Review: Pengaruh Produk Olahan Susu Fermentasi terhadap Risiko Penyakit Kardiovaskular
Review: The Effect of Fermented Milk Products on The Risk of Cardiovaskular Disease
Keywords:
Kardiovaskular; Probiotik; Susu fermentasi
Abstract
Penyakit Kardiovaskular (PKV) merupakan penyebab utama kematian global yang diperkirakan akan terus meningkat hingga tahun 2050. Faktor risiko utama PKV meliputi hipertensi, dislipidemia, hiperkolesterolemia, dan hiperglikemia. Salah satu strategi pencegahan yang mendapat perhatian adalah konsumsi produk olahan susu fermentasi seperti yoghurt, kefir, dan keju yang mengandung probiotik dan senyawa bioaktif hasil fermentasi. Probiotik seperti Lactobacillus dan Bifidobacterium berperan dalam menurunkan kadar kolesterol total, LDL, serta meningkatkan HDL melalui berbagai mekanisme termasuk penghambatan enzim HMG-CoA reduktase dan peningkatan ekskresi asam empedu. Selain itu, produk susu fermentasi diketahui berkontribusi dalam menurunkan tekanan darah, meningkatkan kesehatan usus, serta mengurangi peradangan sistemik yang berperan dalam patogenesis aterosklerosis. Studi epidemiologis menunjukkan hubungan signifikan antara konsumsi tinggi produk susu fermentasi dengan penurunan risiko PKV, hipertensi, dan stroke. Metode penyusunan yang digunakan adalah kajian literatur metode PRISMA dengan pendekatan deskriptif menggunakan pustaka sekunder melalui empat langkah yaitu identification, screening, eligibility, dan included sehingga didapatkan 14 artikel. Hasilnya menunjukkan bahwa produk olahan susu fermentasi mengandung bakteri probiotik dan senyawa bioaktif yang berperan dalam menurunkan LDL, meningkatkan HDL, sehingga mampu menurunkan risiko PKV. Penelitian ini mengimplikasikan bahwa mengkonsumsi produk olahan susu fermentasi (yoghurt, keju, susu fermentasi) dalam jumlah tinggi dapat menurunkan risiko PKV sebesar 19% dibandingkan dengan konsumsi rendah.
References
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Szyma?ski, F. M., Mickiewicz, A., Dzida, G., Gorczyca-G?owacka, I., Koz?owski, D., Widecka, K., Krasi?ski, Z., Kobayashi, A., Hering, D., Mizia-Stec, K., Kasprzak, J. D., Zubilewicz, T., Narkiewicz, K., Kozi?ski, M., P?atek, A. E., Ry?-Czaporowska, A., Che?stowska, B., Grajek, S., We?nicki, M., … Filipiak, K. J. (2022). Management of dyslipidemia in Poland: Interdisciplinary Expert Position Statement endorsed by the Polish Cardiac Society Working Group on Cardiovascular Pharmacotherapy. The Fourth Declaration of Sopot. Cardiology Journal, 29(1), 1–26. https://doi.org/10.5603/CJ.a2021.0147
Tapsell, L. C. (2015). Fermented dairy food and CVD risk. British Journal of Nutrition, 113(S2), S131–S135. https://doi.org/10.1017/S0007114514002359
Tomaro-Duchesneau, C., Jones, M. L., Shah, D., Jain, P., Saha, S., & Prakash, S. (2014). Cholesterol Assimilation by Lactobacillus Probiotic Bacteria: An In Vitro Investigation. BioMed Research International, 2014, 1–9. https://doi.org/10.1155/2014/380316
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Zoumpopoulou, G., Pot, B., Tsakalidou, E., & Papadimitriou, K. (2017). Dairy probiotics: Beyond the role of promoting gut and immune health. International Dairy Journal, 67, 46–60. https://doi.org/10.1016/j.idairyj.2016.09.010
