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

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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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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  • DOI: https://doi.org/10.1038/s41569-023-00938-3

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