Faculty of Veterinary Medicine

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    Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis
    (Frontiers Media SA, 2025-10-10)
    Mukherjee, Arghya
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    Farsi, Dominic N.
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    Garcia-Gutierrez, Enriqueta
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    Akan, Ecem
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    Millan, Jose Angel Salas
    Objective In recent years, the consumption of fermented foods (FFs) has been linked with gastrointestinal health and wellbeing. Here, we systematically review and meta-analyse the currently available evidence relating to this as part of the COST Action PIMENTO and guided by the European Food Safety Authority (EFSA) health claim dossiers. Methods MEDLINE, Scopus and Cochrane CENTRAL bibliographic libraries were searched for relevant literature up to 31st January 2025. All eligible studies were included for narrative review as per EFSA guidelines, but only randomised controlled trials (RCTs) were considered for meta-analyses. Risk of bias, mechanisms of action, bioactive compounds and safety were additionally discussed. Data was pooled using mean difference (MD)/standardized MD for continuous data and relative risk (RR) for dichotomous data. Certainty of evidence was evaluated through GRADE assessment. Results A total of 25 studies (19 RCTs included in meta-analysis) with 4,328 participants were included in the systematic review. Meta-analysis demonstrated the beneficial impact of FF consumption on frequency of bowel movements (MD 0.60, CI 0.04, 1.16, p  = 0.04, I 2  = 74%), stool consistency (Bristol Stool Form Scale) (MD 0.25, CI 0.03, 0.47, p  = 0.03, I 2  = 72%), gastrointestinal symptoms (SMD −0.60, CI −1.05, −0.15, p  = 0.009, I 2  = 90%) and intestinal transit time (−13.65 CI −21.88, −5.43, p  = 0.001, I 2  = 95%), among others. Certainty of evidence was highly variable and mostly low. Conclusion Our analysis suggests that FF consumption beneficially impacts the frequency of bowel movements, stool consistency, incidence of hard stools, intestinal transit time, abdominal symptoms, bloating, borborygmi, flatulence and degree of constipation. Systematic review registration This study was registered at the Open Science Framework (osf.io, registration number: q8yzd).
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    Monitoring Heavy Metals, Mycotoxins, Coccidiostats and Microbial Contamination in Animal Feed: A North Macedonia Study (2018-2022)
    (Walter de Gruyter GmbH, 2025-06-24)
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    Enimiteva, Vangelica
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    Angelovski, Ljupco
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    Suppression Effects of Excessively Expressed Gene BCL-2 in Cell Lines of Prostate Cancer
    (Walter de Gruyter GmbH, 2022-10-01)
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    Angelevska, Aleksandra
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    Mickov, Ljupco
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    Activity concentration of natural radionuclides in chicken feeds in the Republic of North Macedonia
    (2021)
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    Angeleska, Aleksandra
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    Blagoevska, Katerina
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    Prevalence of Subclinical Mastitis Pathogens in Small Dairy Farms in Republic of North Macedonia
    (Walter de Gruyter GmbH, 2020-03-01)
    Janevsкi, Aleksandar
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    Kiprijanovska, Sanja
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    Davalieva, Katarina
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    ONWARD: A one health, pan-European multidisciplinary network advancing surveillance, research, clinical management and control of zoonotic hepeviruses
    (Elsevier BV, 2026-06)
    Rivero-Juarez, Antonio
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    Velebit, Branko
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    Johne, Reimar
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    Abravanel, Florence
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    Reuter, Gabor
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    Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies
    (Frontiers Media SA, 2026-05-05)
    Nikolaou, Anastasios
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    Assunção, Ricardo
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    Cvetković, Biljana
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    Fardet, Anthony
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    Gamero, Amparo
    Systematic review registration osf.io/gzt8m .
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    The role of fermented foods in managing food allergies in children and adults: a systematic review
    (Frontiers Media SA, 2026-01-05)
    Hyseni, Bahtir
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    Papadimitriou, Konstantinos
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    Issa, Aline
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    Tonay, Ayşe Nur
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    Ergün, Burcu Gündüz
    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. Systematic review registration https://osf.io/hgjaf/10.17605/OSF.IO/HGJAF .