Impact of reformulated baked goods interventions on cardiometabolic health: a systematic review and meta-analysis of controlled trials.

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-07-10 DOI:10.1080/10408398.2025.2508859

Aishat M Momodu, Ada L Garcia, Emilie Combet

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引用次数: 0

Abstract

Background: This systematic review and meta-analysis investigated the impact of reformulated baked goods on cardiometabolic markers.

Methods: Randomized and non-randomized controlled trials that assessed the impact of reformulated baked goods on cardiometabolic markers were extracted from PubMed, Web of Science, and EMBASE. A quantitative synthesis using a random effect model was employed for the meta-analysis; otherwise, a narrative synthesis was implemented.

Results: Forty-five studies (17 acute and 28 longer trials) were included, and n = 12 studies on fiber-reformulated bread were meta-analyzed. The Meta-analysis of n = 3 acute studies showed that fiber-reformulated bread did not reduce postprandial blood glucose at 120 min after consumption compared to control (MD, 0.63 mmol/L; 95% CI -0.25, 1.51; p = 0.16; I² = 86%). In the long-term studies (n = 9), fiber-reformulated bread intake compared to control reduced total cholesterol (MD, -0.20 mmol/L; 95% CI -0.33, -0.07; p = 0.003; I² = 32%), LDL-C (MD, -0.16 mmol/L; 95% CI -0.27, -0.04; p = 0.01; I² = 50%), glucose (MD, -0.22 mmol/L; 95% CI -0.39, -0.05; p = 0.01; I² = 67%) and insulin (MD, -2.12 µU/mL; 95% CI -3.56, -0.69; p = 0.004; I² = 51%) concentrations. No impact was observed on anthropometric indices, HDL-C, triglycerides, HbA1c, HOMA-IR, or blood pressure.

Conclusion: Baked goods effectively incorporated diverse ingredients (mostly fiber) and induced small reductions in cardiometabolic markers.

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重新配方烘焙食品干预对心脏代谢健康的影响：对照试验的系统回顾和荟萃分析。

背景：本系统综述和荟萃分析调查了重新配方烘焙食品对心脏代谢标志物的影响。方法：从PubMed、Web of Science和EMBASE中提取评估重新配方烘焙食品对心脏代谢标志物影响的随机和非随机对照试验。meta分析采用随机效应模型进行定量综合；除此之外，我们还执行了一种叙事综合。结果：纳入了45项研究（17项急性试验和28项较长试验），并对n = 12项关于纤维重组面包的研究进行了meta分析。n = 3个急性研究的荟萃分析显示，与对照组相比，纤维重组面包在食用后120分钟没有降低餐后血糖(MD, 0.63 mmol/L；95% ci -0.25, 1.51；p = 0.16；I2 = 86%)。在长期研究中（n = 9），与对照组相比，纤维重组面包摄入量降低了总胆固醇(MD, -0.20 mmol/L；95% ci -0.33, -0.07；p = 0.003；I2 = 32%), LDL-C (MD, -0.16 mmol/L；95% ci -0.27, -0.04；p = 0.01；I2 = 50%)，葡萄糖(MD, -0.22 mmol/L；95% ci -0.39, -0.05；p = 0.01；I2 = 67%)和胰岛素(MD, -2.12µU/mL；95% ci -3.56, -0.69；p = 0.004；I2 = 51%)浓度。没有观察到对人体测量指数、HDL-C、甘油三酯、HbA1c、HOMA-IR或血压的影响。结论：烘焙食品有效地结合了多种成分（主要是纤维），并诱导心脏代谢标志物的小幅降低。

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

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.