Research progress on fermented dairy products and their relation with the health of middle-aged and older adults: Evidence from global cohort studies

Abstract

Fermented dairy products undergo structural and textural changes during fermentation， resulting in the production of unique nutrients. Therefore， they have special flavors and nutritional characteristics， offering health benefits for middle-aged and older adults， based on relevant evidence from global cohort studies. This article reviews evidence from global long-term follow-up cohort studies investigating the associations between fermented dairy products intake and overweight/obesity， cardiovascular and cerebrovascular diseases， prediabetes and diabetes， cognition， and tumorigenesis. Additionally， this review explores the potential mechanisms for these associations.

Keywords

• fermented dairy products
• yogurt
• middle-aged and older adults
• cohort
• noncommunicable chronic disease
• overweight/obesity
• cardiovascular and cerebrovascular diseases
• diabetes