What’s right and wrong with fermented food

The National Research Council of the Philippines (NRCP) warns of the "high prevalence" of hypertension and bacterial meningitis traced to an assortment of fermented and street foods that proliferate and preferred among mostly low-income groups.

Traditionally known as "burong pagkain," these fermented foods in Central and Southern Luzon alone include bagoong (fish paste), bagoong na alamang (shrimp paste), balao balao (rice and shrimp mixture), burong kanin (rice and fish mixture), longganisa (meat sausage), tapa (beef), tausi (soy beans) and toyo (soy sauce).

Street foods, mostly barbecued, are by-products of chicken, pig and cow, which are popular because of their familiar taste and affordability. But such tasty and budget-friendly foods may be packed with harmful fats and bacteria or microbes that could lead to health and pocket busts.

Fat-heavy diet could result in hypertension or high blood pressure, a heart-pumping disorder, says NRCP cardiologist Dr. Ramon Abarquez Jr. Over 20 million middle-aged and elderly people worldwide are afflicted with such a disorder.

Meanwhile, Dr. Epifania Simbul, of the National Children’s Hospital, said 921 children suffered from bacterial or microbial meningitis between 1998 and 2002. Meningitis (cerebrospinal meningitis) is the swelling of the meninges, the membranes or layers that cover the brain and spinal cord.

Bacterial meningitis could be induced by bacteria such as S. pneumoniae, H. influenzae and N. meningitidis. Children are susceptible to micro-monsters E. coli, Streptococci and Listeria monocytogenes as well as to Salmonella, Coliform bacilli and Staphylococci, an NRCP study shows.

But not everything is wrong about burong pagkain. NRCP members and food microbiologists Dr. Francisco Elegado and Ana Opina conducted research on 86 fermented foods sold in Central and Southern Luzon to identify the healthy substances called peptides which they contain. Protein-rich peptides are responsible for the growth and maintenance of all body organs.

Four of the fermented foods covered by the NRCP-funded research are found to contain peptides. They are the balao balao, bagoong, burong isda and longganisa.

Longganisa and balao balao contain antimicrobial peptides known as thermostable bacteriocins, which prohibit and fight the growth of Listeria monocytogenes bacteria that trigger bacterial meningitis.

Burong babi and patis also contain anti-hypertensive peptides known as angiotensin inhibitor that break large amounts of enzymes into smaller parts. This function essentially prevents the occurrence of hypertension.

But strict hygiene in food preparation and a balanced diet are still the best ways to good health, NRCP says.

The NRCP is a collegial body under the Department of Science and Technology and has a membership list of about 2,000 researchers, scientists and academicians nationwide. – Science and Technology Media Service