Fermented foods: fad or favourable addition to the diet?

Staudacher, Heidi M; Nevin, Amy N

doi:10.1016/s2468-1253(18)30392-3

Cited by 7 publications

(4 citation statements)

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“…Consumer interest in fermented foods has been driven in large part by their suggested nutritional benefits, and this interest has led to renewed popularity of these foods on nearly every continent 24 , 103 . However, except for yoghurt and cultured dairy products, few human clinical studies have been performed to verify their benefits 23 , 24 , 104 .…”

Section: Fermented Foods and Human Healthmentioning

confidence: 99%

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Marco

Sanders²,

Gänzle

et al. 2021

Nat Rev Gastroenterol Hepatol

375

290

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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.

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Section: Fermented Foods and Human Healthmentioning

confidence: 99%

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Marco

Sanders²,

Gänzle

et al. 2021

Nat Rev Gastroenterol Hepatol

375

290

View full text Add to dashboard Cite

show abstract

“…Although, fermented dairy products are associated with reduced overall mortality, reduced risk of impaired glucose metabolism and positive effects on blood pressure and total cholesterol, the effects of consuming fermented foods in IBD have yet to be established [ 52 ]. Animal studies suggest favourable effects of fermentable foods in intestinal barrier integrity.…”

Section: Resultsmentioning

confidence: 99%

Food and Food Groups in Inflammatory Bowel Disease (IBD): The Design of the Groningen Anti-Inflammatory Diet (GrAID)

Campmans-Kuijpers

Dijkstra

2021

Nutrients

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Diet plays a pivotal role in the onset and course of inflammatory bowel disease (IBD). Patients are keen to know what to eat to reduce symptoms and flares, but dietary guidelines are lacking. To advice patients, an overview of the current evidence on food (group) level is needed. This narrative review studies the effects of food (groups) on the onset and course of IBD and if not available the effects in healthy subjects or animal and in vitro IBD models. Based on this evidence the Groningen anti-inflammatory diet (GrAID) was designed and compared on food (group) level to other existing IBD diets. Although on several foods conflicting results were found, this review provides patients a good overview. Based on this evidence, the GrAID consists of lean meat, eggs, fish, plain dairy (such as milk, yoghurt, kefir and hard cheeses), fruit, vegetables, legumes, wheat, coffee, tea and honey. Red meat, other dairy products and sugar should be limited. Canned and processed foods, alcohol and sweetened beverages should be avoided. This comprehensive review focuses on anti-inflammatory properties of foods providing IBD patients with the best evidence on which foods they should eat or avoid to reduce flares. This was used to design the GrAID.

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“…The IBD-AID includes prebiotics: foods rich in non-digestible fiber that serve as food for beneficial bacteria colonizing the colon (105,106). Epidemiological evidence (107)(108)(109)(110) and results from a recent clinical trial study (73) support the role of fermented foods containing live active bacteria (probiotics) in health, microbiome diversity, and an anti-inflammatory immune status (73). Thus, the IBD-AID also encourages the consumption of probiotics.…”

Section: The Ibd-aidmentioning

confidence: 99%

Dietary Manipulation of the Gut Microbiome in Inflammatory Bowel Disease Patients: Proof of Concept

Olendzki

Bucci

Cawley

et al. 2021

Preprint

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Diet is a modifiable, non-invasive, inexpensive behavior that is crucial in shaping the intestinal microbiome. A microbiome imbalance or dysbiosis in inflammatory bowel disease (IBD) is linked to inflammation. Here, we aim to define the impact of specific foods on bacterial species commonly depleted in patients with IBD to better inform dietary treatment. We performed a single-arm, pre-post intervention trial. After a baseline period, a dietary intervention with the IBD-Anti-Inflammatory Diet (IBD-AID) was initiated. We collected stool and blood samples and assessed dietary intake throughout the study. We applied advanced computational approaches to define and model complex interactions between the foods reported and the microbiome. A dense dataset comprising 553 dietary records and 340 stool samples was obtained from 22 participants. Consumption of prebiotics, probiotics, and beneficial foods correlated with increased abundance of Clostridia and Bacteroides, commonly depleted in IBD cohorts. We further show that the IBD-AID intervention affects the immune tone by lowering IL-8 and increasing GM-CSF with certain foods correlating with levels of those cytokines. By using robust predictive analytics, this study represents the first steps to detangle diet-microbiome interactions to inform personalized nutrition for patients suffering from dysbiosis-related IBD.

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Fermented foods: fad or favourable addition to the diet?

Cited by 7 publications

References 0 publications

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Food and Food Groups in Inflammatory Bowel Disease (IBD): The Design of the Groningen Anti-Inflammatory Diet (GrAID)

Dietary Manipulation of the Gut Microbiome in Inflammatory Bowel Disease Patients: Proof of Concept

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