Health benefits and risks of fermented foods-the PIMENTO initiative

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dc.authoridKünili, İbrahim Ender / 0000-0003-2830-6979
dc.contributor.authorAkpınar, Aslı
dc.contributor.authorAssuncao, Ricardo
dc.contributor.authorBar, Cornelia
dc.contributor.authorBavaro, Simona L.
dc.contributor.authorBerkel Kasikci, Muzeyyen
dc.contributor.authorDominguez-Soberanes, Julieta
dc.contributor.authorKünili, İbrahim Ender
dc.date.accessioned2025-01-27T20:20:09Z
dc.date.available2025-01-27T20:20:09Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
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.
dc.description.sponsorshipCOST (European Cooperation in Science and Technology) [PIMENTO CA20128]; Marie Sklodowska-Curie Career-FIT PLUS Fellowship [MF20210247]; European Union [29.4]
dc.description.sponsorshipThe author(s) declare that financial support was received for the research, authorship, and/or publication of this article. PIMENTO CA20128 is supported by COST (European Cooperation in Science and Technology; www.cost.eu). AM, LS, and MS would like to acknowledge the direct support by COST in the framework of PIMENTO. AM was supported by the Marie Sklodowska-Curie Career-FIT PLUS Fellowship (MF20210247); this project has received funding from the European Union's Horizon 2020 Research and Innovation Programme under the Marie Sklodowska-Curie Grant Agreement (as per Article 29.4 of the grant agreement).
dc.identifier.doi10.3389/fnut.2024.1458536
dc.identifier.issn2296-861X
dc.identifier.pmid39309142
dc.identifier.scopus2-s2.0-85204693595
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3389/fnut.2024.1458536
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21589
dc.identifier.volume11
dc.identifier.wosWOS:001316163400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFrontiers Media Sa
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectfermented foods
dc.subjectfood characterization
dc.subjectfood safety
dc.subjectfunctional claims
dc.subjecthealth benefits
dc.subjecthealth claims
dc.subjectmechanism of action
dc.subjectsystematic review
dc.titleHealth benefits and risks of fermented foods-the PIMENTO initiative
dc.typeReview Article

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