Next Article in Journal
An Investigation into the Association between DNA Damage and Dietary Fatty Acid in Men with Prostate Cancer
Previous Article in Journal
Placental Adaptations in Growth Restriction
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Review

Inclusion of Fermented Foods in Food Guides around the World

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
Submission received: 14 October 2014 / Accepted: 4 January 2015 / Published: 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.

Graphical Abstract

1. Introduction

Recommendations for the consumption of certain nutritious foods date back to the Hippocratic Corpus of Ancient Greece. More recently, the United States Department of Agriculture first created nutrition guidelines in 1894 which advocated variety, proportionality and moderation, calorie measuring, nutrient-rich foods and consumption of less fat, sugar and starch [1]. Canada’s first Food Guide was introduced in July 1942, to provide guidance to Canadians on proper nutrition during a period when wartime rationing was common [2].
While such guidelines result from consultation with knowledge providers, they need not reflect traditions practiced by populations nor do they appreciate the benefits of foods consumed by generations of ethnic groups. Foods that are prepared by fermentation (the slow decomposition process of organic substances induced by microorganisms, or by complex proteinaceous substances (enzymes) of plant or animal origin [3]), occurs due to biochemical changes brought about by the anaerobic or partially anaerobic oxidation of carbohydrates. This process has long been shown to help retain shelf-life and prevent food spoilage. The absence of fermented foods from some food guides, as will be discussed later, should not be interpreted as suggesting these foods are not beneficial. Rather, they may not have had a history of use in a particular country, and may be made at home instead of being purchased from a commercial enterprise. The aim of the present article is to examine the history of fermented foods, their health benefits and the basis for why they are, or should be, included in the food guides of different countries across the continents. Such a review with evidence of the effectiveness of fermented foods, is one of the means that regulatory agencies, such as Health Canada, use to evaluate whether or not certain foods are worthy of inclusion in a revised food guide.

2. Fermented Foods

What exactly are fermented foods? Fermentation is a process that has been used by humans for thousands of years, with major roles in food preservation and alcohol production. Fermentation is primarily an anaerobic process converting sugars, such as glucose, to other compounds like alcohol, while producing energy for the microorganism or cell. Bacteria and yeast are microorganisms with the enzymatic capacity for fermentation, specifically, lactic acid fermentation in the former and ethanol fermentation in the latter. Many different products around the world are a result of fermentation, either occurring naturally or through addition of a starter culture. Different bacterial and yeast species are present in each case, which contribute to the unique flavors and textures present in fermented foods (Table 1). These bacteria and yeasts are referred to as “probiotic” when they adhere to the following World Health Organization (WHO) definition: “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host” [4].
During lactic acid fermentation, the pyruvate molecules from glycolysis are converted into lactate. Lactic acid bacteria (LAB) consist of homo and hetero-lactic acid organisms, and are a broad category of bacteria, including Lactobacillus, Streptococcus, Enterococcus, Lactococcus and Bifidobacterium [5], with the ability to produce lactate primarily from sugars. They are among the most commercially used bacteria today [6,7], contributing to yogurt, sauerkraut, kimchi [8] and kefir production [9], the pickling of vegetables, curing of fish, and many other traditional dishes around the world [10,11].
In comparison, ethanol fermentation produces carbon dioxide and ethanol from pyruvate molecules, mainly through the actions of various yeasts. Saccharomyces cerevisiae is used in bread making, helping the dough rise through the production of carbon dioxide. A separate strain of S. cerevisiae is also used in alcohol production, including beer and wine, in combination with other yeast species [12].
Table 1. Examples of fermented foods and countries in which they are believed to originate and remain particularly popular.
Table 1. Examples of fermented foods and countries in which they are believed to originate and remain particularly popular.
Fermented Food and Main ConstituentsCountry
Yogurt—milk, L. bulgaricus, S. thermophilusGreece, Turkey
Kefir—milk, kefir grains, Saccharomyces cerevisiae and L. plantarumRussia
Sauerkraut—green cabbage, L. plantarumGermany
Kimchi—cabbage, Leuconostoc mesenteroidesSouth Korea
Cortido—cabbage, onions, carrotsEl Salvador
Sourdough—flour, water, L. reuteri, Saccharomyces cerevisiaeEgypt
Kvass—beverage from black or rye bread, LactobacillusRussia
Kombucha—black, green, white, pekoe, oolong, or darjeeling tea, water, sugar, Gluconacetobacter and ZygosaccharomycesRussia and China
Pulque—beverage from agave plant sap, Zymomonas mobilisMexico
Kaffir beer—beverage from kaffir maize, Lactobacillus sp.South Africa
Ogi—cereal, Lactobacillus sp., Saccharomyces sp., Candida sp.Africa
Igunaq—fermented walrusCanada
Miso—soybeans, Aspergillus oryzae, Zygosaccharomyces, Pediococcus sp.Japan
Tepa—Stinkhead fermented fishUSA
Dosa—fermented rice batter and lentils, L. plantarumIndia
Cheddar and stilton cheeses—Penicillium roqueforti, Yarrowia lipolytica, Debaryomyces hansenii, Trichosporon ovoidesUnited Kingdom
Surströmming—fermented herring, brine, Haloanaerobium praevalens, Haloanaerobium alcaliphilumSweden
Crème fraîche—soured dessert cream, L. cremoris, L. lactisFrance
Fermented sausage—Lactobacillus, Pediococcus, or MicrococcusGreece and Italy
Wine—various organisms particularly Saccharomyces cerevisiaeGeorgia

