Chilton Stephanie N, Burton Jeremy P, Reid Gregor
Canadian Centre for Human Microbiome and Probiotic Research, Lawson Health Research Institute, 268 Grosvenor St., N6A 4V2, London, ON, N6A 4V2, Canada.
Nutrients. 2015 Jan 8;7(1):390-404. doi: 10.3390/nu7010390.
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.
数千年来，发酵食品一直是人类饮食中既定的一部分，直到最近人们才对其潜在的微生物功能有了较多的认识或理解。源自这些食品的许多微生物的应用及其在益生菌中的用途，进一步说明了它们对胃肠道健康以及影响身体其他部位的疾病的作用。然而，尽管发酵食品有诸多益处，但它们的推荐摄入量尚未广泛纳入全球食品指南。在此，我们阐述将其纳入食品指南的理由，并呼吁世界各地的卫生当局考虑倡导这些食品的诸多益处。
