TY - JOUR
T1 - Health benefits and risks of fermented foods—the PIMENTO initiative
AU - Todorovic, Smilja
AU - Akpinar, Asli
AU - Assunção, Ricardo
AU - Bär, Cornelia
AU - Bavaro, Simona L.
AU - Berkel Kasikci, Muzeyyen
AU - Domínguez-Soberanes, Julieta
AU - Capozzi, Vittorio
AU - Cotter, Paul D.
AU - Doo, Eun Hee
AU - Gündüz Ergün, Burcu
AU - Guzel, Mustafa
AU - Harsa, Hayriye S.
AU - Hastaoglu, Emre
AU - Humblot, Christèle
AU - Hyseni, Bahtir
AU - Hosoglu, Muge I.
AU - Issa, Aline
AU - Karakaş-Budak, Barçın
AU - Karakaya, Sibel
AU - Kesenkas, Harun
AU - Keyvan, Erhan
AU - Künili, Ibrahim E.
AU - Kütt, Mary Liis
AU - Laranjo, Marta
AU - Louis, Sandrine
AU - Mantzouridou, Fani T.
AU - Matalas, Antonia
AU - Mayo, Baltasar
AU - Mojsova, Sandra
AU - Mukherjee, Arghya
AU - Nikolaou, Anastasios
AU - Ortakci, Fatih
AU - Paveljšek, Diana
AU - Perrone, Giancarlo
AU - Pertziger, Eugenia
AU - Santa, Dushica
AU - Sar, Taner
AU - Savary-Auzeloux, Isabelle
AU - Schwab, Clarissa
AU - Starowicz, Małgorzata
AU - Stojanović, Marko
AU - Syrpas, Michail
AU - Tamang, Jyoti P.
AU - Yerlikaya, Oktay
AU - Yilmaz, Birsen
AU - Malagon-Rojas, Jeadran
AU - Salminen, Seppo
AU - Frias, Juana
AU - Chassard, Christophe
AU - Vergères, Guy
N1 - Publisher Copyright:
Copyright © 2024 Todorovic, Akpinar, Assunção, Bär, Bavaro, Berkel Kasikci, Domínguez-Soberanes, Capozzi, Cotter, Doo, Gündüz Ergün, Guzel, Harsa, Hastaoglu, Humblot, Hyseni, Hosoglu, Issa, Karakaş-Budak, Karakaya, Kesenkas, Keyvan, Künili, Kütt, Laranjo, Louis, Mantzouridou, Matalas, Mayo, Mojsova, Mukherjee, Nikolaou, Ortakci, Paveljšek, Perrone, Pertziger, Santa, Sar, Savary-Auzeloux, Schwab, Starowicz, Stojanović, Syrpas, Tamang, Yerlikaya, Yilmaz, Malagon-Rojas, Salminen, Frias, Chassard and Vergères.
PY - 2024
Y1 - 2024
N2 - Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fermented foods” (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA’s published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.
AB - Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fermented foods” (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA’s published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.
KW - fermented foods
KW - food characterization
KW - food safety
KW - functional claims
KW - health benefits
KW - health claims
KW - mechanism of action
KW - systematic review
UR - http://www.scopus.com/inward/record.url?scp=85204693595&partnerID=8YFLogxK
U2 - 10.3389/fnut.2024.1458536
DO - 10.3389/fnut.2024.1458536
M3 - Article
AN - SCOPUS:85204693595
SN - 2296-861X
VL - 11
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 1458536
ER -