lluminating focus on the health benefits of fermented foods against cancer

Abstract

Currently, mortality rates have increased considerably all over the world, with cancer being the leading cause. Death due to cancer accounted for nearly 10 million deaths in 2020. Unhealthy eating habits, genetic composition, colonization in cities, and obesity are the main risk factors for cancer onset and development. More efficacious remedies are needed for the treatment of cancer. Nowadays, fermented foods have gained immense popularity as a result of their advanced health benefits. The fermentation procedure can reduce the number of pathogenic microorganisms. Various fermentation procedures can also reduce the concentration of some harmful chemicals in food while increasing the concentration of some beneficial bacteria for our health. Fermented food consumption has been shown to be beneficial for cancer patients. Some nutrients present in fermented foods can work against several diseases. In view of the current scenario, the present review paper is orchestrated the anti-carcinogenic properties of various fermented beverages and foods.