In a world where vitamin deficiencies continue to pose significant health challenges, particularly among vulnerable populations, a groundbreaking study offers a promising avenue for improvement. Published in *Frontiers in Nutrition* (translated to English as “Frontiers in Nutrition”), a systematic narrative review led by Erhan Keyvan from the Department of Food Hygiene and Technology at Burdur Mehmet Akif Ersoy University in Türkiye, sheds light on the potential of fermented foods (FF) to enhance vitamin intake and status.
The study, which exclusively relies on human studies, aims to assess how the consumption of vitamin-rich fermented foods contributes to maintaining or improving vitamin status in both healthy and deficient populations. Keyvan and his team conducted a comprehensive literature search spanning from 1970 to 2024, following the protocols of EFSA and the COST Action PIMENTO. Their findings confirm that certain microorganisms, including Bacillus subtilis, Propionibacterium freudenreichii, and some lactic acid bacteria, can significantly increase the levels of vitamins K2, B2, B9, and B12 in fermented foods.
“Our review highlights that fermented foods can be a valuable source of vitamins, particularly for vitamins K2, B2, B9, and B12,” Keyvan explained. “However, the evidence for other B vitamins is limited or inconsistent, and more research is needed to fully understand their potential.”
The study also revealed that the bioavailability of these vitamins is significantly influenced by the food matrix, fermentation type, microbial strain, and the form of the vitamin (vitamers). For instance, folate (vitamin B9) bioavailability was enhanced in some cases following the consumption of Camembert cheese naturally rich in folate, while vitamin K2 status was effectively improved in several studies on natto (fermented soy) and in one study on Jarlsberg cheese.
The commercial implications of these findings are substantial. As the global demand for functional foods continues to rise, the fermented foods industry could capitalize on these insights to develop products that not only meet nutritional needs but also enhance overall health. This could open up new markets and opportunities for food manufacturers, particularly in regions where vitamin deficiencies are prevalent.
However, the study also underscores the need for well-controlled, large-scale human studies to validate fermented foods as a sustainable strategy to improve vitamin status. “Future research should investigate strain-specific effects, food matrix interactions, and long-term health outcomes,” Keyvan emphasized. “This will help us better understand the potential of fermented foods in addressing vitamin deficiencies and improving public health.”
As the scientific community continues to explore the benefits of fermented foods, this study serves as a crucial stepping stone. It not only highlights the potential of these foods to enhance vitamin status but also paves the way for future research and commercial opportunities in the food industry. With further investigation, fermented foods could become a cornerstone in the fight against vitamin deficiencies, offering a sustainable and effective solution for improving global health.