Fermented foods and inflammation: A systematic review and meta-analysis of randomized controlled trials

SaeidiFard, Nasim; Djafarian, Kurosh; Shab‐Bidar, Sakineh

doi:10.1016/j.clnesp.2019.10.010

Cited by 24 publications

(11 citation statements)

References 70 publications

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“…In comparing our review with similar studies, we found Gille et al's [18] 2018 review of metaanalyses of fermented foods and noncommunicable disease, and SaeidiFard et al's [94] 2020 metaanalysis of fermented foods and inflammation. Notably, the studies included in these reviews did not overlap with our included publications.…”

Section: Discussionmentioning

confidence: 51%

“…[18] Their section on "fermented foods of plant origin" focused only on those relevant to the Swiss population (coffee, wine, beer, sauerkraut, fermented olives). SaeidiFard et al's [94] meta-analyses included healthy participants, fermented dairy products and probiotic-added nonfermented foods. They found that CRP and IL-6 were not improved by fermented food intake, with only a reduction in TNF-α.…”

Section: Discussionmentioning

confidence: 99%

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The impact of botanical fermented foods on obesity, metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials

Chan

Larsen

Baxter

et al. 2022

Preprint

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Objective To assess whether botanical fermented food (BFF) consumption has an impact on cardiometabolic biomarkers or gut microbiota in adults with obesity, metabolic syndrome (MetS) or type 2 diabetes mellitus (T2DM). Design Systematic review. Data sources Embase, MEDLINE, Cochrane CENTRAL and Google Scholar were searched with no language limits, from inception to August 31, 2022. Eligibility criteria. Randomised controlled trials (RCTs) investigating the effects of BFFs on glucose, lipid, anthropometric, inflammatory and gut microbial parameters, in participants with obesity, MetS or T2DM. Data extraction and synthesis. Two independent reviewers screened 6873 abstracts and extracted relevant data. Risk of bias (ROB) was assessed using the Cochrane Collaborations ROB2 tool. A qualitative, narrative synthesis was produced. Results. The final review included 26 RCTs, with 31 reports published between 2001 and 2022. Significant (p<0.05) within-group and between-group changes in cardiometabolic outcome means were reported in 23 and 19 studies, respectively. Gut microbiota composition was assessed in four studies, with two finding significant between-group differences. No significant difference between groups of any measured outcomes was observed in five studies. There were 14 studies at low ROB; nine were of some concern; and two were at high ROB. Conclusion. In 77% of included studies, BFF consumption by participants with obesity, MetS or T2DM led to significant improvements in some cardiometabolic outcomes, including fasting blood glucose, lipid profile, blood pressure, waist circumference, body fat percentage, and C-reactive protein. BFF consumption increased the abundance of beneficial gut bacteria, such as Bifidobacterium and Lactobacillus, whilst reducing Bacteroides. To determine the clinical significance of BFFs as therapeutic dietary adjuncts, their safety and tolerability must be balanced with the limited power and magnitude of these preliminary findings. Ethics. Ethical approval was not required as primary data was not collected. PROSPERO registration number. CRD42018117766

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Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 99%

The impact of botanical fermented foods on obesity, metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials

Chan

Larsen

Baxter

et al. 2022

Preprint

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“…In this study conventional yogurt was used and a significant decrease in serum lipopolysaccharide (LPS), a biomarker of gut permeability, was also found as well as changes in GM composition, namely a decrease in the abundance of the Firmicutes phylum and the taxa within it (Chen et al, 2019). In line with this, a recent systematic review and meta-analysis of RCTs regarding fermented foods and inflammation reported that fermented foods might have beneficial effects in subjects with an inflammatory disease background (SaeidiFard et al, 2020), as is the case of RA patients. Lastly, dietary interventions are among the nonpharmacological therapies proposed to minimize the consequences of the disease in patients with established RA (Küçükdeveci, 2019).…”

Section: Fermented Foods As a Possible Alternative To Probiotic Supplementsmentioning

confidence: 77%

Probiotic Supplementation for Rheumatoid Arthritis: A Promising Adjuvant Therapy in the Gut Microbiome Era

et al. 2021

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Rheumatoid arthritis (RA) is a chronic immune-mediated inflammatory disease that ultimately leads to joint destruction and functional disability. Although the exact etiology of RA is not fully understood, it is well established that gut microbiota (GM) plays a vital role in the pathogenesis of RA, with accumulating evidence suggesting that gut dysbiosis induces a chronic inflammatory response that may be linked to disease development. Of interest, patients with RA have significant changes in the intestinal microbiota compared to healthy controls, and several studies have suggested the use of probiotics as a possible adjuvant therapy for RA. Benefits of probiotic supplementation were reported in animal models of arthritis and human studies, but the current evidence regarding the effect of probiotic supplementation in the management of RA remains insufficient to make definite recommendations. Several different strains of Lactobacillus and Bifidobacteria, as single species or in mixed culture, have been investigated, and some have demonstrated beneficial effects on disease activity in RA human subjects. As of now, L.casei probiotic bacteria seems to be the strongest candidate for application as adjuvant therapy for RA patients. In this review, we highlight the role of GM in the development and progression of RA and summarize the current knowledge on the use of probiotics as a potential adjuvant therapy for RA. We also review the proposed mechanisms whereby probiotics regulate inflammation. Finally, the role of fermented foods is discussed as a possible alternative to probiotic supplements since they have also been reported to have health benefits.

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“…Kefir showed a beneficial effect on GIT health both in healthy individuals and in people with inflammatory bowel disease [ 386 ]. In addition, fermented foods consumption exerts anti-inflammatory properties and could prevent cancer development [ [390] , [391] , [392] , [393] ]. Recently, it was observed that kefir consumption can regulate the microbiota-gut-brain axis by influencing mood and behaviour [ 394 , 395 ].…”

Section: Dietary Interventions That Act On Body Weight and That Shape...mentioning

confidence: 99%

Microbiota and body weight control: Weight watchers within?

Boscaini

Leigh

Lavelle

et al. 2022

Molecular Metabolism

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Fermented foods and inflammation: A systematic review and meta-analysis of randomized controlled trials

Cited by 24 publications

References 70 publications

The impact of botanical fermented foods on obesity, metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials

The impact of botanical fermented foods on obesity, metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials

Probiotic Supplementation for Rheumatoid Arthritis: A Promising Adjuvant Therapy in the Gut Microbiome Era

Microbiota and body weight control: Weight watchers within?

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