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Nutritional Guidelines and Fermented Food Frameworks
This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world’s economies. There are thousands of fermented foods and beverages, although the intention was not to review th...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575640/ https://www.ncbi.nlm.nih.gov/pubmed/28783111 http://dx.doi.org/10.3390/foods6080065 |
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author | Bell, Victoria Ferrão, Jorge Fernandes, Tito |
author_facet | Bell, Victoria Ferrão, Jorge Fernandes, Tito |
author_sort | Bell, Victoria |
collection | PubMed |
description | This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world’s economies. There are thousands of fermented foods and beverages, although the intention was not to review them but check their traditional and cultural value, and if they are still lacking to be classed as a category on different national food guides. For understanding the inconsistencies in claims of concerning fermented foods among various regulatory systems, each legal system should be considered unique. Fermented foods and beverages have long been a part of the human diet, and with further supplementation of probiotic microbes, in some cases, they offer nutritional and health attributes worthy of recommendation of regular consumption. Despite the impact of fermented foods and beverages on gastro-intestinal wellbeing and diseases, their many health benefits or recommended consumption has not been widely translated to global inclusion in world food guidelines. In general, the approach of the legal systems is broadly consistent and their structures may be presented under different formats. African traditional fermented products are briefly mentioned enhancing some recorded adverse effects. Knowing the general benefits of traditional and supplemented fermented foods, they should be a daily item on most national food guides. |
format | Online Article Text |
id | pubmed-5575640 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-55756402017-09-01 Nutritional Guidelines and Fermented Food Frameworks Bell, Victoria Ferrão, Jorge Fernandes, Tito Foods Article This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world’s economies. There are thousands of fermented foods and beverages, although the intention was not to review them but check their traditional and cultural value, and if they are still lacking to be classed as a category on different national food guides. For understanding the inconsistencies in claims of concerning fermented foods among various regulatory systems, each legal system should be considered unique. Fermented foods and beverages have long been a part of the human diet, and with further supplementation of probiotic microbes, in some cases, they offer nutritional and health attributes worthy of recommendation of regular consumption. Despite the impact of fermented foods and beverages on gastro-intestinal wellbeing and diseases, their many health benefits or recommended consumption has not been widely translated to global inclusion in world food guidelines. In general, the approach of the legal systems is broadly consistent and their structures may be presented under different formats. African traditional fermented products are briefly mentioned enhancing some recorded adverse effects. Knowing the general benefits of traditional and supplemented fermented foods, they should be a daily item on most national food guides. MDPI 2017-08-07 /pmc/articles/PMC5575640/ /pubmed/28783111 http://dx.doi.org/10.3390/foods6080065 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bell, Victoria Ferrão, Jorge Fernandes, Tito Nutritional Guidelines and Fermented Food Frameworks |
title | Nutritional Guidelines and Fermented Food Frameworks |
title_full | Nutritional Guidelines and Fermented Food Frameworks |
title_fullStr | Nutritional Guidelines and Fermented Food Frameworks |
title_full_unstemmed | Nutritional Guidelines and Fermented Food Frameworks |
title_short | Nutritional Guidelines and Fermented Food Frameworks |
title_sort | nutritional guidelines and fermented food frameworks |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575640/ https://www.ncbi.nlm.nih.gov/pubmed/28783111 http://dx.doi.org/10.3390/foods6080065 |
work_keys_str_mv | AT bellvictoria nutritionalguidelinesandfermentedfoodframeworks AT ferraojorge nutritionalguidelinesandfermentedfoodframeworks AT fernandestito nutritionalguidelinesandfermentedfoodframeworks |