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Review
. 2015 Jan 8;7(1):390-404.
doi: 10.3390/nu7010390.

Inclusion of fermented foods in food guides around the world

Stephanie N Chilton  1 , Jeremy P Burton  2 , Gregor Reid  3
Affiliations
Review

Inclusion of fermented foods in food guides around the world

Stephanie N Chilton et al. Nutrients. .

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.

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Figures

Figure 1
Figure 1
Breakdown of the food groups in the Japanese Food Guide pyramid, with portions per day.
Figure 2
Figure 2
The pie or plate design illustrates the British Food Chart with emphasis on carbohydrates, fruit and vegetables, and no category of fermented food.
See this image and copyright information in PMC

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