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CORRECTION article

Front. Nutr., 16 January 2026

Sec. Nutrition and Microbes

Volume 12 - 2025 | https://doi.org/10.3389/fnut.2025.1771468

This article is part of the Research TopicHealth Benefits and Risks of Fermented Foods – The PIMENTO InitiativeView all 18 articles

Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps

This article is a correction to:

  1. A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps

    1. Read original article
Christle Humblot,Christèle Humblot1,2Panagiota AlvanoudiPanagiota Alvanoudi3Emilia AlvesEmilia Alves4Ricardo Assuno,Ricardo Assunção5,6Miona BelovicMiona Belovic7Tugce Bulmus-TuccarTugce Bulmus-Tuccar8Christophe ChassardChristophe Chassard9Muriel DerrienMuriel Derrien10Mustafa Fevzi KaragzMustafa Fevzi Karagöz11Sibel KarakayaSibel Karakaya12Marta LaranjoMarta Laranjo13Fani Th MantzouridouFani Th Mantzouridou3Catarina RosadoCatarina Rosado4Smilja PracerSmilja Pracer14Helen SaarHelen Saar15Julien TapJulien Tap16Primo TrevenPrimoŽ Treven17Guy VergresGuy Vergères18Eugenia Pertziger,Eugenia Pertziger18,19Isabelle Savary-Auzeloux Isabelle Savary-Auzeloux20*
  • 1QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
  • 2French National Research Institute for Sustainable Development (IRD), Montpellier, France
  • 3Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
  • 4CBIOS - Universidade Lusófona's Research Center for Biosciences & Health Technologies, Lisbon, Portugal
  • 5Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health & Science, Caparica, Portugal
  • 6Food and Nutrition Department, National Institute of Health, Dr. Ricardo Jorge, Lisbon, Portugal
  • 7Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
  • 8Department of Nutrition and Dietetics, Yüksek Ihtisas University, Ankara, Türkiye
  • 9Université Clermont Auvergne, INRAE, VetAgroSup, UMRF 0545, Aurillac, France
  • 10VIB-Center of Microbiology, KU Leuven, Leuven, Belgium
  • 11Nutrition and Dietetics Department, Health Sciences Faculty, Hitit University, Çorum, Türkiye
  • 12Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye
  • 13MED – Mediterranean Institute for Agriculture, Environment and Development & CHANGE – Global Change and Sustainability Institute, Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal
  • 14Institute for Biological Research ‘Siniša Stanković', National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia
  • 15TFTAK Center of Food and Fermentation Technologies, Tallinn, Estonia
  • 16INRAE, AgroParisTech, UMR1319 MICALIS Institute, Université Paris-Saclay, Jouy-en-Josas, France
  • 17Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
  • 18Research Division Microbial Food Systems, Agroscope, Bern, Switzerland
  • 19Department of Epidemiology and Health Systems, Center for Primary Care and Public Health (Unisanté), University of Lausanne, Lausanne, Switzerland
  • 20Université Clermont Auvergne, INRAE, UMR1019 Nutrition Humaine, Saint Genès Champanelle, France

A Correction on
A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps

by Humblot, C., Alvanoudi, P., Alves, E., Assunção, R., Belovic, M., Bulmus-Tuccar, T., Chassard, C., Derrien, M., Karagöz, M. F., Karakaya, S., Laranjo, M., Mantzouridou, F. T., Rosado, C., Pracer, S., Saar, H., Tap, J., Treven, P., Vergères, G., Pertziger, E., and Savary-Auzeloux, I. (2025). Front. Nutr 12:1650633. doi: 10.3389/fnut.2025.1650633

Author Catarina Rosado was erroneously assigned to affiliation Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The correct affiliation is 4: CBIOS - Universidade Lusófona's Research Center for Biosciences & Health Technologies, Lisbon, Portugal

Author Fani Mantzouridou was erroneously assigned to affiliation French National Research Institute for Sustainable Development (IRD), Montpellier, France. The correct affiliation is 3: Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece.

The original version of this article has been updated.

Publisher's note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Keywords: fermented food, coffee, metabolic syndrome, gut microbiota, population variability, personalized nutrition, yogurt

Citation: Humblot C, Alvanoudi P, Alves E, Assunção R, Belovic M, Bulmus-Tuccar T, Chassard C, Derrien M, Karagöz MF, Karakaya S, Laranjo M, Mantzouridou FT, Rosado C, Pracer S, Saar H, Tap J, Treven P, Vergères G, Pertziger E and Savary-Auzeloux I (2026) Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. Front. Nutr. 12:1771468. doi: 10.3389/fnut.2025.1771468

Received: 22 December 2025; Accepted: 22 December 2025;
Published: 16 January 2026.

Approved by:

Frontiers Editorial Office, Frontiers Media SA, Switzerland

Copyright © 2026 Humblot, Alvanoudi, Alves, Assunção, Belovic, Bulmus-Tuccar, Chassard, Derrien, Karagöz, Karakaya, Laranjo, Mantzouridou, Rosado, Pracer, Saar, Tap, Treven, Vergères, Pertziger and Savary-Auzeloux. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Isabelle Savary-Auzeloux, aXNhYmVsbGUuc2F2YXJ5LWF1emVsb3V4QGlucmFlLmZy

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.