Titre :

Underlying evidence for the health benefits of fermented foods in humans.

Auteur(s) :

Rul, F. [Auteur]
MICrobiologie de l'ALImentation au Service de la Santé [MICALIS]
Béra-Maillet, C. [Auteur]
MICrobiologie de l'ALImentation au Service de la Santé [MICALIS]
Champomier-Vergès, M. C. [Auteur]
MICrobiologie de l'ALImentation au Service de la Santé [MICALIS]
El-Mecherfi, K. E. [Auteur]
Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
Foligne, Benoit [Auteur]
Institut de Recherche Translationnelle sur l'Inflammation (INFINITE) - U1286
Michalski, M. C. [Auteur]
Cardiovasculaire, métabolisme, diabétologie et nutrition [CarMeN]
Université Claude Bernard Lyon 1 [UCBL]
Milenkovic, D. [Auteur]
University of California [Davis] [UC Davis]
Unité de Nutrition Humaine [UNH]
Savary-Auzeloux, I. [Auteur]
Unité de Nutrition Humaine [UNH]

Titre de la revue :

Food and Function

Nom court de la revue :

Food Funct

Date de publication :

2022-04-13

ISSN :

2042-650X

Discipline(s) HAL :

Sciences du Vivant [q-bio]

Résumé en anglais : [en]

Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world. Historically, fermentation has been used to preserve food and ...
Lire la suite >Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world. Historically, fermentation has been used to preserve food and render certain raw materials edible. As our food systems evolve towards more sustainability, the health benefits of FFs have been increasingly touted. Fermentation generates new/transformed bioactive compounds that may occur in association with probiotic bacteria. The result can be specific, advantageous functional properties. Yet, when considering the body of human studies on the topic, whether observational or experimental, it is rare to come across findings supporting the above assertion. Certainly, results are lacking to confirm the widespread idea that FFs have general health benefits. There are some exceptions, such as in the case of lactose degradation via fermentation in individuals who are lactose intolerant; the impact of select fermented dairy products on insulin sensitivity; or the benefits of alcohol consumption. However, in other situations, the results fail to categorically indicate whether FFs have neutral, beneficial, or detrimental effects on human health. This review tackles this apparent incongruity by showing why it is complex to test the health effects of FFs and what can be done to improve knowledge in this field.Lire moins >

Langue :

Anglais

Comité de lecture :

Oui

Audience :

Internationale

Vulgarisation :

Non

Établissement(s) :

Université de Lille
Inserm
CHU Lille

Collections :

• Institut de Recherche Translationnelle sur l'Inflammation (INFINITE) - U1286

Date de dépôt :

2024-01-12T01:49:16Z
2024-03-08T10:04:44Z