As food systems significantly impact planetary health, there is a pressing need for a shift towards diets that are more sustainable and promote health. In the face of increasing consumption of processed foods, it is vital to maintain and enhance food as a source of essential nutrients and beneficial microbes.
Fermented foods, due to their unique characteristics and nutritional properties, are central to this transition. FFs are recognized for their potential health benefits, especially in European diets. Their long shelf life, live microbes, bioactive compounds, and vitamins make them valuable from both nutritional and environmental perspectives. However, the paper calls for more consolidated evidence through studies that utilize emerging fields like foodomics, nutrigenomics, and microbiology to fully explore the potential of FFs.
The researchers emphasize the need for a coordinated approach to synthesizing evidence and integrating FFs into public health policies. A European initiative, Promoting Innovation of FFs (PIMENTO), aims to address this through structured research. PIMENTO’s working group 3 (WG3) will evaluate the health risks and benefits of FFs by conducting 16 interconnected reviews based on European Food Safety Authority (EFSA) guidelines for health claims.
Seven of these reviews will focus on specific biological and clinical endpoints related to health indicators, while nine will address broader biological questions. The aim is to provide a holistic understanding of how FFs impact human health, with systematic reviews covering topics such as gastrointestinal health, food allergies, metabolic health, and cognitive performance.
For instance, the PIMENTO review will assess whether FFs can alleviate gastrointestinal symptoms or prevent food allergies in populations at risk. Another review will examine whether fermented dairy products influence blood lipid levels, and one will investigate how FFs impact cognitive function, particularly in those with mild cognitive impairment.
Further, FFs’ role in enhancing bioactive compounds, calcium absorption, and addressing vitamin deficiencies will be scrutinized. Anemia, especially iron deficiency, which affects vulnerable populations like pregnant women and children, will also be reviewed, focusing on how FFs may improve iron bioavailability.
The health effects of ethnic FFs, such as kimchi, doenjang, and koumiss, will also be analyzed, emphasizing the importance of preserving traditional foods that may be at risk of disappearing due to urbanization and shifting dietary habits.
In addition to health benefits, the safety of FFs is a key concern. As new fermentation methods and products emerge, assessing potential chemical and microbiological hazards is crucial. One of the reviews will focus on these safety aspects, while another will explore novel FFs with enhanced functional properties.
The systematic reviews will also investigate how FFs could be used in personalized nutrition strategies tailored to individual health outcomes. This approach aligns with the growing trend of personalized nutrition, which seeks to optimize health by considering individual differences in diet.
The findings from these reviews will contribute to a strategic roadmap for future research on the health benefits and risks of FFs, helping to align FF innovations with public health objectives and sustainable development goals. Additionally, the methodology developed by PIMENTO WG3 could be applied to other food categories to enhance public health research.
In conclusion, the systematic and comprehensive evaluation of FFs by PIMENTO WG3 offers a valuable foundation for understanding their health implications. The research could drive policy decisions that support both public health and sustainable food systems, ensuring that FFs are both safe and beneficial as dietary staples in the modern world.
