Fermented food: should patients with cardiometabolic diseases go back to an early neolithic diet?

Mafra, D., Borges, N. A., Alvarenga, L., Ribeiro, M., Fonseca, L., Leal, V. O., Shiels, P. G. and Stenvinkel, P. (2022) Fermented food: should patients with cardiometabolic diseases go back to an early neolithic diet? Critical Reviews in Food Science and Nutrition, (doi: 10.1080/10408398.2022.2077300) (PMID:35593230) (Early Online Publication)

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Abstract

Fermentation has been used since the Early Neolithic period to preserve foods. It has inherent organoleptic and nutritive properties that bestow health benefits, including reducing inflammation and oxidative stress, supporting the growth of salutogenic microbiota, enhancing intestinal mucosal protection and promoting beneficial immunometabolic health effects. The fermentation of food with specific microbiota increases the production salutogenic bioactive compounds that can activate Nrf2 mediated cytoprotective responses and mitigate the effects of the ‘diseasome of aging’ and its associated inflammageing, which presents as a prominent feature of obesity, type-2 diabetes, cardiovascular and chronic kidney disease. This review discusses the importance of fermented food in improving health span, with special reference to cardiometabolic diseases.

Item Type:Articles
Additional Information:This study was supported by Conselho Nacional de Pesquisa (CNPq) number 200162/2020-9, and Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) number E-26/202.524/2019.
Keywords:Industrial and Manufacturing Engineering, General Medicine, Food Science
Status:Early Online Publication
Refereed:Yes
Glasgow Author(s) Enlighten ID:Shiels, Professor Paul
Authors: Mafra, D., Borges, N. A., Alvarenga, L., Ribeiro, M., Fonseca, L., Leal, V. O., Shiels, P. G., and Stenvinkel, P.
College/School:College of Medical Veterinary and Life Sciences > School of Cancer Sciences
Journal Name:Critical Reviews in Food Science and Nutrition
Publisher:Taylor and Francis
ISSN:1040-8398
ISSN (Online):1549-7852
Published Online:20 May 2022
Copyright Holders:Copyright © 2022 Taylor & Francis
First Published:First published in Critical Reviews in Food Science and Nutrition 2022
Publisher Policy:Reproduced in accordance with the copyright policy of the publisher

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