Scientists from Shandong University of Traditional Chinese Medicine in China found that consuming live microorganisms in food helps reduce the risk of hypertension, heart attack, stroke and coronary heart disease. Research results published In the journal Frontiers in Nutrition.
10,531 people participated in the research. The predominant ethnicity was non-Hispanic white. After obtaining necessary information about the subjects’ health status, scientists estimated that the majority of study participants were obese, 9% had cardiovascular disease, 14% had diabetes, 37% had hypertension, and more than 70% had hyperlipidemia (increased). levels of cholesterol and other lipids in the blood).
Researchers collected data on the dietary habits of volunteers to assess the dietary intake of live microorganisms found in fermented milk and fermented foods. It turns out that an increase in the proportion of such foods in the diet is associated with a reduced risk of cardiovascular diseases, including heart attack, stroke, hypertension and ischemia.
Scientists have suggested that this positive effect is associated with the ability of fermented and fermented milk products to improve the state of the intestinal microflora. This can reduce overall inflammation levels in the body and protect cells from damage by certain forms of oxygen (free radicals). Additionally, consuming live bacteria helps keep blood sugar levels stable, thus preventing damage to blood vessels.
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