How Much Coconut Kefir to Drink Per Day: 2026 Dosage Guide

Coconut kefir has quietly become one of the most popular dairy-free fermented foods, prized for its tangy flavor, live active cultures, and easy tolerance for people avoiding lactose. Yet nearly every dosage guide online is written for milk kefir, leaving coconut kefir drinkers guessing. This 2026 guide gives you a clear answer to how much coconut kefir to drink per day, including the ideal starting dose, a two-week ramp-up schedule, sugar-adjusted limits for flavored products, and the side effects worth watching. You will also learn how to tune your daily serving to your own body, because the right coconut kefir dosage is personal rather than one-size-fits-all.

Written by the InnerBuddies health research team and reviewed for medical accuracy | Updated for 2026

How Much Coconut Kefir Should You Drink Per Day? (Quick Answer)

For most adults, 4 to 8 ounces (half a cup to one cup) of unsweetened coconut kefir per day is the ideal serving size. Beginners should start with just 2 to 4 ounces and increase gradually over roughly two weeks. Experienced fermented-food eaters can work up to a maximum of 16 ounces (2 cups) daily, ideally split into two servings and only if the product is unsweetened and well tolerated.

Experience level	Recommended daily dose	How to use it
Beginner (first 1–2 weeks)	2–4 oz (¼–½ cup)	Start low and increase every few days
Regular user (most adults)	4–8 oz (½–1 cup)	Maintenance dose, split into one or two servings
Experienced	8–16 oz (1–2 cups)	Upper range only if unsweetened and symptom-free

Two principles sit behind these numbers. First, a gradual increase beats big jumps, because your gut microbiome needs time to adapt to a new influx of live cultures. Second, consistency beats quantity: a modest daily dose maintained for months does far more for digestive health than an occasional large serving. The rest of this guide explains exactly how to build up to your dose, when 16 ounces becomes too much, and how sweetened products change the math.

What Is Coconut Kefir?

Coconut kefir is a fermented, naturally lactose-free drink made by culturing coconut water or coconut milk with kefir grains or a probiotic starter culture. Traditional kefir grains are not grains at all — they are small, cauliflower-like clusters that house a symbiotic community of bacteria and yeasts, including species of Lactobacillus, Lactococcus, Leuconostoc, and several kefir yeasts. During 24 to 48 hours of kefir fermentation, these microorganisms consume sugars in the coconut base and produce lactic acid, trace carbonation, and a broad range of bioactive metabolites. The result is a tangy, lightly effervescent beverage loaded with live active cultures.

Because coconut contains no lactose, the finished drink is fully dairy-free, which is precisely why it has become a leading vegan probiotic for people with lactose intolerance, milk allergies, or dairy-free diets. One important clarification before dosing: there are two very different drinks sold under the same name.

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Coconut Water Kefir vs. Coconut Milk Kefir

• Coconut water kefir is made by fermenting coconut water, usually with water kefir grains. It is thin, fizzy, and light, with roughly 10 to 40 calories per 8-ounce glass, natural electrolytes such as potassium, and usually a small amount of residual sugar, since water kefir grains require sugar to ferment.
• Coconut milk kefir is made by culturing coconut milk with milk kefir grains or a vegan starter culture. It is creamy and thicker, higher in fat (including medium-chain triglycerides) and calories, and it is the base for most store-bought coconut kefir products.

This distinction matters for dosing because a serving of coconut water kefir is calorically trivial, while a large serving of coconut milk kefir can carry a meaningful fat and calorie load. Both deliver probiotic organisms, but the base you choose often affects your daily intake more than the cultures do.

Your First Two Weeks: A Gradual Ramp-Up Schedule

Jumping straight to a full cup is the most common beginner mistake. When a large dose of live cultures and fermentable material arrives in the colon at once, resident bacteria ferment it quickly and produce gas faster than your gut can comfortably release it. Shifts in transit time and colonic acidity pile on, and the resulting bloating and flatulence convince many people that kefir is not for them — when the real problem was simply the pace.

A staged increase gives your microbiome time to adjust its enzymatic activity and composition. This is the 14-day ramp-up schedule we recommend, and one our own team followed when testing batches of homemade kefir. The testers who ramped gradually reported noticeably calmer digestion than those who started at a full cup on day one.

