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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2017-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/6/8/65 |
| _version_ | 1811220411576221696 |
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| author | Victoria Bell Jorge Ferrão Tito Fernandes |
| author_facet | Victoria Bell Jorge Ferrão Tito Fernandes |
| author_sort | Victoria Bell |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-04-12T07:41:12Z |
| format | Article |
| id | doaj.art-a90b15062c1d41a3acffcac6de6ecd74 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-12T07:41:12Z |
| publishDate | 2017-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a90b15062c1d41a3acffcac6de6ecd742022-12-22T03:41:48ZengMDPI AGFoods2304-81582017-08-01686510.3390/foods6080065foods6080065Nutritional Guidelines and Fermented Food FrameworksVictoria Bell0Jorge Ferrão1Tito Fernandes2Faculty of Pharmacy, Coimbra University, Pólo das Ciências da Saúde, 3000-548 Coimbra, PortugalThe Vice-Chancellor’s Office, Universidade Pedagógica, Rua João Carlos Raposo Beirão 135, Maputo, MoçambiqueAssociação para o Desenvolvimento das Ciências Veterinárias (ACIVET), Faculty of Veterinary Medicine, Lisbon University, 1300-477 Lisboa, PortugalThis 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.https://www.mdpi.com/2304-8158/6/8/65fermented foodsnutritional guidelineslegislationnational food guides |
| spellingShingle | Victoria Bell Jorge Ferrão Tito Fernandes Nutritional Guidelines and Fermented Food Frameworks Foods fermented foods nutritional guidelines legislation national food guides |
| 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 | fermented foods nutritional guidelines legislation national food guides |
| url | https://www.mdpi.com/2304-8158/6/8/65 |
| work_keys_str_mv | AT victoriabell nutritionalguidelinesandfermentedfoodframeworks AT jorgeferrao nutritionalguidelinesandfermentedfoodframeworks AT titofernandes nutritionalguidelinesandfermentedfoodframeworks |