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Fermented foods and inflammation: A systematic review and meta-analysis of randomized controlled trials.
Clin Nutr ESPEN. 2020 Feb; 35:30-39.CN

Abstract

OBJECTIVE

The effect of fermented foods consumption on inflammation has been investigated in several studies, but findings are inconsistent. Therefore we conducted a meta-analysis to examine the effect of fermented foods on inflammatory biomarkers including C-reactive protein (CRP), interleukin (IL)-6 and tumor necrosis factor (TNF)-α in the general adult population.

DESIGN

systematic review and meta-analysis.

METHODS

In this systematic review and meta-analysis, randomized controlled trials in the general adult population comparing fermented foods with a control product were searched from two literature databases (PubMed and Scopus) up to June 4, 2019. Trials with mean difference (MD) of 95% confidence interval (CI) were pooled using random effect model. Heterogeneity was assessed using Cochran's Q and I2 tests. Subgroup analysis was applied to define possible sources of heterogeneity.

RESULTS

The search strategy identified 3293 documents. Overall, 26 publications with 1461 people met the inclusion criteria. Our results indicated that intake of fermented foods could reduce serum TNF-α levels ((WMD = -8.26, 95% CI: -14.61, -1.91, p = 0.01; I2 = 99.9%, p < 0.001)). However, no change was observed in serum levels of CRP ((WMD = -0.21, 95% CI: -0.47, 0.05, p = 0.11), I2 = 93.8%, p < 0.001) and IL-6 ((WMD = 0.31, 95% CI:-3.79, 4.43, p = 0.88), I2 = 99.3%, p < 0.001).

CONCLUSION

Our findings showed that intake of fermented foods did not improve serum CRP and IL-6. We observed a reduction in pooled effect of TNF-α following intake of fermented foods.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

SaeidiFard N
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran. Electronic address: nasim.saeidifard@gmail.com.
Djafarian K
Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran. Electronic address: kdjafarian@tums.ac.ir.
Shab-Bidar S
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran. Electronic address: s_shabbidar@tums.ac.ir.

MeSH

AdultBiomarkersC-Reactive ProteinDatabases, FactualFermented FoodsHumansInflammationInflammation MediatorsInterleukin-6Randomized Controlled Trials as TopicTumor Necrosis Factor-alpha

Pub Type(s)

Journal Article
Meta-Analysis
Systematic Review

Language

eng

PubMed ID

31987119

Citation

SaeidiFard, Nasim, et al. "Fermented Foods and Inflammation: a Systematic Review and Meta-analysis of Randomized Controlled Trials." Clinical Nutrition ESPEN, vol. 35, 2020, pp. 30-39.
SaeidiFard N, Djafarian K, Shab-Bidar S. Fermented foods and inflammation: A systematic review and meta-analysis of randomized controlled trials. Clin Nutr ESPEN. 2020;35:30-39.
SaeidiFard, N., Djafarian, K., & Shab-Bidar, S. (2020). Fermented foods and inflammation: A systematic review and meta-analysis of randomized controlled trials. Clinical Nutrition ESPEN, 35, 30-39. https://doi.org/10.1016/j.clnesp.2019.10.010
SaeidiFard N, Djafarian K, Shab-Bidar S. Fermented Foods and Inflammation: a Systematic Review and Meta-analysis of Randomized Controlled Trials. Clin Nutr ESPEN. 2020;35:30-39. PubMed PMID: 31987119.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fermented foods and inflammation: A systematic review and meta-analysis of randomized controlled trials. AU - SaeidiFard,Nasim, AU - Djafarian,Kurosh, AU - Shab-Bidar,Sakineh, Y1 - 2020/01/03/ PY - 2019/3/15/received PY - 2019/10/17/revised PY - 2019/10/21/accepted PY - 2020/1/29/entrez PY - 2020/1/29/pubmed PY - 2021/7/13/medline KW - C-reactive protein (CRP) KW - Fermented foods KW - Interleukin (IL)-6 KW - Meta-analysis KW - Supplementation KW - Tumor necrosis factor (TNF)-α SP - 30 EP - 39 JF - Clinical nutrition ESPEN JO - Clin Nutr ESPEN VL - 35 N2 - OBJECTIVE: The effect of fermented foods consumption on inflammation has been investigated in several studies, but findings are inconsistent. Therefore we conducted a meta-analysis to examine the effect of fermented foods on inflammatory biomarkers including C-reactive protein (CRP), interleukin (IL)-6 and tumor necrosis factor (TNF)-α in the general adult population. DESIGN: systematic review and meta-analysis. METHODS: In this systematic review and meta-analysis, randomized controlled trials in the general adult population comparing fermented foods with a control product were searched from two literature databases (PubMed and Scopus) up to June 4, 2019. Trials with mean difference (MD) of 95% confidence interval (CI) were pooled using random effect model. Heterogeneity was assessed using Cochran's Q and I2 tests. Subgroup analysis was applied to define possible sources of heterogeneity. RESULTS: The search strategy identified 3293 documents. Overall, 26 publications with 1461 people met the inclusion criteria. Our results indicated that intake of fermented foods could reduce serum TNF-α levels ((WMD = -8.26, 95% CI: -14.61, -1.91, p = 0.01; I2 = 99.9%, p < 0.001)). However, no change was observed in serum levels of CRP ((WMD = -0.21, 95% CI: -0.47, 0.05, p = 0.11), I2 = 93.8%, p < 0.001) and IL-6 ((WMD = 0.31, 95% CI:-3.79, 4.43, p = 0.88), I2 = 99.3%, p < 0.001). CONCLUSION: Our findings showed that intake of fermented foods did not improve serum CRP and IL-6. We observed a reduction in pooled effect of TNF-α following intake of fermented foods. SN - 2405-4577 UR - https://www.unboundmedicine.com/medline/citation/31987119/Fermented_foods_and_inflammation:_A_systematic_review_and_meta_analysis_of_randomized_controlled_trials_ DB - PRIME DP - Unbound Medicine ER -