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Cited by 463Probiotics and Fermented FoodsFood and Agricultural SciencesGut microbiota and health

Milk kefir : nutritional, microbiological and health benefits

Open access
Rosa, Damiana D., Dias, Manoela M. S., Grześkowiak, Łukasz M., Reis, Sandra A., Conceição, Lisiane L., Peluzio, Maria do Carmo G.·2017·Nutrition Research Reviews
DOI 10.1017/s0954422416000275
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Abstract

Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of kefir has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted in vitro or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of kefir and presents relevant findings associated with the beneficial effects of kefir on human and animal health.

Integrity signals

Registry

Crossref · 10.1017/s0954422416000275

Cites

127 of 127 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

14 of 56 cited sources checked · 1 supported · 1 flagged · accuracy not yet measured

  • Premisecitation

    Approximately 30% of milk lactose is hydrolysed by the β-galactosidase enzyme during kefir fermentation, turning lactose into glucose and galactose.

    “Approximately 30 % of milk lactose is hydrolysed by the β-galactosidase enzyme, turning lactose into glucose and galactose.Furthermore, bacteria present in kefir convert glucose into lactic acid (29) .”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [29] 29. Arslan S (2014) A review: chemical, microbiological and nutritional characteristics of kefir. CyTA J Food 13, 340-345. source

      The Nutritional characteristics section says that fermentation reduces lactose and increases β-galactosidase. The Chemical composition section says lactic acid is derived from approximately 25% of the original lactose, but that is not a measurement of lactose hydrolysis. Neither section supports the claimed 30% hydrolysis or explicitly states that it yields glucose and galactose; page numbers are unavailable in our copy. (LLM, conf=0.86)

      Experimental — accuracy not yet measured
  • Premisecitation

    The regular consumption of probiotics has the ability to improve blood sugar levels.

    “The regular consumption of probiotics has the ability to improve blood sugar levels.”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [74] 74. St-Onge M-P, Farnworth ER, Savard T, et al. (2002) Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial. BMC Complement Altern Med 2, 1. source

      The Background and Results (page numbers unavailable) concern cholesterol, triglycerides, and related measures, not blood sugar. A search for glucose, glycemic measures, and insulin found no passage in our copy reporting that probiotics improve blood sugar levels. (LLM, conf=0.76)

      Experimental — accuracy not yet measured
  • Premisecitation

    Kefir is able to inhibit the activity of angiotensin-converting enzyme (ACE) through the action of bioactive peptides generated from casein during the milk fermentation process.

    “Quirós et al. (76) found that kefir is able to inhibit the activity of angiotensin-converting enzyme (ACE) through the action of bioactive peptides generated from casein during the milk fermentation process.”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [76] 76. Gomes AC, Bueno AA, de Souza RGM, et al. (2014) Gut microbiota, probiotics and diabetes. Nutr J 13, 60. source

      The Methods section on experimental and clinical studies discusses probiotic dahi and diabetes-related outcomes, but does not address kefir inhibiting ACE through casein-derived peptides. Searches for kefir, ACE, casein, and Quirós found no passage in our copy that addresses the claim. (LLM, conf=0.74)

      Experimental — accuracy not yet measured
  • Premisecitation

    In kefir, higher levels of conjugated linoleic acid isomers and butyric, palmitic, palmitoleic and oleic acids were found relative to milk and yogurt.

    “In kefir, higher levels of conjugated linoleic acid isomers and butyric, palmitic, palmitoleic and oleic acids were found in relation to milk and yogurt, factors that may have contributed to the reported outcomes (88) .”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [88] 88. Khoury N, El-Hayek S, Tarras O, et al. (2014) Kefir exhibits antiproliferative and proapoptotic effects on colon adeno- carcinoma cells with no significant effects on cell migration and invasion. Int J Oncol 45, 2117-2127. source

      The Materials and methods (p. 2) describe preparing kefir from milk, and the Results (p. 6) compare kefir- and milk-treated cells. Neither passage reports fatty-acid levels or a comparison with yogurt. Searches for the named fatty acids and fatty-acid composition found no passage in our copy supporting the claimed higher levels. (LLM, conf=0.77)

      Experimental — accuracy not yet measured
  • Premisecitation

    After 2 weeks of treatment, wound area and percentage of inflammation were reduced in animals treated with kefir grains and gel compared with those treated with silver sulfadiazine cream.

