Fermented food: Should patients with cardiometabolic diseases go back to an early neolithic diet?

Mafra, Denise; Borges, Natália Alvarenga; Alvarenga, Livia; Ribeiro, Márcia; Fonseca, Larissa; Leal, Viviane de Oliveira; Shiels, Paul G.; Stenvinkel, Peter

doi:10.1080/10408398.2022.2077300

Cited by 3 publications

(2 citation statements)

References 209 publications

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“…Fermented foods based on lactic acid bacteria, such as sauerkraut, pickled cabbages, fermented cassava, gundruk, khalpi and kefir, present antioxidant properties. These foods contain Lactobacillus and many bioactive compounds which activate Nrf2 expression (D. Mafra et al 2022). This is again supported by evidence from pre-clinical models, where it has been demonstrated that dietary acquisition of fermented soybeans increased Nrf2 expression, which resulted in both antioxidant and anti-fatigue effects (Cui et al 2020).…”

Section: The Impact Of the Food On Gut Microbiotamentioning

confidence: 85%

Food for healthier aging: power on your plate

Mafra

Ugochukwu

Borges

et al. 2022

Critical Reviews in Food Science and Nutrition

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Inflammageing is a persistent low-level inflammatory burden that accompanies age-related dysregulation of the immune system during normative ageing and within the diseasome of ageing. A healthy diet containing a balanced amount of macronutrients, vitamins and minerals, adequate in calories and rich in poly(phenols), has an essential role in mitigating the effects of inflammageing and extending healthspan through modulation of the activity of a range of factors. These include transcription factors, such as nuclear factor erythroidderived 2 related factor 2 (Nrf2) and nuclear factor-κB (NF-kB), the inflammasome and the activities of the gut microbiota. The aim of this narrative review is to discuss the potential of food to ameliorate the effects of the diseasome of ageing.

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Section: The Impact Of the Food On Gut Microbiotamentioning

confidence: 85%

Food for healthier aging: power on your plate

Mafra

Ugochukwu

Borges

et al. 2022

Critical Reviews in Food Science and Nutrition

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“…Fermented foods, such as dairy, fruits and vegetable-based fermented food, contain bacteria with probable probiotic effects [ 91 ]. Experimental studies show that fermented foods may mitigate many complications associated with CKD progression and gut dysbiosis [ 92 , 93 , 94 ].…”

Section: Gut Microbiota Modulation and Effects On Residual Kidney Fun...mentioning

confidence: 99%

Gut Microbiota Interventions to Retain Residual Kidney Function

Mafra

Kemp

Borges

et al. 2023

Toxins

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Residual kidney function for patients with chronic kidney disease (CKD) is associated with better quality of life and outcome; thus, strategies should be implemented to preserve kidney function. Among the multiple causes that promote kidney damage, gut dysbiosis due to increased uremic toxin production and endotoxemia need attention. Several strategies have been proposed to modulate the gut microbiota in these patients, and diet has gained increasing attention in recent years since it is the primary driver of gut dysbiosis. In addition, medications and faecal transplantation may be valid strategies. Modifying gut microbiota composition may mitigate chronic kidney damage and preserve residual kidney function. Although various studies have shown the influential role of diet in modulating gut microbiota composition, the effects of this modulation on residual kidney function remain limited. This review discusses the role of gut microbiota metabolism on residual kidney function and vice versa and how we could preserve the residual kidney function by modulating the gut microbiota balance.

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