Background: With growing numbers of random control trials, an updated meta-analysis of plant and animal-based fermented foods with biomarkers of cardiovascular disease (CVD), diabetes mellitus type 2 (T2DM), Hypertension, and obesity has been conducted.
Objective: In the past, there are several systematic reviews and meta-analyses conducted to know the effect of one single type of fermented food consumption and a single metabolic disorder. This study intended to address different indigenous fermented food intake with common risk factors of the above-mentioned metabolic disorders.
Methodology: Three electronic databases (PubMed, Embase and Scopus) were searched for articles published up to October 2022 by the PICOs (Population, Intervention, Comparison, Outcome and Study) technique. 27 prospective random trials were selected with a total of 1513 participants. After analyzing all the risk factors from all the studies, we shorted down it to 17 risk factors, out of which the analysis was done.
RESULT: Out of 17 risk factors 7 of them showed a significant difference like BMI (WMD= -0.23, 95% CI:-0.39,-0.07, p=0.009), Body fat% (WMD= -0.11, 95% CI: -0.19,-0.03, p=0.015), LDL (WMD= -0.14, 95% CI: -0.25,-0.03, p=0.02), Total Cholesterol (WMD= -0.22, 95% CI: -0.35,-0.10, p=0.01), Fasting Glucose (WMD= -0.29, 95% CI: -0.35,-0.10, p=0.02), Hba1c (WMD= -0.13, 95% CI: -0.25,-0.02 p=0.03) and DBP (WMD= -0.17, 95% CI: -0.27,-0.07, p=0.01).
Conclusion: Our finding showed that intake of indigenous fermented foods had a substantial protective effect with regard to some of the risk factors. The current study warrants further investigation with quantified fermented foods and its elements.
