Groundbreaking shake could cut heart disease risk

This shake may reduce the risk of heart disease and lower blood pressure because it contains a substance found in our guts.

Melbourne scientists have discovered that drinking a simple supplement shake could lower your risk of cardiovascular disease.

In a world first, Monash University scientists uncovered a substance in a person’s gut that can lower blood pressure and reduce the risk of heart attack, hypertension and stroke.

Professor Francine Marques is now launching a clinical trial to see if this substance – Short-Chain Fatty Acids (SCFA) – can be given orally in a shake.

If the trial is successful, it is hoped a similar shake, currently under product development, will be on chemist shelves within five years.

Cardiovascular disease is the leading cause of death in Australia and 34 per cent of Australians have high blood pressure.

“We’re really excited. This product has huge potential,” Prof Marques said.

“We have a fantastic team here at Monash and we have made great advancements, but this is really, really promising.”

She added: “Nothing can deliver SCFAs like this. We’re going to back it up with high quality research and the aim is to have it commercially available in five years.”

It has been known for over 40-years that fibre helps heart health, but no-one has ever understood why.

Professor Francine Marques from Monash University is leading the cardiovascular study

Professor Marques’ team previously discovered that this is through SCFAs, which is produced in the intestines by the breakdown of fibre, and that unlocks lower blood pressure.

“It was the missing link,” Prof Marques said.

“SCFAs are crucial in heart health. If a shake containing SCFAs provides even more to the gut, its expected this will significantly improve people’s heart health.”

In an attempt to understand how SCFAs communicate with our bodies to lower blood pressure, the Monash University team analysed the genetics of 400,000 people and found some lacked active receptors that sense SCFAs. These people had a 20 per cent higher risk of high blood pressure, heart disease and stroke.

“No matter how much fibre they ate, their cardiovascular risk did not improve,” Prof Marques said.

“Drugs that activate these receptors may represent a new way to allow the body to benefit from SCFAs without fibre intake.”

It is also predicted the shake will improve the lining of the gut and therefore help other common issues caused from inflammation in the body, like diabetes and auto-immune diseases.

The research has just been published in top medical journal Cardiovascular Research.

Monash University is also looking at developing a new brand of drugs using SCFAs that will lower blood pressure and prevent heart disease.

The new trial, using the shake, is open now for participants Australia wide.

To sign up for the new trail, go to marqueslab.com/trials