Effect of whole grain and fiber consumption on chronic liver diseases: a systematic review and meta-analysis

IF 5.1 1区农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

Food & Function Pub Date : 2024-09-12 DOI:10.1039/d4fo03077j

Yanni Zhang, Jing Sui, Ying Xu, Ling Pan, Hui Xia, Guiju Sun

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Abstract

Objective: The aim of the present study was to conduct a meta-analysis of observational studies to explore the latest evidence on the influence of whole grain and fiber consumption on total chronic liver diseases. Methods: We searched the PubMed and Web of Science online databases and reference lists of eligible articles up to June, 2024. Results: The odds ratio (OR) between whole grain intake and total chronic liver disease risk was 0.90 (95% confidence interval (CI): 0.81 to 0.99, p < 0.001) and indicated an OR of 0.65 (95% CI: 0.57 to 0.74, p < 0.001) between fiber intake and total chronic liver disease risk when comparing the highest and lowest total intake, both indicating a significant negative correlation. Furthermore, subgroup analysis revealed that the protective effect of whole grains on chronic liver diseases was the most significant in cirrhosis (OR = 0.65; 95% CI: 0.57 to 0.74) and mortality (OR = 0.37; 95% CI: 0.29 to 0.47). Conclusion: Whole grain and fiber intake has a protective effect on the risk of chronic liver diseases.

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全谷物和纤维的摄入对慢性肝病的影响：系统回顾和荟萃分析

研究目的本研究的目的是对观察性研究进行荟萃分析，以探索全谷物和纤维的摄入量对慢性肝病总发病率影响的最新证据。研究方法我们检索了 PubMed 和 Web of Science 在线数据库以及截至 2024 年 6 月符合条件的文章的参考文献列表。结果全谷物摄入量与总慢性肝病风险之间的比值比（OR）为 0.90（95% 置信区间（CI）：0.81 至 0.99，p < 0.001），当比较最高和最低总摄入量时，纤维摄入量与总慢性肝病风险之间的比值比为 0.65（95% CI：0.57 至 0.74，p < 0.001），两者均显示出显著的负相关。此外，亚组分析显示，全谷物对慢性肝病的保护作用在肝硬化（OR = 0.65；95% CI：0.57 至 0.74）和死亡率（OR = 0.37；95% CI：0.29 至 0.47）方面最为显著。结论全谷物和纤维的摄入对慢性肝病的风险具有保护作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY

CiteScore

10.10

自引率

6.60%

发文量

957

审稿时长

1.8 months

期刊介绍： Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.

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