    “After 2 weeks of treatment, the wound area and the percentage of inflammation were reduced in animals treated with kefir grains and gel compared with those treated with silver sulfadiazine cream, used for the topical treatment of burns of second and third degrees.”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [92] 92. Matsuu M, Shichijo K, Okaichi K, et al. (2003) The protective effect of fermented milk kefir on radiation- induced apoptosis in colonic crypt cells of rats. J Radiat Res 44, 111-115. source

      The Methods describe rats consuming kefir for 12 days before irradiation, and the Results measure apoptosis in colonic crypt cells. Searches for wound area, inflammation, kefir gel, burns, and silver sulfadiazine found no passage addressing the claimed wound-treatment comparison. Page numbers are unavailable in our copy. (LLM, conf=0.78)

      Experimental — accuracy not yet measured
  • May combine two claims. 20
  • Classified as probably not a substantial claim. 8

  • May combine two claims.

    Premisecitation

    In a clinical trial, diabetic adults who consumed 600 ml/d kefir for 8 weeks showed a significant decrease in fasting glucose levels and glycosylated Hb compared with baseline, and these parameters were significantly reduced compared with control subjects who consumed a conventional fermented milk.

    “In a clinical trial, diabetic adults that consumed 600 ml/d kefir, for 8 weeks, showed a significant decrease in fasting glucose levels and glycosylated Hb compared with baseline.Additionally, these same parameters were found to be significantly reduced in individuals who consumed kefir compared with control subjects who consumed a conventional fermented milk (73) .”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [73] 73. Uchida M, Ishii I, Inoue C, et al. (2010) Kefiran reduces atherosclerosis in rabbits fed a high cholesterol diet. J Atheroscler Thomb 17, 980-988. source

      Split into 2 atoms — 0 confirmed, 0 partially supported, 1 disputed, 0 misattributed, 1 unverifiable. Expand the claim to see per-atom verdicts.

      Checked by a reasoning model — may be wrong.

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    Kefir has antagonistic action against Salmonella, Shigella, Staphylococcus, Helicobacter pylori, Escherichia coli, Enterobacter aerogenes, Proteus vulgaris, Bacillus subtilis, Micrococcus luteus, Listeria monocytogenes, Streptococcus pyogenes and the yeast Candida albicans.

    “This antagonistic action has been observed against bacteria, such as Salmonella (53) , Shigella, Staphylococcus (9,53) , Helicobacter pylori (54) , Escherichia coli, Enterobacter aerogenes, Proteus vulgaris, Bacillus subtilis, Micrococcus luteus (55) , Listeria monocytogenes, Streptococcus pyogenes and also against the yeast Candida albicans (9) .”
    Quote in the paperSubstantial claim1 of 3 sources checked
    • cites [53] 53. Powell JE (2006) Bacteriocins and bacteriocin producers present in kefir and kefir grains. MSc Food Science, University of Stellenbosch.
    • cites [9] 9. Rodrigues KL, Caputo LRG, Carvalho JCT, et al. (2005) Antimicrobial and healing activity of kefir and kefiran extract. Int J Antimicrob Agents 25, 404-408. source
    • cites [54] 54. Czamanski RT, Greco DP & Wiest JM (2004) Evaluation of antibacterial activity in filtrates of traditional kefir. Rev Hig Alim 18, 75-77.

  • May combine two claims.