Days	Daily dose	Guidance
Days 1–3	2 oz (¼ cup)	Take with or after breakfast to buffer stomach acid
Days 4–6	4 oz (½ cup)	Move up only if bloating stays mild or absent
Days 7–9	6 oz (¾ cup)	Expect at most minor, passing gas
Days 10–12	8 oz (1 cup)	Standard maintenance dose for most adults
Days 13–14	Hold at 8 oz	Assess digestion, energy, and overall comfort

After week two, settle at 4 to 8 ounces, or continue climbing toward 12 to 16 ounces over several more weeks if you are chasing a higher intake and feel completely well. If bloating or loose stools appear at any step, drop back to the previous dose for three or four days before advancing again. Sensitive guts may need three to four weeks instead of two — that is normal adjustment, not failure.

Is 2 Cups (16 oz) of Coconut Kefir a Day Too Much?

For a healthy adult drinking unsweetened coconut kefir, 16 ounces a day is not dangerous — but it is worth questioning. In human kefir intervention trials summarized in systematic reviews, the daily doses most commonly used were about 200 to 240 mL, roughly 7 to 8 ounces. In other words, the research dose and the sensible everyday dose point in the same direction: around one cup, not two.

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So when does 2 cups cross the line?

• When the product is sweetened. Sixteen ounces of a flavored coconut kefir can deliver as much added sugar as a dessert — a detail most dosage guides never mention.
• When your gut is sensitive. Larger volumes mean more fermentable substrate and a higher biogenic amine load, which can trigger bloating, urgency, or headaches in susceptible people.
• When it displaces other foods. Coconut milk-based kefirs can carry 100 to 180 calories per cup, so two cups daily is a snack's worth of energy that may crowd out dietary variety.

There is also the matter of diminishing returns. Probiotic organisms from fermented foods mostly pass through the digestive tract rather than permanently colonizing it, exerting benefits through transit, metabolites, and immune signaling along the way. Doubling the dose does not double the benefit. Diversifying your fermented foods and feeding your microbiome with fiber tends to matter more than volume ever will.

Does the Dose Change for Coconut Kefir? Coconut Kefir vs. Milk Kefir

If you are switching from milk kefir to coconut kefir, the dose guideline stays essentially the same — but the nutrition you get per serving changes in ways worth understanding. The cultures, not the liquid, determine probiotic diversity: a properly fermented coconut kefir can host a similar range of bacterial and yeast species as dairy kefir, though strain counts and potency vary by product and ferment time. What changes most is the food matrix around those cultures.

Per 8 oz serving (typical, unsweetened)	Milk kefir	Coconut milk kefir	Coconut water kefir
Calories	100–150	70–180	10–40
Protein	8–11 g	1–2 g	less than 1 g
Total fat	2–8 g	5–16 g	0 g
Lactose	trace	none	none
Calcium	~300 mg	minimal unless fortified	minimal

Values vary widely by brand, so treat the table as a guide rather than a guarantee. Two dosing implications follow. First, do not drink extra coconut kefir to make up for the protein you lose by quitting dairy kefir — that path adds calories, not gut benefits, so source protein elsewhere. Second, because coconut milk kefir is calorie-dense, larger servings add up faster than milk kefir servings do. If you want the lightest possible daily intake, coconut water kefir is the leaner choice.

Sugar Check: Why Sweetened Coconut Kefir Changes Your Daily Limit

This is the biggest gap in almost every kefir dosage article, and for coconut kefir it matters more than volume. Many flavored coconut kefirs — vanilla, chocolate, mango, mixed berry — are sweetened with cane sugar, coconut sugar, or fruit juice concentrates. It is not unusual for these products to contain 8 to 14 grams of sugar per half-cup serving.

Run the arithmetic on a 16-ounce pour of a product carrying 6 grams of added sugar per 4 ounces and you reach 24 grams of added sugar — nearly the entire daily added-sugar allowance of 25 grams for women and 36 grams for men suggested by the American Heart Association (Johnson et al., 2009). In other words, a large serving of sweetened coconut kefir can quietly equal a dessert, working against the very microbial balance you are trying to support.

