SynthesisFrontiers in nutrition2025
Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review.
Synthesis in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The doseFrontiers in nutrition · 2026Pooled it
- Dietary Ewe's Yogurt Intake Selectively Modulates HDL Subfractions Without Altering LDL Particle Size in Women: A Six-Week Intervention Study.Nutrients · 2026Article
- Gut Microbiome-Hormone Interactions and Precision Fermentation in the Prevention of Early Cardiovascular Risk in Adolescents.International journal of molecular sciences · 2026Review
- Research Progress Review on the Activation of Bioactive Substances by Targeted Fermentation of Rice Bran.Foods (Basel, Switzerland) · 2026Review
- Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative.Frontiers in nutrition · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
17 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cardiovascular diseases remain the leading cause of global mortality, with diet recognized as a key factor influencing cardiovascular risk biomarkers such as blood lipids. Emerging evidence suggests fermented dairy products may offer cardioprotective benefits via fermentation-derived bioactive metabolites. This systematic review, conducted within COST Action CA20218 Promoting Innovation of ferMENTed fOods (PIMENTO), evaluated the relationship between consumption of conventional fermented dairy products and blood lipid levels and cardiovascular diseases in healthy adults. Data were qualitatively summarized and synthesized narratively, following the European Food Safety Authority's (EFSA) scientific guidance for health claim applications, including food characterization, bioavailability of relevant compounds, mechanisms of action, and safety. Sixty-eight studies were included: 14 controlled interventions (PICO), 37 non-controlled interventions (PIO), and 17 observational studies. Findings from intervention studies were largely inconsistent, with most trials reporting no significant changes in lipid markers following fermented dairy intake. However, a few studies reported modest reductions in total cholesterol and LDL-c or improved LDL/HDL ratios, particularly with yoghurt and kefir. Observational studies also yielded mixed and inconclusive results. Overall, study quality, result consistency, and mechanistic evidence were deemed "neither convincing nor sufficient" per EFSA criteria. Key limitations included high risk of bias, heterogeneous designs, inadequate product characterization, and limited mechanistic data. More rigorous, well-controlled human studies with appropriate comparators are needed to clarify whether conventional fermented dairy products have any lipid-lowering effects. Systematic review registration: osf.io/h2mbe/.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.