A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk

author
Paveljšek, Diana
Pertziger, Eugenia
Fardet, Anthony
Panagiotakos, Demosthenes Basilis
Savary-Auzeloux, Isabelle
Adamberg, Signe
Penas, Elena
Frias, Juana
Ntantou, Anastasia
Diamantoglou, Ioannis
statement of authorship
Diana Paveljšek, Eugenia Pertziger, Anthony Fardet, Demosthenes Basilis Panagiotakos, Isabelle Savary-Auzeloux, SigneAdamberg, Elena Peñas, Juana Frias, Anastasia Ntantou, Ioannis Diamantoglou, Julieta Domínguez-Soberanes, Sandrine Louis, Christophe Chassard, Smilja Pracer, Guy Vergères, Antonia Matalas
source
Frontiers in Nutrition
publisher
Frontiers Media
journal volume number month
vol. 12
year of publication
2025
pages
art. 1657100
url
https://doi.org/10.3389/fnut.2025.1657100
subject term
toit
hapendatud piimatooted
sojatooted
liha
köögiviljad
suremus
terviseriskid
kardiovaskulaarne risk
vähk (meditsiin)
TalTech subject term
fermenteeritud toit
keyword
fermented foods
all-cause mortality
cardiovascular mortality
cancer mortality
fermented dairy products
fermented soy
fermented meat
fermented vegetables
ISSN
2296-861X
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
TalTech department
Keemia ja biotehnoloogia instituut
Department of Chemistry and Biotechnology
language
English
Inglise