A international research A large-scale study found that consumption of chocolate, cheese and fermented dairy products such as yogurt is associated with a lower risk of mortality. The study was published in the journal Frontiers in Nutrition and analyzed data from more than 3 million people.
The work examined information from 50 scientific studies. The objective was to determine the relationship between fermented foods and the risk of death from different causes, including cardiovascular diseases and cancer.
The results indicated that some fermented foods showed a association with lower mortality. Among them, fermented dairy products such as yogurt stood out. In these cases, higher intake was linked to a nearly 6% reduction in the risk of death from any cause.
The analysis also found that the daily consumption of these products was related to lower cardiovascular and cancer mortality. The researchers attributed these effects to factors such as modulation of the gut microbiota, anti-inflammatory properties, and improvements in metabolic health.
In the case of yogurtan association with lower overall mortality was observed. However, no statistically significant results were recorded in relation to cardiovascular diseases or cancer.
He cheese showed a moderate reduction in all-cause mortality. No clear relationship was identified with cardiovascular or cancer mortality in general. However, a possible protective association against lung cancer emerged.
The study also evaluated the chocolatederived from fermented cocoa. Its consumption was linked to lower general and cardiovascular mortality. This effect could be explained by cocoa polyphenols, compounds that promote vascular function and reduce oxidative stress.
Not all fermented foods presented consistent results. Products like miso and naturally fermented bread did not show a clear relationship with reduced mortality.
The researchers pointed out that the fermentation It is one of the oldest methods of food processing. This process generates compounds that could offer long-term health benefits.
The study corresponded to a meta-analysisthe first to comprehensively evaluate the relationship between fermented foods and mortality. Still, the authors cautioned that the data are observational. This implies that they show associations, but do not prove a cause and effect relationship.
Variations were also detected between the studies analyzed. These differences could be explained by factors such as eating habits, population characteristics and ways of food processing.
The scientists indicated that they require more rigorous clinical trials to determine if these foods directly influence longevity.
*The creation of this content was assisted by artificial intelligence. The source of this information is from Grupo de Diarios América (GDA) media and reviewed by an editor to ensure its accuracy. The content was not generated automatically.
