Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yongjin Wang, Yandan Wang, Qayyum Shehzad, Yijia Su, Lirong Xu, Le Yu, Wei Zeng, Zhongxiang Fang, Gangcheng Wu, Wei Wei, Qingzhe Jin, Hui Zhang, Xingguo Wang
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引用次数: 0

Abstract

Literature is inconsistent regarding the effects of omega-3 polyunsaturated fatty acids (omega-3 PUFAs) supplementation on patients with metabolic syndrome (MetS) and related cardiovascular diseases (CVDs). Therefore, the aim of this systematic review and meta-analysis is to summarize data from available randomized controlled trials (RCTs) on the effect of omega-3 PUFAs on lipid profiles, blood pressure, and inflammatory markers. We systematically searched PubMed, Embase, and Cochrane Library databases to identify the relevant RCTs until 1 November 2022. Weighed mean difference (WMD) was combined using a random-effects model. Standard methods were applied to assess publication bias, sensitivity analysis, and heterogeneity among included studies. A total of 48 RCTs involving 8,489 subjects met the inclusion criteria. The meta-analysis demonstrated that omega-3 PUFAs supplementation significantly reduced triglyceride (TG) (WMD: -18.18 mg/dl; 95% CI: -25.41, -10.95; p < 0.001), total cholesterol (TC) (WMD: -3.38 mg/dl; 95% CI: -5.97, -0.79; p = 0.01), systolic blood pressure (SBP) (WMD: -3.52 mmHg; 95% CI: -5.69, -1.35; p = 0.001), diastolic blood pressure (DBP) (WMD: -1.70 mmHg; 95% CI: -2.88, -0.51; p = 0.005), interleukin-6 (IL-6) (WMD: -0.64 pg/ml; 95% CI: -1.04, -0.25; p = 0.001), tumor necrosis factor-α (TNF-α) (WMD: -0.58 pg/ml; 95% CI: -0.96, -0.19; p = 0.004), C-reactive protein (CRP) (WMD: -0.32 mg/l; 95% CI: -0.50, -0.14; p < 0.001), and interleukin-1 (IL-1) (WMD: -242.95 pg/ml; 95% CI: -299.40, -186.50; p < 0.001), and significantly increased in high-density lipoprotein (HDL) (WMD: 0.99 mg/dl; 95% CI: 0.18, 1.80; p = 0.02). However, low-density lipoprotein (LDL), monocyte chemoattractant protein-1 (MCP-1), intracellular adhesion molecule-1 (ICAM-1), and soluble endothelial selectin (sE-selectin) were not affected. In subgroup analyses, a more beneficial effect on overall health was observed when the dose was ≤ 2 g/day; Omega-3 PUFAs had a stronger anti-inflammatory effect in patients with CVDs, particularly heart failure; Supplementation with omega-3 PUFAs was more effective in improving blood pressure in MetS patients and blood lipids in CVDs patients, respectively. Meta-regression analysis showed a linear relationship between the duration of omega-3 PUFAs and changes in TG (p = 0.023), IL-6 (p = 0.008), TNF-α (p = 0.005), and CRP (p = 0.025). Supplementation of omega-3 PUFAs had a favorable effect on improving TG, TC, HDL, SBP, DBP, IL-6, TNF-α, CRP, and IL-1 levels, yet did not affect LDL, MCP-1, ICAM-1, and sE-selectin among patients with MetS and related CVDs.

补充欧米伽-3 PUFA 是否能改善代谢综合征和相关心血管疾病?随机对照试验的系统回顾和荟萃分析。
关于补充欧米伽-3 多不饱和脂肪酸(ω-3 PUFAs)对代谢综合征(MetS)和相关心血管疾病(CVDs)患者的影响,文献报道并不一致。因此,本系统综述和荟萃分析旨在总结现有随机对照试验(RCT)中有关欧米伽-3 PUFA 对血脂、血压和炎症指标影响的数据。我们系统地检索了 PubMed、Embase 和 Cochrane Library 数据库,以确定截至 2022 年 11 月 1 日的相关 RCT。采用随机效应模型合并了加权平均差(WMD)。采用标准方法评估发表偏倚、敏感性分析和纳入研究之间的异质性。共有 48 项研究符合纳入标准,涉及 8489 名受试者。荟萃分析表明,补充ω-3 PUFAs可显著降低甘油三酯(TG)(WMD:-18.18 mg/dl;95% CI:-25.41,-10.95;p p = 0.01)、收缩压(SBP)(WMD:-3.52 mmHg;95% CI:-5.69,-1.35;p = 0.001)、舒张压(DBP)(WMD:-1.70 mmHg;95% CI:-2.88,-0.51;p = 0.005)、白细胞介素-6(IL-6)(WMD:-0.64 pg/ml;95% CI:-1.04,-0.25;p = 0.001)、肿瘤坏死因子-α(TNF-α)(WMD:-0.58 pg/ml;95% CI:-0.96,-0.19;p = 0.004)、C 反应蛋白(CRP)(WMD:-0.32 mg/l;95% CI:-0.50,-0.14;p p = 0.02)。然而,低密度脂蛋白(LDL)、单核细胞趋化蛋白-1(MCP-1)、细胞内粘附分子-1(ICAM-1)和可溶性内皮选择素(sE-选择素)未受影响。在亚组分析中,当剂量≤2克/天时,对整体健康的有益影响更大;ω-3 PUFAs对心血管疾病患者,尤其是心力衰竭患者的抗炎作用更强;补充ω-3 PUFAs分别对改善MetS患者的血压和心血管疾病患者的血脂更有效。元回归分析显示,ω-3 PUFAs 的持续时间与 TG(p = 0.023)、IL-6(p = 0.008)、TNF-α(p = 0.005)和 CRP(p = 0.025)的变化呈线性关系。补充ω-3 PUFAs对改善MetS和相关心血管疾病患者的TG、TC、HDL、SBP、DBP、IL-6、TNF-α、CRP和IL-1水平有良好作用,但对LDL、MCP-1、ICAM-1和sE-选择素没有影响。
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
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.
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