Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review.

ABSTRACT: 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 r

SUBMITTER: Yilmaz B 

PROVIDER: S-EPMC12461264 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature