Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
Abstract The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was simil...
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BMC
2024-11-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | https://doi.org/10.1186/s42779-024-00255-1 |
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| author | James W. Daily Sunmin Park |
| author_facet | James W. Daily Sunmin Park |
| author_sort | James W. Daily |
| collection | DOAJ |
| description | Abstract The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was similar to the diets of wild carnivorous animals. From the 1950s onward, the Inuits gradually adopted Western foods. With the adoption of a more Western diet, there has also been a corresponding increase in Western diseases such as obesity, type 2 diabetes, hypertension, and some cancers. Asians have also consumed salted fermented fish, but the fermented fish are different due to environmental temperatures. Although the microbial content of Inuit fermented foods is uniquely different from that of Asian fermented foods, Asian and Inuit fermented foods appear to be similarly important for supporting gut and immune health. The benefits of Asian fermented fish for improving the biodiversity of the microbiome and the generation of bioactive amines from proteins may be similar to the fermented marine foods of the Inuits. This study reviewed traditional fermented fish consumed by the Inuit people and Asians, highlighting various aspects that can offer valuable insights into the nutritional, cultural, and health dimensions of these practices. |
| format | Article |
| id | doaj-art-995e9cab5d954bc993adbc948e1192ab |
| institution | DOAJ |
| issn | 2352-619X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj-art-995e9cab5d954bc993adbc948e1192ab2025-08-20T02:59:38ZengBMCJournal of Ethnic Foods2352-619X2024-11-0111111110.1186/s42779-024-00255-1Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fishJames W. Daily0Sunmin Park1R&D, Daily Manufacturing Inc.Food & Nutrition, Obesity/Diabetes Center, Hoseo UniversityAbstract The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was similar to the diets of wild carnivorous animals. From the 1950s onward, the Inuits gradually adopted Western foods. With the adoption of a more Western diet, there has also been a corresponding increase in Western diseases such as obesity, type 2 diabetes, hypertension, and some cancers. Asians have also consumed salted fermented fish, but the fermented fish are different due to environmental temperatures. Although the microbial content of Inuit fermented foods is uniquely different from that of Asian fermented foods, Asian and Inuit fermented foods appear to be similarly important for supporting gut and immune health. The benefits of Asian fermented fish for improving the biodiversity of the microbiome and the generation of bioactive amines from proteins may be similar to the fermented marine foods of the Inuits. This study reviewed traditional fermented fish consumed by the Inuit people and Asians, highlighting various aspects that can offer valuable insights into the nutritional, cultural, and health dimensions of these practices.https://doi.org/10.1186/s42779-024-00255-1Fermented fishInuitAsiaSafetyFunction |
| spellingShingle | James W. Daily Sunmin Park Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish Journal of Ethnic Foods Fermented fish Inuit Asia Safety Function |
| title | Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish |
| title_full | Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish |
| title_fullStr | Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish |
| title_full_unstemmed | Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish |
| title_short | Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish |
| title_sort | fermented marine foods of the indigenous arctic people inuit and comparisons with asian fermented fish |
| topic | Fermented fish Inuit Asia Safety Function |
| url | https://doi.org/10.1186/s42779-024-00255-1 |
| work_keys_str_mv | AT jameswdaily fermentedmarinefoodsoftheindigenousarcticpeopleinuitandcomparisonswithasianfermentedfish AT sunminpark fermentedmarinefoodsoftheindigenousarcticpeopleinuitandcomparisonswithasianfermentedfish |