Produtos lácteos probióticos e câncer – uma revisão narrativa
DOI:
https://doi.org/10.33448/rsd-v11i5.28221Palavras-chave:
Leite; Câncer; Probióticos; Alimentos funcionais.Resumo
O câncer é o principal problema de saúde pública no mundo e está entre as quatro principais causas de morte prematura. A sua etiologia tem uma forte associação com fatores dietéticos. Com base nestas informações, a produção de alimentos funcionais vem ganhando destaque na indústria alimentícia devido ao fato de os consumidores estarem mais conscientes da relação entre boa alimentação e a saúde, e por isso tem aumentado a procura por alimentos que além de nutrir proporcionem benefícios, como por exemplo os produtos lácteos fermentados. A pesquisa foi realizada nas bases de dados como PubMed, Google Scholar e Scielo, considerando artigos publicados em português, inglês e espanhol entre os anos de 2003 e 2022, sobre composição e relação entre produtos lácteos e câncer. Os produtos lácteos fermentados são ricos em muitas vitaminas e minerais altamente biodisponíveis e seus benefícios estão associados aos peptídeos bioativos presente nos alimentos. Além disso, esses produtos possuem propriedades antioxidantes, anticarcinogênicas, antimutagênicas e são excelentes matrizes para veiculação de bactérias probióticas. Dado o exposto, o desenvolvimento de alimentos lácteos funcionais requer o apoio de pesquisas científicas e deve considerar as expectativas do consumidor, o processo tecnológico, as técnicas adequadas de análise e marketing e as vantagens nutricionais. Mais estudos são necessários para a melhor compreensão dos mecanismos de ação e da relação entre produtos lácteos e câncer.
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