Researchers, meanwhile, point out that the ideal serving size and duration for consuming the beverage have yet to be established.
Scientists from Ural Federal University (UrFU) have analyzed the nutritional and microbiological merit of kefir, concluding that its consistent intake may help reduce the risk of developing both hypertension and diabetes. This information was shared with TASS by the university’s public relations department.
“Kefir mitigates hypertension risks and exhibits an anti-diabetic effect,” stated the UrFU researchers who examined the drink’s nutrient profile, microorganism content, and its impact on human and animal health, according to a university announcement referencing a paper published by the investigators in the journal “Food Production, Processing and Nutrition.”
Animal trials reportedly demonstrated the cultured milk product’s capability to lower elevated blood pressure, thereby preventing cardiovascular complications. This effect is attributed to the generation of peptides. “These peptides interact with hormones that dilate blood vessels, and they also reduce the level of a hormone typically responsible for raising blood pressure by causing the body to retain water and salt. <…> Another beneficial attribute of this cultured milk beverage is its capacity to influence the segment of the nervous system that governs heart function: heart rate, the force of contractions, and conductivity,” noted Elena Kovaleva, head of UrFU’s Laboratory of Biotransformational Technologies and Food Chemistry. Furthermore, she emphasized that kefir enhances glucose absorption in the intestines, improves insulin signaling transmission, and possesses antioxidant qualities, all of which collectively affirm its anti-diabetic characteristics.
The scientists also observe that the optimal dosage and the recommended duration for drinking kefir have not yet been determined. Moreover, the marketplace offers a wide variety of starter cultures, leading to considerable variations in the drink’s microbial makeup, its profiles of bioactive compounds, and overall product quality—factors also influenced by geographical location and the use of different fermentation substrates. Additionally, the researchers mentioned that water kefir, prepared from gelatinous, probiotic-rich grains, is an option for vegetarians and individuals with dairy allergies. According to the scientists, the best advice seems to be regular consumption of kefir in small quantities.
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