Health promoting effects of fermented foods against cancer: an updated concise review

• Autor(a) principal: KESIKA,Periyanaina
• Data de Publicação: 2022
• Outros Autores: SIVAMARUTHI,Bhagavathi Sundaram, CHAIYASUT,Chaiyavat
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102013
• topic: fermented foods; anticancer; apoptosis; inflammation; diet

Abstract The global cancer burden has increased, and about 9.6 million cancer-related deaths were recorded in 2018. Genetic makeup, unhealthy lifestyle, urbanization, obesity, and dietary preferences are key risk factors associated with cancer incidence and development. Next to lung cancer, colorectal cancer is the most perilous cancer type in terms of mortality rate. Diet plays a major role in colorectal cancer risk. The consumption of vegetables, unprocessed cereals, fish product, and fermented foods are associated with lower cancer risk, while raw and processed red meats and refined foods are associated with increased cancer risk. The anti-cancer properties of fermented foods and their possible mechanisms are summarized in this review. Some studies indicated that the consumption of fermented foods reduced the risk of cancer and improved the health status of cancer patients. However, some other research findings suggested that the intake of fermented foods was not associated with reduced cancer risk. Several signaling pathways (p38 MAPK, ERK1/2, energy deprivation, and death-receptor mediated pathways) are involved in the anti-proliferative and growth suppressive properties of fermented foods. Overall, the literature survey suggested that the consumption of fermented foods might reduce cancer risk and improve health status in association with other factors, such as genetics and healthy lifestyle.