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Fetriyuna F, Purwestri RC, Jati IR, Setiawan B, Huda S, Wirawan NN, Andoyo R. Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review. Heliyon 2023; 9:e22478. [PMID: 38046154 PMCID: PMC10686882 DOI: 10.1016/j.heliyon.2023.e22478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 12/05/2023] Open
Abstract
Ready-to-Use Therapeutic Food (RUTF) or Ready-to-Use Supplementary Food (RUSF) has been widely used in home-based treatment for severely and moderately acute malnourished children. These programs showed positive results in short term nutritional recovery in children, which were reported in some research settings. Nowadays, the RUTF/RUSF formulation has been improved using a variety of RUTF/RUSF from locally available food ingredients. This paper aims to review the essential aspects of the development and provision of RUTF/RUSF made from local food resources and monitor program effectiveness that warrants the program's sustainability. The modified recipes of RUTF/RUSF were developed following the international dietary guidelines for the rehabilitation of severely and moderately acute malnourished children. The local production of RUTF/RUSF provided some benefits that include empowering the local community, consideration of the common eating pattern, promoting the diversification of food consumption, strengthening food security, as well as supporting the sustainability of RUTF/RUSF production. Results of the PRISMA-based systematic literature review revealed various ingredient developments and processing techniques which could improve the product characteristics and sensory evaluation. RUTF/RUSF in local food production provided different food carriers (e.g., biscuits, wafers) and seemed to be more readily accepted by the children. Furthermore, the program sustainability of RUTF/RUSF depends on a continuous ingredients supply and support from the local government. The findings presented the importance of development of such food supplements based on the local food resources and with improved technology for prevention and rehabilitation of malnourished children.
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Affiliation(s)
- Fetriyuna Fetriyuna
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, 45363, Indonesia
- Institute for Nutritional Science (140a), University of Hohenheim, Garbenstrasse 30, 70599, Stuttgart, Germany
- Study Center for the Development of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia
| | - Ratna Chrismiari Purwestri
- Institute for Nutritional Science (140a), University of Hohenheim, Garbenstrasse 30, 70599, Stuttgart, Germany
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences Prague, Kamycka 129, 16500, Praha-Suchdol, Czech Republic
| | - Ignasius R.A.P. Jati
- Department of Food Technology, Widya Mandala Surabaya Catholic University, Surabaya, 60265, Indonesia
| | - Budhi Setiawan
- Department of Pharmacology, Faculty of Medicine, Universitas Wijaya Kusuma, Surabaya, East Java, 60225, Indonesia
| | - Syamsul Huda
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, 45363, Indonesia
- Study Center for the Development of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia
| | - Nia Novita Wirawan
- Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Veteran, Malang, East Java, 65145, Indonesia
| | - Robi Andoyo
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, 45363, Indonesia
- Study Center for the Development of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia
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Nichols DC, Janssen DB, Beamer C, Ferring C. Pivoting is exhausting: A critical analysis of local food system resilience. J Rural Stud 2022; 96:180-189. [PMID: 36377232 PMCID: PMC9638811 DOI: 10.1016/j.jrurstud.2022.10.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 10/09/2022] [Accepted: 10/28/2022] [Indexed: 06/16/2023]
Abstract
As COVID-19 caused severe disruptions to global supply chains in March 2020, local and regional food producers were widely heralded for their flexibility in adapting and 'pivoting' to meet changing market demand amidst public health protocols in ways their behemothic agri-food counterparts could not. While "resilient food systems" have become both an academic buzzword and a practical goal for urban and municipal planners, there is an emergent critical literature that calls for greater attention to questions of power within discourses on resilience. This article contributes to a more critical geography of food system resilience through analyzing the experiences of local food producers and meat processors in the state of Iowa, U.S. during the early pandemic period using a moral economy framework. We argue that while the small-scale, producers who market direct-to-consumer may show resilience in their ability to cope with and adapt to system shocks due to short supply chains and social relations, their uneven experience with socio-emotional and economic 'costs' of resilience merits increased attention from both academics and policymakers. The ethic of 'hustle' within farming, along with the greater social 'embeddedness' of market transactions in local food, invites a certain self-exploitation that is differentially enacted and experienced based on factors such as age, gender, health status, and their level of dependence on farm income. Our conclusions suggest that any policies focused on strengthening local and regional food system resilience need to also focus on the wellbeing of local food producers and promote policies towards dignified and remunerative work.
