The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Top Cited Papers
Open Access
- 4 January 2021
- journal article
- research article
- Published by Springer Science and Business Media LLC in Nature Reviews Gastroenterology & Hepatology
- Vol. 18 (3), 196-208
- https://doi.org/10.1038/s41575-020-00390-5
Abstract
An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term ‘fermented’ led the panel to define fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.Keywords
This publication has 174 references indexed in Scilit:
- Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community DiversityPLOS ONE, 2012
- Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolutionGenome Research, 2011
- Identification of Lactobacillus plantarum genes modulating the cytokine response of human peripheral blood mononuclear cellsBMC Microbiology, 2010
- Microbial interactions in cheese: implications for cheese quality and safetyCurrent Opinion in Biotechnology, 2009
- Genes and Molecules of Lactobacilli Supporting Probiotic ActionMicrobiology and Molecular Biology Reviews, 2008
- Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics ApproachesApplied and Environmental Microbiology, 2008
- Allergy and the gastrointestinal systemClinical and Experimental Immunology, 2008
- Survival ofLactobacillus caseiin the Human Digestive Tract after Consumption of Fermented MilkApplied and Environmental Microbiology, 2006
- Survival of Yogurt Bacteria in the Human GutApplied and Environmental Microbiology, 2006
- Risks and Benefits of Estrogen Plus Progestin in Healthy Postmenopausal Women: Principal Results From the Women's Health Initiative Randomized Controlled TrialJAMA, 2002