Protocol for the development and validation of an online Fermented Foods Frequency Questionnaire (3FQ) for the assessment of fermented foods consumption patterns across European regions (Preprint) DOI Creative Commons

Emmanuella Magriplis,

Sotiria Kotopoulou, Signe Adamberg

et al.

Published: Nov. 24, 2024

BACKGROUND Fermented foods vary significantly by food substrate and regional consumption patterns. While consumed worldwide, their potential health benefits remain understudied. Europe, in particular, lacks specific recommendations for most fermented foods. OBJECTIVE This project, which is under the framework of PIMENTO COST Action (CA20128), aims to develop a validated tool quantitatively estimate intake across European Regions. METHODS were categorized into broad groups (e.g., dairy, plant-based, meat, beverages) based on product classifications, ensuring that included genuinely through ingredient analysis. Participants aged 18+ recruited online via snowball sampling. They asked provide informed consent agree data collection ethical guidelines using GDPR-compliant platform. RESULTS A representative sample 1536 participants per region was targeted, diversity age sex, with goal achieving 60% response rate. multilingual questionnaire developed pilot-tested clarity. The upcoming steps will include final validation accuracy repeatability 24-hour dietary recalls statistical techniques analysis ensure reliability. CONCLUSIONS online-based Foods Frequency Questionnaire (3FQ) address current gaps intakes help improve future research this important area.

Language: Английский

A review on the microbiology of Ethiopian traditional fermented beverage products DOI Creative Commons
Guesh Mulaw,

Trhas Gebregziabher,

Teklemichael Tesfay

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: Jan. 29, 2025

Traditional fermented beverages are drinks produced locally on the basis of ethnic knowledge and consumed nearby locality production. Ethiopia is a country where wide variety traditional prepared consumed. Tella , borde shamita korefe cheka tej booka grawa areki keribo among in Ethiopia. This review paper highlights fermentation process nutritional value beverages, microorganisms involved traditionally ferreted shelf-life as well bioavailability safety by collecting recent research articles. These significantly enhance health due to presence bioactive compounds their relatively greater than those nonfermented beverages. The byproducts yeast Lactic Acid Bacteria (LAB) increase acidity crucial for maintaining quality characteristics It also helps reduce amount toxins pathogens food. Similarly, foods contain probiotics, which beneficial bacteria that help body digest food absorb nutrients. important preventing non-communicable diseases such cardiovascular diseases, gastrointestinal tissues, immune disorders, cancer. Overall, provides comprehensive overview current tradition Ethiopian

Language: Английский

Citations

0
Cognitive Function and the Consumption of Probiotic Foods: A National Health and Nutrition Examination Survey Study DOI Open Access
Lora J. Kasselman, Morgan R. Peltier,

Joshua De Leon

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 16(21), P. 3631 - 3631

Published: Oct. 25, 2024

Impaired cognition is a key trait of the diseases aging and an important quality life factor for older adults their families. Over past decade, there has been increasing appreciation role microbiome in cognition, as well emerging evidence that probiotics, such those yogurt other dairy products, can have positive impact on cognitive function. However, it unclear to what extent consumption associated with improved function adults.

Language: Английский

Citations

0
Protocol for the development and validation of an online Fermented Foods Frequency Questionnaire (3FQ) for the assessment of fermented foods consumption patterns across European regions (Preprint) DOI Creative Commons

Emmanuella Magriplis,

Sotiria Kotopoulou, Signe Adamberg

et al.

Published: Nov. 24, 2024

BACKGROUND Fermented foods vary significantly by food substrate and regional consumption patterns. While consumed worldwide, their potential health benefits remain understudied. Europe, in particular, lacks specific recommendations for most fermented foods. OBJECTIVE This project, which is under the framework of PIMENTO COST Action (CA20128), aims to develop a validated tool quantitatively estimate intake across European Regions. METHODS were categorized into broad groups (e.g., dairy, plant-based, meat, beverages) based on product classifications, ensuring that included genuinely through ingredient analysis. Participants aged 18+ recruited online via snowball sampling. They asked provide informed consent agree data collection ethical guidelines using GDPR-compliant platform. RESULTS A representative sample 1536 participants per region was targeted, diversity age sex, with goal achieving 60% response rate. multilingual questionnaire developed pilot-tested clarity. The upcoming steps will include final validation accuracy repeatability 24-hour dietary recalls statistical techniques analysis ensure reliability. CONCLUSIONS online-based Foods Frequency Questionnaire (3FQ) address current gaps intakes help improve future research this important area.

Language: Английский

Citations

0