Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials

•The effect of common plant-based fermented foods on the satiety cascade parameters was systematically analyzed.•Sourdough bread consumption often reduces glucose response compared to white yeast bread or glucose solution.•Organic acids present in sourdough may enhance satiety, by reducing starch digestibility, gastric emptying and glycaemia.•The effect of fermented soybean, kimchi, kombucha and sauerkraut on satiety had not been studied.•Future studies should thoroughly characterize the test products and use comparable unfermented control products.