Use these thresholds when you shop:

• Default to unsweetened. Ideally 0 grams of added sugar per serving. Plain coconut kefir tastes pleasantly tangy once your palate adjusts, and a squeeze of lime or a few berries cost far less sugar than a pre-flavored bottle.
• Treat flavored products as a treat. If a product has more than about 5 grams of added sugar per 4-ounce serving, cap your coconut kefir serving size at 4 to 8 ounces and count the sugar toward your daily budget.
• Read both label lines. Total sugars include the natural coconut sugars left after fermentation; added sugars reveal what the manufacturer poured in. Watch for cane sugar, tapioca syrup, and fruit juice concentrate under their many names.

Health Benefits of a Daily Coconut Kefir Habit

What can you realistically expect from a consistent daily dose? Research on kefir is promising but imperfect — most human trials used dairy kefir — so it helps to separate well-supported mechanisms from early-stage findings.

• Microbiome diversity. Fermented foods introduce a wide range of live organisms. In a randomized trial published in Cell, adults who ate a fermented-food-rich diet for ten weeks showed increased microbiota diversity and decreased markers of inflammation (Wastyk et al., 2021). Diversity is one of the strongest indicators of a resilient gut.
• Digestive comfort. Kefir organisms and their metabolites — organic acids and short-chain fatty acids — help maintain an acidic colonic environment that favors beneficial bacteria, and lactose-free coconut kefir sidesteps the intolerance issues that dairy kefir can cause.
• Immune system support. Researchers estimate that roughly 70 percent of the body's immune cells reside in gut-associated lymphoid tissue, where they constantly interact with microbial signals. Fermented foods appear to shape these conversations, though clinical outcomes in humans are still being mapped (Bourrie et al., 2016; Vighi et al., 2008).
• Coconut-derived nutrients. Coconut water contributes potassium and small amounts of magnesium; coconut milk adds medium-chain triglycerides and trace minerals such as manganese. Consider these bonuses to a balanced diet, not replacements for one.

One honest caveat: a randomized trial in adults with metabolic syndrome used 240 mL of kefir daily and reported shifts in gut microbiota composition (Bellikci-Koyu et al., 2019), suggesting that a modest daily dose is enough to matter. Coconut-specific clinical trials remain scarce, so individual results will vary — and nothing here should be read as treatment for any condition.

Best Time to Drink Coconut Kefir: Morning, Night, or With Meals?

No clock time has been shown superior in research, and consistency matters more than the hour you pick. A dose you remember every day at breakfast beats a theoretically perfect time you keep forgetting.

That said, timing interacts with tolerance. Some people take coconut kefir on an empty stomach with no issue; others notice transient gas or queasiness and do better taking it with or just after food, which buffers stomach acid and can support the digestion of heavier meals. Because probiotic organisms must survive stomach acid either way — and because much of kefir's effect comes from metabolites and transit signaling rather than permanent colonization — there is no need to obsess over acid timing. If an empty-stomach dose feels harsh, pair it with breakfast.

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Morning is a natural anchor for most routines, and an evening serving works just as well, sometimes doubling as a lighter dessert substitute. The one hard rule: keep it away from heat. Stirring kefir into food hotter than about 115°F (45°C) kills live cultures. Add it after cooking, not during.

How Long Until Coconut Kefir Improves Your Gut?

Set expectations in three stages. In the first days, you may notice only adjustment effects — some gas, perhaps slightly looser stools. Between one and two weeks, many regular drinkers report steadier bowel habits and less post-meal bloating. Between two and four weeks, measurable shifts in gut microbiome composition can appear, which matches the timeframe seen in fermented-food feeding studies.

The crucial nuance is persistence. Microbiome changes driven by diet are often transient: in the Cell trial cited earlier, benefits tracked continued intake and receded after the fermented-food diet ended. Coconut kefir works like brushing your teeth, not like a course of medication — the habit is the mechanism. Pairing your daily dose with prebiotic fibers such as oats, flaxseed, legumes, and varied vegetables gives the introduced organisms something to live on, which is where durable change begins. Because starting microbiomes differ so much between individuals, your personal timeline may run faster or slower than average.

Coconut Kefir Side Effects: Drinking Too Much, and Who Should Be Cautious

For most healthy people, coconut kefir side effects are mild, dose-related, and temporary. Knowing what is normal — and what is not — keeps the experience positive.

Common, temporary effects

• Gas and bloating during the first week, caused by rapid fermentation of the incoming material. This typically fades as your microbiome adapts.
• Loose stools after a too-rapid increase. Dropping back one dose level for a few days usually resolves it.
• So-called die-off symptoms. Some people report headaches or fatigue when starting probiotic foods and attribute it to a die-off reaction. Evidence for this mechanism in humans is limited, and simple adjustment is a more likely explanation; either way, halving the dose for a week is the sensible response.

