Exploring the effect of avocado on lipid profile modulation: a systematic review and dose-response and meta-analysis of clinical trials.

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

Critical reviews in food science and nutrition Pub Date : 2025-08-01 DOI:10.1080/10408398.2025.2531222

Pariya Mostafazadeh, Sajjad Etesamnia, Mahdiyar Nasiraei-Moghadam, Alireza Jahan-Mihan, Alireza Haghighi, Abolfazl Zendedel, Soraiya Ebrahimpour-Koujan

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Abstract

Avocados are sources of Monounsaturated fatty acids (MUFA), vitamins, minerals, fiber, phytosterols, and polyphenols. However, their effects on the lipid profiles remain unclear. This meta-analysis assessed the effect of avocado consumption on lipid levels in adults. A systematic search of PubMed, Web of Science, Scopus, and Google Scholar (up to May 24, 2024) included only randomized controlled trials. Two independent investigators screened and extracted the data. Results showed a significant reduction in total cholesterol (TC) (weighted mean difference (WMD): -6.97 mg/dL, 95% CI: -8.29, -5.65) and low-density lipoprotein Cholesterol (LDL-C) ((WMD): -6.16 mg/dL, 95% CI: -9.87, -2.44) in avocado groups vs. controls. A nonlinear dose-response analysis found an inverse association between higher avocado intake (>250 g/day) and LDL-C levels as well as between longer consumption (>23 weeks) and TC reduction. Similarly, a dose of 140-235 g/day for 4.8-9 weeks showed a significant association with triglyceride (TG) levels. Avocado consumption had no significant effect on high-density lipoprotein Cholesterol (HDL-C triglyceride (TG) levels. Further studies are required to confirm its role in the regulation of lipid profiles.

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探讨牛油果对血脂调节的影响：临床试验的系统回顾、剂量反应和荟萃分析。

牛油果是单不饱和脂肪酸（MUFA）、维生素、矿物质、纤维、植物甾醇和多酚的来源。然而，它们对脂质谱的影响尚不清楚。这项荟萃分析评估了食用鳄梨对成年人血脂水平的影响。PubMed、Web of Science、Scopus和b谷歌Scholar的系统搜索（截止到2024年5月24日）只包括随机对照试验。两名独立调查人员对数据进行了筛选和提取。结果显示，与对照组相比，鳄梨组的总胆固醇（TC）（加权平均差（WMD）： -6.97 mg/dL, 95% CI: -8.29, -5.65）和低密度脂蛋白胆固醇（LDL-C）（WMD）： -6.16 mg/dL, 95% CI: -9.87, -2.44)显著降低。一项非线性剂量反应分析发现，高鳄梨摄入量（250克/天）与LDL-C水平呈负相关，长时间食用鳄梨（23周）与TC减少呈负相关。同样，140-235 g/天的剂量，持续4.8-9周，与甘油三酯（TG）水平显著相关。食用鳄梨对高密度脂蛋白胆固醇(HDL-C甘油三酯（TG）水平没有显著影响。需要进一步的研究来证实其在调节脂质谱中的作用。

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

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.