an accessible source of beneficial microorganisms and constitute a way to reconnect with the microbial nature that we have lost," highlighted Dr. González in turn. Faced with a worrying global figure for food waste that exceeds 30% of processed products, specialists propose a discussion that is gaining more and more followers in the scientific and political sphere: replacing the strict expiration date with a best-before date on stable fermented foods like yogurt to reduce unnecessary discarding and optimize resources. The concept of a 'daily dose of live microorganisms' is gaining ground in nutritional research, and its promotion could become a public health strategy. Some products also include additional probiotic strains, specific strains of the Lactobacillus casei or Bifidobacterium lactis species, which have demonstrated positive effects on digestive health, immune regulation, and cholesterol control, among others. "Feeding them, protecting them, and incorporating them through the diet is one of the simplest and most effective ways to take care of our health," concluded Dr. Tabacco.
