Underlying evidence for the health benefits of fermented foods in humans
Françoise Rul, Christel Béra‐Maillet, Marie‐Christine Champomier‐Vergès, K. E. El-Mecherfi, Benoît Foligné, Marie‐Caroline Michalski, Dragan Milenković, Isabelle Savary‐Auzeloux
Abstract
fermentation in individuals who are lactose intolerant; the impact of select fermented dairy products on insulin sensitivity; or the benefits of alcohol consumption. However, in other situations, the results fail to categorically indicate whether FFs have neutral, beneficial, or detrimental effects on human health. This review tackles this apparent incongruity by showing why it is complex to test the health effects of FFs and what can be done to improve knowledge in this field.
Topics & Concepts
Health benefitsFermentation in food processingAction (physics)FermentationBiotechnologyBiologyFood scienceMedicineTraditional medicineBacteriaGeneticsPhysicsQuantum mechanicsLactic acidConsumer Attitudes and Food LabelingAgriculture Sustainability and Environmental ImpactNutrition, Genetics, and Disease