{"id":4081,"date":"2026-02-18T15:28:49","date_gmt":"2026-02-18T15:28:49","guid":{"rendered":"https:\/\/bangbizarre.com\/index.php\/2026\/02\/18\/fermented-foods-could-boost-heart-health\/"},"modified":"2026-02-18T15:28:50","modified_gmt":"2026-02-18T15:28:50","slug":"fermented-foods-could-boost-heart-health","status":"publish","type":"post","link":"https:\/\/bangbizarre.com\/index.php\/2026\/02\/18\/fermented-foods-could-boost-heart-health\/","title":{"rendered":"Fermented foods could boost heart health"},"content":{"rendered":"

2026-02-18 15:28:48<\/b>
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Eating fermented foods and drink could improve heart health.

\nNew research suggests products packed with live microbes – including kefir and kombucha – may help boost “good” cholesterol, lower blood sugar and protect the heart.

\nExperts at The University of Newcastle in Australia found that people who regularly ate foods containing live cultures had higher levels of HDL \u2013 the so-called “good” cholesterol \u2013 and lower blood glucose levels, reducing their risk of type 2 diabetes and cardiovascular disease.

\nHDL works by carrying excess fat in the bloodstream back to the liver to be removed.

\nWhen HDL drops too low, “bad” cholesterol can build up, narrowing arteries and raising the risk of heart attack, stroke and even dementia.

\nFor the study, published in Nutrition Research, scientists created a database of 200 common Australian foods and ranked them by live microbe content. Just two foods – yoghurt and sour cream – made the highest category.

\nThey then tracked 58 healthy adults for up to six months, analysing their diets and health markers.

\nThose who ate more fermented foods tended to have lower body weight and BMI, smaller waistlines, better blood sugar control and higher HDL levels.

\nThe team said: “These markers are well established as cardiometabolic risk factors because of their relationship with obesity.”

\nThey added: “Therefore, the consumption of foods with estimated medium and high live microbe content may have a protective role in cardiovascular disease risk management.”

\nResearchers believe fermentation may trigger the production of short chain fatty acids in the colon, compounds known to regulate metabolism and reduce inflammation.

\nHowever, they stressed more research is needed to prove cause and effect and noted that factors like exercise and alcohol intake were not accounted for.

\nThe findings build on previous studies linking probiotics to improved cholesterol levels. With cardiovascular disease responsible for around 30 per cent of deaths worldwide, experts say small dietary tweaks could make a meaningful difference.
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