3. Examples of Fermented Foods from around the World

The ability to create tasty food using microbes reflects human culinary innovation at its best. The use of microbial fermenters has been instrumental in making a large range of foods, popular around the world. Examples of these are given in Table 1, illustrating diversity and opportunism by the originators of the food formulae.
These traditional foods have been consumed in some cases for thousands of years, with recipes being passed down through generations, as well-documented elsewhere [13]. Initially, many foods underwent fermentation naturally, but today, a number of them are made with the addition of a starter culture and the process has become automated and more reproducible and reliable. There are clearly types of fermented foods consumed across countries and continents, such as sauerkraut, kimchi and cortido, all products of fermented cabbage. Likewise, some foods remain quite limited in the scope of who consumes them.
A trend in the past 20 or so years has been in the globalization of foods, aided by shipping and airline delivery, and a desire by consumers to gain access to products. Thus, in the depths of winter in Canada, consumers can still purchase “fresh” fruit and vegetables from countries in the southern hemisphere. However, for the most part, global distribution is not required for fermented foods. Instead, they tend to be made locally with outside temperature not being an issue. Often, immigrants will introduce these foods for their own use, then their popularity grows and consumption becomes widespread. The net result is that fermented foods are widely consumed across the globe (Table 2) [14,15].
Table 2. Widely consumed fermented foods, the country they are consumed in, and the average amount of consumption per person annually.
Table 2. Widely consumed fermented foods, the country they are consumed in, and the average amount of consumption per person annually.
FoodCountryAverage Annual Consumption (per Person)
BeerGermany106 L
CheeseUK10 kg
KimchiKorea22 kg
MisoJapan7 kg
Soy SauceJapan10 L
TempehIndonesia18 kg
WineItaly, Portugal90 L
Argentina70 L
Finland40 L
YogurtNetherlands25 L

4. Nutritional Guides from around the World

Nutritional guides around the world come in many different formats, illustrated as pyramids, pie charts, text and tables, yet they are similar in terms of content. Japan, like most countries, states the importance of every food group taken daily in moderation in order to achieve a well-balanced diet, but it emphasizes more carbohydrates than proteins and does not specifically highlight fermented foods as a category (Figure 1). In Canada and the USA, food guides have yogurt and kefir as recommended items listed under the dairy products section, but there is no emphasis on them being fermented foods, nor is there inclusion of fermented foods as a healthy category. The United Kingdom presents their Food Guide as a plate, with emphasis on carbohydrates, fruits and vegetables (Figure 2). The Swedish model for healthy eating, also in the form of a plate, has no section allotted to dairy products or any fermented foods. They only stress the importance of consuming foods that are low in fat and high in fiber at every meal.
Given the history of fermented foods in Asia, it is surprising that Japan and China, for example, do not recommend this as a category in their Food Guides. China’s “food pagoda” stresses the importance of dietary balance and places crude wheat, rice, corn and sorghum cereals as “Level 1” for energy sources. The Chinese Nutrition Society (CNS) does suggest the use of yogurt for those who do not tolerate milk [16]. The one exception in Asia is India, whose Guide explicitly encourages the consumption of fermented foods. The National Institute of Nutrition’s 2010 “Dietary Guidelines for Indians” document suggests specifically to pregnant women that they should: “eat more whole grains, sprouted grams and fermented foods” [17]. The document also describes the enhanced digestibility of fermented foods and increased nutritional value, through greater production of vitamins B and C. Again, fermented foods are encouraged later in the document when discussing various methods of food preparation. In Japan, probiotics are listed in “Food for specified health uses” (FOSHU), allowing labelling of health-promoting functions.
With few exceptions, fermented foods are generally absent as a recommended category of food for daily intake, in Food Guides. We believe this reflects a failure to appreciate the benefits resulting from the process of fermentation, which have been supported by numerous studies. When individual fermented foods such as yogurt are included, it is because of their nutritional value, such as high calcium levels.
Figure 1. Breakdown of the food groups in the Japanese Food Guide pyramid, with portions per day.
Figure 1. Breakdown of the food groups in the Japanese Food Guide pyramid, with portions per day.
Nutrients 07 00390 g001
Figure 2. The pie or plate design illustrates the British Food Chart with emphasis on carbohydrates, fruit and vegetables, and no category of fermented food.
Figure 2. The pie or plate design illustrates the British Food Chart with emphasis on carbohydrates, fruit and vegetables, and no category of fermented food.
Nutrients 07 00390 g002

5. Benefits of Fermented Foods

5.1. Benefits of Fermented Dairy Products

Fermented foods and the microorganisms that contribute to the fermentation process have been associated with many beneficial effects on human health. Recent large cohort studies in the Netherlands and Sweden have examined the effects of regular consumption of fermented dairy products on the risk of bladder cancer [18] and cardiovascular disease [19]. Dairy products were divided according to those fermented and those that were not. In both studies, only fermented milk products were significantly associated with decreasing disease prevalence. In another large study on Danish participants, the effects of dairy products on periodontitis were examined [20]. It was reported that calcium intake specifically associated with fermented foods was inversely and significantly correlated with periodontitis, while calcium from other dairy foods was not. These findings emphasize the need to differentiate the types of dairy products, fermented and non-fermented, with regards to their health benefits, instead of promoting all dairy products, as is the case with many food guides.
The basis for fermented dairy products conferring health effects, in addition to the nutritional value of non-fermented milk, is multi-fold. The proteolysis that occurs in fermenting milk results in a higher content of peptides and free amino acids, especially cystine, histidine, and asparagine [21], which play various roles in health, and produce a more digestible food than milk per se. The breakdown of lactose concentration by the bacteria containing β-galactosidase, not only in the fermentation process but also in the stomach when the bacteria die and release this enzyme, then allows many lactose-intolerant individuals to consume the milk product. Lactose-free products are available for particularly sensitive individuals. Although the level of thermostable vitamins, niacin and pantothenic acid, are not destroyed by milk pasteurization that occurs prior to fermentation, some LAB can resynthesize folates, which are destroyed by the heat and have been shown to confer many health benefits [22,23]. Although there is some evidence that fermented foods alleviate constipation [24], studies using probiotic B. lactis DN-173 010 [25] or L. casei Shirota fermented milk [26] were no better than control products in showing a difference in constipation severity and stool frequency over a three or four-week period.
The two main health effects from fermented dairy consumption are immune and metabolic, especially with the addition of probiotic organisms. Fermented milk supplemented with probiotics can improve intestinal health, humoral and cell-mediated immunity [27], and salivary and fecal antibodies [28,29]. Some evidence suggests that this can lead to reduced incidence, or duration, of respiratory infections [30,31,32] presumably because the priming at the intestinal mucosal level impacts the lung’s immune response. This is just one example of distant site health effects of probiotic fermented foods, but many others occur, including improvements to vaginal [33], bladder [34], bone [35], liver [36,37], body mass and blood pressure indices [38] and skin health [39]. Interestingly, a study of children from a low socioeconomic area of Argentina had no elevation of antibodies irrespective of vaccinations, suggesting that their system was already primed by exposure to pathogens [40].
The modulation of immune parameters is particularly challenging in two extreme conditions: inflammatory bowel disease (IBD) and human immunodeficiency virus (HIV) infection. The safe use of fermented foods in these types of extreme cases is important if they are to be recommended as part of a national food guide. As IBD is a Th1 immune response, treatment requires administration of anti-inflammatory therapy, such as antibodies to TNFα, or probiotic yogurt, which increases Treg cells [41]. Overall, the data are limited for remediation of IBD using probiotics, but some studies are supportive [42]. The Th2 immune response in HIV-infected patients associated with depletion of CD4+ and dendritic cells can lead to compromised epithelial repair mechanisms and enhanced epithelial permeability. Probiotic fermented foods can help maintain epithelial layer integrity [43,44], and reduce the loss of CD4+ cells in HIV patients [45,46]. In the latter group, maintenance of gut barrier function also helps reduce bacterial translocation that can cause serious infectious complications to the immune-suppressed host.

