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Nutrients 2015, 7(1), 390-404; doi:10.3390/nu7010390

Inclusion of Fermented Foods in Food Guides around the World

1,2
,
1,2,3,4,5
and
1,2,3,4,*
1
Canadian Centre for Human Microbiome and Probiotic Research, Lawson Health Research Institute, 268 Grosvenor St., N6A 4V2, London, ON, N6A 4V2, Canada
2
Department of Physiology and Pharmacology, University of Western Ontario, London, ON, N6A 3K7, Canada
3
Department of Microbiology and Immunology, University of Western Ontario, London, ON, N6A 3K7, Canada
4
Department of Surgery, University of Western Ontario, London, ON, N6A 3K7, Canada
5
Division of Urology, University of Western Ontario, London, ON, N6A 3K7, Canada
*
Author to whom correspondence should be addressed.
Received: 14 October 2014 / Accepted: 4 January 2015 / Published: 8 January 2015
View Full-Text   |   Download PDF [197 KB, uploaded 8 January 2015]   |  

Abstract

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. View Full-Text
Keywords: food guides; world; fermented foods; fermentation; benefits; probiotics food guides; world; fermented foods; fermentation; benefits; probiotics
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Chilton, S.N.; Burton, J.P.; Reid, G. Inclusion of Fermented Foods in Food Guides around the World. Nutrients 2015, 7, 390-404.

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