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Inclusion of Fermented Foods in Food Guides around the World

by Stephanie N. Chilton 1,2, Jeremy P. Burton 1,2,3,4,5 and Gregor Reid 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.
Nutrients 2015, 7(1), 390-404; https://doi.org/10.3390/nu7010390
Received: 14 October 2014 / Accepted: 4 January 2015 / Published: 8 January 2015
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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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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