Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis.

ABSTRACT: Vaginal function in healthy women is closely associated with a lactobacilli-dominated microbiome. Among the most common conditions arising from dysbiosis are bacterial vaginosis (BV) and vulvovaginal candidiasis (VVC). While the efficacy of oral probiotics for the treatment of BV and VVC is well documented, the role of consuming fermented foods remains underexplored. This systematic review aims to present a systematic evaluation of the potential role of fermented foods in the prevention and treatment of BV and VVC and establish the extant research gap between the realm of the clinical sciences and the field of food science and technology. For this purpose, under the guidance of COST Action CA20128-Promoting Innovation of Fermented Foods (PIMENTO), a systematic literature review was conduct

SUBMITTER: Akpınar A 

PROVIDER: S-EPMC12679833 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature