A systematic review to identify biomarkers of intake for fermented food products

@article{Li2021ASR,
  title={A systematic review to identify biomarkers of intake for fermented food products},
  author={Katherine J Li and Elske M. Brouwer-Brolsma and Kathryn J Burton-Pimentel and Guy Verg{\`e}res and Edith J. M. Feskens},
  journal={Genes \& Nutrition},
  year={2021},
  volume={16}
}
Background Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the intake of fermented foods and health have not been well-established. This is in part due to the limitations of current dietary assessment tools that rely on subjective reporting, making them prone to memory-related errors and reporting bias. The identification of food intake biomarkers (FIBs) bypasses this challenge by… Expand
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