Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associations between the microorganisms present in certain fermented foods (e.g., agave fructans, kefir, yeats, kombucha, chungkookjang, cheeses and vegetables, among others) and weight maintenance, reductions in the risk of cardiovascular disease, antidiabetic and constipation benefits, improvement of glucose and lipids levels, stimulation of the immunological system, anticarcinogenic effects and, most importantly, reduced mortality. Accordingly, the aim of this review is to corroborate information reported in experimental studies that comprised interventions involving the consumption of traditional fermented foods or beverages and their association with human health. This work focuses on studies that used fermented food from 2014 to the present. In conclusion, traditional fermented foods or beverages could be important in the promotion of human health. Further studies are needed to understand the mechanisms involved in inflammatory, immune, chronic and gastrointestinal diseases and the roles of fermented traditional foods and beverages in terms of preventing or managing those diseases.

Introduction: Non-communicable chronic diseases, such as overweight and obesity, are considered a high risk for type 2 diabetes. Globally, there are 536.6 million people with diabetes. Mexico has a high prevalence of these diseases. Objective: The objective of this study was to evaluate the effects of a synbiotic beverage and a 12-week dietary intervention on body composition and biochemical parameters in women with T2D, overweight, or obesity as an additional strategy for treatment. Methods: This was a double-blind, randomized, and experimental study of a 12-week dietary intervention with a synbiotic fermented beverage with n = 51 women divided into four groups: G1 followed a moderate calorie-restricted diet, G2 followed the same moderate calorie-restricted diet and consumed a synbiotic beverage, G3 only consumed the synbiotic beverage, and G4 consumed a placebo beverage. Results: Significant changes were seen in BMI (p < 0.001) and fat mass (kg) (%) (p < 0.001) after the 12-week dietary intervention, proving that the synbiotic beverage had an effect on body composition. Conclusions: Significant decreases in different body composition and biochemical profiles were seen, showing the benefits of the beverage. A dietary intervention and the consumption of a fermented beverage could be an additional treatment for non-communicable diseases.