Traditional Fermented Foods as an Adjuvant Treatment to Diabetes
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NUTRITION, OBESITY, AND DIABETES (SML RIBEIRO, SECTION EDITOR)
Traditional Fermented Foods as an Adjuvant Treatment to Diabetes Caroliny de Almeida Souza 1 & Ícaro Alves Cavalcante Leite de Oliveira 1 & Victoria Ananias de Oliveira Rolim 1 & Cristina Stewart Bittencourt Bogsan 1 Accepted: 26 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Purpose of Review The use of traditional fermented foods as an alternative therapy for diabetes treatment has been widespread used without scientific proof, sometimes aggravating the clinical condition. This work explores the application of fermented foods with anti-glycemic activity for adjuvant therapy which fight against diabetes and differentiates them from those popular fermented foods generally used based on empirical knowledge. Recent Findings The role of physiologically active components of foods has changed our understanding of diet effects on human health, placing it in a prominent position, becoming a strategic and alternative treatment for metabolic diseases such as diabetes. However, identifying the use efficacy is somewhat complicated since the diet promotes interference from multiple factors. Summary It can be concluded that traditional fermented foods can be considered great helpers in the complementary and alternative treatment of diabetes, improving mechanisms such as glycemic control, recovery or maintenance of body weight, and antioxidant capacity. Keywords Kombucha . Kefir . Traditional fermented foods . Diabetes . Glucose control . Antioxidant
Introduction Fermentation is one of the oldest food preservation methods, ensuring durability and microbiological safety, and adding desired flavors [1]. Fermented foods and beverages have been part of the cuisine for thousands of years by diverse societies worldwide [2, 3]. The production and consumption of fermented products is an old habit and represents one of the earliest known uses of biotechnology. Examples of fermented products are kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread, and even the most popular products used in our daily lives such as vinegar, beers, wines, and cheeses [4]. The role that fermented foods play is not only related to the development of civilizations and cultural relations between countries but also a source of nutritional
This article is part of the Topical Collection on Nutrition, Obesity, and Diabetes * Cristina Stewart Bittencourt Bogsan [email protected] 1
Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, Brazil
importance [3, 5], microbiota modulation, and adjuvant therapy for pathologies such as diabetes [6]. The microbiota function in maintaining the intestinal barrier integrity leads to metabolic homeostasis, protecting against infections and improving the host immune system. Microbiota modification may be a new treatment strategy for metabolic diseases, such as diabetes mellitus (DM) [7]. This modification can occur through the use of beneficial
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