Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.

Healthcare professionals frequently experience significant work overload, which often leads to substantial physical and psychological stress. This stress is closely linked to increased oxidative stress and a corresponding decline in energy levels. This scoping review investigates the potential impact of dietary antioxidants and food supplements in conjunction with diet in controlling these negative effects. Through an analysis of the biochemical pathways involved in oxidative stress and energy metabolism, the paper emphasizes the effectiveness of targeted dietary interventions. Key dietary antioxidants, such as vitamins C and E, polyphenols, and carotenoids, are evaluated for their ability to counteract oxidative stress and enhance energy levels. Additionally, the review assesses various food supplements, including omega-3 fatty acids, coenzyme Q10, and ginseng, and their mechanisms of action in energy enhancement. Practical guidelines for incorporating energy-boost dietary strategies into the routine of healthcare professionals are provided, emphasizing the importance of dietary modifications in reducing oxidative stress and improving overall well-being and performance in high-stress healthcare environments. The review concludes by suggesting directions for future research to validate these findings and to explore new dietary interventions that may further support healthcare professionals under work overload.

Food production is a complex matter, affecting people’s lives, organizations’ profits, and the well-being of the whole planet, and has multifaceted ethical considerations surrounding its production, distribution, and consumption. This paper addresses the pressing need to confront ethical challenges within the food system, encompassing issues such as environmental sustainability, food security, and individual food choices for better oral and systemic health of all individuals around the globe. From agricultural practices to global trade and food waste, ethical implications are addressed across various domains, highlighting the interconnectedness of ethical decision-making in the food industry. Central themes explored include the ethical dimensions of food production methods, the impact of global trade on food ethics, and the role of individuals in making ethically informed food choices. Additionally, this paper considers the spiritual and physical significance of food, particularly through the lens of oral health as a gateway to holistic well-being. Recognizing the complexity of the food and mouth ecosystem, this paper calls for serious interventions in legislation and economics to promote ethical protocols and techniques for sustainability reasons. It emphasizes the importance of ethical considerations in food safety management systems, regulatory frameworks, and quality standards. Moreover, this paper underlines the need for a comprehensive approach to address ethical dilemmas and moral values inherent in the food industry and oral health policies, adopting the precautionary principle and ethical decision-making frameworks. This article finally aims to serve as a call to action for stakeholders across the food industry and the healthcare sector, to prioritize ethical practices, promote transparency, rearrange economic parameters, and work towards a more sustainable and equitable food system for inner and outer oral and systemic health and human sustainability for all.

Nutrition and dietetic care span various life stages, addressing nutritional needs and exploring factors that shape dietary habits. Globally, an alarming disproportion in food resource distribution, coupled with substandard nutritional intake, underscores profound implications for oral health. This is evident in the facilitation of dental caries development and its repercussions on oral soft tissue integrity. While modern markets offer advanced edible products, their effects on oral health, especially in relation to dental caries, remain uncharted. This narrative literature review pursues a four-fold objective: (a) scrutinizing the repercussions of inadequate nutrition on dental caries, (b) exploring psychological determinants influencing dietary habits contributing to caries development, (c) investigating potential implications of newly devised food products on caries formation, and (d) elucidating the role of dentists as facilitators in promoting oral health practices. A comprehensive search spanning PubMed, Web of Science, and Cochrane Library yielded 46 cohort, cross-sectional research articles and systematic reviews adhering to standardized diagnostic criteria for dental caries evaluation. The results highlight contemporary lifestyles as potent contributors to heightened risk of caries due to suboptimal nutritional quality and nutrient insufficiency. Additionally, concerns have arisen with the advent of synthetically engineered food products, warranting exploration of potential implications for future caries development and global oral health status. This review emphasizes the pivotal role of dietitians–nutritionists and dental professionals in advocating sound nutritional practices specifically geared towards preventing dental caries. Ultimately, this review contributes to the understanding of the intricate interplay between nutrition, oral health, and the imperative role of healthcare professionals in fostering preventive measures.