Companys Alemany, JudithPedret Figuerola, AnnaValls Zamora, Rosa MaríaSolà Alberich, Rosa MaríaPascual Fuster, VicenteProducción Científica UCH 2021UCH. Departamento de Medicina y Cirugía2021-11-042021-11-042021-06-04Companys, J., Pedret, A., Valls, R.M., Solà, R. & Pascual, V. (2021). Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies. Critical Reviews in Food Science and Nutrition, vol. 61, i. 12, pp. 1966-1975. DOI: https://doi.org/10.1080/10408398.2020.17680451040-8398.1549-7852 (Electrónico)http://hdl.handle.net/10637/13118Este artículo se encuentra disponible en la siguiente URL: https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1768045This is the pre-peer reviewed version of the following article: Companys, J., Pedret, A., Valls, R.M., Solà, R. & Pascual, V. (2020). Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies. Critical Reviews in Food Science and Nutrition, vol. 61, i. 12, pp. 1966-1975, which has been published in final form at https://doi.org/10.1080/10408398.2020.1768045Este es el pre-print del siguiente artículo: Companys, J., Pedret, A., Valls, R.M., Solà, R. & Pascual, V. (2020). Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies. Critical Reviews in Food Science and Nutrition, vol. 61, i. 12, pp. 1966-1975, que se ha publicado de forma definitiva en https://doi.org/10.1080/10408398.2020.1768045Probiotic foods, including fermented dairy (FD) products such as yogurt and cheese, naturally contain live microorganisms, but the relationship between the consumption of probiotic foods and health is unclear. The aim of the present narrative review is to integrate the available information on the relationship between the most studied FD products, which are yogurt and cheese, and cardiometabolic risk factors obtained from meta-analysis, systematic reviews of prospective cohort studies (PCSs) and PCSs published up to 2 November 2019. Additionally, the effects identified by randomized controlled trials of less-studied FD products, such as kefir and kimchi, on cardiometabolic risk factors are provided. PCSs have shown that the consumption of cheese, despite its high saturated fat content, is not associated with expected hypercholesterolemia and an increased cardiovascular risk. PCSs have revealed that the total consumption of FD appears to be associated with a lower risk of developing stroke and cardiovascular disease. The consumption of yogurt seems to be associated with a lower risk of developing type 2 diabetes. There is a lack of sufficient evidence of a protective relationship between FD or cheese consumption and metabolic syndrome. Moreover, the association of FD, cheese and yogurt with hypertension needs further evidence. In conclusion, the intake of fermented foods containing probiotics, particularly yogurt and cheese (of an undetermined type), opens up new opportunities for the management of cardiometabolic risk factors.application/pdfenopen accessProbióticos - Factores de riesgo.Probiotics - Risk factors.Productos lácteos - Factores de riesgo.Cardiovascular system - Diseases - Risk factors.Diabetes - Risk factors.Dairy products - Risk factors.Enfermedades cardiovasculares - Factores de riesgo.Diabetes - Factores de riesgo.Artículohttps://doi.org/10.1080/10408398.2020.1768045https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es