Health benefits and risks of fermented foods—the PIMENTO initiative
Smilja Todorovic
(1)
,
Asli Akpinar
(2)
,
Ricardo Assunção
(3)
,
Cornelia Bär
(4)
,
Simona Bavaro
(5)
,
Muzeyyen Berkel Kasikci
(2, 6)
,
Julieta Domínguez-Soberanes
(7)
,
Vittorio Capozzi
(8)
,
Paul Cotter
(9)
,
Eun-Hee Doo
(10)
,
Burcu Gündüz Ergün
(11)
,
Mustafa Guzel
(12)
,
Hayriye Harsa
(13)
,
Emre Hastaoglu
(14)
,
Christèle Humblot
(15)
,
Bahtir Hyseni
(16)
,
Muge Hosoglu
(17)
,
Aline Issa
(18)
,
Barçın Karakaş-Budak
(19)
,
Sibel Karakaya
(20)
,
Harun Kesenkas
(21)
,
Erhan Keyvan
(22)
,
Ibrahim Künili
(23)
,
Mary-Liis Kütt
(24)
,
Marta Laranjo
(25)
,
Sandrine Louis
(26)
,
Fani Mantzouridou
(27)
,
Antonia Matalas
(28)
,
Baltasar Mayo
(29)
,
Sandra Mojsova
(30)
,
Arghya Mukherjee
(9)
,
Anastasios Nikolaou
(31)
,
Fatih Ortakci
(32)
,
Diana Paveljšek
(33)
,
Giancarlo Perrone
(34)
,
Eugenia Pertziger
(35)
,
Dushica Santa
(36)
,
Taner Sar
(37)
,
Isabelle Savary-Auzeloux
(38, 39)
,
Clarissa Schwab
(40)
,
Małgorzata Starowicz
(41)
,
Marko Stojanović
(42)
,
Michail Syrpas
(43)
,
Jyoti Tamang
(44)
,
Oktay Yerlikaya
(21)
,
Birsen Yilmaz
(45)
,
Jeadran Malagon-Rojas
(46)
,
Seppo Salminen
(47)
,
Juana Frias
(48)
,
Christophe Chassard
(49)
,
Guy Vergères
(35)
1
Institute for Biological Research “Sinisa Stanković” - National Institute of the Republic of Serbia, University of Belgrade
2 Manisa Celal Bayar University Faculty of Engineering and Natural Science, Department of Food Engineering, Manisa
3 Egas Moniz Center for Interdisciplinary Research (CiiEM); Egas Moniz School of Health & Science, Caparica, Almada
4 Competence Division Method Development and Analytics, Agroscope, Berne
5 National Research Council of Italy - Institute of Sciences of Food Production (ISPA), Turin
6 STLO - Science et Technologie du Lait et de l'Oeuf
7 Facultad de Ingeniería, Universidad Panamericana, Aguascalientes
8 Department of Food Science, University of Foggia, Foggia
9 Department of Food Biosciences, Teagasc Food Research Centre Moorepark, P61 C996, Fermoy, Ireland
10 School of Living and Environmental Engineering, Dongyang Mirae University, Seoul
11 Biotechnology Research Center, Field Crops Central Research Institute, Ankara
12 Department of Food Engineering, Hitit University, Corum
13 Izmir Institute of Technology, Department of Food Engineering, Gulbahce Kampusu, Izmir
14 Cumhuriyet University [Sivas, Turkey]
15 French National Research Institute for Sustainable Development (IRD), Montpellier,
16 University Isa Boletini in Mitrovica, Faculty of Food Technology, Mitrovica
17 Gebze Technical University, Gebze-Kocaeli
18 Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh
19 Akdeniz University Faculty of Engineering, Department of Food Engineering, Antalya
20 Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir
21 Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir
22 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur
23 Department of Fishing & Fish Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale
24 ÄIO, Tallinn
25 Universidade de Évora = University of Évora [Portugal]
26 Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut (MRI)-Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany;
27 Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki
28 Department of Nutrition and Dietetics. Harokopio University, Athens
29 Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa
30 Department of food safety and veterinary public health, Food Institute, Faculty of veterinary medicine, Skopje, Ss. Cyril and Methodius University, Skopje
31 Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis
32 Food Engineering Department, Istanbul Technical University, Istanbul
33 Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale
34 Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Bari
35 Research Division Microbial Food Systems, Agroscope, Berne
36 Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Skopje
37 Swedish Centre for Resource Recovery, University of Borås
38 UNH - Unité de Nutrition Humaine
39 UCA - Université Clermont Auvergne
