Fermented milk as alternative for treatment of arterial hypertension

Abstract

The prevalence of arterial hypertension is rapidly increasing, making it a leading global cause of mortality. Currently affecting over 1 billion people worldwide, this number is expected to rise to approximately 1.6 billion by 2025. The field of human health sciences is currently heavily focused on issues of metabolic origin. Dysbiosis, characterized by an altered structure and reduced richness and diversity of the gut microbiota, has been identified as a contributing factor. This dysbiosis directly impacts human metabolism, potentially leading to the development of various diseases, including hypertension, diabetes, obesity, and colitis. Recent studies suggest that fermented milk consumption could serve as an alternative treatment for hypertension. By inducing changes in the intestinal microbiota and promoting eubiosis, fermented milk may contribute to a reduction in blood pressure. This