THE ROLE OF GUT MICROBIOTA MODULATION IN THE TREATMENT OF CARDIOVASCULAR DISEASES
Abstract
Cardiovascular diseases (CVDs) are the leading cause of mortality worldwide, causing significant impacts on quality of life and generating high costs for public health systems. Risk factors such as arterial hypertension, diabetes mellitus, and obesity contribute to the progression of these conditions, despite therapeutic advances. The etiology of CVDs involves genetic and metabolic factors, with increasing emphasis on the influence of gut microbiota and diet on the prevention and treatment of these diseases. This study aimed to evaluate, through scientific literature, the effects of gut microbiota on the treatment of cardiovascular diseases. A narrative literature review was conducted using scientific databases such as PubMed. Original studies, systematic reviews, meta-analyses, and guidelines relevant to the topic were included. The results demonstrated that the replacement of fresh foods with processed and ultra-processed foods is associated with changes in gut microbiota composition. Epidemiological evidence indicates that low dietary fiber intake is related to an increased risk of CVDs, diabetes mellitus, and colorectal cancer. Short-chain fatty acids, produced by the fermentation of non-digestible carbohydrates, play an important role in modulating cellular activity and cardiovascular health. Furthermore, the Mediterranean dietary pattern shows strong evidence in the prevention of cardiometabolic diseases. It is concluded that, although gut microbiota modulation in patients with CVDs is not yet fully elucidated, reducing the intake of ultra-processed foods and increasing fiber consumption favor bacterial diversity and cardiovascular health.
Author Biographies
Nutritionist, Master’s and PhD in Health Sciences – School of Medicine of São José do Rio Preto (FAMERP), student in the Clinical Nutrition Specialization Program at the Ribeirão Preto Medical School, University of São Paulo (FMRP/USP).
Dentist, Master’s in Applied Cellular and Structural Biology – UFU, PhD candidate in Clinical Dentistry – FOUFU; School of Dentistry, Federal University of Uberlândia.
Nutritionist, Master’s in Physiology and PhD in Medicine (Internal Medicine) – FMRP/USP. Associate Professor and advisor in the Clinical Nutrition Specialization Program at the Ribeirão Preto Medical School, University of São Paulo (FMRP/USP). Professor in the Department of Collective Health at the Faculty of Medicine, Federal University of Uberlândia.
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