With non-communicable diseases (NCDs), such as heart disease, cancer and diabetes, identified asthe leading cause of death worldwide, it is vital to consider how different health interventionscan lead to better long-term outcomes. The bioactive compounds found in many fermented foods have been recognized as modulating the key physiological and metabolic pathways that help to combat these major chronic diseases.Focusing on how fermented foods promote health beyond basic nutrition, this book draws onadvances in food science, nutrition and microbiology to examine how microbial activity duringfermentation enhances nutritional value, generates beneficial metabolites and contributes to theprevention and management of major NCDs, including diabetes, obesity, cardiovascular disease,cancer and irritable bowel syndrome. It also discusses current and future research trends in the development of functional fermented foods and how they can improve global health outcomes. As a comprehensive, evidence-based overview of functional fermented foods that integrates traditional and modern perspectives, this book is an essential resource for academics, researchers and professionals working in nutrition, food science, food technology, dietetics, public health, biotechnology and healthcare seeking to understand how the health-promoting potential of fermented foods can be used to address the rising global burden of lifestyle-related disease.