5.2. Benefits of Fermented Foods in Vulnerable Populations

Food guides are designed for the general public, not hospitalized patients. Nevertheless, the studies showing benefits of probiotic food to aid recovery from organ transplantation and abdominal surgery [47,48,49,50] further demonstrate safety and effectiveness. An important safety study of infants randomly assigned to receive probiotics or placebo for a total of five months, starting two months prior to vaccination, showed no adverse interference with the immune response to mumps, measles, rubella and varicella vaccine [51].
The high prevalence of allergies affecting skin, gut and respiratory tract, have led to probiotics being tested in humans as a means of prevention or treatment. In a nested unmatched case-control study, 237 infants were given probiotics prenatally and at 6 months of age. By age 2, the risk of eczema, food allergy, asthma, and rhinitis was assessed [52]. In infants with high fecal IgA concentration at 6 months, the risk of having any allergic disease tended to reduce (odds ratio (OR): 0.52), as did the risk for any IgE-associated (atopic) disease (OR: 0.49). High fecal calprotectin at the age of 6 months was associated with lower risk for IgE-associated diseases (OR: 0.49). This study showed the broad potential of probiotic food against allergy. In a study of almost 200 infants aged 4 to 13 months, use of probiotic cereal showed signs of preventing early manifestation of allergy, and the higher Th1/Th2 ratio suggested an effect on the T-cell-mediated immune response [53]. It is not unexpected that foods are less able to treat conditions like atopic dermatitis [54], but their demonstrated safety in such infants is reassuring. Likewise, in adults prone to seasonal grass and ragweed allergies, a pilot study showed some markers of success and no adverse responses [55].
The increasing diabetes rates amongst pregnant women and children have led to consideration of probiotic intervention. In a study undertaken in Iran, daily consumption of probiotic yogurt for 9 weeks maintained serum insulin levels, potentially preventing pregnant women from developing insulin resistance [56]. Preservation of insulin sensitivity [57] and controlling glycemic index are very important for patients at risk of, or suffering from, diabetes [58,59]. A recent study with an impressive nested case-cohort and a random sub-cohort of 4000 subjects followed-up for 11 years showed that greater low-fat fermented dairy product intake was associated with a decreased risk of type 2 diabetes development [60]. Thus, with pre-diabetes and type II diabetes affecting several million Canadians, the inclusion of fermented foods in their diet could be significant.
Considering that arthritis is even more prevalent, affecting almost five million Canadians, and the influence that the microbiome has on arthritis [61], it is worth investigating whether fermented foods and probiotics could alleviate pain, swelling and discomfort. Reactive arthritis is known to be triggered in some patients by Gram-negative gastrointestinal infection. A mouse study showed that consumption of probiotic fermented milk prevented Salmonella-induced synovitis by altering the intestinal milieu necessary for differentiation of cells involved in the generation of joint inflammation [62]. A small human study on rheumatoid arthritis, in patients with at least four swollen and four tender joints and stable medications with no steroids for at least one month prior to and during the study, showed a significant improvement in the Health Assessment Questionnaire score after three months of probiotic treatment [63]. This illustrates that probiotics recommended in a food guide, will not cause harm even in subjects who might consume such products while suffering from common arthritic disease.
A large portion of populations in developed countries take a range of prescription medications, most of which confer adverse effects of one sort or another. Indeed, large numbers of patients admitted to emergency clinics do so following drug complications, with agents used to manage cardiovascular disease being the main culprits [64,65]. As fermented foods are known to provide benefits to managing some cardiovascular risk factors [66] and potentially even improve recovery post-infarction [67], the reduction by probiotic food intake of drug side effects [68,69], especially antibiotics [70,71], further suggests benefits, and no harm, if taken by a general population, some of whom are receiving drug therapy.
The intake of LAB can help to reduce the load of pathogens, even in the nasal cavity [72]. This may be an unusual attribute with respect to a food, but since Staphylococcus aureus, Streptococcus pneumoniae, and β-hemolytic streptococci are major causes of disease, the ability of probiotic yogurt to deplete them should be seen as a positive outcome, and therefore something aligned with the expectations from any recommended food type.

