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Associations between dietary intake of live microorganisms, fermented foods, and the fermented food microbial richness index and cardiometabolic health in Swiss adults: A cross-sectional analysis.
European Journal of Nutrition, 65, (51), 2026.

Paveljšek D., Pertziger E., Fardet A., Panagiotakos D. B., Savary-Auzeloux I., Adamberg S., Peñas E., Frias J., Ntantou A., Diamantoglou I., Domínguez-Soberanes J., Louis S., Chassard C., Pracer S., Vergères G. and others
A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk.
Frontiers in Nutrition, 12, 2025, Article 1657100.

Humblot C., Alvanoudi P., Alves E., Assunção R., Belovic M., Bulmus-Tuccar T., Chassard C., Derrien M., Karagöz M. F., Karakaya S., Laranjo M., Mantzouridou F. T., Rosado C., Pracer S., Saar H. and others
A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: Current knowledge and gaps.
Frontiers in Nutrition, 12, 2025, Article 1650633.

Pertziger E., von Ah U., Bochud M., Chatelan A., Haldemann J., Hillesheim E., Kaiser M., Vergères G., Pimentel K. J.
Classification and estimation of dietary live microorganisms and fermented foods intake in Swiss adults.
The Journal of Nutrition, 155, (8), 2025, 2717-2728.

Todorovic S., Akpinar A., Assunção R., Bär C., Bavaro S. L., Berkel Kasikci M., Domínguez-Soberanes J., Capozzi V., Cotter P. D., Doo E.-H., Gündüz Ergün B., Guzel M., Harsa H. S., Hastaoglu E., Humblot C. and others
Health benefits and risks of fermented foods: The PIMENTO initiative.
Frontiers in Nutrition, 11, 2024, Article 1458536.