PMID- 37881833 OWN - NLM STAT- Publisher LR - 20231115 IS - 1475-2700 (Electronic) IS - 0954-4224 (Linking) DP - 2023 Oct 26 TI - The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials. PG - 1-20 LID - 10.1017/S0954422423000252 [doi] AB - Our systematic review assessed the impact of botanical fermented food (BFF) consumption on glucose, lipid, anthropometric, inflammatory and gut microbiota parameters, in adults with metabolic syndrome (MetS), MetS components or type 2 diabetes mellitus (T2DM). Embase, MEDLINE, Cochrane CENTRAL and Google Scholar were searched with no language limits, from inception to 31 August 2022, for eligible randomised controlled trials (RCTs). Two independent reviewers screened 6873 abstracts and extracted relevant data. Risk of bias (ROB) was assessed using the Cochrane Collaboration's ROB2 tool. The final review included twenty-six RCTs, with thirty-one reports published between 2001 and 2022. Significant (p < 0.05) within-group and between-group changes in cardiometabolic outcome means were reported in twenty-three and nineteen studies, respectively. Gut microbiota composition was assessed in four studies, with two finding significant between-group differences. No significant difference between groups of any measured outcomes was observed in five studies. There were fourteen studies at low ROB; ten were of some concern; and two were at high ROB. In 73% of included studies, BFF consumption by participants with obesity, MetS or T2DM led to significant between-group improvements in discrete cardiometabolic outcomes, including fasting blood glucose, lipid profile, blood pressure, waist circumference, body fat percentage and C-reactive protein. BFF consumption increased the abundance of beneficial gut bacteria, such as Bifidobacterium and LAB, whilst reducing potential pathogens such as Bacteroides. To determine the clinical significance of BFFs as therapeutic dietary adjuncts, their safety, tolerability and affordability must be balanced with the limited power and magnitude of these preliminary findings. FAU - Chan, Miin AU - Chan M AUID- ORCID: 0000-0002-4695-7057 AD - School of Agriculture, Food and Ecosystem Sciences, University of Melbourne, Melbourne, VIC, Australia. FAU - Larsen, Nadja AU - Larsen N AUID- ORCID: 0000-0002-5899-4883 AD - Department of Food Science, University of Copenhagen, Frederiksberg, Denmark. FAU - Baxter, Helen AU - Baxter H AUID- ORCID: 0000-0001-6579-8584 AD - Austin Health Science Library, Austin Health, Heidelberg, VIC, Australia. FAU - Jespersen, Lene AU - Jespersen L AUID- ORCID: 0000-0002-2555-5948 AD - Department of Food Science, University of Copenhagen, Frederiksberg, Denmark. FAU - Ekinci, Elif I AU - Ekinci EI AUID- ORCID: 0000-0003-2372-395X AD - The Australian Centre for Accelerating Diabetes Innovations (ACADI), Melbourne Medical School, The University of Melbourne and Department of Endocrinology, Austin Health, Heidelberg, VIC, Australia. FAU - Howell, Kate AU - Howell K AUID- ORCID: 0000-0001-6498-0472 AD - School of Agriculture, Food and Ecosystem Sciences, University of Melbourne, Melbourne, VIC, Australia. LA - eng PT - Journal Article PT - Review DEP - 20231026 PL - England TA - Nutr Res Rev JT - Nutrition research reviews JID - 9113797 SB - IM OTO - NOTNLM OT - botanical fermented foods OT - diabetes OT - glycaemic control OT - gut microbiota OT - inflammatory markers OT - metabolic syndrome OT - obesity OT - plant based OT - systematic review EDAT- 2023/10/26 06:42 MHDA- 2023/10/26 06:42 CRDT- 2023/10/26 04:21 PHST- 2023/10/26 06:42 [pubmed] PHST- 2023/10/26 06:42 [medline] PHST- 2023/10/26 04:21 [entrez] AID - S0954422423000252 [pii] AID - 10.1017/S0954422423000252 [doi] PST - aheadofprint SO - Nutr Res Rev. 2023 Oct 26:1-20. doi: 10.1017/S0954422423000252.