From health impact to green choices: The dual impact of fermented foods

Assunção, Ricardo; Laranjo, Marta

Publicação

From health impact to green choices: The dual impact of fermented foods

2025-02-05Documento de conferência

datacite.subject.fos	Ciências Médicas::Ciências da Saúde
datacite.subject.fos	Ciências Agrárias::Ciências Veterinárias
datacite.subject.sdg	03:Saúde de Qualidade
datacite.subject.sdg	12:Produção e Consumo Sustentáveis
datacite.subject.sdg	13:Ação Climática
dc.contributor.author	Assunção, Ricardo
dc.contributor.author	Laranjo, Marta
dc.date.accessioned	2026-03-04T15:38:11Z
dc.date.available	2026-03-04T15:38:11Z
dc.date.issued	2025-02-05
dc.description	Session 2: Safety of Fermented Food
dc.description.abstract	Fermented foods (FF) have been an essential part of human diets across cultures, cherished for their distinctive flavors and preservation capabilities. Beyond their culinary value, FF have shown significant potential health benefits (1). Studies link fermented foods to antioxidation, lower blood lipid levels, enhanced immunity, tumor inhibition, delayed aging, and prevention of gastrointestinal disorders (2). However, their consumption needs caution regarding potential risks, such as pathogenic contamination or the formation of harmful by-products during fermentation. The safety of fermented foods is currently being systematically revised within the PIMENTO CA20128 under WG3-Health benefits and risks of fermented foods. To navigate these complexities, risk-benefit assessment methodologies provide a robust scientific framework to evaluate the trade-offs, enabling evidence-based dietary recommendations (3). Sustainability is another pivotal aspect of fermented foods. In the face of global challenges like food waste and climate change, fermentation emerges as a key strategy (4). For instance, kimchi and sauerkraut help preserve surplus vegetables, while yogurt and kefir optimize dairy utilization. Nonetheless, the production of certain products, such as fermented meats, underscores the need for strategies to mitigate their environmental impacts while maintaining their benefits. This communication highlights the dual role of fermented foods in promoting health and enhancing sustainability. By bridging tradition and innovation, fermented foods hold the potential to support the transition towards sustainable food systems, paving the way for future diets that address pressing public health and environmental priorities.	eng
dc.description.sponsorship	PIMENTO is a COST Action project aiming to promote innovaiton in fermented foods.
dc.identifier.uri	http://hdl.handle.net/10400.18/11140
dc.language.iso	eng
dc.peerreviewed	yes
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	Fermented Foods
dc.subject	Health & Sustainability
dc.subject	Segurança Alimentar
dc.subject	Avaliação do Risco
dc.subject	Sustentabilidade Alimentar
dc.subject	Avaliação do Risco-Benefício
dc.subject	Alimentos Fermentados
dc.title	From health impact to green choices: The dual impact of fermented foods	eng
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferenceDate	2025-02-05
oaire.citation.conferencePlace	Málaga, Spain
oaire.citation.title	2nd Forum on Fermented Foods, 5-7 February 2025
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85