Autor segons l'article: Companys J; Pedret A; Valls RM; Solà R; Pascual V
Departament: Medicina i Cirurgia
Autor/s de la URV: Companys Alemany, Judit / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
Paraules clau: Type 2 diabetes Probiotics Fermented dairy products Cardiovascular disease probiotics fermented dairy products cardiovascular disease
Resum: © 2020, © 2020 Taylor & Francis Group, LLC. 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.
Àrees temàtiques: Saúde coletiva Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina ii Medicina i Interdisciplinar Industrial and manufacturing engineering General medicine Food science & technology Food science Farmacia Engenharias iii Engenharias ii Ciências biológicas iii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 10408398
Adreça de correu electrònic de l'autor: judit.companys@urv.cat anna.pedret@urv.cat judit.companys@urv.cat judit.companys@urv.cat rosamaria.valls@urv.cat rosa.sola@urv.cat
Identificador de l'autor: 0000-0003-1485-0818 0000-0002-5327-932X 0000-0003-1485-0818 0000-0003-1485-0818 0000-0002-3351-0942 0000-0002-8359-235X
Data d'alta del registre: 2024-07-27
Versió de l'article dipositat: info:eu-repo/semantics/submittedVersion
Enllaç font original: https://www.tandfonline.com/doi/abs/10.1080/10408398.2020.1768045?journalCode=bfsn20
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Critical Reviews In Food Science And Nutrition. 61 (12): 1-10
Referència de l'ítem segons les normes APA: Companys J; Pedret A; Valls RM; 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), 1-10. DOI: 10.1080/10408398.2020.1768045
DOI de l'article: 10.1080/10408398.2020.1768045
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2021
Tipus de publicació: Journal Publications
Repositori URV