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The role of fermented food in managing food allergies in children and adults: A systematic review
- Bahtir Hyseni
- Gregory Bouchaud
- marie bodinier
- Elysa Le Corre
- Ryma Merabti
- Younca Karagul Yuceer
- Meral Kilic-Akyilmaz
- Gamze Düven
- Mounaim Halim El Jalil
- Zehra Gulsunoglu -Konuskan
- Burcu Gündüz Ergün
- Hania Szajewska
- ASLI AKPINAR
- Barçın Karakaş-Budak
- Smilja Todorovic
- Guy Vergères
- Simona Lucia Bavaro
- Papadimitriou Konstantinos
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Description: This study protocol (PIMENTO-SP-E2) describes the workflow aimed at reviewing the impact of fermented food consumption on the development of food allergic symptoms in the food-allergic population and a population at high risk for food allergy. The review based on this study protocol uses the EFSA guidance [“Scientific Opinion on the evaluation of allergic food and food ingredients for labelling purposes” [EFSA Journal 2014;12(11):3894 ]].
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