Habitual Consumption of Gado Gado, a Traditional Fermented Synbiotic Food, Is Associated with Altered Haematological Indices and Reduced Intestinal Parasite Prevalence in a Rural Sudanese Community: A Cross-Sectional Study

الملخص

Background: Synbiotic dietary exposures — defined by the concurrent presence of fermentable substrates and viable microbial communities — have been implicated in the modulation of gastrointestinal homeostasis, systemic immune regulation, and metabolic stability. While clinical evidence supporting the efficacy of exogenous synbiotic supplementation continues to accumulate, comparatively little is known about the physiological consequences of sustained, habitual consumption of traditional synbiotic foods in ecologically valid community settings. This evidence gap is particularly pronounced in sub-Saharan Africa, where fermented grain–dairy composites represent integral components of everyday diet rather than discrete nutritional interventions.