ReviewNutrients2015
Inclusion of fermented foods in food guides around the world.
Review in Nutrients, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 88 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
88 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Yogurt, cultured fermented milk, and health: a systematic review.Nutrition reviews · 2021Pooled it
- Feed your microbes to deal with stress: a psychobiotic diet impacts microbial stability and perceived stress in a healthy adult population.Molecular psychiatry · 2023Trial
- Serum and Urine Metabolites in Healthy Men after Consumption of Acidified Milk and Yogurt.Nutrients · 2022Trial
- Peptidome and Metabolome Profiling of Fermented Milk Products Reveal Accumulation of Bioactive Compounds During Cold Storage.Current issues in molecular biology · 2026Article
- Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey.Food science & nutrition · 2026Article
- Gut Microbiome-Hormone Interactions and Precision Fermentation in the Prevention of Early Cardiovascular Risk in Adolescents.International journal of molecular sciences · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits.Comprehensive reviews in food science and food safety · 2026Review
- Natural food-derived antimicrobials against beer spoilage microorganisms.Applied microbiology and biotechnology · 2026Article
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Functional fermented foods in public health nutrition: key biomolecular mechanisms, gut microbiota interactions, and implications for metabolic disease prevention.Frontiers in nutrition · 2026Review
- Consumer knowledge and motivations for consumption of fermented foods.Frontiers in microbiology · 2026Article
- Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative.Frontiers in nutrition · 2026Review
- Unmelted, melted, and deconstructed Cheddar cheese: effects on the gut microbiome from a human dietary intervention study.Frontiers in microbiology · 2026Article
- Risk Factors Associated with Shiga-toxinInternational journal of veterinary science and medicine · 2026Article
- Unlocking the health potential of fermented foods: insights from traditional Indian diets.Frontiers in microbiology · 2026Review
- Probiotic characteristics and safety evaluation of acid-tolerant lactic acid bacteria isolated from Suancai, a popular fermented vegetable in Northeast China.Folia microbiologica · 2025Article
- Current Research in Fermented Foods: Bridging Tradition and Science.Advances in nutrition (Bethesda, Md.) · 2025Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.bioRxiv : the preprint server for biology · 2025Article
- Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ).JMIR research protocols · 2025Article
28 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.