    Premisecitation

    Ostadrahimi et al. conducted a double-blind randomised placebo-controlled clinical trial with diabetic patients who consumed 600 ml of kefir daily for 8 weeks; kefir consumption was not able to influence serum TAG, total cholesterol, LDL-cholesterol and HDL-cholesterol levels compared with the control.

    “Ostadrahimi et al. (73) conducted a double-blind randomised placebo-controlled clinical trial with diabetic patients, who consumed 600 ml of kefir daily for 8 weeks.Kefir consumption was not able to influence serum TAG, total cholesterol, LDL-cholesterol and HDL-cholesterol levels compared with the control, showing that kefir was unable to reduce plasma lipids in diabetic patients.”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [73] 73. Uchida M, Ishii I, Inoue C, et al. (2010) Kefiran reduces atherosclerosis in rabbits fed a high cholesterol diet. J Atheroscler Thomb 17, 980-988. source

      Split into 2 atoms — 0 confirmed, 1 partially supported, 0 disputed, 0 misattributed, 1 unverifiable. Expand the claim to see per-atom verdicts.

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    Recent studies have explored beneficial effects of probiotics far beyond the intestine, including healthier skin, improvement of eczema, atopic dermatitis and burns, healing of scars, and rejuvenation.

    “Recent studies have explored the beneficial effects of probiotics far beyond the intestine.Some of these novel benefits include healthier skin, improvement of eczema, atopic dermatitis and burns, healing of scars, and rejuvenation (91) .”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [91] 91. Teruya K, Myojin-Maekawa Y, Shimamoto F, et al. (2013) Protective effects of the fermented milk kefir on X-ray irradiation-induced intestinal damage in B6C3F1 mice. Biol Pharm Bull 36, 352-359. source

      The introduction (p. 1) describes research on Kefir’s effects beyond the intestine, including breast cancer, and the Discussion (p. 6) reports antioxidant effects in the liver and kidney. Neither passage supports the attributed benefits for skin, eczema, atopic dermatitis, burns, scars, or rejuvenation; a search for those terms found no relevant passage. (LLM, conf=0.82)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Fermentation of kefir typically occurs at temperatures ranging from 8 to 25°C, in a partially closed container, for a variable time from 10 to 40 h, with the most common incubation time being 24 h.

    “Fermentation typically occurs at temperatures ranging from 8 to 25°C, in a partially closed container, at a variable time from 10 to 40 h.However, the most common incubation time is 24 h (25)(26)(27) .”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites (25)(26)(27)

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    Kefir grain consists of 4.4% fat, 12.1% ash, 45.7% mucopolysaccharide, 34.3% total protein, vitamins B and K, tryptophan, Ca, P and Mg.

    “In general, kefir grain consists of 4•4 % fat, 12•1 % ash, 45•7 % mucopolysaccharide, 34•3 % total protein (27 % insoluble, 1•6 % soluble and 5•6 % free amino acids), vitamins B and K, tryptophan, Ca, P and Mg (18) .”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [18] 18. Gaware V, Kotade R & Dolas K (2011) The magic of kefir: a review history of kefir. Pharmacology 1, 376-386.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    Kefir contains a rich vitamin composition, including vitamins B1, B2, B5, C, A and K, and carotene.

    “Kefir presents vitamins B 1 , B 2 , B 5 , C (23) , A and K, and carotene in its composition.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [23] 23. Garrote GL, Abraham AG & de Antoni GL (1997) Preservation of kefir grains, a comparative study. Lebensm-Wiss Technol 30, 77-84. source

  • May combine two claims.

    Premisecitation

    The maturation step reduces the lactose content, making kefir desirable for consumption by individuals with lactose intolerance and diabetes.

    “This maturation step reduces the lactose content, making the product desirable for consumption by individuals with lactose intolerance and diabetes (1) (Fig. 2).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [1] 1. Farnworth E (2005) Kefir -a complex probiotic. Food Sci Technol (N Y) 2, 1-17. source

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    The nutritional composition of kefir varies according to milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions.

