ArticleCurrent developments in nutrition2025
Ignoring the Impact of Fermentation Could Result in Substantial Misestimation of Folate and Cobalamin Adequacy: A Simulation Study on Injera Consumption in the Ethiopian Context.
Article in Current developments in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers, 1 of them a synthesis that pooled it.
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Who cites it
4 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review.Frontiers in nutrition · 2025Pooled it
- Microbial fermentation for riboflavin biofortification in African traditional fermented foods.NPJ science of food · 2026Article
- Folate-Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency.Food science & nutrition · 2026Review
- Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative.Frontiers in nutrition · 2026Review
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6 authors.
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Abstract
B-vitamin content of plant-based foods can be deeply modified by fermentation, particularly the active cobalamin form, which is often considered to be zero in food composition databases. We simulated the consequences of including or excluding the impact of fermentation in estimating folate and cobalamin adequacy using secondary data obtained from a survey of 323 women in Ethiopia plus the vitamin content of
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