PENGARUH KONSUMSI PRODUK SUSU FERMENTASI TERHADAP PROFIL LIPID PADA INDIVIDU OBESITAS
DOI:
https://doi.org/10.31004/prepotif.v9i3.53712Keywords:
Susu Fermentasi, Lipid, Obesitas.Abstract
Obesitas telah menjadi tantangan kesehatan global yang signifikan karena keterkaitannya yang erat dengan gangguan metabolik, terutama dislipidemia yang memperbesar risiko penyakit kardiovaskular. Sebagai upaya mitigasi, intervensi nutrisi nonfarmakologis kini menjadi strategi utama, salah satunya melalui pemanfaatan produk susu fermentasi yang kaya akan probiotik dan senyawa bioaktif. Tinjauan literatur sistematis ini bertujuan untuk mengevaluasi efektivitas produk susu fermentasi dalam memodulasi profil lipid pada individu dengan obesitas. Melalui analisis terhadap berbagai artikel ilmiah dari basis data PubMed, NCBI, Google Scholar, dan Web of Science dalam rentang waktu 2015–2025, ditemukan bukti konsisten bahwa konsumsi produk susu fermentasi seperti dadih, dangke, kefir, yogurt, dan produk sinbiotik berhubungan langsung dengan perbaikan parameter lipid. Hasil sintesis data menunjukkan penurunan kadar kolesterol total, Low-Density Lipoprotein (LDL), dan trigliserida yang signifikan, disertai peningkatan High-Density Lipoprotein (HDL) pada beberapa kelompok studi. Mekanisme biokimia yang mendasari fenomena ini melibatkan aktivitas bakteri asam laktat dalam asimilasi kolesterol di usus, peningkatan ekskresi asam empedu, serta modulasi mikrobiota usus yang mampu menekan inflamasi sistemik. Kesimpulannya, produk susu fermentasi, termasuk varian lokal, memiliki potensi besar sebagai intervensi nutrisi yang efektif dan berkelanjutan untuk mengendalikan dislipidemia pada penderita obesitas. Meskipun menjanjikan, riset klinis lebih lanjut masih sangat diperlukan untuk menetapkan dosis optimal serta memastikan efektivitas jangka panjang dalam kerangka pencegahan penyakit kardiometabolik yang lebih komprehensif.References
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