Effects of Fermented Goat Milk on Lipid Profile: A Systematic Review Hardi Firmansyah (a*), Risti Rosmiati (a), Iza Ayu Saufani (a), Zulfa Nur Hanifa (a)
a) Nutrition Study Program, Faculty of Engineering, Universitas Negeri Medan, Jl Willem Iskandar Pasar V Medan 20221, Indonesia
*hardigizi[at]unimed.ac.id
Abstract
This systematic review evaluates the impact of fermented goat milk products on lipid profiles, focusing on total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C). Fermented goat milk is recognized for its unique nutritional properties, including medium-chain fatty acids, bioactive peptides, and probiotics that may contribute to lipid metabolism and cardiovascular health. Four studies were included in this review: one clinical trial and three animal studies. The findings indicate that fermented goat milk products may selectively reduce TC and TG levels, while their effects on LDL-C and HDL-C are limited or non-significant. The variability in outcomes across studies suggests that differences in product formulations, dosages, intervention durations, and populations may affect the results. Although the potential for fermented goat milk products to serve as functional foods in managing lipid disorders and reducing cardiovascular risk is promising, further high-quality research is necessary to confirm these benefits and optimize their clinical application.
