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Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis
Date created: 2023-11-26 07:40 PM | Last Updated: 2024-10-10 05:07 AM
Identifier: DOI 10.17605/OSF.IO/WR7AC
Category: Project
Description: the efficacy of fermented foods for the prevention and treatment of bacterial vaginosis (BV) and vulvovaginal candidiasis (VVC). The review based on this study protocol is based on, in addition to the guidance for systematic review (Muka et al., 2020), two EFSA guidance documents. The first of these presents guidance on the preparation and presentation of health claims in general (EFSA, 2021b). The second has been specifically made use of with respect to the determination of the scope of the review as it provides scientific and technical guidance for health claims related to the immune system (EFSA, 2016). It is the latter where a specific section dedicated to claims on defense against vaginal pathogens constituted the basis of scope determination by the PIMENTO WG3 subgroup working to evaluate and present health claims on “fermented foods and immunity”.
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