OAR@UM Collection:

The role of fermented foods in managing food allergies in children and adults : a systematic review

Wed, 01 Jan 2025 00:00:00 GMT

Title: The role of fermented foods in managing food allergies in children and adults : a systematic review Authors: Hyseni, Bahtir; Papadimitriou, Konstantinos; Issa, Aline; Nur Tonay, Ayşe; Gündüz Ergün, Burcu; Gonzalez-Domenech, Carmen Maria; Arranz, Elena; Luzha Pula, Endra; Erem, Erenay; Garcia-Gutierrez, Enriqueta; Bouchaud, Gregory; Szajewska, Hania; Kalkan Yıldırım, Hatice; Ender Künili, İbrahim; Markiewicz, Lidia; Caruana Grech Perry, Mario; Kilic-Akyilmaz, Meral; Halim El Jalil, Mounaim; Merabti, Ryma; Mojsova, Sandra; Karagül Yüceer, Yonca; Gulsunoglu-Konuskan, Zehra; Akpınar, Aslı; Karakaş-Budak, Barçın; Chassard, Christophe; Pracer, Smilja; Vergères, Guy; Bavaro, Simona Lucia Abstract: Introduction: Fermented foods are among the oldest foods produced, and several different health benefits are attributed to their consumption even in the absence of concrete clinical evidence. To address this gap, this systematic review focuses on the effects of the consumption of fermented foods on food allergies. Methods: This systematic review was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses and the relevant European Food Safety Authority guidelines. A systematic search strategy was established and registered in a study protocol in Open Science Framework. Scopus, MEDLINE, and Cochrane Library were searched with specific strings targeting human studies focusing on Fermented food and food allergies. Inclusion and exclusion criteria were defined based on the People Intervention Comparison Outcome elements. The Cadima tool was used to perform screening and selection of articles. A standard template was used for data extraction. Risk of bias assessment was performed using the Risk of Bias 2.0 Tool, Risk of Bias in Non-randomized Studies - of Interventions, or Newcastle– Ottawa Scale protocols. Additionally, a narrative section was written based on the European Food Safety Authority guidelines for the mechanism of action and product characteristics for evidence support. Results: From a total of 558 initial records, 10 studies were finally selected. Fermented foods evaluated were fermented soy products, baked goods, fruit-based beverages, vinegar-treated foods, oat-based drinks, and dairy products (yogurt, cheese). In several studies, a reduced allergenicity was reported that was related to fermentation-mediated hydrolysis of allergenic proteins of gluten or soy. Additional mechanisms were related to anti-allergic immunomodulatory effects or favorable shifts in gut microbiota composition. In one case, fermented food consumption led to aggravation of the allergic response, presumably due to the compounds generated during soy fermentation. Risk of bias assessment revealed that most studies were performed with important methodological limitations. Conclusion: While fermented foods hold promise in reducing food allergenicity and promoting tolerance, current evidence is limited to draw solid conclusions. Rigorous, well-designed human clinical trials, complemented by mechanistic studies in vitro and in vivo, are needed to clarify the role of fermented foods as dietary or even clinical tools to combat food allergies.

Characterising irritable bowel syndrome : an exploratory cross-sectional study

Thu, 01 Jan 2026 00:00:00 GMT

Title: Characterising irritable bowel syndrome : an exploratory cross-sectional study Authors: Galea, Heather; Caruana Grech Perry, Mario; Jones, Petra Abstract: Background: Irritable Bowel Syndrome (IBS) is a prevalent functional gastrointestinal disorder influenced by cultural, dietary and psychosocial factors. Locally relevant tools are needed to better understand the experiences and management behaviours of Maltese individuals living with IBS. Objective: To develop and content-validate a culturally relevant questionnaire and characterise a sample of Maltese patients living with Irritable Bowel Syndrome (IBS). Methodology: A cross-sectional quantitative design was used. Consenting Maltese adults meeting the Rome IV criteria for IBS were recruited via social media and outpatient gastroenterology and dietetic clinics across Malta. A 30-item culturally adapted questionnaire was systematically developed, content-validated and administered. Collected variables included demographics, lifestyle behaviours, psychological comorbidities, symptom severity, diagnosis status, information sources, dietary triggers and treatments used. Descriptive statistics summarised cohort characteristics, while inferential analyses examined associations between symptom severity and demographic or clinical variables (p < 0.05), with effect sizes calculated. Results: The sample (N = 130) was predominantly female (90.8%), most commonly aged 36 - 45 years, with a mean BMI of 27.5 ± 6.8 kg/m². Participants reported moderate symptom severity and high rates of psychological comorbidities. Food was the most frequently reported trigger (78.5%), particularly dairy (45%) and vegetables, fruit, beans and legumes (39%). Pharmacological treatments were widely used (85.4%) and online sources were the predominant information channel (80.8%). No significant associations were identified between symptom severity and demographic or clinical factors. Conclusion: This study describes a symptom-aware Maltese cohort actively engaging in IBS self-management. The prominence of food-related triggers, moderate symptom severity and psychological comorbidities underscores the need for multidisciplinary, personalised, evidence-based care, including dietetic and psychological support. The validated questionnaire offers a culturally grounded tool for future research and clinical assessment in Malta.

