Potential blood pressure lowering effect of L-citrulline supplementation in at risk populations: a meta-analysis

Food Science & Nutrition Pub Date : 2022-05-10 DOI:10.1108/nfs-12-2021-0378

S. Jafarnejad, C. Tsang, Negin Amin

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Abstract

Purpose This paper aims to investigate the effect of L-citrulline supplementation on blood pressure (BP) in middle-aged and elderly populations. Design/methodology/approach Three electronic databases, namely, Google Scholar, PubMed and Scopus, were searched from 1990 to November 2020. Random effects model analysis was applied for quantitative data synthesis, and 6 trials with 150 participants were identified and included in the analysis. Findings Results showed an overall non-significant effect of L-citrulline supplementation on both systolic BP (SBP) and diastolic BP (DBP) in middle-aged and elderly participants. However, stratified analysis indicated a significant reduction in SBP (SMD: −0.41, 95% CI: −0.84, 0.02; p = 0.06, heterogeneity p = 0.41; I2 = 10%) but not in DBP (SMD:−0.15, 95% CI: −0.57, 0.28; p = 0.51, heterogeneity p = 0.60; I2 = 0%), following longer-term (= 8 weeks) supplementation of L-citrulline. Additionally, higher doses of L-citrulline (= 6 grams) showed a marginally significant reduction in DBP (SMD: −0.38, 95% CI: −0.78, 0.02; p = 0.06, heterogeneity p = 0.50; I2 = 0%). Originality/value In conclusion, a higher dosage and longer duration of supplementation with L-citrulline may have potential BP lowering effects in populations at an increased risk of hypertension

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在高危人群中补充l -瓜氨酸的潜在降血压效果:一项荟萃分析

目的探讨补充l -瓜氨酸对中老年人群血压的影响。设计/方法/方法从1990年至2020年11月检索了三个电子数据库，即Google Scholar、PubMed和Scopus。采用随机效应模型分析进行定量数据综合，共识别6个试验，共150名受试者纳入分析。结果显示，补充l -瓜氨酸对中老年参与者的收缩压(SBP)和舒张压(DBP)的总体影响不显著。然而，分层分析显示收缩压显著降低(SMD: - 0.41, 95% CI: - 0.84, 0.02;P = 0.06，异质性P = 0.41;I2 = 10%)，但DBP无统计学意义(SMD: - 0.15, 95% CI: - 0.57, 0.28;P = 0.51，异质性P = 0.60;I2 = 0%)，长期(= 8周)补充l -瓜氨酸。此外，高剂量的l -瓜氨酸(= 6克)显示DBP略有显著降低(SMD: - 0.38, 95% CI: - 0.78, 0.02;P = 0.06，异质性P = 0.50;I2 = 0%)。结论:高剂量和长时间补充l -瓜氨酸可能对高血压风险增加的人群具有潜在的降压作用

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Food Science & Nutrition

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