People who should be cautious

• Histamine intolerance. Fermented foods concentrate biogenic amines, including histamine, because the same microbes that make kefir tangy produce amines as byproducts. If you experience flushing, headaches, itching, nasal congestion, or cramping after fermented foods, kefir may be a trigger. Pause and discuss with a clinician familiar with histamine intolerance (Comas-Basté et al., 2020).
• Coconut and tree-nut allergy. The FDA classifies coconut as a tree nut for labeling purposes, even though most people with tree-nut allergies tolerate coconut botanically and clinically. If you have a nut allergy, confirm with your allergist before adding coconut kefir and read labels for cross-contamination warnings.
• Weakened immune systems. People who are immunocompromised, critically ill, or recovering from major surgery should consult their physician before adding live-culture foods, since probiotic organisms, though rarely, have been linked to infections in vulnerable patients.
• Antibiotic users. Live cultures are generally compatible with antibiotics, but spacing your kefir about two hours from each antibiotic dose is a common precaution. Ask your pharmacist, because timing depends on the specific drug.

Stop and seek medical care for severe abdominal pain, blood in the stool, fever, vomiting, or any symptom lasting beyond two weeks. Food should never mask a problem that needs proper evaluation.

How to Choose (or Make) a High-Quality Coconut Kefir

Potency affects dosing: a weak, old, or heat-abused ferment delivers fewer live cultures per ounce, while a fresh, vigorous one delivers more. Choose accordingly.

Buying checklist

• Live active cultures, named. Look for explicit culture names on the label rather than the vague word probiotic.
• Unsweetened. Zero grams of added sugar as your default; revisit the sugar thresholds above if you choose flavored.
• Short ingredient list. Coconut water or coconut milk plus cultures is the gold standard. If you are prone to gas, note that gums and thickeners such as guar or locust bean gum bother some people.
• Refrigerated and fresh. Live cultures fade with time and warmth, so a chilled product with a distant date beats a shelf-stable one for probiotic value.

A brief word on homemade kefir

Coconut water kefir is typically made with water kefir grains fermented for 24 to 48 hours; coconut milk kefir uses milk kefir grains or a vegan starter for 12 to 24 hours. Two practical notes: dairy kefir grains gradually weaken in coconut milk because it lacks lactose and milk proteins, so grains need occasional revival in dairy milk. And because homemade batches vary in strength with no measurable culture counts, start with a 1 to 2 ounce serving and scale slowly. Keep equipment clean, refrigerate promptly, and discard anything with an off smell or unusual surface growth.

Easy Ways to Fit Your Daily Dose Into Your Routine

A dose you enjoy is a dose you repeat. These ideas keep your coconut kefir serving within its live-culture limits:

• Smoothie base. Blend 4 to 8 ounces with banana, berries, spinach, and flaxseed for a probiotic-plus-fiber pairing.
• Parfait. Layer with granola, chia, and fruit for a breakfast that feeds both you and your microbes.
• Creamy dressings and dips. Swap it for yogurt or buttermilk in herb dressings and tzatziki-style sauces.
• Overnight oats. Stir it in once the oats have cooled for a tangy, spoonable texture.
• Frozen pops. Blend with fruit and freeze for a gentle option if you dislike the taste straight.

What not to mix with coconut kefir matters as much as what you do. Avoid hot foods and drinks above roughly 115°F (45°C), which destroy live cultures — add kefir at the end, off the heat. Skip piling it onto very sugary desserts if you are watching added sugar. If you take antibiotics, keep a two-hour gap from each dose. Finally, remember that pairing kefir with prebiotic-rich foods is a smarter lever than increasing volume.

Signs You Have Found Your Ideal Dose

Because no universal number fits everyone, your body's feedback is the final authority. Keep a simple two-week log — dose, timing, bloating, bowel habits, energy — and tune with these signals.

