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Current Geriatrics Reports
Erschienen in: Current Geriatrics Reports 4/2020

11.11.2020 | Nutrition, Obesity, and Diabetes (SML Ribeiro, Section Editor)

Traditional Fermented Foods as an Adjuvant Treatment to Diabetes

verfasst von: Caroliny de Almeida Souza, Ícaro Alves Cavalcante Leite de Oliveira, Victoria Ananias de Oliveira Rolim, Cristina Stewart Bittencourt Bogsan

Erschienen in: Current Geriatrics Reports | Ausgabe 4/2020

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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.
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Metadaten
Titel
Traditional Fermented Foods as an Adjuvant Treatment to Diabetes
verfasst von
Caroliny de Almeida Souza
Ícaro Alves Cavalcante Leite de Oliveira
Victoria Ananias de Oliveira Rolim
Cristina Stewart Bittencourt Bogsan
Publikationsdatum
11.11.2020
Verlag
Springer US
Erschienen in
Current Geriatrics Reports / Ausgabe 4/2020
Elektronische ISSN: 2196-7865
DOI
https://doi.org/10.1007/s13670-020-00337-3

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