5.3. Other Fermented Foods and Benefits

Not every consumer eats dairy products, and not every fermented food requires use of milk. Kimchi, fermented vegetables, is a popular side dish originating in Korea that has been associated with numerous health benefits, including prevention of cancer and obesity, reduction in cholesterol levels and immune system promotion [73]. A study that looked at the preventative effects of kimchi, fresh and fermented, in pre-diabetic individuals showed promising results. Insulin resistance decreased while insulin sensitivity increased, and overall, glucose tolerance improved by 33%, compared to only a 9.5% increase in those receiving fresh non-fermented control [74].
The long history and wide diversity of fermented foods across African countries attests to the benefits they have accrued over many generations [75]. Studies have attributed benefits to include prevention of diarrhea and constipation [76]. Researchers there, and in other developing countries with a history of fermented food production, have been examining the properties of strains in their products. A Lactobacillus plantarum strain isolated from the common Indian fermented food Dosa, has been shown to inhibit the growth of a range of food-borne pathogens [77].

5.4. Adverse Effects of Fermented Foods

In parts of Asia, fermented fish sauce is widely consumed. A study performed in the Chaoshan area of China, showed an increased risk of squamous cell carcinoma of the esophagus in habitual consumers of fermented fish sauce [75]. Another Chinese study showed that N-nitroso compounds and genotoxins present before and after nitrosation, appear to be responsible for the cancer risk [76]. An Egyptian study also found high levels of histamine in fermented fish [77].

6. Conclusions and Recommendations

The expansive use of, and benefits gained from, fermented foods supports their greater inclusion in Food Guides around the world. They 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. It is hoped that this review contributes to policy changes and increases the inclusion of fermented foods when Food Guides are next revised. This might, for now, exclude fermented fish consumed in parts of Asia. It would be a great detriment to human health if fermented food use were to decline, as has been noted in parts of Africa, through lack of generational transfer of knowledge, poor availability and affordability of probiotics [78,79,80,81], and introduction of food and drink products high in certain sugars [82,83,84].

Author Contributions

Stephanie N. Chilton drafted and helped revise the manuscript. Jeremy P. Burton provided input during the writing process. Gregor Reid conceived the idea, reviewed and revised the manuscript.

Conflicts of Interest

The authors declare no conflict of interest.