Akhavan, T., Luhovyy, B. L., Panahi, S., Kubant, R., Brown, P. H., & Anderson, G. H. (2014). Mechanism of action of pre-meal consumption of whey protein on glycemic control in young adults. The Journal of Nutritional Biochemistry, 25(1), 36–43. https://doi.org/10.1016/j.jnutbio.2013.08.012
Beltrán-Barrientos, L. M., Hernández-Mendoza, A., Torres-Llanez, M. J., González-Córdova, A. F., & Vallejo-Córdoba, B. (2016). Invited review: Fermented milk as antihypertensive functional food. Journal of Dairy Science, 99(6), 4099–4110. https://doi.org/10.3168/jds.2015-10054
Benjamin, E. J., Blaha, M. J., Chiuve, S. E., Cushman, M., Das, S. R., Deo, R., de Ferranti, S. D., Floyd, J., Fornage, M., Gillespie, C., Isasi, C. R., Jiménez, M. C., Jordan, L. C., Judd, S. E., Lackland, D., Lichtman, J. H., Lisabeth, L., Liu, S., Longenecker, C. T., … Muntner, P. (2017). Heart Disease and Stroke Statistics—2017 Update: A Report From the American Heart Association. Circulation, 135(10). https://doi.org/10.1161/CIR.0000000000000485
Bernardo, W. M., Aires, F. T., Carneiro, R. M., Sá, F. P. de, Rullo, V. E. V., & Burns, D. A. (2013). Effectiveness of Probiotics in the Prophylaxis of Necrotizing Enterocolitis in Preterm Neonates: A Systematic Review and Meta-analysis. Jornal de Pediatria, 89(1), 18–24. https://doi.org/10.1016/j.jped.2013.02.004
Buendia, J. R., Li, Y., Hu, F. B., Cabral, H. J., Bradlee, M. L., Quatromoni, P. A., Singer, M. R., Curhan, G. C., & Moore, L. L. (2018). Regular Yogurt Intake and Risk of Cardiovascular Disease Among
Hypertensive Adults. American Journal of Hypertension, 31(5), 557–565. https://doi.org/10.1093/ajh/hpx220
Buziau, A. M., Soedamah-Muthu, S. S., Geleijnse, J. M., & Mishra, G. D. (2019). Total Fermented Dairy Food Intake Is Inversely Associated with Cardiovascular Disease Risk in Women. The Journal of Nutrition, 149(10), 1797–1804. https://doi.org/10.1093/jn/nxz128
Doron, S., & Snydman, D. R. (2015). Risk and Safety of Probiotics. Clinical Infectious Diseases, 60(suppl_2), S129–S134. https://doi.org/10.1093/cid/civ085
Gao, Y., Liu, Y., Ma, T., Liang, Q., Sun, J., Wu, X., Song, Y., Nie, H., Huang, J., & Mu, G. (2025). Fermented Dairy Products as Precision Modulators of Gut Microbiota and Host Health: Mechanistic Insights, Clinical Evidence, and Future Directions. Foods, 14(11), 1946. https://doi.org/10.3390/foods14111946
Giosuè, A., Calabrese, I., Vitale, M., Riccardi, G., & Vaccaro, O. (2022a). Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review. Nutrients, 14(4), 831. https://doi.org/10.3390/nu14040831
Giosuè, A., Calabrese, I., Vitale, M., Riccardi, G., & Vaccaro, O. (2022b). Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review. Nutrients, 14(4), 831. https://doi.org/10.3390/nu14040831
Goh, R., Chong, B., Jayabaskaran, J., Jauhari, S., & Chan, S. (2024). The burden of cardiovascular disease in Asia from 2025 to 2050: a forecast analysis for East Asia, South Asia, South-East Asia, Central Asia, and high-income Asia Pacific regions. The Lancet Regional Health -Western Pacific, 49.
