Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods
Reports on fermented, animal-sourced foods made by Inuit around the circumpolar North have lacked consideration for their unique microbiota and the geo-socio-cultural contexts in which they are made, often resulting in reinforced negative stereotypes. Deficit-based approaches to studying Inuit ferme...
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ftpubmed:oai:pubmedcentral.nih.gov:10714302 2024-01-14T10:08:08+01:00 Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods Campbell, Robyn Hauptmann, Aviaja Campbell, Kristina Fox, Shari Marco, Maria L. 2022-01-24 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10714302/ http://www.ncbi.nlm.nih.gov/pubmed/38089063 https://doi.org/10.20517/mrr.2021.06 en eng OAE Publishing Inc. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10714302/ http://www.ncbi.nlm.nih.gov/pubmed/38089063 http://dx.doi.org/10.20517/mrr.2021.06 © The Author(s) 2022. https://creativecommons.org/licenses/by/4.0/© The Author(s) 2022. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, sharing, adaptation, distribution and reproduction in any medium or format, for any purpose, even commercially, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Microbiome Res Rep Perspective Text 2022 ftpubmed https://doi.org/10.20517/mrr.2021.06 2023-12-17T01:55:33Z Reports on fermented, animal-sourced foods made by Inuit around the circumpolar North have lacked consideration for their unique microbiota and the geo-socio-cultural contexts in which they are made, often resulting in reinforced negative stereotypes. Deficit-based approaches to studying Inuit fermented foods overlook the fact that they have long been considered healthy and integral to Inuit diets. Inuit have deep knowledge on the harvesting, preparation, sharing, and consumption of fermented foods that research efforts must learn from and acknowledge. Our preliminary research into Inuit animal-sourced fermented foods expands current knowledge about the microorganisms needed to make them, and points to a potential to understand how these and other fermented foods impact the human gut microbiome. We provide recommendations for microbiological research on Inuit fermented foods that centers Inuit knowledge within the specific geographic, social, and cultural contexts in which these foods are made. Text inuit PubMed Central (PMC) Microbiome Research Reports |
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Perspective Campbell, Robyn Hauptmann, Aviaja Campbell, Kristina Fox, Shari Marco, Maria L. Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods |
topic_facet |
Perspective |
description |
Reports on fermented, animal-sourced foods made by Inuit around the circumpolar North have lacked consideration for their unique microbiota and the geo-socio-cultural contexts in which they are made, often resulting in reinforced negative stereotypes. Deficit-based approaches to studying Inuit fermented foods overlook the fact that they have long been considered healthy and integral to Inuit diets. Inuit have deep knowledge on the harvesting, preparation, sharing, and consumption of fermented foods that research efforts must learn from and acknowledge. Our preliminary research into Inuit animal-sourced fermented foods expands current knowledge about the microorganisms needed to make them, and points to a potential to understand how these and other fermented foods impact the human gut microbiome. We provide recommendations for microbiological research on Inuit fermented foods that centers Inuit knowledge within the specific geographic, social, and cultural contexts in which these foods are made. |
format |
Text |
author |
Campbell, Robyn Hauptmann, Aviaja Campbell, Kristina Fox, Shari Marco, Maria L. |
author_facet |
Campbell, Robyn Hauptmann, Aviaja Campbell, Kristina Fox, Shari Marco, Maria L. |
author_sort |
Campbell, Robyn |
title |
Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods |
title_short |
Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods |
title_full |
Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods |
title_fullStr |
Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods |
title_full_unstemmed |
Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods |
title_sort |
better understanding of food and human microbiomes through collaborative research on inuit fermented foods |
publisher |
OAE Publishing Inc. |
publishDate |
2022 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10714302/ http://www.ncbi.nlm.nih.gov/pubmed/38089063 https://doi.org/10.20517/mrr.2021.06 |
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inuit |
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inuit |
op_source |
Microbiome Res Rep |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10714302/ http://www.ncbi.nlm.nih.gov/pubmed/38089063 http://dx.doi.org/10.20517/mrr.2021.06 |
op_rights |
© The Author(s) 2022. https://creativecommons.org/licenses/by/4.0/© The Author(s) 2022. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, sharing, adaptation, distribution and reproduction in any medium or format, for any purpose, even commercially, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. |
op_doi |
https://doi.org/10.20517/mrr.2021.06 |
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Microbiome Research Reports |
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