Microbiota and cardiovascular disease risk: A scoping review

Abstract

An increasing number of studies suggests that the oral and the intestinal microbiota may indirectly or directly influence cardiovascular risk. In this regard, the microbiota could act by modifying compounds naturally present in food, both in a potentially atherogenic sense and in a protective sense; on the other hand, specific bacterial strains whose growth could also be facilitated by compounds of alimentary origin, i.e. prebiotics could instead play direct effects on atherogenesis. In other words, the microbiota-food relationship is a bi-directional one in which the latter modifies the former that, in return, produces metabolites with healthful or noxious effects. In this scoping review, we examine some of the microbiota-cardiovascular risk interactions that, in light of the available evidence, can be considered to already enjoy convincing scientific solidity. Notably, we focus on the oral and intestinal microbiota, where research is most active, and we propose some future cardio-preventive opportunities: one would be to develop and test compounds that can inhibit the formation of microbiota-derived noxious molecules. After the development of appropriate, reliable, and inexpensive screening tools for metabotypes, personalized diets can be implemented and pertinent supplements could be prescribed. The other therapeutic and preventive route that could be traveled is that of microbiota modification, via the use of appropriate pro- and prebiotics.

Keywords: Atherosclerosis; Cardiovascular disease; Microbiota; Short-chain fatty acids; TMAO.