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Affiliation(s)
- Dr Carly Nichols
- Department of Geographical and Sustainability Sciences, University of Iowa, 312 Jessup Hall, Iowa City, IA 52242, USA
| | - Dr Brandi Janssen
- Department of Occupational and Environmental Health, University of Iowa, S329 College of Public Health Building, Iowa City, IA 52242, USA
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Colao A, Vetrani C, Muscogiuri G, Barrea L, Tricopoulou A, Soldati L, Piscitelli P. "Planeterranean" Diet: extending worldwide the health benefits of Mediterranean Diet based on nutritional properties of locally available foods. J Transl Med 2022; 20:232. [PMID: 35581590 PMCID: PMC9115921 DOI: 10.1186/s12967-022-03433-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Accepted: 05/08/2022] [Indexed: 11/10/2022] Open
Abstract
In 2010, November 16th, the Mediterranean diet was given the recognition of UNESCO as an “Intangible Heritage of Humanity” as this dietary pattern is rooted in the preservation of tradition, land, and biodiversity. In addition, mounting evidence supported the pivotal role of the Mediterranean diet in the prevention of non-communicable diseases. Nevertheless, the application of this dietary pattern in non-Mediterranean countries is still challenging. “Planeterranean” is an attempt of the UNESCO Chair of “Health Education and Sustainable Development” to prompt each country to rediscover its own heritage and develop healthier dietary patterns based on traditional and local foods.
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Affiliation(s)
- Annamaria Colao
- UNESCO Chair on Health Education and Sustainable Development, Federico II University, Naples, Italy.,Department of Clinical Medicine and Surgery, Endocrinology Unit, Federico II University, Naples, Italy
| | - Claudia Vetrani
- UNESCO Chair on Health Education and Sustainable Development, Federico II University, Naples, Italy. .,Department of Clinical Medicine and Surgery, Endocrinology Unit, Federico II University, Naples, Italy.
| | - Giovanna Muscogiuri
- UNESCO Chair on Health Education and Sustainable Development, Federico II University, Naples, Italy.,Department of Clinical Medicine and Surgery, Endocrinology Unit, Federico II University, Naples, Italy
| | - Luigi Barrea
- Department of Human Sciences, Pegaso Telematic University, Naples, Italy
| | | | | | - Prisco Piscitelli
- UNESCO Chair on Health Education and Sustainable Development, Federico II University, Naples, Italy
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Marrero A, Tamez M, Rodríguez-Orengo JF, Mattei J. The association between purchasing locally produced food and diet quality among adults in Puerto Rico. Public Health Nutr 2021; 24:4177-86. [PMID: 32900415 DOI: 10.1017/S1368980020003134] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
OBJECTIVE Diminished diet quality in the Caribbean and other island settings may be related to a dietary transition from local foods towards imported products. The current study aimed to characterise the association between intentionally purchasing local foods (IPLF) and diet quality in Puerto Rico (PR). DESIGN Cross-sectional study. SETTING Primary care clinics in the PR metropolitan area. PARTICIPANTS Data were obtained from adult participants (30-75 years; n 243) of the Puerto Rico Assessment of Diet, Lifestyle, and Diseases. IPLF was probed by asking: 'How often do you purposely purchase foods from PR (like fruits, vegetables, meat and other products that are produced on the island rather than being imported)?' Dietary intake was measured using a FFQ, and diet quality was assessed by the Alternate Healthy Eating Index (range 0-110; higher scores indicating higher diet quality). Multivariate-adjusted generalised linear models tested the association between IPLF and Alternate Healthy Eating Index 2010 (AHEI) and its component scores. RESULTS A third (33·9 %) of participants reported seldom, 33·5 % reported often and 30·6 % reported always IPLF. Compared with seldom IPLF, fully adjusted mean AHEI scores were 3·6 (P = 0·038) points higher among those often IPLF and 9·3 (P < 0·0001) points higher among those always IPLF. Compared with seldom IPLF, those who always IPLF had significantly higher fully adjusted mean component scores for vegetables, fruits, whole grains, nuts and legumes, trans fat and n-3 fats. CONCLUSIONS Adults in PR who intentionally purchase local foods had higher diet quality, especially for intake of plant-based foods and healthy fats, highlighting potential dietary benefits associated with improved local food availability in PR.
