Fermented Dairy Products: Metabolites, Mechanisms, and Gut Microbiota in Non-Communicable Chronic Diseases

Non-communicable diseases (NCDs) are long-lasting, non-transmissible conditions characterized by multifactorial risk profiles, prolonged latency periods, functional impairment or disability, and limited curability. Behavioral risk factors, including sedentary lifestyles, modern dietary patterns, and the high consumption of ultra-processed foods, have contributed to the global epidemic of NCDs, which currently accounts for approximately 74% of all deaths worldwide, according to the World Health Organization (WHO).

NCDs encompass a broad spectrum of conditions, including hypertension, diabetes mellitus, cancer, cardiovascular diseases, metabolic syndrome, neurological and mental health disorders, glaucoma, digestive diseases, musculoskeletal disorders (e.g., rheumatoid arthritis and osteoporosis), chronic kidney disease, and autoimmune conditions. The substantial socioeconomic burden associated with NCDs underscores the urgent need for effective prevention and control strategies, which has led the United Nations 2030 Agenda to recognize NCDs as a major challenge to sustainable development.

In this context, fermented dairy products are recognized as valuable sources of multibiotics and multimetabolites, offering potential benefits for human health. Accordingly, fermented dairy foods and beverages—such as yogurt, fermented milk, kefir, and cheese—have been suggested as promising dietary strategies for NCDs prevention in epidemiological, observational, and randomized controlled studies. However, the mechanisms by which fermented dairy products may reduce the risk of NCDs remain incompletely understood and are influenced by multiple factors, including milk type and composition, dairy matrix, microbial profiles, and the addition of ingredients.

This Topic invites preclinical and clinical research addressing the mechanisms of action of fermented dairy foods and beverages in the prevention and management of NCDs, including microbiota-mediated pathways. Studies elucidating the specific biotics and metabolites responsible for these effects — whether acting synergistically within the food matrix or as isolated components — are also welcome. Similarly, investigations that contribute to understanding the effective dosage, consumption frequency, and intervention duration required to achieve preventive or therapeutic outcomes are considered highly valuable for this Special Issue. We particularly encourage research that bridges preclinical findings with clinical translation, thereby supporting the development of evidence-based nutritional applications.

We welcome original research articles, short communications, case reports, systematic reviews, meta-analyses, narrative reviews, perspectives, opinion articles, and commentaries addressing:

• The relationship between the consumption of fermented dairy products and metabolic, oncological, neuropsychological, and other NCDs outcomes, including the identification of biomarkers associated with the effects reported;
• The identification of probiotics, prebiotics, postbiotics, and bioactive metabolites — including but not limited to organic acids, lipids, fatty acids such as conjugated linoleic acid (CLA), milk fat globule membrane (MFGM) components, bioactive peptides, amino acids, vitamins, and minerals — and their mechanisms of action, including short- and long-term modulation of the gastrointestinal microbiota in reducing the risk of NCDs development and progression;
• Variability in the physiological and biological effects of fermented dairy products on NCDs, influenced by factors such as microbial consortia and food matrix interactions;
• Identification of knowledge gaps and prioritization of research directions to advance the field and support the translation of evidence into dietary guidelines and public health policies.