The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Abstract

An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term ‘fermented’ led the panel to define fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.

Probiotic Supplementation for Rheumatoid Arthritis: A Promising Adjuvant Therapy in the Gut Microbiome Era

“…Fermented foods and beverages are defined as foods made through desired microbial growth and enzymatic conversions of food components (Marco et al, 2021). Yoghurt, Kefir, Miso, Natto, Tempeh and most Kombuchas are some of the available fermented foods that contain live microorganisms (Marco et al, 2021).…”

“…Fermented foods and beverages are defined as foods made through desired microbial growth and enzymatic conversions of food components (Marco et al, 2021). Yoghurt, Kefir, Miso, Natto, Tempeh and most Kombuchas are some of the available fermented foods that contain live microorganisms (Marco et al, 2021). Historically, many foods have undergone fermentation as a food preservation technique (Paul Ross et al, 2002;Dimidi et al, 2019) since the generation of antimicrobial metabolites like organic acids, ethanol and bacteriocins reduce the risk of contamination with pathogenic microorganisms (Dimidi et al, 2019).…”

Nutritional Status and the Critically Ill Patient: Gut Microbiota and Immuno-Nutrition in I.C.U. at the Time of SARS-COV 2 Pandemic

“…Prebiotics are non-digestible dietary components (e.g., oligosaccharides, fiber and inulin) that promote the proliferation of commensal gut microbiota with beneficial effects on health [26]. We could expect a beneficial effect on gut commensal microbiota in ICU patients with an improved resistance to colonization by detrimental bugs.…”

Probiotics for the Prevention of Acute Respiratory-Tract Infections in Older People: Systematic Review

“…Another consensus statement of the International Scientific Association for Probiotics and Prebiotics reported the definition of fermented foods as "foods made through desired microbial growth and enzymatic conversions of food components" [11]. Although fermented foods have been consumed for thousands of years, they have been receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers, as research has shown that fermented foods could improve gastrointestinal and systemic health [11][12][13][14][15]. Delivery of probiotics through fermentation [16] is a synergistic approach that uses the positive effects of both fermented foods and probiotics.…”