Evidence map›Paper›PMID 41232606›Full record

ReviewAdvances in nutrition (Bethesda, Md.)2025

Current Research in Fermented Foods: Bridging Tradition and Science.

Kara Sampsell, Camila Schultz Marcolla, Samantha Tapping, Yi Fan, Carla L Sánchez-Lafuente, Benjamin P Willing, Raylene A Reimer, Jeremy P Burton

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Advances in nutrition (Bethesda, Md.), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Review
  2. Review
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Kara SampsellFaculty of Kinesiology, University of Calgary, Calgary, Alberta, Canada.
Camila Schultz MarcollaDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
Samantha TappingDepartment of Microbiology & Immunology, Western University, London, Ontario, Canada; Lawson Research Institute, London, Ontario, Canada.
Yi FanDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
Carla L Sánchez-LafuenteDepartment of Microbiology & Immunology, Western University, London, Ontario, Canada; Lawson Research Institute, London, Ontario, Canada.
Benjamin P WillingDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
Raylene A ReimerFaculty of Kinesiology, University of Calgary, Calgary, Alberta, Canada; Department of Biochemistry and Molecular Biology, Cumming School of Medicine, University of Calgary, Calgary, Alberta, Canada.
Jeremy P BurtonDepartment of Microbiology & Immunology, Western University, London, Ontario, Canada; Division of Urology, Department of Surgery, The University of Western Ontario, London, Canada; Lawson Research Institute, London, Ontario, Canada. Electronic address: Jeremy.burton@sjhc.london.on.ca.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fermented foods represent a diverse category of products shaped by microbial metabolism, offering distinctive sensory qualities and potential health benefits. Although prior reviews have explored the nutritional and microbial aspects of fermented foods or focused on specific health outcomes and mechanisms of action, few recent narrative reviews have integrated clinical and epidemiologic evidence across diverse health domains. This review addresses that gap by critically evaluating observational and interventional studies linking fermented food consumption with metabolic, cardiovascular, oncologic, and neuropsychological outcomes, while summarizing associated biomarkers that may underpin these effects. Emphasis is placed on clinical studies of fermented foods containing live microbes. Through mapping current evidence to noncommunicable disease outcomes, the review identifies consistent protective associations, methodological limitations, and key knowledge gaps, and outlines priorities to advance the field and its translation into dietary guidance. It further underscores the need for standardized product characterization and well-powered clinical trials to establish causality. Overall, this work provides the most current and integrative assessment of fermented foods and human health, highlighting their potential as a valuable yet underutilized component of strategies for chronic disease prevention and public health policy.

Indexed as

DietFermented FoodsCardiovascular DiseasesFermentationFood MicrobiologyHumanscardiovascular diseasedietary interventionsfermented foodsfunctional foodsgut microbiotametabolic healthmicrobial bioactivesnoncommunicable diseasesnutrient bioavailabilityrandomized controlled trials

Identifiers

PMID41232606
PMCPMC12718192

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.