Live bacteria in fermented foods may help protect your heart

An Australian study reported that people who ate more foods containing live microbes tended to have higher HDL ('good') cholesterol and lower blood glucose; the researchers say further studies are needed to confirm causality.

Researchers report an association between eating foods rich in live microbes and markers linked to heart health. The study, led by experts at the University of Newcastle, used a newly developed database of common foods to estimate live microbe content and related those estimates to health measures. Participants were healthy adults monitored for several months, and the authors note their analysis does not prove cause and effect. The topic is being discussed because fermented and probiotic foods are commonly recommended for gut health and may influence broader metabolic markers. Key findings: - The study found that people who reported eating more foods with live microbes tended to have higher HDL ("good") cholesterol and lower blood glucose levels. - Researchers built a database of 200 common Australian foods and grouped them by estimated live microbe content; most foods were classed as low, 21 as moderately high, and two (yoghurt and sour cream) as high. - The research followed 58 healthy adults who were not pregnant, not trying to conceive and not on weight-loss medication, with dietary intake tracked over three to six months using self-report questionnaires. - Participants who reported higher intake of live-microbe foods also tended to have lower body weight, smaller waist circumference, and lower BMI in this sample. - The authors suggested a possible mechanism involving short-chain fatty acids produced during fermentation but said direct measures of gut bacteria and metabolites were not taken. - The paper notes limitations including self-reported diet, and that physical activity and alcohol intake were not accounted for, and it calls for further studies to determine causality. Summary: The study reports an observational link between higher intake of foods estimated to contain live microbes and more favourable HDL cholesterol and blood glucose measures, which are markers related to cardiometabolic risk. Researchers recommend additional research that evaluates gut microbiota and metabolites to clarify mechanisms and causality; Undetermined at this time.