Fermented foods and metabolic outcomes in diabetes and prediabetes: A systematic review and meta-analysis of randomized controlled trials

Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes and prediabetes. However, the results of these RCTs are conflicting. This systematic review and meta-analysis was carried out on data from RCTs...

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Published inCritical reviews in food science and nutrition Vol. 64; no. 26; pp. 9514 - 9531
Main Authors Zhang, Xiao-Feng, Qi, Yue, Zhang, Yong-Ping, Deng, Jin-Lan, Chen, Xiao-Li, Li, Ruo-Nan, Zhou, Qi-Lun, Fan, Jian-Ming
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis 13.10.2024
Taylor & Francis Ltd
Subjects
adults
blood glucose
Blood Glucose - metabolism
Blood Pressure
Body composition
Cholesterol
Clinical trials
Diabetes
Diabetes Mellitus
Diabetes Mellitus, Type 2
diastolic blood pressure
fermentation
Fermented food
Fermented Foods
Food
Food composition
Food consumption
food science
Food webs
Glucose
glycemic control
Humans
Insulin
Insulin Resistance
lipid composition
Lipids
Low density lipoprotein
Meta-analysis
Metabolism
nutrition
Prediabetic State - diet therapy
Randomized Controlled Trials as Topic
Systematic review
blood pressure
glucose
lipids
insulin
Fermented foods
diabetes
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Abstract Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes and prediabetes. However, the results of these RCTs are conflicting. This systematic review and meta-analysis was carried out on data from RCTs to evaluate the effects of fermented foods in patients with diabetes and prediabetes. The PubMed, Web of Science, Embase, the Cochrane Library and Scopus databases were searched up to 21 June, 2022. English-language RCTs of fermented foods consumption were included which gave metabolic outcomes on body composition, glucose control, insulin sensitivity, lipid profile, as well as blood pressure. Eighteen RCTs met the inclusion criteria and 843 participants were included in the final analysis. The pooled results showed a significant reduction of fasting blood glucose (FBG), the homeostatic model assessment of insulin resistance (HOMA-IR), total cholesterol (TC), low density lipid cholesterol (LDL-C) and diastolic blood pressure (DBP) in the intervention group versus the control group. The results of this research showed that fermented foods have the potential to improve some metabolic outcomes, including FBG, HOMA-IR, TC, LDL-C, and DBP in patients with diabetes and prediabetes.
AbstractList Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes and prediabetes. However, the results of these RCTs are conflicting. This systematic review and meta-analysis was carried out on data from RCTs to evaluate the effects of fermented foods in patients with diabetes and prediabetes. The PubMed, Web of Science, Embase, the Cochrane Library and Scopus databases were searched up to 21 June, 2022. English-language RCTs of fermented foods consumption were included which gave metabolic outcomes on body composition, glucose control, insulin sensitivity, lipid profile, as well as blood pressure. Eighteen RCTs met the inclusion criteria and 843 participants were included in the final analysis. The pooled results showed a significant reduction of fasting blood glucose (FBG), the homeostatic model assessment of insulin resistance (HOMA-IR), total cholesterol (TC), low density lipid cholesterol (LDL-C) and diastolic blood pressure (DBP) in the intervention group versus the control group. The results of this research showed that fermented foods have the potential to improve some metabolic outcomes, including FBG, HOMA-IR, TC, LDL-C, and DBP in patients with diabetes and prediabetes.Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes and prediabetes. However, the results of these RCTs are conflicting. This systematic review and meta-analysis was carried out on data from RCTs to evaluate the effects of fermented foods in patients with diabetes and prediabetes. The PubMed, Web of Science, Embase, the Cochrane Library and Scopus databases were searched up to 21 June, 2022. English-language RCTs of fermented foods consumption were included which gave metabolic outcomes on body composition, glucose control, insulin sensitivity, lipid profile, as well as blood pressure. Eighteen RCTs met the inclusion criteria and 843 participants were included in the final analysis. The pooled results showed a significant reduction of fasting blood glucose (FBG), the homeostatic model assessment of insulin resistance (HOMA-IR), total cholesterol (TC), low density lipid cholesterol (LDL-C) and diastolic blood pressure (DBP) in the intervention group versus the control group. The results of this research showed that fermented foods have the potential to improve some metabolic outcomes, including FBG, HOMA-IR, TC, LDL-C, and DBP in patients with diabetes and prediabetes.
Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes and prediabetes. However, the results of these RCTs are conflicting. This systematic review and meta-analysis was carried out on data from RCTs to evaluate the effects of fermented foods in patients with diabetes and prediabetes. The PubMed, Web of Science, Embase, the Cochrane Library and Scopus databases were searched up to 21 June, 2022. English-language RCTs of fermented foods consumption were included which gave metabolic outcomes on body composition, glucose control, insulin sensitivity, lipid profile, as well as blood pressure. Eighteen RCTs met the inclusion criteria and 843 participants were included in the final analysis. The pooled results showed a significant reduction of fasting blood glucose (FBG), the homeostatic model assessment of insulin resistance (HOMA-IR), total cholesterol (TC), low density lipid cholesterol (LDL-C) and diastolic blood pressure (DBP) in the intervention group versus the control group. The results of this research showed that fermented foods have the potential to improve some metabolic outcomes, including FBG, HOMA-IR, TC, LDL-C, and DBP in patients with diabetes and prediabetes.
Author Zhou, Qi-Lun
Zhang, Yong-Ping
Deng, Jin-Lan
Chen, Xiao-Li
Qi, Yue
Zhang, Xiao-Feng
Li, Ruo-Nan
Fan, Jian-Ming
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/37204758$$D View this record in MEDLINE/PubMed
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CitedBy_id crossref_primary_10_1038_s41575_023_00869_x
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Snippet Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes...
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SubjectTerms adults
blood glucose
Blood Glucose - metabolism
Blood Pressure
Body composition
Cholesterol
Clinical trials
Diabetes
Diabetes Mellitus
Diabetes Mellitus, Type 2
diastolic blood pressure
fermentation
Fermented food
Fermented Foods
Food
Food composition
Food consumption
food science
Food webs
Glucose
glycemic control
Humans
Insulin
Insulin Resistance
lipid composition
Lipids
Low density lipoprotein
Meta-analysis
Metabolism
nutrition
Prediabetic State - diet therapy
Randomized Controlled Trials as Topic
Systematic review
Title Fermented foods and metabolic outcomes in diabetes and prediabetes: A systematic review and meta-analysis of randomized controlled trials
URI https://www.tandfonline.com/doi/abs/10.1080/10408398.2023.2213770
https://www.ncbi.nlm.nih.gov/pubmed/37204758
https://www.proquest.com/docview/3109551349
https://www.proquest.com/docview/2816763202
https://www.proquest.com/docview/3153840863
Volume 64
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