Rédaction Africa Links 24 with Sade Oguntola
Published on 2024-04-10 23:35:44
Consuming fermented foods rich in live microbes has been linked to a decrease in the risk of heart attack, stroke, and cardiovascular disease-related deaths, according to researchers at Shandong University of Traditional Chinese Medicine. They identified common fermented foods in Nigeria, such as garri, fufu, pap, kunnu, and African locust beans, as potential contributors to lowering cardiovascular health risks. The study also revealed a correlation between the intake of foods high in live microbes and improved Life’s Essential 8 (LE8) scores for better cardiovascular health outcomes.
The American Heart Association’s LE8 encompasses four key health factors – blood pressure, body mass index, blood glucose, and blood lipids – along with four health behaviors: sleep health, nicotine exposure, physical activity, and diet. The researchers reviewed data from over 10,000 adult participants in NHANES surveys conducted between 2005 and 2018 in the United States. The participants’ dietary intake (LE8) and the live microbe content of more than 9,000 different foods were analyzed and categorized into low, medium, or high groups.
After adjusting for various covariates, including demographics, lifestyle factors, and medical history, the study found that both the medium and high live microbe intake groups had significantly higher LE8 scores and reduced cardiovascular health risks compared to the low intake group. Interestingly, individuals with a moderate intake of foods with medium levels of live microbes showed a more beneficial cardiovascular health outcome than those with low or high intake levels. Overall, consuming foods rich in live microorganisms was associated with improved cardiovascular health.
Further research is needed to understand how gender and ethnicity may influence the relationship between microbial consumption and cardiovascular health. For example, non-Hispanic black individuals did not show a significant association between live microbe intake and cardiovascular health. Future studies should also explore the mechanisms underlying these associations and include more diverse population groups to establish causality more definitively.
Various fermented foods consumed by different ethnicities have therapeutic benefits, with some, like yoghurt and curds, containing probiotic bacteria that can improve digestion, lower cholesterol, and alleviate certain gastrointestinal issues. Carbohydrate-based fermented Nigerian foods have also been shown to have health-promoting properties, such as controlling gastrointestinal problems like diarrhoea. Research has also suggested that consuming fermented foods can help reduce the risks associated with diabetes and potentially lower the risk of cancer.
Overall, incorporating more fermented foods rich in live microorganisms into one’s diet may lead to improvements in cardiovascular health. Further research is needed to explore the full potential of microbial consumption on health outcomes and to identify individuals who may benefit the most from this dietary approach.
Read the original article on Nigerian Tribune
