Traditional Fermented Foods as an Adjuvant Treatment to Diabetes

Purpose of Review The use of traditional fermented foods as an alternative therapy for diabetes treatment has been widespread used without scientific proof, sometimes aggravating the clinical condition. This work explores the application of fermented foods with anti-glycemic activity for adjuvant therapy which fight against diabetes and differentiates them from those popular fermented foods generally used based on empirical knowledge. Recent Findings The role of physiologically active components of foods has changed our understanding of diet effects on human health, placing it in a prominent position, becoming a strategic and alternative treatment for metabolic diseases such as diabetes. However, identifying the use efficacy is somewhat complicated since the diet promotes interference from multiple factors. It can be concluded that traditional fermented foods can be considered great helpers in the complementary and alternative treatment of diabetes, improving mechanisms such as glycemic control, recovery or maintenance of body weight, and antioxidant capacity.