1. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
- Author
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Wilhelm H. Holzapfel, Marie-Claire Arrieta, Gregor Reid, Robert W. Hutkins, Paul D. Cotter, Benjamin E. Wolfe, Maria L. Marco, Sarah Lebeer, Mary Ellen Sanders, Michael G. Gänzle, Daniel Merenstein, Luc De Vuyst, Colin Hill, Belgian-Argentinean Research Consortium on Fermented Foods and Beverages, Flanders Research Consortium on Fermented Foods and Beverages, Industrial Microbiology, and Department of Bio-engineering Sciences
- Subjects
0301 basic medicine ,Consensus ,Colon ,Clinical Sciences ,030106 microbiology ,Medical Biochemistry and Metabolomics ,Health benefits ,Microbiology ,Host Specificity ,Oral and gastrointestinal ,Nutrition Policy ,03 medical and health sciences ,Clinical Research ,Environmental health ,Humans ,Medicine ,Anaerobiosis ,Food components ,Symbiosis ,Biology ,Fermentation in food processing ,Phylogeny ,Immunology and Infectious Disease ,Nutrition ,Cancer ,Genome ,Gastroenterology & Hepatology ,Hepatology ,International Scientific Association for Probiotics and Prebiotics ,business.industry ,Probiotics ,digestive, oral, and skin physiology ,Bacterial ,Consensus Statement ,Gastroenterology ,food and beverages ,Oxygen ,Lactobacillus ,Prebiotics ,030104 developmental biology ,Fermentation ,Human medicine ,Microbiome ,General health ,Fermented Foods ,business ,Engineering sciences. Technology - Abstract
An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term ‘fermented’ led the panel to define fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines., Although fermented foods have been consumed for thousands of years, a clear definition has been lacking. This Consensus Statement outlines a definition for the term ‘fermented foods’ as determined by an expert panel convened by the International Scientific Association for Probiotics and Prebiotics in September 2019.
- Published
- 2021