Productos lácteos probióticos y câncer: una revisión narrativa
DOI:
https://doi.org/10.33448/rsd-v11i5.28221Palabras clave:
Leche; Cáncer; Probióticos; Alimentos funcionale.Resumen
El cáncer es el principal problema de salud pública en el mundo y se encuentra entre las cuatro principales causas de muerte prematura. Su etiología tiene una fuerte asociación con factores dietéticos. A partir de esta información, la producción de alimentos funcionales ha ido cobrando protagonismo en la industria alimentaria debido a que los consumidores son más conscientes de la relación entre una buena nutrición y la salud, y por tanto la demanda de alimentos que además de nutrir aporten beneficios, ha aumentado, como los productos lácteos fermentados. La investigación se realizó en bases de datos como PubMed, Google Scholar y Scielo, considerando artículos publicados en portugués, inglés y español entre 2003 y 2022, sobre la composición y relación entre los lácteos y el cáncer. Los productos lácteos fermentados son ricos en muchas vitaminas y minerales altamente biodisponibles y sus beneficios están asociados con los péptidos bioactivos presentes en los alimentos. Además, estos productos tienen propiedades antioxidantes, anticancerígenas, antimutagénicas y son excelentes matrices para la propagación de bacterias probióticas. Dado lo anterior, el desarrollo de alimentos lácteos funcionales requiere del apoyo de la investigación científica y debe considerar las expectativas del consumidor, el proceso tecnológico, las técnicas adecuadas de análisis y comercialización, y las ventajas nutricionales. Se necesitan más estudios para comprender mejor los mecanismos de acción y la relación entre los productos lácteos y el cáncer.
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