Food as Medicine for Hypertension: Microbiota as Mediators

Top Things to Know

Foods like legumes, leafy greens, whole grains, and fruits foster SCFA-producing bacteria such as Faecalibacterium and Bifidobacterium.

Yogurt, fermented milk, and probiotic supplements enhance microbial diversity and SCFA production, which modulate immune responses and blood pressure.

Shifting toward minimally processed, plant-forward meals can restore microbial balance and act as preventive medicine.

Summary of Conclusion/Findings

This comprehensive review explores how diet influences hypertension through its effects on gut microbiota. The authors argue that the composition and function of gut microbiota play a critical role in regulating blood pressure. They examine six major food components (carbohydrates, proteins, fats, vitamins, minerals, and water) and show how each can remodel the gut microbiota to either promote or mitigate hypertension. Diets rich in fiber, polyphenols, plant-based proteins, and fermented dairy products enhance beneficial microbial populations that produce short-chain fatty acids (SCFAs), which lower blood pressure via anti-inflammatory and vasodilatory mechanisms. Conversely, diets high in added sugars, saturated fats, and ultra-processed foods disrupt microbial balance, impair gut barrier function, and promote inflammation, contributing to elevated blood pressure. The study also highlights the potential negative impact of food additives and agricultural chemicals on microbiota and cardiovascular health.