Review evaluates the health benefits and risks of fermented foods using a systematic approach, setting a foundation for future studies on their role in nutrition and public health.
By Tarun Sai LomteReviewed by Susha Cheriyedath, M.Sc.Sep 6 2024 Exploring how fermented foods could revolutionize health and sustainability in a rapidly changing world. A European initiative seeks to understand how these age-old staples could shape that future. Review: Health benefits and risks of fermented foods—the PIMENTO initiative. Image Credit: Tatjana Baibakova / Shutterstock
FFs have unique properties, including extended shelf life, live microbes and their metabolites, bioactive compounds, and vitamins. Nevertheless, consolidating evidence on FFs from studies on foodomics, food ecosystems, nutrigenomics, and systemic approaches to food microbiology is needed to fully understand the potential of FFs.
Research questions of PIMENTO WG3 reviews Research questions of PIMENTO WG3 reviews are grounded in a detailed methodology that combines systematic and non-systematic reviews, ensuring a comprehensive analysis of the evidence. Several probiotic microbes closely related to those found in FFs have been beneficial in managing gastrointestinal symptoms in various populations.
The global prevalence of type 2 diabetes is increasing. One PIMENTO review will address whether FF intake maintains insulin sensitivity or fasting blood glucose levels or reduces postprandial glucose response in prediabetic and healthy adults. The review aims to clarify the role of FFs in metabolic health by focusing on specific biomarkers associated with diabetes risk. Cardiovascular disease has been the leading cause of morbidity and mortality globally.
The human body cannot produce most vitamins and requires provision through diet. Although vitamins are present in many foods, deficiencies occur, leading to vitamin-specific health problems. In this regard, the systematic review will evaluate whether vitamin-fortified FFs can address the vitamin needs of deficient and healthy populations.
Bone Bone Health Calcium Children Diabetes Diet Fermentation Food Food Safety Glucose Metabolites Microbiology Mortality Nutrients Nutrigenomics Nutrition Osteoporosis Public Health Research Vitamins
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