Fermented Foods (FFs) are typically regarded as beneficial foods. Since people are more aware of the health advantages of FFs, FF intake has dramatically increased in recent decades. One of the biggest risks to a person's health span is diabetes. The general procedures for producing FFs are described in the current publication, together with the outcomes of numerous investigations (including in vitro, in vivo, and clinical trials) on the antidiabetic effects of FFs. The technique used for fermentation and the active microorganisms employed in the procedure are key factors in the functional characteristics of FFs. Several in vitro and in vivo studies have been published on the health-promoting qualities of FFs, including better gastrointestinal health, antiinflammation, anti-cancer, and antioxidant effects. There are very few randomized controlled clinical trials involving human volunteers to study the functional characteristics of FFs for a variety of reasons, including as moral considerations, safety issues, regulatory approval, etc. The development of complementary and alternative medications is being pursued by numerous scientific teams in an effort to enhance hyperglycaemia treatment plans
