Percorrer por autor "Mojsova, Sandra"
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- Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans : a systematic review of intervention studiesPublication . Nikolaou, Anastasios; Assunção, Ricardo; Cvetković, Biljana; Fardet, Anthony; Gamero, Amparo; Gandía, Mónica; Mojsova, Sandra; Yilmaz, Birsen; Kütt, Mary-Liis; Santa, Dushica; Chassard, Christophe; Praćer, Smilja; Vergères, Guy; Karakaya, Sibel; Syrpas, MichailThis systematic review, conducted under the COST Action CA20218 “Promoting Innovation of fermented foods” (PIMENTO), aimed to evaluate whether sourdough- and regular-bread fermentation improve iron bioavailability, absorption, and status in humans. Screening of PubMed, Scopus, and Cochrane Library (January 1970–December 2024) identified 8 human intervention studies, in healthy or iron-deficient participants, that met inclusion criteria. EFSA’s scientific guidance for health claim applications, which integrates product characteristics and mechanisms of action to the human studies, was followed, and the extracted data were narratively presented. Results were inconclusive as acute postprandial studies increased non-haem iron bioavailability (especially in low-phytate breads); for example, low-phytate white bread produced a greater 2 h increase in serum iron than high-phytate wholemeal bread (59 vs. 30 μg Fe/100 mL), while exogenous phytase increased iron absorption by 50% for ferrous sulfate and 61% for iron bis-glycine chelate. However, long-term trials did not improve, and in one case even decreased, ferritin and total body iron; specifically, in the low-phytate sourdough rye bread group, ferritin declined from 32 ± 7 to 27 ± 6 μg/L and total body iron from 6.9 ± 1.4 to 5.4 ± 1.1 mg/kg over 12 weeks. On the other hand, phytate reduction combined with iron fortification showed positive effects on haemoglobin or prevented iron depletion; in anaemic children, fermented amaranth bread increased haemoglobin [adjusted β = 8.9 g/L (95% CI: 3.5–14.3)] and reduced anaemia prevalence (32% vs. 56%) compared to control bread. Despite convincing mechanistic evidence that the sourdough-fermentation process in bread fabrication improves iron bioavailability, through reduction of phytate, no human studies address this research question with the appropriate control and study quality.
- Health benefits and risks of fermented foods : the PIMENTO initiativePublication . Todorovic, Smilja; Akpinar, Asli; Assunção, Ricardo; Bär, Cornelia; Bavaro, Simona L.; Kasikci, Muzeyyen Berkel; Domínguez-Soberanes, Julieta; Capozzi, Vittorio; Cotter, Paul D.; Doo, Eun-Hee; Ergün, Burcu Gündüz; Guzel, Mustafa; Harsa, Hayriye S.; Hastaoglu, Emre; Humblot, Christèle; Hyseni, Bahtir; Hosoglu, Muge I.; Issa, Aline; Karakaş-Budak, Barçın; Karakaya, Sibel; Kesenkas, Harun; Keyvan, Erhan; Künili, Ibrahim E.; Kütt, Mary-Liis; Laranjo, Marta; Louis, Sandrine; Mantzouridou, Fani T.; Matalas, Antonia; Mayo, Baltasar; Mojsova, Sandra; Mukherjee, Arghya; Nikolaou, Anastasios; Ortakci, Fatih; Paveljšek, Diana; Perrone, Giancarlo; Pertziger, Eugenia; Santa, Dushica; Sar, Taner; Savary-Auzeloux, Isabelle; Schwab, Clarissa; Starowicz, Małgorzata; Stojanović, Marko; Syrpas, Michail; Tamang, Jyoti P.; Yerlikaya, Oktay; Yilmaz, Birsen; Malagon-Rojas, Jeadran; Salminen, Seppo; Frias, Juana; Chassard, Christophe; Vergères, GuyWorldwide, 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.