Invited review: Potential effects of short- and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus

被引：17

作者：

Awwad, Sarah F. ^{[1
]}

Abdalla, Abdelmoneim ^{[2
]}

Howarth, Frank C. ^{[3
]}

Stojanovska, Lily ^{[3
,4
]}

Kamal-Eldin, Afaf ^{[5
]}

Ayyash, Mutamed M. ^{[5
]}

机构：

[1] Univ Waterloo, Fac Appl Hlth Sci, Dept Kinesiol, Waterloo, ON N2L 3G1, Canada

[2] United Arab Emirates Univ, Coll Med & Hlth Sci, Dept Physiol, POB 17666, Al Ain, U Arab Emirates

[3] United Arab Emirates Univ, Coll Med & Hlth Sci, Dept Nutr & Hlth, POB 17666, Al Ain, U Arab Emirates

[4] Victoria Univ, Inst Hlth & Sport, Melbourne, Vic 8001, Australia

[5] United Arab Emirates Univ, Coll Agr & Vet Med, Dept Food Sci, POB 15551, Al Ain, U Arab Emirates

来源：

JOURNAL OF DAIRY SCIENCE | 2022年 / 105卷 / 06期

关键词：

functional foods; fermented products; dairy products; type; 2; diabetes; MILK KEFIR; D-LACTATE; CONSUMPTION; FOODS; YOGURT; ACID; DIET; METAANALYSIS; METABOLISM; INSIGHTS;

D O I：

10.3168/jds.2021-21484

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The consumption of fermented dairy products has been linked with lowering the risk of type 2 diabetes mellitus (T2DM), but studies have yet to demon-strate a definite association. We evaluated evidence from a cross-sectional analysis of longitudinal studies and human and animal experimental trials to further understand the current knowledge linking short-and long-term consumption of fermented dairy products to T2DM. Most cohort studies revealed a protective effect of fermented dairy products on T2DM development, with yogurt noted as the most consistent food item protecting against the disease. Human experimental trials and animal studies revealed improvements in biomarkers of glycemic control with short-term moni-tored intake of fermented dairy products from various sources. Therefore, fermented dairy products may of-fer protection against the development and may have therapeutic benefits for individuals with T2DM. This could influence on dietary recommendations and the development of functional foods aiming to minimize the risk of T2DM.

引用

页码：4722 / 4733

页数：12

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