Khalesi, S., Sun, J., Buys, N., & Jayasinghe, R. (2014). Effect of Probiotics on Blood Pressure. Hypertension, 64(4), 897–903. https://doi.org/10.1161/HYPERTENSIONAHA.114.03469
Liang, T., Wu, L., Xi, Y., Li, Y., Xie, X., Fan, C., Yang, L., Yang, S., Chen, X., Zhang, J., & Wu, Q. (2021). Probiotics supplementation improves hyperglycemia, hypercholesterolemia, and hypertension in type 2 diabetes mellitus: An update of meta-analysis. Critical Reviews in Food Science and Nutrition, 61(10), 1670–1688. https://doi.org/10.1080/10408398.2020.1764488
Lordan, R., Tsoupras, A., Mitra, B., & Zabetakis, I. (2018). Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned? Foods, 7(3), 29. https://doi.org/10.3390/foods7030029
Plaza-Diaz, J., Ruiz-Ojeda, F. J., Gil-Campos, M., & Gil, A. (2019). Mechanisms of Action of Probiotics. Advances in Nutrition, 10, S49–S66. https://doi.org/10.1093/advances/nmy063
Przerwa, F., Kukowka, A., Kotrych, K., & Uzar, I. (2021). Probiotics in prevention and treatment of cardiovascular diseases. Herba Polonica, 67(4), 77–85. https://doi.org/10.2478/hepo-2021-0026
Salari, A., Mahdavi-Roshan, M., Kheirkhah, J., & Ghorbani, Z. (2021). Probiotics supplementation and cardiometabolic risk factors: A new insight into recent advances, potential mechanisms, and clinical implications. PharmaNutrition, 16, 100261. https://doi.org/10.1016/j.phanu.2021.100261
Savaiano, D. A., & Hutkins, R. W. (2021). Yogurt, cultured fermented milk, and health: a systematic review. Nutrition Reviews, 79(5), 599–614. https://doi.org/10.1093/nutrit/nuaa013
Sellem, L., Srour, B., Jackson, K. G., Hercberg, S., Galan, P., Kesse-Guyot, E., Julia, C., Fezeu, L., Deschasaux-Tanguy, M., Lovegrove, J. A., & Touvier, M. (2022). Consumption of dairy products and CVD risk: results from the French prospective cohort NutriNet-Santé. British Journal of Nutrition, 127(5), 752–762. https://doi.org/10.1017/S0007114521001422
Shi LH, B. K. T. K. I. N. Y. O. (2016). Beneficial properties of probiotics. Tropical Life Sciences Research , 27(2), 73–90.
Szyma?ski, F. M., Mickiewicz, A., Dzida, G., Gorczyca-G?owacka, I., Koz?owski, D., Widecka, K., Krasi?ski, Z., Kobayashi, A., Hering, D., Mizia-Stec, K., Kasprzak, J. D., Zubilewicz, T., Narkiewicz, K., Kozi?ski, M., P?atek, A. E., Ry?-Czaporowska, A., Che?stowska, B., Grajek, S., We?nicki, M., … Filipiak, K. J. (2022). Management of dyslipidemia in Poland: Interdisciplinary Expert Position Statement endorsed by the Polish Cardiac Society Working Group on Cardiovascular Pharmacotherapy. The Fourth Declaration of Sopot. Cardiology Journal, 29(1), 1–26. https://doi.org/10.5603/CJ.a2021.0147
Tapsell, L. C. (2015). Fermented dairy food and CVD risk. British Journal of Nutrition, 113(S2), S131–S135. https://doi.org/10.1017/S0007114514002359
Tomaro-Duchesneau, C., Jones, M. L., Shah, D., Jain, P., Saha, S., & Prakash, S. (2014). Cholesterol Assimilation by Lactobacillus Probiotic Bacteria: An In Vitro Investigation. BioMed Research International, 2014, 1–9. https://doi.org/10.1155/2014/380316
Torres, N., Guevara-Cruz, M., Velázquez-Villegas, L. A., & Tovar, A. R. (2015). Nutrition and Atherosclerosis. Archives of Medical Research, 46(5), 408–426. https://doi.org/10.1016/j.arcmed.2015.05.010
Vinusha, K. S., Deepika, K., Johnson, T. S., Agrawal, G. K., & Rakwal, R. (2018). RETRACTED: Proteomic studies on lactic acid bacteria: A review. Biochemistry and Biophysics Reports, 14, 140–148. https://doi.org/10.1016/j.bbrep.2018.04.009
Zoumpopoulou, G., Pot, B., Tsakalidou, E., & Papadimitriou, K. (2017). Dairy probiotics: Beyond the role of promoting gut and immune health. International Dairy Journal, 67, 46–60. https://doi.org/10.1016/j.idairyj.2016.09.010
