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Health benefits and risks of fermented foods : the PIMENTO initiative

2024-09Contributo em revista Acesso aberto
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datacite.subject.fosCiências Médicas::Ciências da Saúde
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorTodorovic, Smilja
dc.contributor.authorAkpinar, Asli
dc.contributor.authorAssunção, Ricardo
dc.contributor.authorBär, Cornelia
dc.contributor.authorBavaro, Simona L.
dc.contributor.authorKasikci, Muzeyyen Berkel
dc.contributor.authorDomínguez-Soberanes, Julieta
dc.contributor.authorCapozzi, Vittorio
dc.contributor.authorCotter, Paul D.
dc.contributor.authorDoo, Eun-Hee
dc.contributor.authorErgün, Burcu Gündüz
dc.contributor.authorGuzel, Mustafa
dc.contributor.authorHarsa, Hayriye S.
dc.contributor.authorHastaoglu, Emre
dc.contributor.authorHumblot, Christèle
dc.contributor.authorHyseni, Bahtir
dc.contributor.authorHosoglu, Muge I.
dc.contributor.authorIssa, Aline
dc.contributor.authorKarakaş-Budak, Barçın
dc.contributor.authorKarakaya, Sibel
dc.contributor.authorKesenkas, Harun
dc.contributor.authorKeyvan, Erhan
dc.contributor.authorKünili, Ibrahim E.
dc.contributor.authorKütt, Mary-Liis
dc.contributor.authorLaranjo, Marta
dc.contributor.authorLouis, Sandrine
dc.contributor.authorMantzouridou, Fani T.
dc.contributor.authorMatalas, Antonia
dc.contributor.authorMayo, Baltasar
dc.contributor.authorMojsova, Sandra
dc.contributor.authorMukherjee, Arghya
dc.contributor.authorNikolaou, Anastasios
dc.contributor.authorOrtakci, Fatih
dc.contributor.authorPaveljšek, Diana
dc.contributor.authorPerrone, Giancarlo
dc.contributor.authorPertziger, Eugenia
dc.contributor.authorSanta, Dushica
dc.contributor.authorSar, Taner
dc.contributor.authorSavary-Auzeloux, Isabelle
dc.contributor.authorSchwab, Clarissa
dc.contributor.authorStarowicz, Małgorzata
dc.contributor.authorStojanović, Marko
dc.contributor.authorSyrpas, Michail
dc.contributor.authorTamang, Jyoti P.
dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorYilmaz, Birsen
dc.contributor.authorMalagon-Rojas, Jeadran
dc.contributor.authorSalminen, Seppo
dc.contributor.authorFrias, Juana
dc.contributor.authorChassard, Christophe
dc.contributor.authorVergères, Guy
dc.date.accessioned2026-04-01T14:27:51Z
dc.date.available2026-04-01T14:27:51Z
dc.date.issued2024-09
dc.description.abstractWorldwide, 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.eng
dc.identifier.citationTodorovic S, Akpinar A, Assunção R, Bär C, Bavaro SL, Berkel Kasikci M, Domínguez-Soberanes J, Capozzi V, Cotter PD, Doo E-H, Gündüz Ergün B, Guzel M, Harsa HS, Hastaoglu E, Humblot C, Hyseni B, Hosoglu MI, Issa A, Karakaş-Budak B, Karakaya S, Kesenkas H, Keyvan E, Künili IE, Kütt M-L, Laranjo M, Louis S, Mantzouridou FT, Matalas A, Mayo B, Mojsova S, Mukherjee A, Nikolaou A, Ortakci F, Paveljšek D, Perrone G, Pertziger E, Santa D, Sar T, Savary-Auzeloux I, Schwab C, Starowicz M, Stojanović M, Syrpas M, Tamang JP, Yerlikaya O, Yilmaz B, Malagon-Rojas J, Salminen S, Frias J, Chassard C and Vergères G (2024) Health benefits and risks of fermented foods—the PIMENTO initiative. Front. Nutr. 11:1458536. doi: 10.3389/fnut.2024.1458536
dc.identifier.doi10.3389/fnut.2024.1458536
dc.identifier.issn2296-861X
dc.identifier.urihttp://hdl.handle.net/10400.26/62570
dc.language.isoeng
dc.peerreviewedyes
dc.publisherFrontiers Media
dc.relation.hasversionhttps://doi.org/10.3389/fnut.2024.1458536
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectfermented foods
dc.subjectfood characterization
dc.subjectfood safety
dc.subjectfunctional claim
dc.subjecthealth benefits
dc.subjecthealth claims
dc.subjectmechanism of action
dc.subjectsystematic review
dc.titleHealth benefits and risks of fermented foods : the PIMENTO initiativeeng
dc.typecontribution to journal
dspace.entity.typePublication
oaire.citation.startPage1458536
oaire.citation.titleFrontiers in Nutrition
oaire.citation.volume11
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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