Food has always been researched and used alongside pharmacological approaches to optimize human health. ‘Functional foods’, including fermented foods are especially known to have beneficial effects for human nutrition and health. The primary role of such foods is to provide the body with the required amount of essential nutrients such as proteins, carbohydrates, vitamins, fats and oils needed for healthy survival. Functional foods may be conventional (natural, whole-food rich in vitamins, minerals, phytonutrients, antioxidants and healthy fats); modified (fortified with additional vitamins, minerals, probiotics, or fibre) or edible plants that have traits purposely bred in (purple or gold potatoes, vitamin enriched cereals, etc). Fermented foods and beverages are rich reservoirs of beneficial microbes with important nutritive and therapeutic properties, which provide health benefits that co-exist with nutraceutical and medical approaches for the prevention, treatment/management of malnutrition and chronic metabolic diseases, particularly diabetes.
Malnutrition results from deficiency or overconsumption of nutrients, as a result of i. undernutrition-not getting enough protein, calories or micronutrients because of starvation, chronic diseases or acute disease or injury and often leads to wasting (low weight-for-height), stunting (height-for-age) and underweight (low weight-for-age); ii. over-nutrition-excess intake of certain nutrients (protein, calories or fat), which usually results in overweight or obesity.
Diabetes mellitus is an endocrine disorder characterized by chronic hyperglycemia, which affects humans as a result of defects in insulin secretion or resistance. The incidence of diabetes has increased globally and is one of the greatest health threats of the 21st century. Both malnutrition and diabetes can be managed or even reversed through a healthy diet supplied as functional foods, beverages or supplements and regular exercise.
This Research Topic will focus on collating and documenting research information regarding the use of traditional fermented foods in malnutrition and diabetes. Various cultural and traditional recipes, ingredients, methods, dosages, and traditional specific uses of each product are expected, as well as mechanisms of action. This will help validate and confirm the use of functional fermented foods and give scientific backing to the various claims for efficacy.
We welcome submissions of Original Research articles, Reviews, Mini-Reviews, Systematic Reviews, Brief Research Reports, and Perspectives. Research methods including in vitro, in vivo epidemiological studies, controlled and randomized trials, and clinical trials are also welcome.
A summary of focus areas of interest include but are not limited to:
• Preparation, nutrient composition, functional evaluation, and mechanistic research of traditional fermented functional foods and beverages.
• Identification and chemical characterization of active components extracted from fermented functional foods and beverages.
• The use of traditional fermented foods and beverages for the prevention, treatment, and management of malnutrition and diabetes.
• Cultural and traditional recipes, ingredients, methods, dosages, and traditional specific uses of each fermented product.
Food has always been researched and used alongside pharmacological approaches to optimize human health. ‘Functional foods’, including fermented foods are especially known to have beneficial effects for human nutrition and health. The primary role of such foods is to provide the body with the required amount of essential nutrients such as proteins, carbohydrates, vitamins, fats and oils needed for healthy survival. Functional foods may be conventional (natural, whole-food rich in vitamins, minerals, phytonutrients, antioxidants and healthy fats); modified (fortified with additional vitamins, minerals, probiotics, or fibre) or edible plants that have traits purposely bred in (purple or gold potatoes, vitamin enriched cereals, etc). Fermented foods and beverages are rich reservoirs of beneficial microbes with important nutritive and therapeutic properties, which provide health benefits that co-exist with nutraceutical and medical approaches for the prevention, treatment/management of malnutrition and chronic metabolic diseases, particularly diabetes.
Malnutrition results from deficiency or overconsumption of nutrients, as a result of i. undernutrition-not getting enough protein, calories or micronutrients because of starvation, chronic diseases or acute disease or injury and often leads to wasting (low weight-for-height), stunting (height-for-age) and underweight (low weight-for-age); ii. over-nutrition-excess intake of certain nutrients (protein, calories or fat), which usually results in overweight or obesity.
Diabetes mellitus is an endocrine disorder characterized by chronic hyperglycemia, which affects humans as a result of defects in insulin secretion or resistance. The incidence of diabetes has increased globally and is one of the greatest health threats of the 21st century. Both malnutrition and diabetes can be managed or even reversed through a healthy diet supplied as functional foods, beverages or supplements and regular exercise.
This Research Topic will focus on collating and documenting research information regarding the use of traditional fermented foods in malnutrition and diabetes. Various cultural and traditional recipes, ingredients, methods, dosages, and traditional specific uses of each product are expected, as well as mechanisms of action. This will help validate and confirm the use of functional fermented foods and give scientific backing to the various claims for efficacy.
We welcome submissions of Original Research articles, Reviews, Mini-Reviews, Systematic Reviews, Brief Research Reports, and Perspectives. Research methods including in vitro, in vivo epidemiological studies, controlled and randomized trials, and clinical trials are also welcome.
A summary of focus areas of interest include but are not limited to:
• Preparation, nutrient composition, functional evaluation, and mechanistic research of traditional fermented functional foods and beverages.
• Identification and chemical characterization of active components extracted from fermented functional foods and beverages.
• The use of traditional fermented foods and beverages for the prevention, treatment, and management of malnutrition and diabetes.
• Cultural and traditional recipes, ingredients, methods, dosages, and traditional specific uses of each fermented product.