Positive signals

• Comfortable, predictable digestion and regular bowel movements
• Less post-meal bloating than before you started
• Steady energy without food-related fog
• You can hold your current dose for weeks without new symptoms

Warning signals

• Gas or bloating that persists past the first two weeks
• Loose stools or urgency every time you increase the dose
• Headaches, flushing, or itching after drinking it, which may point to histamine sensitivity
• Sluggishness or discomfort you did not have before starting

When warning signals appear, cut the dose in half and hold there for a week, then step up again more slowly. If problems persist even at small doses, or you notice red flags such as blood in the stool, unexplained weight loss, or severe pain, stop and consult a healthcare provider.

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Here is the deeper point, though: symptoms are signals, not diagnoses. Identical bloating can reflect a normal adjustment phase, a sensitivity to coconut-based ingredients, small intestinal bacterial overgrowth, or a low-diversity microbiome — four very different situations that call for different responses. Guessing your way through those possibilities with trial and error alone is slow and frustrating. This is one place where microbiome testing earns its educational keep, by revealing the microbial patterns that sit behind what you feel.

Why One Number Does Not Fit Everyone: Your Microbiome Is Personal

Individual variability in gut response is not a cliché; it is one of the best-documented findings in microbiome science. Large population analyses have shown that environment and lifestyle shape the human gut microbiome more than genetics, and that two people eating identical diets can host strikingly different microbial communities (Rothschild et al., 2018). That is why the same 8-ounce glass that leaves one person feeling great can leave another bloated — the difference lies beneath the symptoms.

Several hidden factors influence how your body handles a daily coconut kefir dose: your baseline microbial diversity, the abundance of beneficial genera such as Lactobacillus and Bifidobacterium, your history of antibiotic use, and the way your resident bacteria produce gas and short-chain fatty acids. None of this is visible from symptoms alone, which is precisely why symptom-based guesswork so often stalls.

This is where a microbiome test can add genuine educational value. By analyzing the DNA of organisms in a stool sample, a gut microbiome test can reveal your overall diversity, the relative abundance of key beneficial bacteria, and imbalance patterns that may explain why a friend thrives on 16 ounces of kefir while you struggle at 4. It is not a diagnostic tool for disease and never replaces medical evaluation — think of it as a map of your inner ecosystem that turns generic advice into personal context. If you want that kind of insight, an at-home gut microbiome test provides a structured starting point.

Understanding your microbiome tends to be most valuable for people with persistent bloating despite sensible eating, anyone with a long history of antibiotic use, those whose gut health has plateaued despite trying multiple foods, and anyone who would rather personalize their fermented-food strategy than follow a one-size-fits-all rule. Combined with your symptom log, testing supports truly personalized gut health decisions — the right foods, at the right dose, for your biology.

The Bottom Line: Consistency Beats Quantity

So, how much coconut kefir should you drink per day? For most adults, 4 to 8 ounces of unsweetened coconut kefir is the daily sweet spot. Start with a 2 to 4 ounce starter dose, ramp up over two weeks, cap your intake at 16 ounces even if you are experienced, and shrink that ceiling whenever the product is sweetened. Take it at a time you can repeat daily, keep it away from heat, and let your body's signals — not a single prescriptive number — set your final dose.

A small daily dose, repeated for months, will do more for your gut microbiome than any large occasional serving. Find the serving you can sustain, and let consistency carry the benefit.

Key Takeaways

• Most adults do well with 4 to 8 ounces (½ to 1 cup) of unsweetened coconut kefir per day.
• Beginners should start with a 2 to 4 ounce starter dose and increase gradually over about two weeks to avoid gas and bloating.
• 16 ounces (2 cups) is a sensible maximum, not a target — human kefir trials typically used only 7 to 8 ounces daily.
• Sweetened coconut kefir changes the math: keep added sugar below roughly 5 grams per 4-ounce serving and count it toward your daily limit.
• Coconut milk kefir is higher in fat and calories and far lower in protein than milk kefir; coconut water kefir is the lightest option.
• Timing is flexible — consistency and taking it with food if you are sensitive matter more than morning versus night, and heat destroys live cultures.
• Digestive and microbiome benefits typically build over two to four weeks and depend on continued daily intake.
• People with histamine intolerance, coconut allergies, weakened immune systems, or antibiotic prescriptions should take precautions or consult a clinician first.
• Symptoms alone cannot reveal why your gut reacts the way it does; pairing a symptom log with microbiome testing provides far more personal insight.

Frequently Asked Questions

How much coconut kefir should a beginner start with?

Start with 2 ounces (¼ cup) once daily for the first three days, then add 1 to 2 ounces every few days. This gradual increase gives your gut microbiome time to adjust and prevents most of the gas and bloating that discourages new kefir drinkers.

