Impact of Probiotic-Fermented Almond Milk Yogurt on Endothelial Function and Cardiovascular Health

Abstract

Endothelial dysfunction serves as an early indicator of cardiovascular disease, and plant-based probiotic interventions show promise in preventive nutrition strategies.  This research evaluates the consequences of daily feeding of probiotic-fermented almond milk yogurt on endothelial function and cardiovascular risk markers in individuals with moderate cardiovascular risk.A randomized-controlled trial (RCT) is conducted over 8 weeks, involving 60 participants aged 40-70 years with elevated cholesterol or borderline hypertension. Participants are randomly assigned to consume either 200 g/day of probiotic-fermented almond milk yogurt containing Lactobacillus plantarum and Bifidobacterium lactis or a placebo version without live cultures. Paired and unpaired t-tests, along with ANCOVA adjusted for baseline values, are used to compare changes between and within groups. A significance threshold is set at p < 0.05.Participants who consumed the probiotic-fermented yogurt showed a significant 12% improvement in FMD and a 10% increase in serum nitric oxide (NO) levels compared to the control group. LDL cholesterol is significantly reduced by 8.6%, and CRP decreases by 10.2%. VCAM-1 levels show a non-significant downward trend. No adverse events are reported, and compliance exceeds 95%.Probiotic-fermented almond milk yogurt significantly improves endothelial function and positively influences select cardiovascular biomarkers. These findings support its potential as a functional, plant-based dietary strategy for promoting cardiovascular health.