References

  1. Various, A. Regimen for Health. In Hippocratic Writings; Lloyd, G.E.R., Chadwick, J., Mann, W.N., Eds.; Penguin Books Ltd.: London, UK, 1983; pp. 154–196. [Google Scholar]
  2. Canada’s Food Guides from 1942 to 1992. Available online: http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php#fnb1 (accessed on 12 October 2014).
  3. Walker, P.M.B. Chambers Science and Technology Dictionary; Cambridge University Press: Cambridge, UK, 1988. [Google Scholar]
  4. Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. Available online: ftp://ftp.fao.org/docrep/fao/009/a0512e/a0512e00.pdf (accessed on 23 September 2014).
  5. Masood, M.I.; Qadir, M.I.; Shirazi, J.H.; Khan, I.U. Beneficial effects of lactic acid bacteria on human beings. Crit. Rev. Microbiol. 2011, 37, 91–98. [Google Scholar] [CrossRef] [PubMed]
  6. Leroy, F.; de Vuyst, L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 2004, 15, 67–78. [Google Scholar] [CrossRef]
  7. Parvez, S.; Malik, K.A.; Kang, S.A.; Kim, H.-Y. Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol. 2006, 100, 1171–1185. [Google Scholar] [CrossRef] [PubMed]
  8. Zeng, Z.; Lin, J.; Gong, D. Identification of lactic acid bacterial strains with high conjugated linoleic acid-producing ability from natural sauerkraut fermentations. J. Food Sci. 2009, 74, 154–158. [Google Scholar] [CrossRef]
  9. Carasi, P.; Diaz, M.; Racedo, S.M.; de Antoni, G.; Urdaci, M.C.; Serradell Mde, L. Safety characterization and antimicrobial properties of kefir-isolated Lactobacillus kefiri. Biomed. Res. Int. 2014, 2014. [Google Scholar] [CrossRef] [PubMed]
  10. Anukam, K.C.; Reid, G. African traditional fermented foods and probiotics. J. Med. Food 2009, 12, 1177–1184. [Google Scholar] [CrossRef] [PubMed]
  11. Rhee, S.J.; Lee, J.E.; Lee, C.H. Importance of lactic acid bacteria in Asian fermented foods. Microb. Cell Fact. 2011, 10. [Google Scholar] [CrossRef] [PubMed]
  12. Sicard, D.; Legras, J.L. Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex. C. R. Biol. 2011, 334, 229–236. [Google Scholar] [CrossRef] [PubMed]
  13. Farnworth, E.R. Handbook of Fermented Functional Foods; CRC Press: Boca Raton, FL, USA, 2008; pp. 1–602. [Google Scholar]
  14. Fermented Fruits and Vegetables: A Global Perspective. Available online: http://www.fao.org/docrep/x0560e/x0560e00.htm (accessed on 23 September 2014).
  15. Fermented Foods. Available online: http://www.nzifst.org.nz/myfiles/Expt_6.ppt (accessed on 23 September 2014).
  16. Pagoda Illustration. Available online: http://www.cnsoc.org/en/nutrition.asp?s=9&nid=806 (accessed on 23 September 2014).
  17. Dietary Guidelines for Indians: A Manual. Available online: http://ninindia.org/DietaryguidelinesforIndians-Finaldraft.pdf (accessed on 23 September 2014).
  18. Keszei, A.P.; Schouten, L.J.; Goldbohm, A.; van den Brandt, P.A. Dairy intake and the risk of bladder cancer in the Netherlands cohort study on diet and cancer. Am. J. Epidemiol. 2009, 171, 436–446. [Google Scholar] [CrossRef] [PubMed]
  19. Sonedstedt, E.; Wirfält, E.; Wallstrom, P.; Gullberg, B.; Orho-Melander, M.; Hedblad, B. Dairy products and its association with incidence of cardiovascular disease: The Malmö diet and cancer cohort. Eur. J. Epidemiol. 2011, 26, 609–618. [Google Scholar] [CrossRef] [PubMed]
  20. Adegboye, A.R.; Christensen, L.B.; Holm-Pedersen, P.; Avlund, K.; Boucher, B.J.; Heitmann, B.L. Intake of dairy products in relation to periodontitis in older Danish adults. Nutrients 2012, 4, 1219–1229. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  21. Ghosh, D.; Chattorai, D.K.; Chattopadhyay, P. Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability. J. Food Sci. Technol. 2013, 50, 979–985. [Google Scholar] [CrossRef] [PubMed]
  22. Chen, P.; Li, C.; Li, X.; Li, J.; Chu, R.; Wang, H. Higher dietary folate intake reduces the breast cancer risk: A systematic review and meta-analysis. Br. J. Cancer 2014, 110, 2327–2338. [Google Scholar] [CrossRef] [PubMed]
  23. Morse, N.L. Benefits of docosahexaenoic acid, folic acid, vitamin D and iodine on foetal and infant brain development and function following maternal supplementation during pregnancy and lactation. Nutrients 2012, 4, 799–840. [Google Scholar] [CrossRef] [PubMed]
  24. Pitkala, K.H.; Strandberg, T.E.; Finne Soveri, U.H.; Ouwehand, A.C.; Poussa, T.; Salminen, S. Fermented cereal with specific bifidobacteria normalizes bowel movements in elderly nursing home residents. A randomized, controlled trial. J. Nutr. Health Aging 2007, 11, 305–311. [Google Scholar] [PubMed]
  25. Tabbers, M.M.; Chmielewska, A.; Roseboom, M.G.; Crastes, N.; Perrin, C.; Reitsma, J.B.; Norbruis, O.; Szajewska, H.; Benninga, M.A. Fermented milk containing Bifidobacterium lactis DN-173 010 in childhood constipation: A randomized, double-blind, controlled trial. Pediatrics 2011, 127, 1392–1399. [Google Scholar] [CrossRef]
  26. Mazlyn, M.M.; Nagarajah, L.H.; Fatimah, A.; Norimah, A.K.; Goh, K.L. Effects of a probiotic fermented milk on functional constipation: A randomized, double-blind, placebo-controlled study. J. Gastroenterol. Hepatol. 2013, 28, 1141–1147. [Google Scholar] [CrossRef] [PubMed]
  27. Wang, S.; Zhu, H.; Lu, C.; Kang, Z.; Luo, Y.; Feng, L.; Lu, X. Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals. J. Dairy Sci. 2012, 95, 4813–4822. [Google Scholar] [CrossRef] [PubMed]
