Microbiology & Immunology Publications
Document Type
Article
Publication Date
1-8-2015
Journal
Nutrients
Volume
7
Issue
1
First Page
390
Last Page
404
URL with Digital Object Identifier
10.3390/nu7010390
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.