    “The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Kefir can be produced from whole, semi-skimmed or skimmed pasteurised cow, goat, sheep, camel or buffalo milk.

    “Kefir can be produced from whole, semi-skimmed or skimmed pasteurised cow, goat, sheep, camel or buffalo milk (24) .”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [24] 24. Sarkar S (2008) Biotechnological innovations in kefir production: a review. Br Food J 110, 283-295. source

  • May combine two claims.

    Premisecitation

    Kefir was able to increase the population of LAB and reduce the levels of Enterobacteriaceae and Clostridium in the intestinal mucosa of mice.

    “Additionally, kefir was able to increase the population of LAB and reduce the levels of Enterobacteriaceae and Clostridium in the intestinal mucosa of mice (61) .”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [61] 61. Ismaiel AA, Ghaly MF & El-Naggar AK (2011) Milk kefir: ultrastructure, antimicrobial activity and efficacy on afla- toxin b1 production by Aspergillus flavus. Curr Microbiol 62, 1602-1609. source

  • May combine two claims.

    Premisecitation

    Kefir prepared from goat and cow milk has a great ability to bind the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and superoxide radicals, besides inhibiting linoleic acid peroxidation.

    “The authors reported the great ability of kefir to bind the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and superoxide radicals, besides the inhibition of linoleic acid peroxidation.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [83] 83. Vinderola C, Duarte J, Thangavel D, et al. (2005) Immunomodulating capacity of kefir. J Dairy Res 72, 195-202.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    The number of different microbial species in kefir is estimated to be more than 300.

    “The number of different microbial species in kefir is estimated to be more than 300.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The consumption of probiotic dairy products lowers serum cholesterol, LDL-cholesterol and TAG concentrations.

    “Guo et al. (63) in a meta-analysis with thirteen trials, including 485 participants with high, borderline high and normal cholesterol levels, observed that the consumption of probiotic dairy products was able to lower serum cholesterol (mean net change of 6•40 mg/dl; 0•17 mmol/l), LDL-cholesterol (mean net change of 4•90 mg/dl; 0•13 mmol/l) and TAG (mean net change of 3•95 mg/dl; 0•04 mmol/l)”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [63] 63. Marquina D, Santos A, Corpas I, et al. (2002) Dietary influence of kefir on microbial activities in the mouse bowel. Lett Appl Microbiol 35, 136-140. source

  • May combine two claims.

    Premisecitation

    Kefir exerts bactericidal effects on Gram-negative bacteria; however, it is more potent against Gram-positive bacteria.

    “Kefir exerts bactericidal effects on Gram-negative bacteria; however, it is more potent against Gram-positive bacteria (52) .”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [52] 52. Alm L (1982) Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals. J Dairy Sci 65, 346-352. source

  • May combine two claims.

    Premisecitation

    The consumption of kefir (0.5 litres/d) by hypercholesterolaemic adult men for 4 weeks did not affect the circulating concentrations of total cholesterol, HDL-cholesterol, LDL-cholesterol or TAG; however, it increased the SCFA concentrations in their faeces.

    “The consumption of kefir (0•5 litres/d) by hypercholesterolaemic adult men for 4 weeks did not affect the circulating concentrations of total cholesterol, HDL-cholesterol, LDLcholesterol or TAG; however, it increased the SCFA concentrations in their faeces (72) .”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [72] 72. Wang Y, Xu N, Xi A, et al. (2009) Effects of Lactobacillus plantarum MA2 isolated from Tibet kefir on lipid meta- bolism and intestinal microflora of rats fed on high- cholesterol diet. Appl Microbiol Biotechnol 84, 341-347. source

  • May combine two claims.

    Premisecitation

    Kefir has the ability to inhibit proliferation and induce apoptosis in HT 29 and Caco 2 colorectal cancer cells.

