{"title":"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。","authors":"Pariya Mostafazadeh, Sajjad Etesamnia, Mahdiyar Nasiraei-Moghadam, Alireza Jahan-Mihan, Alireza Haghighi, Abolfazl Zendedel, Soraiya Ebrahimpour-Koujan","doi":"10.1080/10408398.2025.2531222","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":8.8000,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Exploring the effect of avocado on lipid profile modulation: a systematic review and dose-response and meta-analysis of clinical trials.\",\"authors\":\"Pariya Mostafazadeh, Sajjad Etesamnia, Mahdiyar Nasiraei-Moghadam, Alireza Jahan-Mihan, Alireza Haghighi, Abolfazl Zendedel, Soraiya Ebrahimpour-Koujan\",\"doi\":\"10.1080/10408398.2025.2531222\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":10767,\"journal\":{\"name\":\"Critical reviews in food science and nutrition\",\"volume\":\" \",\"pages\":\"1-11\"},\"PeriodicalIF\":8.8000,\"publicationDate\":\"2025-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Critical reviews in food science and nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10408398.2025.2531222\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Critical reviews in food science and nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10408398.2025.2531222","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Exploring the effect of avocado on lipid profile modulation: a systematic review and dose-response and meta-analysis of clinical trials.
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.
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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