40 Department of Biological and Chemical Engineering, Aarhus University
41 Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn
42 Faculty of Medicine, University of Belgrade, Belgrade
43 Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
44 Department of Microbiology, School of Life Sciences, Sikkim University, Sikkim
45 Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad
46 Instituto Nacional de Salud de Colombia, Bogotá
47 University of Turku
48 Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid
49 UMRF - Unité Mixte de Recherche sur le Fromage
2 Manisa Celal Bayar University Faculty of Engineering and Natural Science, Department of Food Engineering, Manisa
3 Egas Moniz Center for Interdisciplinary Research (CiiEM); Egas Moniz School of Health & Science, Caparica, Almada
4 Competence Division Method Development and Analytics, Agroscope, Berne
5 National Research Council of Italy - Institute of Sciences of Food Production (ISPA), Turin
6 STLO - Science et Technologie du Lait et de l'Oeuf
7 Facultad de Ingeniería, Universidad Panamericana, Aguascalientes
8 Department of Food Science, University of Foggia, Foggia
9 Department of Food Biosciences, Teagasc Food Research Centre Moorepark, P61 C996, Fermoy, Ireland
10 School of Living and Environmental Engineering, Dongyang Mirae University, Seoul
11 Biotechnology Research Center, Field Crops Central Research Institute, Ankara
12 Department of Food Engineering, Hitit University, Corum
13 Izmir Institute of Technology, Department of Food Engineering, Gulbahce Kampusu, Izmir
14 Cumhuriyet University [Sivas, Turkey]
15 French National Research Institute for Sustainable Development (IRD), Montpellier,
16 University Isa Boletini in Mitrovica, Faculty of Food Technology, Mitrovica
17 Gebze Technical University, Gebze-Kocaeli
18 Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh
19 Akdeniz University Faculty of Engineering, Department of Food Engineering, Antalya
20 Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir
21 Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir
22 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur
23 Department of Fishing & Fish Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale
24 ÄIO, Tallinn
25 Universidade de Évora = University of Évora [Portugal]
26 Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut (MRI)-Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany;
27 Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki
28 Department of Nutrition and Dietetics. Harokopio University, Athens
29 Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa
30 Department of food safety and veterinary public health, Food Institute, Faculty of veterinary medicine, Skopje, Ss. Cyril and Methodius University, Skopje
31 Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis
32 Food Engineering Department, Istanbul Technical University, Istanbul
33 Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale
34 Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Bari
35 Research Division Microbial Food Systems, Agroscope, Berne
36 Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Skopje
37 Swedish Centre for Resource Recovery, University of Borås
38 UNH - Unité de Nutrition Humaine
39 UCA - Université Clermont Auvergne
40 Department of Biological and Chemical Engineering, Aarhus University
41 Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn
42 Faculty of Medicine, University of Belgrade, Belgrade
43 Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
44 Department of Microbiology, School of Life Sciences, Sikkim University, Sikkim
45 Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad
46 Instituto Nacional de Salud de Colombia, Bogotá
47 University of Turku
48 Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid
49 UMRF - Unité Mixte de Recherche sur le Fromage
Isabelle Savary-Auzeloux
- Fonction : Auteur
- PersonId : 736842
- IdHAL : isabelle-savary-auzeloux
- ORCID : 0000-0002-3298-9787
- IdRef : 250270560
Résumé
Worldwide, 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.
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