    “Also, Khoury et al. (86) showed the ability of kefir to inhibit proliferation and induce apoptosis in HT 29 and Caco 2 colorectal cancer cells.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [86] 86. Grishina A, Kulikova I, Alieva L, et al. (2011) Antigenotoxic effect of kefir and ayran supernatants on fecal water- induced DNA damage in human colon cells. Nutr Cancer 63, 73-79. source

  • May combine two claims.

    Premisecitation

    The administration of kefir (50 mg/kg) significantly inhibited the total number of inflammatory cells and eosinophils in the bronchoalveolar fluids, and decreased IL-4, IL-13 and IgE to a normal level in an animal model of asthma sensitised with ovalbumin.

    “The administration of kefir (50 mg/kg) was found to significantly inhibit the total number of inflammatory cells and eosinophils in the bronchoalveolar fluids.In addition, kefir administration decreased IL-4, IL-13 and IgE to a normal level (13) .”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [13] 13. Lee M, Ahn K, Kwon O, et al. (2007) Anti-inflammatory and anti-allergic effects of kefir in a mouse asthma model. Immunobiology 212, 647-654. source

  • May combine two claims.

    Premisecitation

    All bacterial strains isolated from kefir had a remarkable ability of binding to mutagens (>98.5%), which could be further eliminated with the faeces, protecting the colonocytes from damage.

    “Hosono et al. (85) observed that all bacterial strains isolated from kefir had a remarkable ability of binding to mutagens (>98•5 %), which could be further eliminated with the faeces, protecting the colonocytes from damage.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [85] 85. Liu J, Lin Y, Chen M, et al. (2005) Antioxidative activities of kefir. Anglais 18, 7. source

  • Classified as probably not a substantial claim.

    Interpretationreasoning

    Different manufacturing conditions of kefir may alter the original characteristics of micro-organisms, which therefore may influence their effects on health.

    “Third, different manufacturing conditions of kefir may alter the original characteristics of micro-organisms, which therefore may influence their effects on health.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Diluted kefir solutions protected crypts from radiation and promoted crypt regeneration.

    “Diluted kefir solutions were able to protect the crypts from radiation and promote crypt regeneration (89) .”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [89] 89. de Moreno de LeBlanc A, Matar C, Farnworth E, et al. (2007) Study of immune cells involved in the antitumor effect of kefir in a murine breast cancer model. J Dairy Sci 90, 1920-1928. source

  • Probably not a substantial claim: may not pass S4 (based).

    Interpretationreasoning

    This beneficial effect can be a result of the improvement of gut microbiota and immune system associated with the increased consumption of bioactive compounds produced by the kefir microbiota.

    “This beneficial effect can be a result of the improvement of gut microbiota and immune system associated with the increased consumption of bioactive compounds produced by the kefir microbiota.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S4 (based). May combine two claims.

    Interpretationreasoning

    Kefir could be an interesting alternative as a probiotic drink, since it is safe, can be produced at home, has a low production cost, and can be easily incorporated in the diet.

    “Kefir could be an interesting alternative as a probiotic drink, since it is safe, can be produced at home, has a low production cost, and can be easily incorporated in the diet.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Kefir is safe for human consumption.
    • Rests on an assumption: Kefir can be produced at home.
    • Rests on an assumption: Kefir has a low production cost.
    • Rests on an assumption: Kefir can be easily incorporated in the diet.

  • May combine two claims.

    Premisecitation

    Kefir protected colonic crypt cells against radiation-induced apoptosis and reduced active caspase-3 expression.

    “Matsuu et al. (90) also verified that kefir protected colonic crypt cells against radiation-induced apoptosis and reduced active caspase-3 expression.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [90] 90. Guzel-Seydim ZB, Seydim AC, Greene AK, et al. (2006) Determination of antimutagenic properties of some fermented milks ıncluding changes in the total fatty acid profiles including conjugated linoleic acids. Int J Dairy Technol 59, 209-215. source

  • Probably not a substantial claim: may not pass S4 (based).

