Consistent consumption of fermented foods with significant levels of live microbes has been linked to a decreased likelihood of experiencing a heart attack, stroke, or cardiovascular-related death.
The study by researchers from Shandong University of Traditional Chinese Medicine in Jinan, China, suggests that popular fermented foods in Nigeria such as garri, fufu, maize products like pap, millet products like kunnu, and African locust beans could contribute to reducing cardiovascular risks.
Furthermore, the research indicated a positive association between the intake of live microbe-rich foods and improved LE8 scores, lowering the chances of cardiovascular health issues.
“higher levels of LE8 are associated with reduced incidences of coronary heart disease, stroke, and CVD and are also independently related to lower risks of all-cause and cardiovascular mortality.”
The study analyzed data from over 10,000 adult participants in NHANES surveys in the US from 2005 to 2018. Participants’ dietary intake was recorded, and the live microbe content of over 9,000 foods was determined. Participants were categorized into low, medium, or high live microbe intake groups based on their food choices.
Various demographic and lifestyle factors were considered, such as race, gender, age, education, marital status, and health insurance. After applying exclusion criteria, 10,531 people were included in the final analysis, with a majority being female, middle-aged, non-Hispanic white, and educated.
Most participants were obese and had moderate cardiovascular health. Those in the medium and high live microbe intake groups had higher LE8 scores and better cardiovascular health compared to those in the low intake group.
Interestingly, participants in the medium intake group showed a different trend, suggesting that a moderate intake of foods with medium levels of live microbes may be more beneficial for cardiovascular health. The study findings were published in the journal Frontiers in Nutrition.
“taking into account a variety of potential confounders, moderate and high groups were still significantly associated with lower cardiovascular health risks.”
Combined, these findings strongly support the idea that consuming foods rich in live microorganisms can lead to improved cardiovascular health outcomes.
Further research is necessary to explore how different individuals, based on factors like gender and ethnicity, may respond differently to microbial consumption. For instance, non-Hispanic black individuals did not show a significant link between consuming live microbes and cardiovascular health.
Future studies should delve into the mechanisms underlying these associations and involve more diverse study populations. By overcoming the limitations of cross-sectional studies reliant on dietary recall data, there is potential to establish causal relationships.
Various ethnic groups have long utilized fermented products with therapeutic benefits. For instance, fermented milk products like yogurt and curds are rich in probiotic bacteria that can help lower cholesterol, improve digestion, and address ailments like constipation and allergies.
Carbohydrate-based fermented Nigerian foods such as ogi, Fufu, and waran are known for their health-promoting properties, including easing digestive issues like diarrhea and dysentery.
Recent research has also highlighted the potential of fermented foods in reducing the health risks associated with diabetes and cancer. Lactic acid bacteria, commonly used in fermented dairy products like yogurt, have been linked to alleviating lactose intolerance.
Overall, a variety of microorganisms, including acetic acid bacteria, yeasts, and lactic acid bacteria, are used in fermented foods. These foods have been credited with numerous health benefits, supporting their inclusion in a balanced diet for overall well-being.
