Meta AnalysisID 7143
发酵食品对成人骨质疏松症的影响：一项系统评价
CRD42023425575
What is the impact of fermented foods on bone health in adults with osteoporosis?
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Record Fields
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- Meta Analysis Id
- 7143
- Evidence Id
- 15701
- Core Evidence Id
- 15701
- Source Meta Analysis Id
- 7129
- Herb2 Meta Analysis Id
- HBMA007129
- Crd Id
- CRD42023425575
- Title
- Impact of fermented foods in adults with osteoporosis: a systematic review
- Review Question
- What is the impact of fermented foods on bone health in adults with osteoporosis?
- Study Type Included
- Randomized clinical trials.
- Condition Being Studied
- Osteoporosis is a chronic bone disease that affects millions of adults worldwide, characterized by low bone mass and deterioration of bone tissue, leading to an increased risk of fractures. In recent years, fermented foods have gained attention as a potential dietary intervention for osteoporosis, due to their high content of bioactive compounds and beneficial effects on gut microbiota. Fermentation is a process that breaks down complex compounds in food, producing bioactive metabolites such as short-chain fatty acids and vitamins, which have been shown to improve bone health. The low pH of fermented foods maintains longer the ionization of minerals, thus improving their bioavailability. Additionally, fermented foods are rich in live microorganisms, which can positively affect gut bone metabolism. While there is growing interest in the potential benefits of fermented foods for osteoporosis, the current evidence base is limited and inconsistent. Therefore, a systematic review is needed to critically evaluate the existing literature and provide a comprehensive overview of the impact of fermented foods on bone health in adults with osteoporosis. This systematic review protocol outlines the methodology and approach for conducting such a review, aiming to contribute to the understanding of the potential role of fermented foods to reduce osteoporosis.
- Participant
- Adults with osteoporosis, diagnosed by bone density scan (DXA)
- Animal
- Human Disease Modelled
- Intervention
- Daily or regular consumption of fermented foods such as: Fermented dairy products: Cheese, yoghurt, yogurt, yakult, creme fraiche, quark, kefir, lassi, sour cream, soured milk, fermented milk, cultured milk, buttermilk, kumis, gymyz, kajmak, ayran, miru-muru, calpis, bohani, Chal, doogh Fermented meat: Salami, pepperoni, chorizo, saucisson, cervelat, mettwurst, summer sausage, sucuk, fermented sausage, cured meat, dried meat sausages, dried sausages, fermented fish, fish sauce, shrimp paste, shrimp sauce, oyster sauce Fermented vegetables/fruits: Sauerkraut, olive, table olive, pickle, fermented cucumber, kimchi, paocai, coconut, almond milk, fermented lemon, fermented cabbage, fermented cauliflower, fermented pepper, fermented carrot Fermented legumes: Soy sauce, soybean paste, miso, tempeh, natto, chionggukjang, doenjang, doubanjiang, douche, gochujang, fermented pulse, fermented pea, fermented lentil, fermented chickpea Fermented cereals and grains: Wheat, oats, rice, bread, sourdough, crispbread, fermented millet, fermented sorghum, fermented maize, chicha, fermented rye, fermented barley, boza, tarhana, buckwheat, quinoa, amaranth, tef or bushera
- Comparator Control
- Regular treatment for osteoporosis (calcium + vitamin D and/or any bisphosphonate) or no treatment
- Main Outcome
- - Changes in densitometry (bone mineral density, improving the T-score, passing from osteoporosis to osteopenia or normal bone density) - Prevalence of pathological fractures (hip, wrist, and spine) - Ca+ and phosphatase alkaline serum levels - Bone turnover markers - Side effects according to Common Terminology Criteria for Adverse effects reported by the investigators Measures of effect As implemented in clinical trials. Dichotomous data will be presented as risk ratio and continuous outcomes as mean difference (with 95% CI)
- Outcome Measure
- Additional Outcome
- Quality of life Body mass index Measures of effect Dichotomous data will be presented as risk ratio and continuous outcomes as mean difference (with 95% CI)
- Study Method
- Intervention, Systematic review
- Keyword
- Adult; Bone and Bones; Fermented Foods; Humans; Osteoporosis
- Contact
- Jeadran Malagon-Rojas [email protected]
- Organisational Affiliation
- Instituto Nacional de Salud www.ins.gov.co
- Funding Source
- Promoting Innovation of ferMENTed fOods (PIMENTO) Grant number(s) State the funder, grant or award number and the date of award CA20128
- Other Selection Criteria
- Final Publication
- Same Topic Review
- Published Protocol
- Review Type
- Language
- English
- Country
- Colombia
- Review Stage
- Review Ongoing
- First Submission Date
- 2023-05-10
- Registration Date
- 2023-05-21
- Anticipated Start Date
- 2023-06-23
- Anticipated Completion Date
- 2024-09-24
- Title Cn
- 发酵食品对成人骨质疏松症的影响：一项系统评价
- Title En
- Impact of fermented foods in adults with osteoporosis: a systematic review
- Bilingual Status
- complete