Table 2_Health benefits of ethnic fermented foods.xlsx

Food science and technology have evolved to enhance food availability, nutrition, safety, and marketability, addressing global challenges such as hunger and malnutrition. However, projections indicate that by 2030, over 670 million people may face hunger, emphasizing the need for innovative and sustainable solutions. Ethnic fermented foods (EFF) originate from the heritage and culture of various ethnic groups who utilize their ethnomicrobiological knowledge of fermentation with local plant- or animal-based ingredients. EFF provide a promising approach to promote a healthier, sustainable, and more inclusive global food system. They are also traditionally produced by combining local ingredients with artisanal practices. However, urbanization and changes in eating habits threaten the preservation of EFF and the associated native microorganisms that are essential for their production. This research systematically examines health-related endpoints reported in human clinical studies of EFF. While some EFF such as natto, kimchi, and tempeh, originating from Asia have gained global recognition and consumption, multiple others remain unknown and understudied. This comprehensive narrative review aims to identify the potential health benefits associated with these foods. A systematic search in PubMed, Scopus, and the Cochrane Library Central initially resulted in 3,488 entries, which were narrowed down to 125 reports fulfilling the selection criteria defined to identify human studies investigating the functionality of EFF. CADIMA software was used to manage and select references. Data synthesis focused on clinical indications, offering valuable insights into health benefits of EFF, such as gut health, immune modulation, metabolic benefit, cognitive function, cardiovascular, bone, oral, eye, skin health and antimicrobial effect. This systematic narrative review highlights the importance of EFF in improving health, emphasizing their role in sustainable food systems, and underscoring the importance of preserving traditional practices.
Systematic review registrationhttps://osf.io/hnksr/.

食品科学与技术历经发展迭代，旨在提升食品可得性、营养品质、安全性与商品性，以应对饥饿与营养不良等全球公共挑战。然而相关预测显示，到2030年全球仍将有超过6.7亿人口面临饥饿问题，这凸显了对创新性与可持续性解决方案的迫切需求。民族发酵食品（Ethnic Fermented Foods, EFF）源自不同族群的文化传承，这些族群依托自身的民族微生物学发酵知识，结合本土动植物源原料开展发酵生产。民族发酵食品为构建更健康、可持续且更具包容性的全球食品体系提供了极具潜力的路径，其传统生产方式多依托本土原料与手工技艺完成。但城市化进程与饮食结构变迁正对民族发酵食品及其生产所必需的本土微生物资源的保护构成威胁。
本研究系统梳理了民族发酵食品人体临床研究中所报道的健康相关终点指标。尽管部分源自亚洲的民族发酵食品，如纳豆（natto）、泡菜（kimchi）与丹贝（tempeh）已获得全球范围内的认可与消费，但绝大多数同类食品仍未被世人熟知，相关研究也较为匮乏。本综合叙述性综述旨在挖掘这类食品所具备的潜在健康益处。研究团队通过在PubMed、Scopus以及Cochrane图书馆中心库（Cochrane Library Central）中开展系统性检索，初步获取了3488条文献记录，随后依据预先设定的纳入标准，筛选出125篇针对民族发酵食品功能特性开展人体研究的相关报告。本研究采用CADIMA软件对参考文献进行管理与筛选。数据合成环节聚焦于临床适应症分析，为民族发酵食品的多项健康益处提供了重要佐证，涵盖肠道健康、免疫调节、代谢获益、认知功能改善、心血管健康、骨骼健康、口腔健康、眼部健康、皮肤健康以及抗菌作用等多个维度。本系统性叙述综述凸显了民族发酵食品在改善人类健康方面的重要价值，强调了其在可持续食品体系中的作用，并进一步阐明了保护传统发酵技艺的必要性。
系统综述注册信息：https://osf.io/hnksr/.