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Kamimura BA, Cabral L, Noronha MF, Baptista RC, Nascimento HM, Sant'Ana AS. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms. Food Microbiol 2020; 89:103453. [PMID: 32138999 DOI: 10.1016/j.fm.2020.103453] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 11/17/2019] [Accepted: 02/03/2020] [Indexed: 01/28/2023]
Abstract
In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The data obtained indicated a remarkable variability in the bacteria consortia of the milk, whey, and environmental samples collected in farms 1, 2, and 3, despite their location in the same city. On the other hand, the starter culture and final product (ripened cheese) presented more constant and similar microbiota no matter the farm. The findings suggest that Streptococcus and Lactococcus have competitive advantages throughout Serra da Canastra cheese-making/ripening, which is crucial for their high relative abundance in the final products. An exploratory assessment based on sequencing data available in the literature showed that the Serra da Canastra cheeses sequences clustered with specific cheese varieties that are also made from raw milk but ripened for very different periods. The findings of this study highlight that despite the variability of milk and whey microbiota among the three farms, the starter culture ("pingo") has strong relevance in shaping the microbiota of the final product.
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Affiliation(s)
- Bruna A Kamimura
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Lucélia Cabral
- Center for Research in Energy and Materials (CNPEM), Campinas, SP, Brazil; Institute of Biology, University of Campinas, Campinas, SP, Brazil
| | | | - Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Henry M Nascimento
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Whybrow S, Macdiarmid JI. Attitudes towards, and purchasing of, Scottish beef and beef products in Scotland - A short communication. Meat Sci 2018; 145:150-153. [PMID: 29982067 DOI: 10.1016/j.meatsci.2018.06.026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 05/16/2018] [Accepted: 06/22/2018] [Indexed: 12/01/2022]
Abstract
Attitudes and preferences of the main shopper in households (n = 203) across Scotland towards beef and beef products that were produced in Scotland were assessed by questionnaire. Consumer panel purchase data from the preceding six-months were collected for those households by Kantar Worldpanel. Beef products from Scotland accounted for 39% (by value) of all beef purchases, with an additional 46% from Great Britain and 9% from Ireland. Participants tended to report that being locally produced was an important factor when they bought beef and beef products, although this was not reflected in higher proportions of these products being purchased. Participants who rated local production of higher importance did not buy a higher proportion of beef from Scotland than did participants who rated it as less important (41% and 37% respectively, P = 0.448). Stated preferences for locally produced beef and beef products are not translated into higher amounts purchased.
