The effect of probiotic fermented milk products on blood lipid concentrations: A systematic review and meta-analysis of randomized controlled trials

Ziaei, Rahele; Ghavami, Abed; Khalesi, Saman; Ghiasvand, Reza; Mokari-Yamchi, Amin

doi:10.1016/j.numecd.2020.12.023

Cited by 22 publications

(17 citation statements)

References 81 publications

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“…As for specific foods, the effect of cheese on total cholesterol was explored by one meta-analysis which shows an average reduction of 0.28 mmol/L (i.e., 10 mg/dL) for hard cheese intake vs. butter intake [52]. Seven meta-analyses of RCTs on the effects of yogurt and other dairy products enriched with probiotics consistently show a reduction in total cholesterol ranging from 6.8 to 16 mg/dL [46,47,[53][54][55][56][57].…”

Section: Plasma Lipidsmentioning

confidence: 99%

“…Seven meta-analyses have focused on dairy products enriched with probiotics [46,47,[53][54][55][56][57]; the results consistently show a reduction in LDL cholesterol ranging from 7.6 to 18 mg/dL. Information on the dose is not available; the few existing data indicate a significant effect for a daily consumption of 80-600 mL of probiotic fermented milk [53].…”

Section: Plasma Lipidsmentioning

confidence: 99%

“…A neutral effect is reported for total, low-, or full-fat dairy, whereas de Goede et al [52] report a reduction in HDL cholesterol of 0.05 mmol/L (i.e., 0.9 mg/dL) when hard cheese was compared with butter; this is in parallel with the reduction in total cholesterol and LDL cholesterol described in the same study. As for products enriched with probiotics, five out of six available meta-analyses show a neutral effect on HDL cholesterol [47,[53][54][55][56]. The only exception is a meta-analysis of four RCTs showing that dairy foods enriched with probiotic increased HDL cholesterol by 0.26 mmol/L (i.e., 4.7 mg/dL) [46]; it is of note that in this same study a reduction in LDL cholesterol of 0.5 mmol/L (i.e., 18 mg/dL) was also reported; no data are available on the dosage.…”

Section: Plasma Lipidsmentioning

confidence: 99%

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Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

et al. 2022

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Limited consumption of dairy foods and use of low-fat products is recommended for cardiovascular (CV) prevention; however, other features besides fat content modulate their metabolic effects. We analyze updated evidence on the relationship of different dairy products (low/full-fat dairy, milk, cheese, yogurt) with CVD by reviewing meta-analyses of cohort studies and individual prospective cohort studies with CV hard endpoints (CVD/CHD incidence/mortality), together with meta-analyses of randomized controlled trials exploring the effect of dairy on major CV risk factors. The analyses provide evidence that moderate dairy consumption (up to 200 g/day, globally) has no detrimental effects on CV health and that their effect depends more on the food type (cheese, yogurt, milk) than on the fat content. These data expand current knowledge and may inform revision of current guidelines for CVD prevention.

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Section: Plasma Lipidsmentioning

confidence: 99%

Section: Plasma Lipidsmentioning

confidence: 99%

Section: Plasma Lipidsmentioning

confidence: 99%

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Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

et al. 2022

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“…In a number of clinical trials, liquid or powdered fermented milk has shown potential to normalize hypertension or mild blood pressure in fermented milk containing different probiotic strains (Table 6). In addition to these studies, a recent systematic review and meta‐analysis of 39 randomized control trials ( n = 2237) concluded that any probiotic fermented milk helps in reducing serum total cholesterol and low‐density lipoprotein cholesterol levels (Ziaei et al., 2021).…”

Section: Health Benefits/physiological Effects Of Probiotic Dairy Pro...mentioning

confidence: 99%

Probiotics in the dairy industry—Advances and opportunities

Gao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

115

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The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health‐promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health‐promoting properties are briefly elucidated.

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“…Similarly, although SFAs have been traditionally thought to increase low-density lipoprotein cholesterol (LDL-c) levels, several meta-analyses do not support significant effects of dairy intake on total or LDL-cholesterol (reviewed in [ 17 ]), with these findings being consistent for dairy products with different fat content (i.e., regular- or low-fat dairy products) [ 20 ]. Further supporting the complex interactions of nutrients/bioactive ingredients within different food matrices, fermented dairy products and especially yogurt, which are sources of probiotics, have been shown to exert some benefits on blood lipids and other metabolic risk factors (for relevant reviews see [ 16 , 21 , 22 , 23 , 24 , 25 ]). One hypothesis to explain these observations is that calcium in dairy products may influence the intestinal absorption and metabolism of lipids [ 26 , 27 ], and thus, it would be interesting to investigate whether calcium from different dairy sources has differential effects on lipid parameters.…”

Section: Introductionmentioning

confidence: 99%

Associations of Calcium Intake and Calcium from Various Sources with Blood Lipids in a Population of Older Women and Men with High Calcium Intake

et al. 2022

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Promoting calcium intake is a cornerstone for osteoporosis management. Some individuals limit dairy product consumption, a major calcium source, due to their high content in saturated fats and their perceived negative impact on lipid profiles. This study explored the associations of calcium from various sources with blood lipids in community-dwelling elderly (n = 717) from the GERICO cohort. Dietary calcium intake was assessed at several timepoints using a validated food frequency questionnaire (FFQ) and calcium supplement use was recorded. Blood lipids were treated as categorical variables to distinguish those with normal and abnormal levels. Increasing total calcium intake was associated with lower risks for high total cholesterol (p = 0.038) and triglycerides (p = 0.007), and low HDL-cholesterol (p = 0.010). Dairy calcium (p = 0.031), especially calcium from milk (p = 0.044) and milk-based desserts (p = 0.039), i.e., low-fat (p = 0.022) and non-fermented (p = 0.005) dairy products, were associated with a lower risk of high total cholesterol. Greater calcium intakes from total dairies (p = 0.020), milk (p = 0.020) and non-fermented dairies (p = 0.027) were associated with a lower risk of hypertriglyceridemia. No association was observed between calcium from non-dairy sources, cheese or high-fat dairies and blood lipids. Increasing calcium through supplements was associated with lower risks for hypertriglyceridemia (p = 0.022) and low HDL-cholesterol (p = 0.001), but not after adjustments. Our results suggest that higher calcium intakes from dietary sources or supplements are not adversely associated with blood lipids in the elderly, whilst total, and particularly low-fat, dairy products are valuable calcium sources potentially related to favorable lipid profiles.

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The effect of probiotic fermented milk products on blood lipid concentrations: A systematic review and meta-analysis of randomized controlled trials

Cited by 22 publications

References 81 publications

Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

Probiotics in the dairy industry—Advances and opportunities

Associations of Calcium Intake and Calcium from Various Sources with Blood Lipids in a Population of Older Women and Men with High Calcium Intake

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