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Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies.
Crit Rev Food Sci Nutr. 2021; 61(12):1966-1975.CR

Abstract

Probiotic foods, including fermented dairy (FD) products such as yogurt and cheese, naturally contain live microorganisms, but the relationship between the consumption of probiotic foods and health is unclear. The aim of the present narrative review is to integrate the available information on the relationship between the most studied FD products, which are yogurt and cheese, and cardiometabolic risk factors obtained from meta-analysis, systematic reviews of prospective cohort studies (PCSs) and PCSs published up to 2 November 2019. Additionally, the effects identified by randomized controlled trials of less-studied FD products, such as kefir and kimchi, on cardiometabolic risk factors are provided. PCSs have shown that the consumption of cheese, despite its high saturated fat content, is not associated with expected hypercholesterolemia and an increased cardiovascular risk. PCSs have revealed that the total consumption of FD appears to be associated with a lower risk of developing stroke and cardiovascular disease. The consumption of yogurt seems to be associated with a lower risk of developing type 2 diabetes. There is a lack of sufficient evidence of a protective relationship between FD or cheese consumption and metabolic syndrome. Moreover, the association of FD, cheese and yogurt with hypertension needs further evidence. In conclusion, the intake of fermented foods containing probiotics, particularly yogurt and cheese (of an undetermined type), opens up new opportunities for the management of cardiometabolic risk factors.

Authors+Show Affiliations

Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus, Spain. Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Disease Group (NFOC-SALUT), Universitat Rovira i Virgili, Reus, Spain.Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus, Spain. Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Disease Group (NFOC-SALUT), Universitat Rovira i Virgili, Reus, Spain.Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus, Spain. Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Disease Group (NFOC-SALUT), Universitat Rovira i Virgili, Reus, Spain.Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus, Spain. Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Disease Group (NFOC-SALUT), Universitat Rovira i Virgili, Reus, Spain. Hospital Universitari Sant Joan de Reus, Reus, Spain.Centro de Salud Palleter, Universidad CEU-Cardenal Herrera, Castellón, Spain.

Pub Type(s)

Journal Article
Meta-Analysis
Review

Language

eng

PubMed ID

32436399

Citation

Companys, Judit, et al. "Fermented Dairy Foods Rich in Probiotics and Cardiometabolic Risk Factors: a Narrative Review From Prospective Cohort Studies." Critical Reviews in Food Science and Nutrition, vol. 61, no. 12, 2021, pp. 1966-1975.
Companys J, Pedret A, Valls RM, et al. Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies. Crit Rev Food Sci Nutr. 2021;61(12):1966-1975.
Companys, J., Pedret, A., Valls, R. M., Solà, R., & Pascual, V. (2021). Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies. Critical Reviews in Food Science and Nutrition, 61(12), 1966-1975. https://doi.org/10.1080/10408398.2020.1768045
Companys J, et al. Fermented Dairy Foods Rich in Probiotics and Cardiometabolic Risk Factors: a Narrative Review From Prospective Cohort Studies. Crit Rev Food Sci Nutr. 2021;61(12):1966-1975. PubMed PMID: 32436399.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies. AU - Companys,Judit, AU - Pedret,Anna, AU - Valls,Rosa M, AU - Solà,Rosa, AU - Pascual,Vicente, Y1 - 2020/05/21/ PY - 2020/5/22/pubmed PY - 2020/5/22/medline PY - 2020/5/22/entrez KW - Probiotics KW - cardiovascular disease KW - fermented dairy products KW - type 2 diabetes SP - 1966 EP - 1975 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 61 IS - 12 N2 - Probiotic foods, including fermented dairy (FD) products such as yogurt and cheese, naturally contain live microorganisms, but the relationship between the consumption of probiotic foods and health is unclear. The aim of the present narrative review is to integrate the available information on the relationship between the most studied FD products, which are yogurt and cheese, and cardiometabolic risk factors obtained from meta-analysis, systematic reviews of prospective cohort studies (PCSs) and PCSs published up to 2 November 2019. Additionally, the effects identified by randomized controlled trials of less-studied FD products, such as kefir and kimchi, on cardiometabolic risk factors are provided. PCSs have shown that the consumption of cheese, despite its high saturated fat content, is not associated with expected hypercholesterolemia and an increased cardiovascular risk. PCSs have revealed that the total consumption of FD appears to be associated with a lower risk of developing stroke and cardiovascular disease. The consumption of yogurt seems to be associated with a lower risk of developing type 2 diabetes. There is a lack of sufficient evidence of a protective relationship between FD or cheese consumption and metabolic syndrome. Moreover, the association of FD, cheese and yogurt with hypertension needs further evidence. In conclusion, the intake of fermented foods containing probiotics, particularly yogurt and cheese (of an undetermined type), opens up new opportunities for the management of cardiometabolic risk factors. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/32436399/Fermented_dairy_foods_rich_in_probiotics_and_cardiometabolic_risk_factors:_a_narrative_review_from_prospective_cohort_studies_ L2 - https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1768045 DB - PRIME DP - Unbound Medicine ER -