Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Lactobacillus helveticus is a probiotic bacterium commonly used in the fermentation of dairy products such as cheese and yogurt. Its use in supporting or treating Metabolic Syndrome has some scientific basis, though the clinical evidence remains preliminary and limited in scope. Several animal studies and a few small-scale human trials suggest that L. helveticus may positively influence components of Metabolic Syndrome, such as hypertension, lipid metabolism, and inflammation. For example, consumption of fermented milk containing L. helveticus has been associated with modest reductions in blood pressure, likely due to the production of bioactive peptides that inhibit angiotensin-converting enzyme (ACE) activity. Additionally, animal studies have shown potential benefits in improving insulin sensitivity and reducing total cholesterol and triglyceride levels. However, human data are inconsistent, with some trials reporting modest improvements and others finding no significant effects. There is no substantial tradition of using L. helveticus specifically for Metabolic Syndrome in folk or traditional medicine. Overall, while early research is promising and suggests a possible supportive role for L. helveticus in managing certain aspects of Metabolic Syndrome, the evidence is not robust enough to warrant its use as a primary intervention. More rigorous, large-scale clinical trials are needed to confirm these effects and to understand optimal dosing and delivery methods.

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