Description
ABSTRACT
Background: Type 2 diabetes mellitus (T2DM) remains a major global health challenge, particularly in resource-limited countries where conventional treatments are often inaccessible or unaffordable. Fermented foods (FFs), which are widely available and affordable, have been shown to improve glucose metabolism.
Aim: This systematic review aims to synthesize literature evaluating the impact of consumption of fermented foods on glycemic control and markers of cardiometabolic risk amongst pre-diabetic and T2DM adult patients.
Setting: This review synthesized evidence from randomized controlled trials conducted globally, with the majority of studies originating from Asia, Europe, and North America .
Method: A systematic review and meta-analysis were conducted5. Four databases (COCHRANE, PUBMED, GOOGLE SCHOLAR and SCOPUS) were searched for randomized controlled trials (RCTs) published from September 2000 to 2024. Study quality was assessed using the Cochrane Risk of Bias Tool, and results were synthesized according to PRISMA guidelines. Meta-analyses were performed using a random-effects model.
Results: Of the 4,930 articles identified, 24 studies were included. Interventions included milk-based, non-soy plant-based, and soy-based fermented foods, administered over 4 to 16 weeks. Fermented food consumption led to a significant reduction in fasting blood glucose (Mean Difference: -10.97 mg/dl; 95% CI: -16.14 to -5.80). Significant improvements were also observed in glycated hemoglobin (HbA1c) and lipid profiles.
Conclusion: Fermented foods significantly improve glycemic control and lipid profiles in adults with prediabetes and T2DM. Further research is needed to determine optimal intervention types and durations.
| Country | Kenya |
|---|---|
| Organization | Academic Institution |
| Position | resident |
| Received a Grant? | No |