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Raymond J, Kassim N, Rose JW, Agaba M. Optimal dietary patterns designed from local foods to achieve maternal nutritional goals. BMC Public Health 2018; 18:451. [PMID: 29618338 PMCID: PMC5885319 DOI: 10.1186/s12889-018-5369-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Accepted: 03/25/2018] [Indexed: 01/23/2023] Open
Abstract
BACKGROUND Achieving nutritional requirements for pregnant and lactating mothers in rural households while maintaining the intake of local and culture-specific foods can be a difficult task. Deploying a linear goal programming approach can effectively generate optimal dietary patterns that incorporate local and culturally acceptable diets. The primary objective of this study was to determine whether a realistic and affordable diet that achieves nutritional goals for rural pregnant and lactating women can be formulated from locally available foods in Tanzania. METHODS A cross sectional study was conducted to assess dietary intakes of 150 pregnant and lactating women using a weighed dietary record (WDR), 24 h dietary recalls and a 7-days food record. A market survey was also carried out to estimate the cost per 100 g of edible portion of foods that are frequently consumed in the study population. Dietary survey and market data were then used to define linear programming (LP) model parameters for diet optimisation. All LP analyses were done using linear program solver to generate optimal dietary patterns. RESULTS Our findings showed that optimal dietary patterns designed from locally available foods would improve dietary adequacy for 15 and 19 selected nutrients in pregnant and lactating women, respectively, but inadequacies remained for iron, zinc, folate, pantothenic acid, and vitamin E, indicating that these are problem nutrients (nutrients that did not achieve 100% of their RNIs in optimised diets) in the study population. CONCLUSIONS These findings suggest that optimal use of local foods can improve dietary adequacy for rural pregnant and lactating women aged 19-50 years. However, additional cost-effective interventions are needed to ensure adequate intakes for the identified problem nutrients.
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Affiliation(s)
- Jofrey Raymond
- School of Life Science and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania.
| | - Neema Kassim
- School of Life Science and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
| | - Jerman W Rose
- SolBridge International School of Business, Woosong University, Daejeon, Republic of Korea
| | - Morris Agaba
- School of Life Science and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
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Raymond J, Agaba M, Mollay C, Rose JW, Kassim N. Analysis of nutritional adequacy of local foods for meeting dietary requirements of children aged 6-23 months in rural central Tanzania. ACTA ACUST UNITED AC 2017; 75:60. [PMID: 28824803 DOI: 10.1186/s13690-017-0226-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Accepted: 07/19/2017] [Indexed: 11/16/2022]
Abstract
Background Under nutrition remains a serious problem among children in Sub-Saharan Africa. Analysing how diets composed of local foods could achieve nutritional goals for infants and young children in low-income settings is essential. The objective of this study was to analyse how local foods can be used rationally and to what extent these foods can be supplemented to achieve nutrient requirements for children aged 6 – 23 months in resource-poor settings. Methods A cross-sectional study was carried out to estimate dietary intakes of 400 children aged 6-23 months using a 12-h weighed dietary record, 24-h dietary recalls, and 7-days food records. Anthropometric measurements on each subject were also taken. Analyses were done to establish the level of nutrient intake, and nutritional status of the study population using Microsoft Excel 2013 and ProPAN software version 2.0. Results The results showed that the prevalence of stunting, wasting and underweight for children aged 6–23 months was 30–41%, 1.5–3% and 4–9%, respectively. In addition, the results showed that diets that were consumed by the subjects comprised of local foods met vitamin A, vitamin C, protein and energy requirements for children aged 6–23 months. However, the extent of deficit in iron, zinc and calcium in baseline diets was large and difficult to meet under the existing feeding practices. Conclusions The study shows that local foods in the study area have a potential to achieve recommended dietary intakes of some essential nutrients, and that interventions are needed to meet the required amount of iron, zinc and calcium for children aged 6–23 months. The interventions we propose here may encourage changes in traditional feeding habits and practices of the target population. Possible intervention options are (1) supplementation of local foods with nutrient-dense foods that are not normally consumed in the locality (2) providing new avenues for increasing the production and wide consumption of local nutrient-dense foods, or optimizing the way local diets are constituted so as to achieve nutrient recommendations for infants and young children.
