ISBN: 978-93-94174-16_0

Fermented Foods and Cancer: Bioactive Mechanisms, Gut Microbiota, and Preventive Applications

Department of Food Processing Technology, AMET (Deemed to be University), Chennai, Tamil Nadu, India

Fermented foods have long been integral to traditional diets and are increasingly recognized for their potential role in cancer prevention through modulation of the gut microbiota and host physiological functions. Fermentation enhances the nutritional quality of foods while generating bioactive compounds, including probiotics, postbiotics, bioactive peptides, short-chain fatty acids, and polyphenol-derived metabolites, which contribute to immune regulation, antioxidant activity, and maintenance of intestinal barrier integrity. This chapter reviews the current evidence on the relationship between fermented foods and cancer prevention, highlighting major fermented food categories and their underlying biological mechanisms. Particular emphasis is placed on gut microbiota modulation, regulation of inflammation and oxidative stress, induction of apoptosis, and the gut–immune axis as key pathways involved in reducing cancer risk, particularly colorectal cancer. Findings from experimental, epidemiological, and clinical studies suggest that regular consumption of fermented foods may support a healthy gut ecosystem and complement conventional cancer therapies by improving microbial balance and immune function. The chapter also discusses emerging fermentation technologies, personalized nutrition approaches, and current research challenges, including variability in microbial composition and the limited availability of long-term clinical evidence. Overall, fermented foods represent a promising functional dietary strategy for cancer prevention and supportive care, warranting further multidisciplinary research to establish evidence-based nutritional recommendations. As research on diet–microbiome interactions advances, fermented foods are gaining recognition as promising functional dietary interventions for cancer prevention. Their diverse bioactive metabolites and ability to modulate host immunity and metabolic pathways offer significant opportunities for developing evidence-based nutritional strategies that support long-term health and complement conventional cancer management.

*Corresponding author; e-mail: nivethakrishnaa20@gmail.com

Cite this Chapter: Nivetha Muralikrishna. 2026. Fermented Foods and Cancer: Bioactive Mechanisms, Gut Microbiota, and Preventive Applications. In: M. Kannan and Bhuvaneswari Rajagopal (Eds.), Advances in Aquatic Nutraceutical and Drugs. Excellent Publishers, India. pp. 139-146. doi: https://doi.org/10.20546/978-93-94174-16-0_10