Inclusion of fermented foods in food guides around the world.
Inclusion of fermented foods in food guides around the world.
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DOI：
10.3390/nu7010390
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发表时间：
2015-01-08
期刊：
影响因子：
5.9
通讯作者：
Reid G
中科院分区：
文献类型：
--
作者：
Chilton SN;Burton JP;Reid G
几千年来，发酵食品一直是人类饮食中一个完善的组成部分，直到最近，人们对其潜在的微生物功能还没有多少认识或了解。从这些食物中提取的许多生物的使用，以及它们在益生菌中的应用，进一步说明了它们对胃肠道健康和影响身体其他部位的疾病的影响。然而，尽管发酵食品有许多好处，但其推荐消费尚未广泛转化为全球食品指南。在这里，我们提出了这种纳入的案例，并要求世界各地的卫生当局考虑倡导这些食物的许多好处。
Fermented foods have been a well-established part of the human diet for thousands of years, without much of an appreciation for, or an understanding of, their underlying microbial functionality, until recently. The use of many organisms derived from these foods, and their applications in probiotics, have further illustrated their impact on gastrointestinal wellbeing and diseases affecting other sites in the body. However, despite the many benefits of fermented foods, their recommended consumption has not been widely translated to global inclusion in food guides. Here, we present the case for such inclusion, and challenge health authorities around the world to consider advocating for the many benefits of these foods.
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