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

• Published in: Critical 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
• Language: English
• 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

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...