Kefir improves blood parameters and reduces cardiovascular risks in patients with metabolic syndrome
Notes for this study:
|Values||Significant reduction in kefir group, from ~12 mg/dL to ~10 mg/dL|
|Trial Design||Randomized trial|
|Trial Length||1-6 months|
|Number of Subjects||48|
|Age Range||18-29, 30-44, 45-64, 65+|
This 12-week study divided participants into kefir and yoghurt (control) groups. The particpating men drank 1.6 mL/kg, and women 1.9 mL/kg, of kefir or yoghurt. Kefir did not affect any anthropometric measures, but the kefir group saw reductions in blood pressure, fasting blood glucose levels, LDL-C, non-HDL cholesterol, triglycerides, and oxidized LDL. Women in the kefir group saw an increase in HDL-C levels. The Framingham Risk Score was lowered in the kefir group, but the level of high-sensitivity C-reactive protein (a measure of inflammation) was unchanged.Funding issues for this study:
The kefir used in this study was prepared in-lab from locally-procured kefir grains, then sweetened and flavoured.
"This work was supported by the Coordenaça ̃o de Aperfeiçoamento de Pessoal de nível Superior Brasil [CAPES; finance code: 001]. TUA receives a fellowship from Conselho Nacional de Desenvolvimento Científico e Tecnolo ́gico [CNPq; grant number: 311925/2018-9] and from Fundaça ̃o de Amparo a Pesquisa do Estado do Espírito Santo [FAPES; grant number: 522/2018]. NSB receives serach features from Fundaça ̃o de Amparo a Pesquisa do Estado do Espírito Santo [FAPES; grant number: 591/2018]."