    Interpretationreasoning

    The methods of producing kefir, time and temperature of fermentation, type of milk used, different origin of grains, ratio of grains:milk (w/v) and cooling time of the product after fermentation may influence the chemical and microbiological composition of the fermented milk.

    “The methods of producing kefir, time and temperature of fermentation, type of milk used, different origin of grains, ratio of grains:milk (w/v) and cooling time of the product after fermentation may influence the chemical and microbiological composition of the fermented milk.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Bioactive compounds of kefir can prevent cancer initiation or suppress initiated tumour growth by hindering certain enzymes, avoiding the conversion of procarcinogens to carcinogens.

    “Additionally, the bioactive compounds of kefir can prevent cancer initiation or suppress the initiated tumour growth by hindering certain enzymes, avoiding the conversion of procarcinogens to carcinogens (36) .”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [36] 36. Özdestan Ö & Üren A (2010) Biogenic amine content of kefir: a fermented dairy product. Eur Food Res Technol 231, 101-107. source
26 of 26

  • The paper relies on this without support.

    Kefir is safe for human consumption.

    “Kefir could be an interesting alternative as a probiotic drink, since it is safe, can be produced at home, has a low production cost, and can be easily incorporated in the diet.”

  • The paper relies on this without support.

    Kefir can be produced at home.

    “Kefir could be an interesting alternative as a probiotic drink, since it is safe, can be produced at home, has a low production cost, and can be easily incorporated in the diet.”

  • The paper relies on this without support.

    Kefir has a low production cost.

    “Kefir could be an interesting alternative as a probiotic drink, since it is safe, can be produced at home, has a low production cost, and can be easily incorporated in the diet.”

  • The paper relies on this without support.

    Kefir can be easily incorporated in the diet.

    “Kefir could be an interesting alternative as a probiotic drink, since it is safe, can be produced at home, has a low production cost, and can be easily incorporated in the diet.”

  • The paper relies on this without support.

    Findings from animal models of cancer and wound healing are predictive of human health effects.

    “These data suggest that kefir is a promising probiotic in cancer prevention (57) .”
5 of 5

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Kefir can be produced by the consumer himself, using baits acquired by donation, which significantly reduces production and consumption costs.

    “Kefir, on the other hand, can be produced by the consumer himself, using baits acquired by donation, which significantly reduces production and consumption costs (18, 49–51).”

    From Kefir and Intestinal Microbiota Modulation: Implications in Human Health (2021) · cites this paper as [18]

    The Conclusion (page not available) says kefir can be produced at home and has a low production cost. The Production of kefir section says grains can be reused for continuous production. The paper does not say that consumers acquire grains by donation or that doing so significantly reduces production and consumption costs. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

  • Kefir consumption does not seem to result in negative effects for adult humans or animals.

    “Kefir consumption does not seem to result in negative effects (18) for adult humans (19) or animals (20).”

    From Kefir and Intestinal Microbiota Modulation: Implications in Human Health (2021) · cites this paper as [18]

  • Kefir is a low-cost food, accessible to the general population, easy to handle, and with great functional potential due to its bioactive compounds like exopolysaccharides, conjugated fatty acids and peptidases.

    “It is a low-cost food, accessible to the general population, easy to handle and with great functional potential (18) due to its bioactive compounds (11, 18) like exopolysaccharides, conjugated fatty acids and peptidases (11, 16).”

    From Kefir and Intestinal Microbiota Modulation: Implications in Human Health (2021) · cites this paper as [18]

  • Fermented milks aid in the digestion of lactose and are a source of calcium and protein, therefore presenting interesting nutritional value.

    “Fermented milks also aid in the digestion of lactose and are a source of calcium and protein, therefore presenting interesting nutritional value (18, 46).”

    From Kefir and Intestinal Microbiota Modulation: Implications in Human Health (2021) · cites this paper as [18]

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

  • Listed kefir components exceed 100%

    Minor

    The stated percentages for moisture, sugars, fat, protein and ash sum to 103.2% of the product, exceeding the 100% total.

