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Health promoting effects of fermented foods against cancer: an updated concise review

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Approximately half of the global burden of cancer cases occur in Asian countries. It has been projected that ~10.6 million cancer cases may occur in 2030 (Sankaranarayanan et al., 2014).… Click to show full abstract

Approximately half of the global burden of cancer cases occur in Asian countries. It has been projected that ~10.6 million cancer cases may occur in 2030 (Sankaranarayanan et al., 2014). The incidence of cancer will increase due to urbanization, lifestyle changes (unhealthy lifestyle such as use of tobacco, alcohol consumption, and unhealthy diet), aging (one of the key factors of cancer), and socioeconomic development. The incidence and mortality rate of the ten most common cancers (the cancer types include lung, stomach, liver, colorectum, oesophagus, prostate, bladder, leukaemia, lip and oral cavity, and non-Hodgkin lymphoma in men; the cancer types include breast, cervix uteri, lung, stomach, colorectum, liver, corpus uteri, oesophagus, ovary, and leukaemia in women) will increase by the year 2030 (Sankaranarayanan et al., 2014).

Keywords: foods cancer; health promoting; effects fermented; promoting effects; fermented foods; cancer

Journal Title: Food Science and Technology International
Year Published: 2020

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