Can taking probiotics help reduce your risk of cardiovascular disease?

Can taking probiotics help reduce your risk of cardiovascular disease? A recent study showed that supplementation of Saccharomyces boulardii significantly reduced predictive risk markers for heart disease.

If you need help supporting your cardiovascular health, click here

Can taking probiotics help reduce your risk of cardiovascular disease? In Monday’s video, we discussed the data supporting the supplementation of Saccharomyces boulardii and its impact on reducing the risk of heart disease.

The objective of this study  was to examine the effect of S. boulardii on serum cholesterol and lipoprotein particles in hypercholesterolemic adults.

Participants in the study took 5.6×10(10) colony forming unit (CFU) encapsulated S. boulardii with food twice daily for an eight-week period. This equated to four capsules twice per day using a formula by Pure Encapsulations.

The results showed that eight weeks of daily supplementation with S. boulardii lowered remnant lipoprotein, a predictive biomarker and potential therapeutic target in the treatment and prevention of coronary artery disease, by 15%.

  1. boulardii is a healthy probiotic fungus and substrain of the yeast S. cerevisiae. Like many other probiotics, S. boulardii has been investigated as a treatment for several acute and chronic gastrointestinal diseases.

Another study Trusted SourcePubMedGo to source demonstrated that S. boulardii may have the ability to alter cholesterol levels through a mechanism involving cholesterol assimilation. In this study, eight yeast strains isolated from infant feces and the traditional Greek Feta cheese, selected for their probiotic properties, were tested along with a commercially available strain of Saccharomyces boulardii for their ability to remove cholesterol from a growth medium. The study showed that S. boulardii has the ability to remove cholesterol from laboratory culture medium by assimilation into the yeast cells. Therefore, it may be possible for S. boulardii to assimilate intestinal cholesterol and alter serum cholesterol levels.

Coronary artery disease (CAD) is the leading cause of death worldwide. Elevated blood cholesterol levels are a major risk factor for CAD, and standard treatment options for elevated cholesterol include pharmacotherapy, and nutritional and lifestyle modifications. Probiotics in capsule form and fermented foods containing live probiotics have also been investigated as potential cholesterol-lowering therapies. The results of these studies have been promising and have included significant reductions in total cholesterol and LDL, as well as increases in HDL.

Previous studies that examined the potential cholesterol-lowering ability of probiotics with human participants have focused on bacterial rather than yeast strains. No previous studies have evaluated the effect of S. boulardii on cholesterol levels in human volunteers.

Additionally, previous studies that examined the effect of probiotics on cholesterol have not looked at their effect on lipoprotein particles. This is an important marker since lipoprotein particle levels strongly correlate with the risk of future cardiovascular events.

Supplementing with S. boulardii for eight weeks significantly reduced remnant lipoprotein particles, triglyceride-rich lipoproteins, which are closely related to very low-density lipoprotein. Remnant lipoproteins are considered highly atherogenic and are correlated with the severity and progression of heart disease, independent of LDL levels.

Monitoring lipoprotein particles in addition to standard cholesterol levels may provide more extensive assessment and monitoring of cardiovascular disease risk than measuring standard cholesterol levels alone.

Supplementing with probiotics, fermented foods, and S. boulardii may prove effective and beneficial at reducing your risk of heart disease without harmful side effects.

If you need help supporting your cardiovascular health, click here

What do you think? I would like to hear your thoughts or experience with this.


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