Researchers from four academic institutions in China and Pakistan examined published literature to assess the therapeutic benefits of cheese, yogurt, and kefir. They discovered that yogurt may help treat osteoporosis, a degenerative bone condition, by avoiding diarrhea and lowering lactose intolerance. Yogurt consumption is more consistently associated with a lower prevalence of type 2 diabetes than other dairy products, and probiotic yogurt has been shown to benefit persons with liver issues.
Several studies have shown that kefir has anti-cancer properties, with ingestion associated to slower tumor growth in rats and reduced colorectal cancer cell formation. The fermented beverage, which contains vitamins, minerals, and beneficial bacteria, has also been shown to have antibacterial capabilities owing to its high probiotic content, organic acids, and bioactive components. Kefir promotes digestion, improves gut lining, and lowers allergy and asthma risks.
Ripe cheese is naturally lactose-free because some of the lactose is eliminated with the whey during maturity, and the remainder is fermented into lactic acid, acetic acid, diacetyl, acetaldehyde, ethanol, and CO2. Regular intake of whole and sour milk has been related to a lower risk of cardiovascular disease, which seems to be due to calcium and bioactive peptides that lower systolic blood pressure.
Probiotic-rich cheese has been investigated for its possible therapeutic benefits on rheumatoid arthritis. A 2022 clinical research including 40 rheumatoid arthritis patients found that eating probiotic cheese lowered inflammation and improved gut flora, hence reducing the severity of arthritis symptoms.
Fermented foods account for around 33% of diets in Asia and 60% in underdeveloped nations. Consuming fermented milk improves health in a variety of pathological conditions. The expanding volume of supporting data from published research is very promising and should act as a motivator for the food sector to develop innovative functional dairy products.
Source: Therapeutic potential of popular fermented dairy products and its benefits on human health
Authors: Gul Naz Saleem, Ruixia Gu, Hengxian Qu, Gul Bahar, Khaskheli, Imran Rashid Rajput, Muhammad Qasim, Xia Chen
Published: Frontiers in Nutrition, 28 February 2024
DOI: 10.3389/fnut.2024.1328620
