Fermented dairy products for healthy ageing

Ageing is a key risk factor for numerous diseases, placing a considerable socio-economic strain on the healthcare system. Fermented dairy products (FDPs), produced through the fermentation of milk by specific microorganisms, offer an accessible, cost-effective, and safe dietary approach to mitigating age-related health issues. This review examines the role of FDPs in promoting longevity, emphasizing potential health benefits and existing challenges. While studies indicate multiple positive effects of FDPs, obstacles such as compositional variability, cultural dietary differences, and the need for extensive long-term clinical trials persist. Overcoming these research gaps will enhance our understanding of FDPs as functional foods for healthy ageing and longevity, facilitating their inclusion in evidence-based dietary interventions.