Ali Gholami, Fatemeh Darudi, Hamid Reza Baradaran, Mitra Hariri
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引用次数: 0
Abstract
New evidence suggests that soy products might reduce chronic systemic inflammation. Therefore, we aimed to summarize the effect of soy isoflavones on serum concentration of C-reactive protein (CRP) among participants with chronic inflammatory disorders by conducting this study. Cochrane Library, Scopus, ISI Web of Science, clinicaltrials.gov, and PubMed were searched to identify randomized clinical trials (RCTs) published up to December 2020. The effect size was calculated by the mean change from baseline in concentrations of CRP and its standard deviation for both intervention and comparison groups. DerSimonian and Laird random-effects model was used when the heterogeneity test was statistically significant. In total, thirteen RCTs involving 1213 participants and ten RCTs involving 1052 participants were eligible for our systematic review and meta-analysis respectively. Study duration ranged from 4 to 96 weeks and soy isoflavones dose varied from 33 to 132 mg/day. Overall effect size indicated a non-significant effect on serum concentration of CRP following soy isoflavones intake (weighted mean differences (WMD)=-0.15 mg/L, 95% confidence interval (CI): -0.54, 0.23; p=0.430). Subgroup analysis revealed that soy isoflavones significantly reduced serum concentration of CRP in studies among participants with age >57 years and baseline CRP levels >3.75 mg/L. The present study proposed that soy isoflavones could not significantly reduce serum CRP levels. It seems more RCTs on participants with age more than 57 years and higher levels of CRP is necessary.
新的证据表明,豆制品可以减少慢性全身炎症。因此,我们旨在通过本研究总结大豆异黄酮对慢性炎症性疾病参与者血清C反应蛋白(CRP)浓度的影响。检索Cochrane Library、Scopus、ISI Web of Science、clinicaltrials.gov和PubMed,以确定截至2020年12月发表的随机临床试验(RCT)。通过干预组和对照组CRP浓度与基线的平均变化及其标准差来计算效果大小。当异质性检验具有统计学意义时,使用DerSimonian和Laird随机效应模型。总共,涉及1213名参与者的13项随机对照试验和涉及1052名参与者的10项随机对照研究分别符合我们的系统综述和荟萃分析。研究持续时间为4-96周,大豆异黄酮的剂量为33-132mg/天。总体效应大小表明,摄入大豆异黄酮后,CRP的血清浓度无显著影响(加权平均差(WMD)=0.15mg/L,95%置信区间(CI):-0.54,0.23;p=0.430)。亚组分析显示,在年龄>57岁和基线CRP水平>3.75mg/L的参与者中,大豆异黄酮显著降低了CRP的血清浓度。本研究提示大豆异黄酮不能显著降低血清CRP水平。似乎有必要对年龄超过57岁且CRP水平较高的参与者进行更多的随机对照试验。
期刊介绍:
Since 1930 this journal has provided an important international forum for scientific advances in the study of nutrition and vitamins. Widely read by academicians as well as scientists working in major governmental and corporate laboratories throughout the world, this publication presents work dealing with basic as well as applied topics in the field of micronutrients, macronutrients, and non-nutrients such as secondary plant compounds.
The editorial and advisory boards include many of the leading persons currently working in this area.
The journal is of particular interest to:
- Nutritionists
- Vitaminologists
- Biochemists
- Physicians
- Engineers of human and animal nutrition
- Food scientists