Literature Review: Fermented Dairy Food Effect on Cardiovascular Biomarker
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Abstract
Fermented dairy products are functional foods rich in probiotics, bioactive peptides, and nutrients that may provide cardiovascular health benefits. However, evidence regarding their effects on cardiovascular biomarkers remains inconsistent. This study reviewed scientific evidence on the effects of fermented dairy products on cardiovascular biomarkers. A literature review was conducted using national and international publications published between 2020 and 2026. Literature searches were performed through PubMed, Google Scholar, ScienceDirect, SpringerLink, ProQuest, and ResearchGate. Eligible studies were analyzed narratively by summarizing, synthesizing, comparing, contrasting, and critically evaluating their findings. A total of 17 scientific articles met the inclusion criteria and were analyzed. The findings indicate that fermented dairy products, particularly yogurt, kefir, and cheese, may improve cardiovascular biomarkers by reducing total cholesterol and low-density lipoprotein (LDL) levels, increasing high-density lipoprotein (HDL) levels, and decreasing inflammatory biomarkers such as C-reactive protein (CRP). They may also improve glycemic control, modulate gut microbiota by increasing short-chain fatty acid (SCFA)-producing bacteria, and reduce cardiovascular disease risk. However, effects vary according to product type, probiotic composition, dosage, intervention duration, and participant characteristics. Overall, fermented dairy products show potential to support cardiovascular health through improvements in lipid profiles, inflammation, gut microbiota, and glycemic control. Further large-scale clinical trials and well-designed interventions are needed to establish causal relationships and determine optimal consumption strategies.
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