Peas, natural resources for a sustainable future : a multifaceted review of nutritional, health, environmental, and market perspectives

Thu, 01 Jan 2026 00:00:00 GMT

Title: Peas, natural resources for a sustainable future : a multifaceted review of nutritional, health, environmental, and market perspectives Authors: Nikolic, Nada Cujic; Mutavski, Zorana; Šavikin, Katarina; Živkovic, Jelena; Pavlovic, Suzana; Jones, Petra; Copperstone, Claire; Aytar, Erdi Can; Aydin, Betül; Van Bavegem, Evelien; Kunili, Ibrahim Ender; Özmen, Özge; Kü¸sümler, Aylin Seylam; Unal, Derya Ozalp; Gunduz, Selin; Lara, Szymon Wojciech; Akin, Meleksen; Orahovac, Amil; Balázs, Bálint; Mileševic, Jelena; Sîrbu, Alexandrina; Negrão, Sonia; Knez, Marija Abstract: The pea (Pisum sativum L.) is an emerging pillar in plant-based nutrition and sustainable food systems due to its high-quality proteins, diverse bioactive compounds, and agroecological benefits. This review provides an updated synthesis of the nutritional composition, health-promoting properties, and environmental relevance of peas, emphasizing recent scientific findings. Pea seeds typically contain 20%−40% protein, 45%−55% starch, and 10%−15% dietary fiber, alongside essential micronutrients such as vitamin C (40–60 mg/100 g), folate (60–70 μg/100 g), vitamin K (30–45 μg/100 g), iron (1.5– 2.0 mg/100 g), and manganese (0.4–0.6 mg/100 g). Their storage proteins, primarily legumin and vicilin, offer high digestibility and amino acid profiles compatible with human requirements, supporting their rapidly growing use in protein isolates and meat- and dairy-alternative products. Peas represent a valuable source of phenolic acids, flavonoids, and saponins, which contribute to notable antioxidant (50–120 μmol Trolox/g) and anti-inflammatory activities demonstrated in preclinical studies. Compared with other legumes, peas exhibit a lower glycemic index (35–45), making them suitable for metabolic health applications. Agronomically, pea cultivation enhances soil fertility through biological nitrogen fixation (up to 150 kg N/ha), supporting reduced fertilizer inputs and improved crop rotation performance, aligning with circular economy and climate-resilience strategies. Despite these advantages, global consumption and breeding innovation remain insufficient to meet the rising demand for alternative proteins. Future opportunities include improving protein extraction technologies, valorizing processing side-streams, and exploring underutilized phytochemicals to strengthen the nutritional and sustainability profile of pea-based food systems.

Relationship between anthropometric indices of body fat distribution and basal energy metabolism in healthy Maltese women

Mon, 01 Jan 1996 00:00:00 GMT

Title: Relationship between anthropometric indices of body fat distribution and basal energy metabolism in healthy Maltese women Authors: Pullicino, Edgar A.; Copperstone, Claire; Luzi, Livio; McNeill, Geraldine M.; Elia, Marinos Abstract: A sample taken from a population (Maltese) with a high incidence of the metabolic complications of central obesity was studied to determine: (1) whether the standard Schofield equations adequately predict the basal metabolic rate (BMR) in this population: (2) whether the Maltese have a greater tendency for central obesity compared with other populations; (3) whether the distribution of body fat influences energy expenditure and fuel selection. Healthy women responding to a public advertisement were sampled randomly from the Maltese population. Correlation analysis and analysis of variance were used to study relationships between BMR and body composition. Anthropometric parameters (including body fat distribution indices, bioimpedance) and BMR were measured after an overnight fast. Six percent of the respondents were excluded because of recent illness, instability of diet or of body weight. Fifty subjects attended a clinic at the Medical School. The distribution of excess fat between central and peripheral areas in the Maltese population was similar to that reported for the British population. The Waisthip ratio (WHR) reflected neither basal heat production (BMR) nor the contribution of fat oxidation to BMR. The Schofield equations systematically underestimated BMR by 5.4%±0.86% (P<0.05). The study suggests a limitation in using the Schofield equations for predicting BMR in the female Maltese population studied. It also suggests that the fat distribution between central and peripheral areas in this population has no effect on BMR.