ABSTRACT

Background: Foods and beverages such as- fermented milk, cheese, yogurt, koumiss, kefir, natto, miso, fermented rice, fermented rice bran, buckwheat, legumes, vinegar, sauerkraut and sourdough, have been consumed in different regions of the world. Objective: To highlight the potential health benefits conferred by the consumption of fermented products. Methods: The primary research articles were taken from “Google Scholar”, “PubMed”, “Research Gate” and “Scopus” sites through keywords like “Fermented Foods” and “Health Benefits of Fermented Foods” from the year 2006 to 2022. A total of 33 articles were found to meet the inclusion criteria after screening through the QUORUM diagram for this study, and the risk of bias graph was plotted to control the bias. Results: This review highlights the health benefits conferred by different fermented foods and beverages. However, more studies may be required to derive conclusions for quantitative and qualitative information, such as nutrient composition or quantities that are required for conferring the myriad health benefits associated with the consumption of these fermented foods and beverages. Conclusions: This review aids researchers and nutrition policy makers in focusing on various health benefits of consuming fermented foods and beverages. It also helps researchers in identifying literature gaps to pursue their study. Keywords: fermented foods, fermented beverages, health benefits, Lactobacillus
Publication date: 01/01/2025

https://ijbpas.com/pdf/2025/January/MS_IJBPAS_2025_9584.pdf

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https://doi.org/10.31032/IJBPAS/2025/14.1.9584