A recent review published in Frontiers in Nutrition by an international research team explores the health impacts of fermented foods (FFs), highlighting their potential benefits and risks. This comprehensive analysis not only assesses FFs’ effects on human health but also their role in promoting planetary health and sustainable food systems.
FFs are identified as crucial for transitioning to diets that are both nutritionally rich and environmentally sustainable. They offer unique advantages, including extended shelf life and the presence of live microbes, bioactive compounds, and vitamins. Despite these benefits, there is a need for more consolidated evidence from foodomics, food ecosystems, and systemic food microbiology to fully understand FFs’ potential.
The review emphasizes the need for a coordinated research approach to integrate FFs into public health policies effectively. The European initiative, Promoting Innovation of Fermented Foods (PIMENTO), aims to address these needs by compiling 16 interconnected reviews based on European Food Safety Authority (EFSA) guidelines. These reviews will cover various health aspects, including gastrointestinal health, food allergies, immune function, diabetes management, cardiovascular health, bone health, cognitive performance, and bioactive compounds.
PIMENTO’s Working Group 3 (WG3) will evaluate whether FFs positively impact normal digestion, food allergies, pathogenic diseases, insulin sensitivity, cardiovascular risk, bone health, and cognitive function. The reviews will also assess the effectiveness of FFs in providing essential nutrients and combating deficiencies. Notably, the study will explore ethnic FFs, their traditional health benefits, and the safety of new FF products.
The research aims to provide a strategic roadmap for integrating FFs into dietary guidelines and public health policies. This roadmap will also inform future research directions, particularly in aligning FF innovations with sustainable development goals.