Can I drink coconut kefir every day?

Yes, and daily intake is actually the point. Fermented-food research shows benefits track consistent consumption, and microbiome changes often fade when intake stops. A steady 4 to 8 ounces per day is a sustainable routine for most healthy adults.

Is 2 cups (16 oz) of coconut kefir a day too much?

Not inherently, but it is a ceiling rather than a goal. If the product is unsweetened and you feel well, 16 ounces is tolerable for many experienced drinkers. If it is sweetened, causes persistent bloating, or displaces other foods, halve the amount.

Is it better to drink coconut kefir in the morning or at night?

No research shows a superior clock time, so choose whichever you can repeat daily. If empty-stomach doses cause queasiness or gas, take it with or after meals, where food buffers stomach acid.

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How long does it take for coconut kefir to improve gut health?

Minor digestive changes can appear within days, improved regularity and comfort within one to two weeks, and measurable microbiome shifts within two to four weeks. Because these changes often depend on continued intake, the daily habit matters more than intensity.

What should you not mix with coconut kefir?

Avoid hot foods and drinks above about 115°F (45°C), which kill live cultures — stir kefir in after cooking instead. Keep a two-hour gap from antibiotic doses, and go easy on pairing it with high-sugar desserts.

Does coconut kefir contain sugar or carbs?

Unsweetened coconut kefir contains modest residual sugars from fermentation, typically 1 to 3 grams per serving for water-based versions and somewhat more for milk-based ones. Flavored products can carry 8 to 14 grams per half cup, mostly added sugar, so check the added-sugar line on the label.

Is coconut kefir as good as milk kefir?

For probiotic diversity, a well-fermented coconut kefir can rival dairy kefir, since the grains or starter supply the cultures. Milk kefir wins on protein and calcium, while coconut kefir wins on being fully lactose-free and dairy-free. They are different, not better or worse.

Can coconut kefir cause bloating or die-off symptoms?

Temporary gas and bloating in the first week are common and reflect your microbiome adjusting, not harm. True die-off reactions are debated and weakly documented; if symptoms persist beyond two weeks or feel severe, reduce the dose and consult a healthcare provider.

Who should not drink coconut kefir?

People with histamine intolerance may react to biogenic amines in fermented foods, those with coconut allergies must avoid it, and immunocompromised individuals should consult a doctor before adding live cultures. Anyone managing a serious medical condition should discuss new fermented foods with their clinician first.

Is coconut kefir safe during pregnancy?

Fresh, refrigerated coconut kefir from a reputable source is generally considered acceptable in pregnancy, though evidence is limited and individual circumstances vary. Confirm with your obstetric provider and ensure the product is fresh and properly stored.

Does heating coconut kefir kill the probiotics?

Yes. Live cultures begin dying off well below boiling, so kefir added to baking, hot soups, or hot coffee loses most of its probiotic value. The food stays nutritious, but the cultures do not survive — add kefir after cooking instead.

This article is for educational purposes only and does not constitute medical advice, diagnosis, or treatment recommendations. Fermented foods affect individuals differently; consult a qualified healthcare provider before making significant dietary changes, especially if you are pregnant, immunocompromised, managing a medical condition, or taking medication.

Sources

• Bourrie, B.C.T., Willing, B.P., and Cotter, P.D. The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir. Frontiers in Microbiology, 2016.
• Wastyk, H.C., et al. Gut-microbiota-targeted diets modulate human immune status. Cell, 2021.
• Bellikci-Koyu, E., et al. Effects of regular kefir consumption on gut microbiota in patients with metabolic syndrome: a randomized, controlled study. European Journal of Nutrition, 2019.
• Comas-Basté, O., et al. Histamine intolerance: the current state of the art. Biomolecules, 2020.
• Ahmed, Z., et al. Kefir and health: a contemporary perspective. Critical Reviews in Food Science and Nutrition, 2013.
• Rothschild, D., et al. Environment dominates over host genetics in shaping human gut microbiota. Nature, 2018.
• Vighi, G., et al. Allergy and the gastrointestinal system. Clinical and Experimental Immunology, 2008.
• Johnson, R.K., et al. Dietary sugars intake and cardiovascular health: a scientific statement from the American Heart Association. Circulation, 2009.

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