    Reported 100 · recomputed 103.2

1 of 1

Cites

Flagged first, then by citations

14 of the 141 references couldn’t be matched to a known paper.

Research works printed but not linked: 16

  1. Ergullu, 1983, Studies on kefir microflora (in Turkish), Food, 8, 3
  2. Schneedorf, 2004, Fitoterapicos Anti-inflamatorios, 443
  3. Hosono, 1995, Binding of cholesterol with lactic acid bacterial cells, Milchwissenschaft, 50, 556
  4. Guzel-Seydim, 2003, Comparison of amino acid profiles of milk, yoghurt and Turkish kefir, Milchwissenschaft, 58, 158
  5. Wyder, 1997, A rapid method for identification of yeasts from kefyr at species level, Milchwissenschaft, 52, 327
  6. Wyder, 2001, Yeast in dairy products, FAM Swiss Fed Dairy Res Station, 425, 1
  7. Koroleva, 1991, Properties of Fermented Milks, 159
  8. Liut Kevičius, 2004, Studies on the growth conditions and composition of kefir grains – as a food and forage biomass, Dairy Sci Abs, 66, 903
  9. Ferreira, 2010, Alimentos Funcionais – Componentes Bioativos e Efeitos Fisiológicos, vol. 1, 111
  10. Dousset, 1993, Aspects microbiologiques et biochimiques de la fermentation du kefir (Microbiological and biochemical aspects of kefir fermentation), Microbiol Alim Nutr, 11, 463
  11. Gaware, 2011, The magic of kefir: a review history of kefir, Pharmacology, 1, 376
  12. 2011, Milk and Milk Products (CODEX STAN 243-2003), 6
  13. Liutkevičius, 2004, Studies on the growth conditions and composition of kefir grains – as a food and forage biomass, Vet Zootec, 25, 64
  14. Ottogalli, 1973, Ann Microbiol Enzim, 23, 109
  15. Santos JPV (2008) Avaliação da microbiota e efeito antagonista de kefir (Evaluation of the microbiota and antagonistic effect of kefir). Mestrado (Masters Thesis), Universidade Federal de Viçosa.
  16. Saloff Coste, 1996, Kefir, nutritional and health benefits of yogurt and fermented milks, Danone World Newsletter, 11, 1

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Authors
Rosa, D. D., Dias, M. M. S., Grześkowiak, Ł. M., Reis, S. A., Conceição, L. L., & Peluzio, M. D. C. G.
Affiliations
Universidade Federal de Viçosa (BR)
Corresponding author
Rosa, Damiana D.
ORCID
Venue
Nutrition Research Reviews
Publisher
Cambridge University Press (CUP)
Published
2017-02-22
Volume
30
Issue
1
Pages
82-96
ISSN
  • 0954-4224 (ISSN-L)
  • 1475-2700
DOI
10.1017/s0954422416000275
OpenAlex
W2589992229
Cited by
463
References
141
Citations by year
2026: 46 · 2025: 57 · 2024: 52 · 2023: 64 · 2022: 57 · 2021: 79 · 2020: 52 · 2019: 30 · 2018: 20 · 2017: 6
FWCI
3.20
Type
journal article
Language
en
Open access
Licence
www.cambridge.org/core/terms (unspecified)
Locations
  • Nutrition Research Reviews (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico
  • Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Keywords
kefir, fermented milk, kefir grains, probiotics, Bifidobacterium, lactic acid bacteria, nutritional composition, health benefits, lactose tolerance, hypocholesterolaemic effect, glycemic control, antihypertensive effect, anti-inflammatory activity, antioxidant activity, anticarcinogenic activity, digestion
MeSH terms
Kefir, Animals, Diet, Digestion, Fermentation, Food Microbiology, Food Preservation, Health Promotion, Humans, Lactobacillus, Lactose Intolerance, Milk, Nutritive Value, Tibet, Probiotics

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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

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