Abstract
Fermentation has been a significant food processing and storage method in human dietary culture since ancient times. Nowadays, an increasing number of research studies are intensely focusing on the health advantages that fermented beverages and foods have. Type 2 diabetes mellitus, known as the metabolic disorder with high blood glucose level, is prevailing in modern society and seriously harms publics’ well-being. However, several studies showcased the benefits of fermented food in the potential treatment and prevention of type 2 diabetes. Effect of animal-based fermented food, such as yogurt, on type 2 diabetes has been greatly explored, but insufficient studies specifically explored the relationship between plant-based fermented food and type 2 diabetes. This article investigated the health benefits of plant-based fermented beverage and food, including vegetables, tea, fruits, legumes, and grains, on type 2 diabetes. In conclusion, the fermentation process enhanced the nutritional value of the raw material. Fermented food and beverage are potentially diabetes-friendly and desirable, but they must be consumed in moderation.
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