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Open AccessOpinion
Microorganisms 2017, 5(3), 40; doi:10.3390/microorganisms5030040

Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

NUTRIPASS—IRD, University of Montpellier, Montpellier SupAgro—911, avenue Agropolis, F-34394 Montpellier CEDEX 5, France
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Received: 12 June 2017 / Revised: 18 July 2017 / Accepted: 23 July 2017 / Published: 25 July 2017
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Abstract

Cereal foods fermented by lactic acid bacteria are staples in many countries around the world particularly in developing countries, but some aspects of the nutritional and health benefits of traditional fermented foods in developing countries have not been sufficiently investigated compared to fermented foods in high-income countries. Today, malnutrition worldwide is characterized by a double burden, excess leading to non-communicable diseases like obesity or diabetes alongside micronutrient deficiencies. In addition, populations in developing countries suffer from infectious and parasitic diseases that can jeopardize the health benefits provided by their traditional fermented foods. Using examples, we argue that research on traditional fermented cereals in developing countries should focus more on their effect on inflammation and oxidative stress under conditions including infectious or non-infectious gut inflammation. View Full-Text
Keywords: lactic acid bacteria; malnutrition; low-income countries; infection; inflammation; oxidative stress; antioxidant lactic acid bacteria; malnutrition; low-income countries; infection; inflammation; oxidative stress; antioxidant
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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Laurent-Babot, C.; Guyot, J.-P. Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries? Microorganisms 2017, 5, 40.

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