Kefir and Kombucha for Rheumatic Disease: A Systematic Review

Aaron Lerner^{1, 2,} , Jozélio Freire de Carvalho³, Maria Fernanda Leal dos Santos Ribeiro⁴ and Carina Benzvi¹

¹Chaim Sheba Medical Center, The Zabludowicz Research Center for Autoimmune Diseases, Israel

²Ariel University, Ariel, Israel

³Núcleo de Pesquisa em Doenças Crônicas não Transmissíveis (NUPEN), School of Nutrition from the Federal University of Bahia, Salvador, Bahia, Brazil

⁴UNEX University center School of Medicine, Feira de Santana, Bahia, Brazil

Cite this paper:
Aaron Lerner, Jozélio Freire de Carvalho, Maria Fernanda Leal dos Santos Ribeiro and Carina Benzvi. Kefir and Kombucha for Rheumatic Disease: A Systematic Review. International Journal of Celiac Disease. 2023; 11(1):1-3. doi: 10.12691/ijcd-11-1-1

Abstract

Nutritional complementary therapy is increasingly reported as modulating rheumatic diseases' activities. Kefir-fermented milk products and kombucha tea have numerous beneficial effects on various human chronic conditions. The aims of the present systematic review are to screen the available literature for well-designed studies that evaluated kefir and kombucha in rheumatic patients. A thorough literature search in Pubmed, Scielo, and LILACS was conducted in accordance with PRISMA criteria, from January 1965 to April 2023. Only one study, using kefir supplementation in osteoporotic patients, fulfilled the screening criteria. Since many advantageous effects are attributed to the two additives, we hope that the present review will encourage further well-designed evaluations in rheumatic and other human chronic diseases.

Keywords:
Kefir kombucha probiotics rheumatic diseases gut inflammation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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