Fermented Food Guidelines for Children

Fernandes, Tito

doi:10.29245/2578-2940/2018/1.1111

Cited by 7 publications

(1 citation statement)

References 16 publications

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“…Fermentation is probably one of the oldest preservation methods practiced by humans (Caplice and Fitzgerald, 1999), dating back to 10,000 and 15,000 years ago when the way of life changed from food gatherers to food producers (Bintsis and Papademas, 2022). Thousands of fermented foods and beverages, many predating histories, remain unknown outside their areas of origin (Fernandes, 2018). This diversity is due to the heterogeneity of traditions, cultural preferences, geographical areas, and commodities or by-products used for fermentation (Maicas, 2020).…”

Section: Introduction 1general Considerationsmentioning

confidence: 99%

Fermented beverages among indigenous Latin American societies

Lasso García,

German Bermúdez,

Vanden Berghe

et al. 2024

Front. Sustain. Food Syst.

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PurposeTraditional fermented beverages are a valuable cultural, economic, and social heritage of Latin American societies that deserve to be preserved and strengthened with sustainable development and respect for diversity. Therefore, this article will demonstrate, through scientific literature, the importance for indigenous societies and the nutritional contributions of the most traditional beverages of North and South America.MethodsThis systematic review followed the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) verification protocol. The study focused on exploring the nutritional information of South and Central American fermented beverages. The search was conducted in the Biomed, PubMed, ScienceDirect, Scopus, Scielo, and Google Scholar databases to identify publications published within the past 15 years.ResultsHowever, the presence of toxic compounds such as biogenic amines and phenols that affect the quality of the product and human health has been detected. In addition, it was found that macro-and micronutrients, vitamins, and microorganisms differ according to the type of raw material used. It was concluded that corn is the most widely used raw material to produce fermented beverages in Latin America. At the same time, Mexico has conducted more research on this product, and most analyses are being carried out on the use of corn in the production of fermented beverages. In addition, several studies have shown that using validated and standardized methodologies to detect biogenic weapons is crucial to ensure accurate identification, effective response, and compliance with legal and security requirements in this critical area.

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Section: Introduction 1general Considerationsmentioning

confidence: 99%

Fermented beverages among indigenous Latin American societies

Lasso García,

German Bermúdez,

Vanden Berghe

et al. 2024

Front. Sustain. Food Syst.

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African Fermented Foods and Beverages. Potential Impact on Health

Bell

Guina

Fernandes

2023

Microbial Fermentations in Nature and as Designed Processes

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From the kitchen to the medicine cabinet: Examples of food products and supplements used for therapeutic intent

Gura,

Chan,

Zong

et al. 2024

J. pediatr. gastroenterol. nutr.

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Abstract“Food as medicine” has existed for centuries as the foundation of health for many cultures around the globe. It is a practice built on the knowledge that food and diet play important roles in disease prevention and management. Foods that claim to have therapeutic properties are often referred to as functional foods. These foods contain a number of nutritional and nonnutritional compounds that can interact with pharmacologically relevant receptors, either directly or indirectly via their metabolites, to regulate cellular biochemical processes. Although opinions are changing, the concept of food as a therapeutic intervention goes against conventional Western medicine. To provide guidance to clinicians interested in using these products, members of the Food as Medicine working group of the Nutrition Committee for the North American Society For Pediatric Gastroenterology, Hepatology & Nutrition (NASPGHAN), as part of a two‐part review series, have created summaries of several frequently used nutritional products for therapeutic intent (i.e., fermented foods, fiber, and long‐chain omega‐3 fatty acids) that includes indications, doses, and caveats. Gaps in their use in pediatric patients are discussed. Evidence supporting their use for management of GI conditions, especially in the pediatric population, is provided when available.

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Fermented Food Guidelines for Children

Cited by 7 publications

References 16 publications

Fermented beverages among indigenous Latin American societies

Fermented beverages among indigenous Latin American societies

African Fermented Foods and Beverages. Potential Impact on Health

From the kitchen to the medicine cabinet: Examples of food products and supplements used for therapeutic intent

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