Yilmaz Birsen, Alvanoudi Panagiota, Kalogeropoulou Aggeliki, Santa Dushica, Bulmuş-Tüccar Tuğçe, Nikolaou Anastasios, Moreno-Indias Isabel, Ruiz-Limon Patricia, Gutiérrez-Repiso Carolina, Hillesheim Elaine, Meslier Victoria, Mayo Baltasar, Malagon Jeadran, Chassard Christophe, Praćer Smilja, Vergeres Guy, Mantzouridou Fani Th
Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India.
Advanced Research Unit on Metabolism, Development and Ageing (ARUMDA), Tata Institute of Fundamental Research, Hyderabad, India.
Front Nutr. 2025 Sep 11;12:1651134. doi: 10.3389/fnut.2025.1651134. eCollection 2025.
Cardiovascular diseases remain the leading cause of global mortality, with diet recognized as a key factor influencing cardiovascular risk biomarkers such as blood lipids. Emerging evidence suggests fermented dairy products may offer cardioprotective benefits via fermentation-derived bioactive metabolites. This systematic review, conducted within COST Action CA20218 Promoting Innovation of ferMENTed fOods (PIMENTO), evaluated the relationship between consumption of conventional fermented dairy products and blood lipid levels and cardiovascular diseases in healthy adults. Data were qualitatively summarized and synthesized narratively, following the European Food Safety Authority's (EFSA) scientific guidance for health claim applications, including food characterization, bioavailability of relevant compounds, mechanisms of action, and safety. Sixty-eight studies were included: 14 controlled interventions (PICO), 37 non-controlled interventions (PIO), and 17 observational studies. Findings from intervention studies were largely inconsistent, with most trials reporting no significant changes in lipid markers following fermented dairy intake. However, a few studies reported modest reductions in total cholesterol and LDL-c or improved LDL/HDL ratios, particularly with yoghurt and kefir. Observational studies also yielded mixed and inconclusive results. Overall, study quality, result consistency, and mechanistic evidence were deemed "neither convincing nor sufficient" per EFSA criteria. Key limitations included high risk of bias, heterogeneous designs, inadequate product characterization, and limited mechanistic data. More rigorous, well-controlled human studies with appropriate comparators are needed to clarify whether conventional fermented dairy products have any lipid-lowering effects.
osf.io/h2mbe/.
心血管疾病仍然是全球死亡的主要原因，饮食被认为是影响心血管风险生物标志物（如血脂）的关键因素。新出现的证据表明，发酵乳制品可能通过发酵产生的生物活性代谢物提供心脏保护益处。这项在COST行动CA20218促进发酵食品创新（PIMENTO）中进行的系统评价，评估了传统发酵乳制品的消费与健康成年人血脂水平和心血管疾病之间的关系。按照欧洲食品安全局（EFSA）关于健康声明申请的科学指南，包括食品特性、相关化合物的生物利用度、作用机制和安全性，对数据进行了定性总结和叙述性综合。纳入了68项研究：14项对照干预研究（PICO）、37项非对照干预研究（PIO）和17项观察性研究。干预研究的结果在很大程度上不一致，大多数试验报告摄入发酵乳制品后血脂标志物没有显著变化。然而，一些研究报告总胆固醇和低密度脂蛋白胆固醇有适度降低，或低密度脂蛋白/高密度脂蛋白比值有所改善，特别是食用酸奶和开菲尔酸奶酒时。观察性研究也得出了混合且不确定的结果。总体而言，根据EFSA标准，研究质量、结果一致性和机制证据被认为“既不令人信服也不充分”。主要局限性包括高偏倚风险、设计异质性、产品特性描述不足以及机制数据有限。需要更严格、有良好对照且有适当对照的人体研究来阐明传统发酵乳制品是否具有任何降脂作用。
osf.io/h2mbe/ 。