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Ben Y, Li T, Wan Y, Dong Z, Hu J. Exposure assessment of PCDD/Fs for the population living in the vicinity of municipal waste incinerator: Additional exposure via local vegetable consumption. Environ Pollut 2017; 224:532-540. [PMID: 28237308 DOI: 10.1016/j.envpol.2017.02.036] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 02/15/2017] [Accepted: 02/16/2017] [Indexed: 06/06/2023]
Abstract
While the exposure assessment of polychlorinated dibenzo-p-dioxin and polychlorinated dibenzofuran (PCDD/Fs) for people living in the vicinity of municipal solid waste incinerators (MSWI) has been investigated, indirect exposure to MSWI-emitted PCDD/Fs via consumption of local foods has not been well assessed. In this study, the PCDD/F concentration in the local vegetables grown near a MSWI located in Shenzhen, South China, was determined to be 0.92 ± 0.59 pg/g wet weight (ww), significantly higher than that (0.25 ± 0.35 pg/g ww) in commercial vegetables (p < 0.05). The PCDD/F concentrations in Banyan leaf (Ficus microcarpa) samples collected from 5 sampling sites at 1 km intervals from the MSWI were found to be significantly decreased with increasing distance, suggesting that the local plants would be impacted by emissions from the MSWI. The exposure assessment of PCDD/Fs for the population living in the vicinity of MSWI was carried out by simultaneously analyzing PCDD/Fs in other food groups that were commonly consumed by the residents. If only the local vegetables were consumed and other foods were acquired commercially, the total dietary intake for a general adult was 0.94 ± 0.41 pg TEQ/kg bw/day, of which consumption of local vegetables accounted for 52.3%. If all foods consumed including vegetables were from a commercial source, the total dietary intake was 0.56 ± 0.30 pg TEQ/kg bw/day, of which consumption of commercial vegetables accounted for 20.1%. The present study for the first time reported the additional human exposure to PCDD/Fs via consumption of local vegetables impacted by emissions from MSWI.
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Affiliation(s)
- Yujie Ben
- MOE Laboratory for Earth Surface Process, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China
| | - Tong Li
- MOE Laboratory for Earth Surface Process, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China
| | - Yi Wan
- MOE Laboratory for Earth Surface Process, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China
| | - Zhaomin Dong
- MOE Laboratory for Earth Surface Process, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China
| | - Jianying Hu
- MOE Laboratory for Earth Surface Process, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China.
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Telligman AL, Worosz MR, Bratcher CL. A qualitative study of Southern U.S. consumers' top of the mind beliefs about the safety of local beef. Appetite 2017; 109:1-10. [PMID: 27984187 DOI: 10.1016/j.appet.2016.10.031] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 10/16/2016] [Accepted: 10/26/2016] [Indexed: 11/19/2022]
Abstract
Following the Reasoned Action Approach, the aim of this study was to explore consumers' top-of-mind food safety beliefs about local beef. Beef consumers recruited from farmers' markets (N = 101) and grocery stores (N = 174) across the state of Alabama participated in face-to-face intercept surveys. The survey included closed- and open-ended questions designed to elicit consumers' food safety beliefs about local beef. Results indicate that beef safety was not a top-of-mind concern for a majority of participants, however of the total number of participants familiar with the term "local beef" (n = 168, 61%), a majority (n = 105, 63%) associated local beef with improved food safety. Content analysis of verbatim text revealed that consumers believed local beef was safer because they possess greater knowledge about the product and less shipping was involved. Respondents also believe that locally processed meat is derived from small-scale operations which provided the assurance that local beef is more likely to meet U.S. regulatory standards and therefore be safer. Consumers believe they have more oversight of local beef due to both their relationships with supply chain actors and proximity which also provided food safety assurances.
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Affiliation(s)
- Amy L Telligman
- Department of Environmental Studies, Wofford College, Spartanburg, SC 29303, USA.
| | - Michelle R Worosz
- Department Agricultural Economics and Rural Sociology, Auburn University, Auburn, AL 36849, USA; Auburn University Food Systems Institute, Auburn University, Auburn, AL 36849, USA; Alabama Agricultural Experiment Station, Auburn University, Auburn, AL 36849, USA.
| | - Christy L Bratcher
- Auburn University Food Systems Institute, Auburn University, Auburn, AL 36849, USA; Department of Animal Science, Auburn University, Auburn, AL 36849, USA
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Baschali A, Tsakalidou E, Kyriacou A, Karavasiloglou N, Matalas AL. Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group. Nutr Res Rev 2017; 30:1-24. [PMID: 28115036 DOI: 10.1017/S0954422416000202] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.
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