益生菌或添加益生菌补充剂干扰冠心病:随机对照试验的荟萃分析

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2023-11-27 DOI:10.1002/efd2.120
Lingshuang Yang, Jumei Zhang, Juan Wang, Hui Zhao, Xinqiang Xie, Qingping Wu
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引用次数: 0

摘要

益生菌或补充益生菌对改善冠心病临床预后的影响产生了相互矛盾的结果。本荟萃分析旨在评估补充益生菌或补充益生菌对冠心病患者血糖、血脂、血压、炎症反应、氧化应激和抑郁评分的影响。检索PubMed、Web of Science、Embase和Cochrane图书馆数据库,查找1974年2月至2022年9月的相关研究。使用固定效应模型计算汇总结果,以评估补充益生菌或补充益生菌对冠心病的影响。本分析共纳入10项随机对照试验。总体而言,与对照组相比,添加益生菌补充剂显示甘油三酯、胰岛素、体内平衡评估模型-胰岛素抵抗(HOMA-IR)、高敏c反应蛋白(hs-CRP)、白细胞介素-6和贝克抑郁量表(BDI)评分的统计学显著降低(标准化平均差[SMD]:−0.35 mg/dL;SMD:−0.64 μIU/mL;SMD:−0.90;SMD:−0.57 mg/dL;SMD:−0.60 pg/mL;SMD:−0.52;高密度脂蛋白胆固醇、一氧化氮(NO)升高有统计学意义(SMD: 0.45 mg/dL;SMD: 1.01 μmol/L;分别)。然后,益生菌显示hs-CRP和贝克焦虑量表评分BDI (SMD: - 0.50 mg/dL;SMD:−0.67;SMD:−0.41;分别)。此外,亚组分析显示,低密度脂蛋白胆固醇、HOMA-IR、舒张压、NO指标可能受患者年龄、体重指数(BMI)、补充时间和益生菌剂量的影响。我们的分析表明,益生菌补充或添加益生菌可改善糖脂代谢、炎症反应、氧化应激和抑郁障碍,特别是年龄≥60岁、基线BMI≥30 kg/m2、干预时间超过12周、益生菌剂量≥8 × 109 CFU/天的患者。普洛斯彼罗ID为CRD42022357385。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Probiotic or probiotics add supplement interferes with coronary heart disease: A meta-analysis of randomized controlled trials

Probiotic or probiotics add supplement interferes with coronary heart disease: A meta-analysis of randomized controlled trials

The effect of probiotics or probiotics add supplement on improving clinical outcomes of coronary heart disease (CHD) has produced conflicting results. This meta-analysis aimed to evaluate the effect of probiotics supplementation or probiotics add supplement on blood glucose, lipids, blood pressure, inflammatory reaction, oxidative stress, and depress score in patients with CHD. Search PubMed, Web of Science, Embase, and Cochrane Library databases for relevant studies from February 1974 to September 2022. Pooled results were calculated using a fixed-effect model to assess the effects of probiotics supplementation or probiotics add supplement in CHD. A total of 10 randomized controlled trials were included in this analysis. Overall, probiotics add supplement showed statistically significant reductions in triglycerides, insulin, homeostasis model of assessment-insulin resistance (HOMA-IR), high-sensitivity C-reactive protein (hs-CRP), interleukin-6, and Beck Depression Inventory (BDI) score, compared to the control group (standardized mean difference [SMD]: −0.35 mg/dL; SMD: −0.64 μIU/mL; SMD: −0.90; SMD: −0.57 mg/dL; SMD: −0.60 pg/mL; SMD: −0.52; respectively), but high-density lipoprotein cholesterol, nitric oxide (NO) were statistically significant increased (SMD: 0.45 mg/dL; SMD: 1.01 μmol/L; respectively). Then, probiotics showed statistically significant reductions in hs-CRP, and Beck Anxiety Inventory score BDI (SMD: −0.50 mg/dL; SMD: −0.67; SMD: −0.41; respectively). Moreover, subgroup analyses revealed that low-density lipoprotein cholesterol, HOMA-IR, diastolic blood pressure, NO indicators may influence by patients age, body mass index (BMI), duration of the supplement and dose of probiotics. Our analysis showed that probiotics supplementation or probiotics add supplement improved glucolipid metabolism, inflammatory response, oxidative stress, and depressive disorder, particularly the patients who ages ≥60, baseline BMI <30 kg/m2, duration of intervention more than 12 weeks and the dose of probiotics ≥8 × 109 CFU/day. The PROSPERO ID was CRD42022357385.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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