Fermented foods are not only good for human health, but also for the environment, and can alleviate the problem of hunger on the planet. This was reported by the authors of a review article in the journal Frontiers in Nutrition.The authors of the publication noted that fermented foods can help maintain the health of the human microbiome - the body's community of microbes. Some evidence suggests that they may reduce the risk of fungal and bacterial infections of the female genital system. Bifidobacterium and Lactobacillus bacteria from fermented foods have been linked to better gut health, which directly affects brain health.It is likely that fermented foods may increase insulin sensitivity, thereby reducing the risk of diabetes. It is also possible that they may reduce the risk of cardiovascular disease through their effect on cholesterol. The fermentation process may increase calcium and iron absorption, which is important for people with osteoporosis or anemia, respectively.Due to their long shelf life and nutritional content, fermented foods can alleviate nutrient deficiencies in people from poor countries. Therefore, it is important to maintain the tradition of eating kimchi, koumiss, twenjan paste and other ethnic fermented foods. Urbanization and changing food habits are putting them at risk, the authors explained.The scientists plan to evaluate each of the aspects of the benefits of fermented foods as part of the European PIMENTO project. It will ensure that the benefits of fermented foods are backed by sound scientific evidence.
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