← Back
Nutrition and daily life

Fermented foods — food card: yogurt, kefir, pickles

Yogurt, ayran, kefir, sauerkraut and pickled cucumbers are an everyday part of the Azerbaijani table. Fermentation adds flavour and helpful bacteria, but during treatment those bacteria need care. This card explains the safer choices.

Last updated: ~1 min read
Yogurt, kefir and pickles: a familiar table
Figure 1.Yogurt, kefir and pickles: a familiar table.

01Short answer

Yogurt, kefir and ayran made from pasteurised milk in sealed factory packs can usually be eaten during treatment, but during neutropenia follow your own team’s rules. Home-fermented foods, kombucha and unpasteurised dairy can be risky. Sauerkraut can be cooked in a hot dish. Take probiotic capsules only if your doctor agrees. Pickles are very salty.

02Simple explanation

Fermentation is bacteria at work.

Pasteurised milk and sealed packs are safer.

Home ferments can be risky during neutropenia.

Probiotic capsules: only with your doctor.

03Scientific explanation

The LLS advises people with weak immunity to avoid unpasteurised dairy and home-fermented foods.

NCCIH reports that in people with serious illness or weak immunity, probiotics have rarely caused severe infections.

Salt: pickles are high in sodium, which during steroid treatment can affect swelling and blood pressure.

04What happens in the body?

What is safer?

Factory yogurt, kefir and ayran from pasteurised milk; pickles in sealed factory jars; sauerkraut after cooking.

Sealed yogurt and kefir on a fridge shelf.
Figure 2.Choose sealed factory packs.

What needs care?

Loose market yogurt, home kefir, kombucha and home pickles during neutropenia.

Sauerkraut soup simmering in a pot.
Figure 3.Cook sauerkraut in a hot dish.

Cooking

Sauerkraut cooked in soup or a stew carries less risk.

Storage

Keep opened yogurt in the fridge and finish it quickly; throw away a swollen pack.

05Fermented food: four steps

Sealed, swap home ferments, cook, finish opened packs quickly.

Sealed pack — Pasteurised.1Sealed packPasteurised.
Not home-made — Factory jar.2Not home-madeFactory jar.
Cook — In hot soup.3CookIn hot soup.
Eat soon — After opening.4Eat soonAfter opening.
FlavourA familiar table.
ProteinYogurt, kefir.
SafetyPasteurisation.

06Key points at a glance

TopicIn brief
What is safer?Factory yogurt, kefir and ayran from pasteurised milk; pickles in sealed factory jars; sauerkraut after cooking.
What needs care?Loose market yogurt, home kefir, kombucha and home pickles during neutropenia.
CookingSauerkraut cooked in soup or a stew carries less risk.
StorageKeep opened yogurt in the fridge and finish it quickly; throw away a swollen pack.

07Key terms

Fermentation
Change of food by bacteria or yeast.
Probiotics
Live microorganisms thought to be helpful.
Pasteurisation
Heat treatment that kills germs.
Kombucha
A fermented tea drink.
Neutropenia
Low neutrophils.

08Key points

  • Choose pasteurised dairy.
  • Choose sealed factory packs.
  • Be careful with home ferments.
  • Probiotic capsules: with your doctor.
  • Pickles are salty.

09Frequently asked questions

Can I eat yogurt?

From pasteurised milk in a sealed pack, usually yes; during neutropenia ask your team.

Can I drink kombucha?

It is not recommended during neutropenia.

Will probiotics help my gut?

Sometimes, but with weak immunity there is a risk; only with your doctor.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Can I eat yogurt?

  2. Can I drink kombucha?

  3. Will probiotics help my gut?

My questions

12Sources

  1. Leukemia & Lymphoma Society. Diet Guidelines for Immunosuppressed Patients
  2. U.S. FDA / USDA. Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  3. National Center for Complementary and Integrative Health (NIH). Probiotics: What You Need To Know
  4. National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
  5. NHS. Probiotics
  6. USDA Food Safety and Inspection Service. Poultry: safe handling and preparation
  7. USDA Food Safety and Inspection Service. The Big Thaw — Safe Defrosting Methods
  8. NHS. Meat in your diet
  9. World Health Organization (WHO). Campylobacter — fact sheet
  10. European Food Safety Authority (EFSA). Salmonella
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
Last updated: ← Back to the list

Open the interactive site →