Issue 10/2026
Prof. D. Baykova, MD, PhD
Specialist in Nutrition and Dietetics, “Markovs” Medical Center – Sofia
Problem
The ever-increasing global population, combined with depleted and diminishing natural resources, requires researchers from various scientific fields—food technology engineers, biologists, medical and veterinary specialists, among others—to seek and study the biological value and safety of new food sources (so-called novel foods) that are non-conventional for the population of a given region.
New health challenges, health risks, social issues, and public skepticism have also emerged. For now, the “boom” in allergies, autoimmune, gastrointestinal, metabolic, neurological, and oncological diseases is indisputable. Furthermore, it is indisputably clear that the health risk associated with a dietary pattern dominated by ingredients uncharacteristic of natural foods is most often delayed in time and negatively impacts human reproductive potential.