Underlying evidence for the health benefits of fermented foods in humans

Rul, Françoise; Béra-Maillet, Christel; Champomier‐Vergès, Marie‐Christine; El-Mecherfi, K E; Foligné, Benoît; Michalski, Marie‐Caroline; Milenković, Dragan; Savary-Auzeloux, Isabelle

doi:10.1039/d1fo03989j

Cited by 22 publications

(23 citation statements)

References 232 publications

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“…The idea of health promotion by food or dietary modifications has received significant attention because a large amount of data derived from diverse epidemiological and experimental studies combined with clinical intervention trials underscores that food contents and quantity can have beneficial, or in contrast, harmful effects on human health. [1][2][3][4][5][6] Dietary restriction (DR) is a broad term referring to several intervention regimens including the reduction/restriction of specific dietary components or in amounts or times of food provided. 7 Generally, DR includes three types of regimens: calorie restriction (CR), intermittent fasting and macronutrient dilution.…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary restriction on genome stability are sex and feeding regimen dependent

Guo

Gao

et al. 2023

Food Funct.

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Section: Introductionmentioning

confidence: 99%

Effects of dietary restriction on genome stability are sex and feeding regimen dependent

Guo

Gao

et al. 2023

Food Funct.

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“…Fermentation increases the nutritional value of food by adding beneficial bacteria, bioactive compounds, vitamins, and enzymes [22]. The health benefits of fermented foods have been validated in recent years, focusing on nutrition related conditions such as obesity, diabetes, cardiovascular disease, gut health, and cancer [23]. Currently, there is a paucity of trials that explore the impact of fermented foods like yogurt on child growth among young children [24,25].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Yogurt Supplementation and Nutritional Education on Malnourished Infants: A Pilot RCT in Dhaka’s Slums

et al. 2023

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Our objective was to quantify the effects of yogurt supplementation and nutrition education over three months on the linear growth of infants at risk of stunting. We conducted a three-arm pilot randomized controlled trial: (1) nutrition education for mothers; (2) nutrition education plus a daily yogurt supplement (50 g) for the index child; and (3) usual care (control). Dyads of children aged 4–6 months and at risk of stunting [length-for-age z-score (LAZ) ≤ −1 SD and >−2 SD] and their mothers with ≤10 years of education were eligible for the study. Participants were recruited from five slum areas in Dhaka, Bangladesh. Intention-to-treat (N = 162) and complete-case analyses (N = 127) showed no between-group statistically significant differences in LAZ or weight-for-age (WAZ). However, the yogurt group showed greater change in linear growth compared to the control (LAZ: mean difference 0.20, 95% CI: −0.06, 0.47, p-value 0.13), which was also slightly greater than the education-only group. Children in the yogurt plus group were five times (95% CI: 0.80, 31.80, p-value 0.09) more likely to meet the minimum dietary diversity (MDD) score compared to the control. A 3-month follow-up of this pilot study did not demonstrate that yogurt was beneficial to linear growth. However, there were encouraging trends that merit replication of the intervention with larger samples and longer follow-ups.

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“…Meat is a staple food in the human diet due to its high nutritional and biological values. As a traditional and important meat processing technology, fermentation provides meat with a longer shelf life [ 1 , 2 , 3 ], higher safety [ 4 ], better nutritional value, and a richer aroma and taste [ 5 ]. An accumulation of studies has reported that the unique flavor of fermented meat products is not only related to the enzymes in the raw meat but also closely related to the various micro-organisms that are involved in the natural fermentation process [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China

Wang

Wan

et al. 2022

Foods

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Suan Rou (SR), a traditional fermented meat, is widely favored by consumers due to its unique flavor and characteristics. To study the relationship between the core differential micro-organisms and differential volatile organic compounds (VOCs) of SR from six regions of China, high-throughput sequencing (HTS) and gas-chromatography–ion mobility spectrometry (GC-IMS) technologies were used to analyze the correlation between micro-organisms and VOCs in SR from Xiangxi of Hunan, Rongshui of Guangxi, Zunyi of Guizhou, Jinping of Guizhou, Congjiang of Guizhou, and Libo of Guizhou. A total of 13 core micro-organisms were identified at the genus level. Moreover, 95 VOCs were identified in the SR samples by GC-IMS analysis, with alcohols, aldehydes, ketones, and esters comprising the major VOCs among all the samples. The results showed a strong correlation (|r| > 0.8, p < 0.05) between the core differential micro-organisms and differential VOCs, including four bacteria, five fungi, and 12 VOCs. Pediococcus, Debaryomyces, Zygosaccharomyces, and Candida significantly contributed to the unique VOCs of SR.

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Underlying evidence for the health benefits of fermented foods in humans

Abstract: Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world: Mechanisms of action and impact of health status.

Cited by 22 publications

References 232 publications

Effects of dietary restriction on genome stability are sex and feeding regimen dependent

Effects of dietary restriction on genome stability are sex and feeding regimen dependent

The Effects of Yogurt Supplementation and Nutritional Education on Malnourished Infants: A Pilot RCT in Dhaka’s Slums

Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China

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