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Cardiovascular benefits of fermented foods and beverages: still up for debate

Nature Reviews Cardiology volume 20, pages 789–790 (2023)Cite this article

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Despite the high consumption of fermented foods and beverages worldwide, their role in a healthy diet is still up for debate. Some fermented beverages have been demonstrated to protect against cardiovascular disease, but many aspects of the effects of fermented foods on cardiovascular health are uncertain. Better-designed studies are warranted.

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Fig. 1: Possible effects of fermented foods and beverages on CVD and related risk factors.

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Acknowledgements

The authors are grateful to the CIBEROBN from the Instituto de Salud Carlos III. INSA-UB is a Maria de Maeztu Unit of Excellence (grant CEX2021-001234-M funded by MICIN/AEI/FEDER, UE).

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Authors and Affiliations

  1. Department of Internal Medicine, Institut d’Investigacions Biomèdiques August Pi Sunyer (IDIBAPS), Hospital Clinic, University of Barcelona, Barcelona, Spain

    Ramon Estruch

  2. Departament de Nutrició, Ciències de l’Alimentació i Gastronomía, Facultat de Farmacia i Ciències de l’Alimentació, INSA, University of Barcelona, Barcelona, Spain

    Rosa M. Lamuela-Raventós

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  1. Ramon Estruch
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Correspondence to Ramon Estruch.

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Estruch, R., Lamuela-Raventós, R.M. Cardiovascular benefits of fermented foods and beverages: still up for debate. Nat Rev Cardiol 20, 789–790 (2023). https://doi.org/10.1038/s41569-023-00938-3

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