Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption

IF 8 1区医学 Q1 NUTRITION & DIETETICS

Advances in Nutrition Pub Date : 2025-03-21 DOI:10.1016/j.advnut.2025.100412

Elisa B Caffrey , Dalia Perelman , Catherine P Ward , Erica D Sonnenburg , Christopher D Gardner , Justin L Sonnenburg

{"title":"Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption","authors":"Elisa B Caffrey , Dalia Perelman , Catherine P Ward , Erica D Sonnenburg , Christopher D Gardner , Justin L Sonnenburg","doi":"10.1016/j.advnut.2025.100412","DOIUrl":null,"url":null,"abstract":"<div><div>Fermented foods have been consumed for millennia, valued for their extended shelf life, distinctive sensory properties, and potential health benefits. Emerging research suggests that fermented food consumption may contribute to gut microbiome diversity, immune modulation, and metabolic regulation; however, mechanistic insights and clinical validation remain limited. This review synthesizes current scientific evidence on the microbial and metabolite composition of fermented foods, their proposed health effects, and safety considerations for vulnerable populations. Additionally, we highlight the need for standardized definitions, serving sizes, and regulatory frameworks to enhance consumer transparency and research reproducibility. By providing a structured overview of existing data and knowledge gaps, this review establishes a foundation for integrating fermented foods into dietary recommendations and guiding future research directions.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 5","pages":"Article 100412"},"PeriodicalIF":8.0000,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Nutrition","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2161831325000481","RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}

引用次数: 0

Abstract

Fermented foods have been consumed for millennia, valued for their extended shelf life, distinctive sensory properties, and potential health benefits. Emerging research suggests that fermented food consumption may contribute to gut microbiome diversity, immune modulation, and metabolic regulation; however, mechanistic insights and clinical validation remain limited. This review synthesizes current scientific evidence on the microbial and metabolite composition of fermented foods, their proposed health effects, and safety considerations for vulnerable populations. Additionally, we highlight the need for standardized definitions, serving sizes, and regulatory frameworks to enhance consumer transparency and research reproducibility. By providing a structured overview of existing data and knowledge gaps, this review establishes a foundation for integrating fermented foods into dietary recommendations and guiding future research directions.

查看原文本刊更多论文

食品发酵：用于发酵食品鉴定和消费的临床相关工具。

发酵食品已被食用了数千年，因其延长的保质期、独特的感官特性和潜在的健康益处而受到重视。新兴研究表明，食用发酵食品可能有助于肠道微生物群多样性、免疫调节和代谢调节；然而，机制的见解和临床验证仍然有限。这篇综述综合了目前关于发酵食品的微生物和代谢物组成、它们对健康的影响以及对脆弱人群的安全考虑的科学证据。此外，我们强调需要标准化的定义、服务规模和监管框架，以提高消费者的透明度和研究的可重复性。通过对现有数据和知识差距的结构化概述，本综述为将发酵食品纳入膳食建议和指导未来的研究方向奠定了基础。重要性声明：虽然发酵食品已被证明对人类健康有益，但科学研究与市场宣传之间的差距，包括标签上缺乏监管标准，可能会使寻求这些潜在益处的消费者迷失方向。这篇综述提供了关于发酵食品在健康中的作用的最新观点，强调了临床相关工具、研究机会和标签建议，以指导它们的识别和使用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Advances in Nutrition 医学-营养学

CiteScore

17.40

自引率

2.20%

发文量

117

审稿时长

56 days

期刊介绍： Advances in Nutrition (AN/Adv Nutr) publishes focused reviews on pivotal findings and recent research across all domains relevant to nutritional scientists and biomedical researchers. This encompasses nutrition-related research spanning biochemical, molecular, and genetic studies using experimental animal models, domestic animals, and human subjects. The journal also emphasizes clinical nutrition, epidemiology and public health, and nutrition education. Review articles concentrate on recent progress rather than broad historical developments. In addition to review articles, AN includes Perspectives, Letters to the Editor, and supplements. Supplement proposals require pre-approval by the editor before submission. The journal features reports and position papers from the American Society for Nutrition, summaries of major government and foundation reports, and Nutrient Information briefs providing crucial details about dietary requirements, food sources, deficiencies, and other essential nutrient information. All submissions with scientific content undergo peer review by the Editors or their designees prior to acceptance for publication.