  28. Surono, I.S.; Koestomo, F.P.; Novitasari, N.; Zakaria, F.R. Novel probiotic Enterococcus faecium IS-27526 supplementation increased total salivary sIgA level and bodyweight of pre-school children: A pilot study. Anaerobe 2011, 17, 496–500. [Google Scholar] [CrossRef] [PubMed]
  29. Campeotto, F.; Suau, A.; Kapel, N.; Magne, F.; Viallon, V.; Ferraris, L.; Waligora-Dupriet, A.J.; Soulaines, P.; Leroux, B.; Kalach, N.; et al. A fermented formula in pre-term infants: Clinical tolerance, gut microbiota, down-regulation of faecal calprotectin and up-regulation of faecal secretory IgA. Br. J. Nutr. 2011, 105, 1843–1851. [Google Scholar] [CrossRef] [PubMed]
  30. Guillemard, E.; Tondu, F.; Lacoin, F.; Schrezenmeir, J. Consumption of a fermented dairy product containing the probiotic Lactobacillus casei DN-114001 reduces the duration of respiratory infections in the elderly in a randomised controlled trial. Br. J. Nutr. 2010, 103, 58–68. [Google Scholar] [CrossRef] [PubMed]
  31. Makino, S.; Ikegami, S.; Kume, A.; Horiuchi, H.; Sasaki, H.; Orii, N. Reducing the risk of infection in the elderly by dietary intake of yoghurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1. Br. J. Nutr. 2010, 104, 998–1006. [Google Scholar] [CrossRef]
  32. De Vrese, M.; Winkler, P.; Rautenberg, P.; Harder, T.; Noah, C.; Laue, C.; Ott, S.; Hampe, J.; Schreiber, S.; Heller, K.; et al. Probiotic bacteria reduced duration and severity but not the incidence of common cold episodes in a double blind, randomized, controlled trial. Vaccine 2006, 24, 6670–6674. [Google Scholar] [CrossRef] [PubMed]
  33. Gardiner, G.; Heinemann, C.; Baroja, M.L.; Bruce, A.W.; Beuerman, D.; Madrenas, J.; Reid, G. Oral administration of the probiotic combination Lactobacillus rhamnosus GR-1 and L. fermentum RC-14 for human intestinal applications. Int. Dairy J. 2002, 12, 191–196. [Google Scholar] [CrossRef]
  34. Ohashi, Y.; Nakai, S.; Tsukamoto, T.; Masumori, N.; Akaza, H.; Miyanaga, N.; Kitamura, T.; Kawabe, K.; Kotake, T.; Kuroda, M.; et al. Habitual intake of lactic acid bacteria and risk reduction of bladder cancer. Urol. Int. 2002, 68, 273–280. [Google Scholar] [CrossRef] [PubMed]
  35. Narva, M.; Nevala, R.; Poussa, T.; Korpela, R. The effect of Lactobacillus helveticus fermented milk on acute changes in calcium metabolism in postmenopausal women. Eur. J. Nutr. 2004, 43, 61–68. [Google Scholar] [CrossRef] [PubMed]
  36. Higashikawa, F.; Noda, M.; Awaya, T.; Nomura, K.; Oku, H.; Sugiyama, M. Improvement of constipation and liver function by plant-derived lactic acid bacteria: A double-blind, randomized trial. Nutrition 2010, 26, 367–374. [Google Scholar] [CrossRef] [PubMed]
  37. Moroti, C.; Souza Magri, L.F.; de Rezende Costa, M.; Cavallini, D.C.; Sivieri, K. Effect of the consumption of a new symbiotic shake on glycemia and cholesterol levels in elderly people with type 2 diabetes mellitus. Lipids Health Dis. 2012, 11, 29. [Google Scholar] [CrossRef] [PubMed]
  38. Sharafedtinov, K.K.; Plotnikova, O.A.; Alexeeva, R.I.; Sentsova, T.B.; Songisepp, E.; Stsepetova, J.; Smidt, I.; Mikelsaar, M. Hypocaloric diet supplemented with probiotic cheese improves body mass index and blood pressure indices of obese hypertensive patients—A randomized double-blind placebo-controlled pilot study. Nutr. J. 2013, 12, 138. [Google Scholar] [CrossRef] [PubMed]
  39. Peguet-Navarro, J.; Dezutter-Dambuyant, C.; Buetler, T.; Leclaire, J.; Smola, H.; Blum, S.; Bastien, P.; Breton, L.; Gueniche, A. Supplementation with oral probiotic bacteria protects human cutaneous immune homeostasis after UV exposure-double blind, randomized, placebo controlled clinical trial. Eur. J. Dermatol. 2008, 18, 504–511. [Google Scholar] [PubMed]
  40. Pérez, N.; Iannicelli, J.C.; Girard-Bosch, C.; González, S.; Varea, A.; Disalvo, L.; Apezteguia, M.; Pernas, J.; Vicentin, D.; Cravero, R.; et al. Effect of probiotic supplementation on immunoglobulins, isoagglutinins and antibody response in children of low socio-economic status. Eur. J. Nutr. 2010, 49, 173–179. [Google Scholar] [CrossRef] [PubMed]
  41. Baroja, M.L.; Kirjavainen, P.V.; Hekmat, S.; Reid, G. Anti-inflammatory effects of probiotic-yogurt in inflammatory bowel disease patients. Clin. Exp. Immunol. 2007, 149, 470–479. [Google Scholar] [CrossRef] [PubMed]
  42. Jonkers, D.; Penders, J.; Masclee, A.; Pierik, M. Probiotics in the management of inflammatory bowel disease: A systematic review of intervention studies in adult patients. Drugs 2012, 72, 803–823. [Google Scholar] [CrossRef] [PubMed]
  43. Orlando, A.; Linsalata, M.; Notarnicola, M.; Tutino, V.; Russo, F. Lactobacillus GG restoration of the gliadin induced epithelial barrier disruption: The role of cellular polyamines. BMC Microbiol. 2014, 14, 19. [Google Scholar] [CrossRef] [PubMed]
  44. Persborn, M.; Gerritsen, J.; Wallon, C.; Carlsson, A.; Akkermans, L.M.; Söderholm, J.D. The effects of probiotics on barrier function and mucosal pouch microbiota during maintenance treatment for severe pouchitis in patients with ulcerative colitis. Aliment. Pharmacol. Ther. 2013, 38, 772–783. [Google Scholar] [CrossRef] [PubMed]
  45. Anukam, K.C.; Osazuwa, E.O.; Osadolor, B.E.; Bruce, A.W.; Reid, G. Yogurt containing probiotic Lactobacillus rhamnosus GR-1 and L. reuteri RC-14 helps resolve moderate diarrhea and increases CD4 count in HIV/AIDS patients. J. Clin. Gastroenterol. 2008, 42, 239–243. [Google Scholar] [PubMed]
