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Foods 2017, 6(8), 65; https://doi.org/10.3390/foods6080065

Nutritional Guidelines and Fermented Food Frameworks

1
Faculty of Pharmacy, Coimbra University, Pólo das Ciências da Saúde, 3000-548 Coimbra, Portugal
2
The Vice-Chancellor’s Office, Universidade Pedagógica, Rua João Carlos Raposo Beirão 135, Maputo, Moçambique
3
Associação para o Desenvolvimento das Ciências Veterinárias (ACIVET), Faculty of Veterinary Medicine, Lisbon University, 1300-477 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Received: 26 June 2017 / Revised: 25 July 2017 / Accepted: 2 August 2017 / Published: 7 August 2017
(This article belongs to the Special Issue Microbiology of Fermented Foods and Beverages)
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Abstract

This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world’s economies. There are thousands of fermented foods and beverages, although the intention was not to review them but check their traditional and cultural value, and if they are still lacking to be classed as a category on different national food guides. For understanding the inconsistencies in claims of concerning fermented foods among various regulatory systems, each legal system should be considered unique. Fermented foods and beverages have long been a part of the human diet, and with further supplementation of probiotic microbes, in some cases, they offer nutritional and health attributes worthy of recommendation of regular consumption. Despite the impact of fermented foods and beverages on gastro-intestinal wellbeing and diseases, their many health benefits or recommended consumption has not been widely translated to global inclusion in world food guidelines. In general, the approach of the legal systems is broadly consistent and their structures may be presented under different formats. African traditional fermented products are briefly mentioned enhancing some recorded adverse effects. Knowing the general benefits of traditional and supplemented fermented foods, they should be a daily item on most national food guides. View Full-Text
Keywords: fermented foods; nutritional guidelines; legislation; national food guides fermented foods; nutritional guidelines; legislation; national food guides
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Bell, V.; Ferrão, J.; Fernandes, T. Nutritional Guidelines and Fermented Food Frameworks. Foods 2017, 6, 65.

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