ReviewFrontiers in nutrition2024
Health benefits and risks of fermented foods-the PIMENTO initiative.
Review in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 30 papers, 13 of them syntheses 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
30 citing papers in PubMed, 13 syntheses or guidelines pooled it.
- Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies.Frontiers in nutrition · 2026Pooled it
- Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies.Frontiers in nutrition · 2026Pooled it
- Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review.Frontiers in nutrition · 2025Pooled it
- Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis.Frontiers in nutrition · 2025Pooled it
- A systematic review on the health effects of fermented wheat germ extract with emphasis on cancer.Frontiers in nutrition · 2025Pooled it
- A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps.Frontiers in nutrition · 2025Pooled it
- Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis.Frontiers in nutrition · 2025Pooled it
- Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis.Frontiers in nutrition · 2025Pooled it
- The effects ofFrontiers in nutrition · 2025Pooled it
- A systematic review of health promoting effects of consumption of whey-based fermented products on adults.Frontiers in nutrition · 2025Pooled it
- Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025Pooled it
- A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk.Frontiers in nutrition · 2025Pooled it
- Bioactive compounds in fermented foods: a systematic narrative review.Frontiers in nutrition · 2025Pooled it
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Mechanisms, Modulation, and Mitigation: Dietary-Gut Microbiome Strategies Against Antibiotic Resistance.Probiotics and antimicrobial proteins · 2026Review
- A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.Foods (Basel, Switzerland) · 2026Review
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Editorial: Biotechnological applications of microbial strains from fermented foods.Frontiers in microbiology · 2026Article
- Next-generation fermented foods: engineering the future of functional nutrition and emerging food safety challenges.Frontiers in microbiology · 2026Review
Corrections and comments
- Erratum issued
Authors and funding
51 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 "Promoting innovation of fermented foods" (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.
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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.