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Patients with autism spectrum disorder (ASD) are overrepresented in forensic samples. However, research on risk assessment in forensic patients with ASD is scarce. The purpose of this paper was to examine the prevalence of short-term inpatient aggression and explore the risk and protective factors for aggression in forensic psychiatric patients with ASD (N = 32).

The association between two commonly used violence risk assessment instruments (HKT-R and SAPROF) and physical aggression during ten weeks of inpatient stay was examined in a Dutch forensic psychiatric hospital.

Results showed no significant association between HKT-R and SAPROF and incidents of physical aggression. This suggests that the commonly used assessment instruments may be of limited use for assessing the risk of short-term inpatient aggression in patients with ASD.

Limitations to the current study include the relatively small sample size and the lack of information on index offenses. Further research with a larger, more homogeneous sample and longer follow-up is indicated to confirm the results of this study. Future research should also include the possible association between aggressive behavior of people with ASD and other factors that might be relevant, such as social cognition deficits, cognitive and sensory impairments, deficient empathy and emotion regulation problems.

To the authors’ knowledge, this is the first study to directly examine the prevalence of inpatient aggression of forensic psychiatric patients with ASD and its association with risk and protective factors.

The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods.

Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products.

In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions.

The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.