  46. Irvine, S.L.; Hummelen, R.B.S.; Hekmat, S.; Looman, C.; Changalucha, J.; Habbema, D.F.; Reid, G. Probiotic yogurt consumption is associated with an increase of CD4 count among people living with HIV/AIDS. J. Clin. Gastroenterol. 2010, 44, 201–205. [Google Scholar] [CrossRef]
  47. Rayes, N.; Seehofer, D.; Hansen, S.; Boucsein, K.; Müller, A.R.; Serke, S.; Bengmark, S.; Neuhaus, P. Early enteral supply of Lactobacillus and fiber versus selective bowel decontamination: A controlled trial in liver transplant recipients. Transplantation 2002, 74, 123–127. [Google Scholar] [CrossRef] [PubMed]
  48. Rayes, N.; Seehofer, D.; Müller, A.R.; Hansen, S.; Bengmark, S.; Neuhaus, P. Influence of probiotics and fibre on the incidence of bacterial infections following major abdominal surgery—Results of a prospective trial. Z. Gastroenterol. 2002, 40, 869–876. [Google Scholar] [CrossRef] [PubMed]
  49. Rayes, N.; Hansen, S.; Seehofer, D.; Müller, A.R.; Serke, S.; Bengmark, S.; Neuhaus, P. Early enteral supply of fiber and lactobacilli versus conventional nutrition: A controlled trial in patients with major abdominal surgery. Nutrition 2002, 18, 609–615. [Google Scholar] [CrossRef] [PubMed]
  50. Liu, Z.H.; Huang, M.J.; Zhang, X.W.; Wang, L.; Huang, N.Q.; Peng, H.; Lan, P.; Peng, J.S.; Yang, Z.; Xia, Y.; et al. The effects of perioperative probiotic treatment on serum zonulin concentration and subsequent postoperative infectious complications after colorectal cancer surgery: A double-center and double-blind randomized clinical trial. Am. J. Clin. Nutr. 2013, 97, 117–126. [Google Scholar] [CrossRef] [PubMed]
  51. Youngster, I.; Kozer, E.; Lazarovitch, Z.; Broide, E.; Goldman, M. Probiotics and the immunological response to infant vaccinations: A prospective, placebo controlled pilot study. Arch. Dis. Child. 2011, 96, 345–349. [Google Scholar] [CrossRef] [PubMed]
  52. Kukkonen, K.; Kuitunen, M.; Haahtela, T.; Korpela, R.; Poussa, T.; Savilahti, E. High intestinal IgA associates with reduced risk of IgE-associated allergic diseases. Pediatr. Allergy Immunol. 2010, 21, 67–73. [Google Scholar] [CrossRef] [PubMed]
  53. West, C.E.; Hammarström, M.L.; Hernell, O. Probiotics during weaning reduce the incidence of eczema. Pediatr. Allergy Immunol. 2009, 20, 430–437. [Google Scholar] [CrossRef] [PubMed]
  54. Grüber, C.; Wendt, M.; Sulser, C.; Lau, S.; Kulig, M.; Wahn, U.; Werfel, T.; Niggemann, B. Randomized, placebo-controlled trial of Lactobacillus rhamnosus GG as treatment of atopic dermatitis in infancy. Allergy 2007, 62, 1270–1276. [Google Scholar] [CrossRef] [PubMed]
  55. Koyama, T.; Kirjavainen, P.V.; Fisher, C.; Anukam, K.; Summers, K.; Hekmat, S.; Reid, G. Development and pilot evaluation of a novel probiotic mixture for the management of seasonal allergic rhinitis. Can. J. Microbiol. 2010, 56, 730–738. [Google Scholar] [CrossRef] [PubMed]
  56. Asemi, Z.; Samimi, M.; Tabassi, Z.; Naghibi Rad, M.; Rahimi Foroushani, A.; Khorammian, H.; Esmaillzadeh, A. Effect of daily consumption of probiotic yoghurt on insulin resistance in pregnant women: A randomized controlled trial. Eur. J. Clin. Nutr. 2013, 67, 71–74. [Google Scholar] [CrossRef] [PubMed]
  57. Andreasen, A.S.; Larsen, N.; Pedersen-Skovsgaard, T.; Berg, R.M.; Møller, K.; Svendsen, K.D.; Jakobsen, M.; Pedersen, B.K. Effects of Lactobacillus acidophilus NCFM on insulin sensitivity and the systemic inflammatory response in human subjects. Br. J. Nutr. 2010, 104, 1831–1838. [Google Scholar] [CrossRef] [PubMed]
  58. Granfeldt, Y.E.; Björck, I.M. A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults. Nutr. J. 2011, 10, 57. [Google Scholar] [CrossRef] [PubMed]
  59. De Angelis, M.; Rizzello, C.G.; Alfonsi, G.; Arnault, P.; Cappelle, S.; di Cagno, R.; Gobbetti, M. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. Br. J. Nutr. 2007, 98, 1196–1205. [Google Scholar] [CrossRef] [PubMed]
  60. O’Connor, L.M.; Lentjes, M.A.; Luben, R.N.; Khaw, K.T.; Wareham, N.J.; Forouhi, N.G. Dietary dairy product intake and incident type 2 diabetes: A prospective study using dietary data from a 7-day food diary. Diabetologia 2014, 57, 909–917. [Google Scholar] [CrossRef] [PubMed]
  61. Yeoh, N.; Burton, J.P.; Suppiah, P.; Reid, G.; Stebbings, S. The role of the microbiome in rheumatic diseases. Curr. Rheumatol. Rep. 2013, 15, 314. [Google Scholar] [CrossRef] [PubMed]
  62. Noto Llana, M.; Sarnacki, S.H.; Aya Castañeda Mdel, R.; Bernal, M.I.; Giacomodonato, M.N.; Cerquetti, M.C. Consumption of Lactobacillus casei fermented milk prevents Salmonella reactive arthritis by modulating IL-23/IL-17 expression. PLoS One 2013, 8. [Google Scholar] [CrossRef] [PubMed]
  63. Pineda Mde, L.; Thompson, S.F.; Summers, K.; de Leon, F.; Pope, J.; Reid, G. A randomized, double-blinded, placebo-controlled pilot study of probiotics in active rheumatoid arthritis. Med. Sci. Monit. 2011, 17, 347–354. [Google Scholar]
  64. Dechanont, S.; Maphanta, S.; Butthum, B.; Kongkaew, C. Hospital admissions/visits associated with drug-drug interactions: A systematic review and meta-analysis. Pharmacoepidemiol. Drug Saf. 2014, 23, 489–497. [Google Scholar] [CrossRef] [PubMed]
  65. Budnitz, D.S.; Lovegrove, M.C.; Shehab, N.; Richards, C.L. Emergency hospitalizations for adverse drug events in older Americans. N. Engl. J. Med. 2011, 365, 2002–2012. [Google Scholar] [CrossRef] [PubMed]
  66. Plana, N.; Nicolle, C.; Ferre, R.; Camps, J.; Cos, R.; Villoria, J.; Masana, L.; DANACOL Group. Plant sterol-enriched fermented milk enhances the attainment of LDL-cholesterol goal in hypercholesterolemic subjects. Eur. J. Nutr. 2008, 47, 32–39. [Google Scholar] [CrossRef] [PubMed]
