Association of the live microbe intake from foods with all-cause and cardiovascular disease-specific mortality: a prospective cohort study

Consumption of foods with high microbial content is associated with a 16% reduced risk of all-cause mortality.

• Adults with high consumption of foods containing live microbes had a hazard ratio of 0.84 for all-cause mortality compared to those with low consumption.
• The risk of CVD-specific mortality was reduced by 23% in adults consuming high amounts of live microbes, with a hazard ratio of 0.77.
• The population-attributable fraction for all-cause mortality associated with high consumption of these foods was estimated at 3.4%.
• For CVD-specific mortality, the population-attributable fraction was estimated at 4.3%.
• These findings suggest a potential link between dietary live microbes and improved longevity in US adults.

AI simplified