The Effect of Kefir Consumption on Blood Pressure and C-Reactive Protein: A Systematic Review and Meta-Analysis of Randomised Controlled Trials.

Elaheh Rashidbeygi, Mahnoush Mehrzad Samarin, Fatemeh Sheikhhossein, Amir Hossein Khalilkhaneh, Masoomeh Gholizadeh, Negin Lohrasbi, Amin Abbasi, Hadi Bazyar, Gholamreza Askari, Mohammad Reza Amini

Journal: Endocrinology, diabetes & metabolism 2025;8(6):e70124

PMID: 41139305

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Abstract

BACKGROUND

Kefir, a traditional fermented milk beverage, has been increasingly promoted for its various health benefits. This systematic review and meta-analysis of randomised controlled trials (RCTs) aimed to assess the effects of kefir on blood pressure and C-reactive protein (CRP) levels.

METHODS

A literature search was conducted using databases such as ISI Web of Science, Scopus and PubMed for articles published until January 2025, with no restrictions. A random-effects meta-analysis was conducted for all key outcome measures. The inverse-variance weighted mean difference (WMD) was calculated with a 95% confidence interval (CI).

RESULTS

A total of seven RCTs, comprising 385 subjects, were included in the meta-analysis. We involved RCTs conducted on adult participants (over 18 years old). These studies generally administered kefir for at least 2 weeks and compared the outcomes to those in the control group. The findings showed that kefir consumption had no significant impact on systolic blood pressure (SBP) (WMD: -1.76 mmHg; 95% CI: -5.21, 1.69; p = 0.317), diastolic blood pressure (DBP) (WMD: -1.19 mmHg; 95% CI: -3.40, 1.03; p = 0.295) or CRP levels (WMD: -0.17 mg/L; 95% CI: -0.84, 0.49; p = 0.609) compared to those who did not consume kefir. However, subgroup analysis indicated that CRP levels significantly decreased with longer durations of kefir consumption (≥ 8 weeks).

CONCLUSION

Kefir consumption in adults did not result in significant reductions in systolic or diastolic blood pressure or CRP levels. Nonetheless, there is some evidence that long-term kefir consumption may improve CRP levels over time.

Address: Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.; Master of Sport Physiology, Education and Sport Science Department of Physical Education and Sport Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran.; Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.; Department of Human Nutrition, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran.; Student Research Committee, Department of Clinical Nutrition & Dietetics, National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.; Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.; Department of Public Health, Sirjan School of Medical Sciences, Sirjan, Iran.; Student Research Committee, Sirjan School of Medical Sciences, Sirjan, Iran.; Nutrition and Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.; Nutrition and Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.

DOI: 10.1002/edm2.70124

MeSH Terms: Humans, C-Reactive Protein, Kefir, Blood Pressure, Randomized Controlled Trials as Topic, Adult