  67. Gan, X.T.; Ettinger, G.; Huang, C.X.; Burton, J.P.; Haist, J.V.; Rajapurohitam, V.; Sidaway, J.E.; Martin, G.; Gloor, G.B.; Swann, J.R.; et al. Probiotic administration attenuates myocardial hypertrophy and heart failure after myocardial infarction in the rat. Circ. Heart Fail. 2014, 7, 491–499. [Google Scholar] [CrossRef] [PubMed]
  68. Li, S.; Huang, X.L.; Sui, J.Z.; Chen, S.Y.; Xie, Y.T.; Deng, Y.; Wang, J.; Xie, L.; Li, T.J.; He, Y.; et al. Meta-analysis of randomized controlled trials on the efficacy of probiotics in Helicobacter pylori eradication therapy in children. Eur. J. Pediatr. 2014, 173, 153–161. [Google Scholar] [CrossRef] [PubMed]
  69. Yamashiro, Y.; Nagata, S. Beneficial microbes for premature infants, and children with malignancy undergoing chemotherapy. Benef. Microbes 2010, 1, 357–365. [Google Scholar] [CrossRef] [PubMed]
  70. Beausoleil, M.; Fortier, N.; Guénette, S.; L’ecuyer, A.; Savoie, M.; Franco, M.; Lachaine, J.; Weiss, K. Effect of a fermented milk combining Lactobacillus acidophilus Cl1285 and Lactobacillus casei in the prevention of antibiotic-associated diarrhea: A randomized, double-blind, placebo-controlled trial. Can. J. Gastroenterol. 2007, 21, 732–736. [Google Scholar] [PubMed]
  71. Wenus, C.; Goll, R.; Loken, E.B.; Biong, A.S.; Halvorsen, D.S.; Florholmen, J. Prevention of antibiotic-associated diarrhoea by a fermented probiotic milk drink. Eur. J. Clin. Nutr. 2008, 62, 299–301. [Google Scholar] [CrossRef] [PubMed]
  72. Glück, U.; Gebbers, J.O. Ingested probiotics reduce nasal colonization with pathogenic bacteria (Staphylococcus aureus, Streptococcus pneumoniae, and beta-hemolytic streptococci). Am. J. Clin. Nutr. 2003, 77, 517–520. [Google Scholar] [PubMed]
  73. Park, K.Y.; Jeong, J.K.; Lee, Y.E.; Daily, J.W. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J. Med. Food 2014, 17, 6–20. [Google Scholar] [CrossRef] [PubMed]
  74. An, S.Y.; Lee, M.S.; Jeon, J.Y.; Ha, E.S.; Kim, T.H.; Yoon, J.Y.; Ok, C.O.; Lee, H.K.; Hwang, W.S.; Choe, S.J.; et al. Beneficial effects of fresh and fermented kimchi in prediabetic individuals. Ann. Nutr. MeTable 2013, 63, 111–119. [Google Scholar] [CrossRef]
  75. Ke, L.; Yu, P.; Zhang, Z.X. Novel epidemiologic evidence for the association between fermented fish sauce and esophageal cancer in South China. Int. J. Cancer 2002, 99, 424–426. [Google Scholar] [CrossRef] [PubMed]
  76. Chen, C.S.; Pignatelli, B.; Malaveille, C.; Bouvier, G.; Shuker, D.; Hautefeuille, A.; Zhang, R.F.; Bartsch, H. Levels of direct-acting mutagens, total N-nitroso compounds in nitrosated fermented fish products, consumed in a high-risk area for gastric cancer in southern China. Mutat. Res. 1992, 265, 211–221. [Google Scholar] [CrossRef] [PubMed]
  77. Rabie, M.A.; Elsaidy, S.; el-Badawy, A.A.; Siliha, H.; Malcata, F.X. Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography. J. Food Prot. 2011, 74, 681–685. [Google Scholar] [CrossRef] [PubMed]
  78. Franz, C.M.; Huch, M.; Mathara, J.M.; Abriouel, H.; Benomar, N.; Reid, G.; Galvez, A.; Holzapfel, W.H. African fermented foods and probiotics. Int. J. Food Microbiol. 2014, 190, 84–96. [Google Scholar] [CrossRef] [PubMed]
  79. Mathara, J.M.; Schillinger, U.; Kutima, P.M.; Mbugua, S.A.; Holzapfel, W.H. Isolation, Identification and characterization of the dominant microorganisms of kule naoto: The Maasai traditional fermented milk in Kenya. Int. J. Food Microbiol. 2004, 94, 269–278. [Google Scholar] [CrossRef] [PubMed]
  80. Gupta, A.; Tiwari, S.K. Probiotic potential of Lactobacillus plantarum LD1 isolated from batter of Dosa, a South Indian fermented food. Probiotics Antimicrob. Proteins 2014, 6, 73–81. [Google Scholar] [CrossRef] [PubMed]
  81. Watson, F.E.; Ngesa, A.; Onyang’o, J.; Alnwick, D.; Tomkins, A.M. Fermentation—A traditional anti-diarrhoeal practice lost? The use of fermented foods in urban and rural Kenya. Int. J. Food Sci. Nutr. 1996, 47, 171–179. [Google Scholar] [CrossRef] [PubMed]
  82. Kelishadi, R.; Mansourian, M.; Heidari-Beni, M. Association of fructose consumption and components of metabolic syndrome in human studies: A systematic review and meta-analysis. Nutrition 2014, 30, 503–510. [Google Scholar] [CrossRef] [PubMed]
  83. Chan, T.F.; Lin, W.T.; Chen, Y.L.; Huang, H.L.; Yang, W.Z.; Lee, C.Y.; Chen, M.H.; Wang, T.N.; Huang, M.C.; Chiu, Y.W.; et al. Elevated serum triglyceride and retinol-binding protein 4 levels associated with fructose-sweetened beverages in adolescents. PLoS One 2014, 9. [Google Scholar] [CrossRef] [PubMed]
  84. Walker, R.W.; Dumke, K.A.; Goran, M.I. Fructose content in popular beverages made with and without high-fructose corn syrup. Nutrition 2014, 30, 928–935. [Google Scholar] [CrossRef] [PubMed]

Share and Cite

MDPI and ACS Style

Chilton, S.N.; Burton, J.P.; Reid, G. Inclusion of Fermented Foods in Food Guides around the World. Nutrients 2015, 7, 390-404. https://doi.org/10.3390/nu7010390

AMA Style

Chilton SN, Burton JP, Reid G. Inclusion of Fermented Foods in Food Guides around the World. Nutrients. 2015; 7(1):390-404. https://doi.org/10.3390/nu7010390

Chicago/Turabian Style

Chilton, Stephanie N., Jeremy P. Burton, and Gregor Reid. 2015. "Inclusion of Fermented Foods in Food Guides around the World" Nutrients 7, no. 1: 390-404. https://doi.org/10.3390/nu7010390

Article Metrics

Back to TopTop