United States Department of Agriculture, Agricultural Research Service, Western Human Nutrition Research Center, 430 West Health Sciences Drive, Davis, CA 95616, USA.
Br J Nutr. 2012 Sep;108(5):900-9. doi: 10.1017/S0007114511006027. Epub 2011 Nov 9.
Obesity is a strong risk factor for the development of CVD, hypertension and type 2 diabetes. The overall goal of the present pilot study was to feed strawberries, in the form of freeze-dried powder, to obese subjects to determine whether dietary strawberries beneficially altered lipid profiles and reduced blood markers of inflammation compared with a control intervention. A total of twenty healthy subjects (thirteen females and seven males) aged between 20 and 50 years with a BMI between 30 and 40 kg/m2 completed the present 7-week double-blind, randomised, cross-over trial. Each subject received a prepared diet 7 d/week for 7 weeks consisting of approximately 35 % of energy from fat, 20 % protein, 45 % carbohydrate and 14 g fibre. Blood was collected on days 1 and 8 for baseline information. After the first week, subjects were randomly assigned to the strawberry powder (equivalent to four servings of frozen strawberries) or control (strawberry-flavoured) intervention for 3 weeks. For the remaining 3 weeks, subjects crossed over to the opposite intervention. Blood was collected again at the end of weeks 3, 4, 6 and 7. A comprehensive chemistry panel, lipid profile analyses and measurement of inflammatory mediators were performed for each blood draw. A 3-week dietary intervention with strawberry powder reduced plasma concentrations of cholesterol and small HDL-cholesterol particles, and increased LDL particle size in obese subjects (P < 0·05). Dietary strawberry powder reduced risk factors for CVD, stroke and diabetes in obese volunteers, suggesting a potential role for strawberries as a dietary means to decrease obesity-related disease.
肥胖是心血管疾病、高血压和 2 型糖尿病发展的一个重要危险因素。本初步研究的总体目标是向肥胖受试者提供冻干草莓粉，以确定与对照干预相比，草莓饮食是否有益地改变了血脂谱并降低了血液炎症标志物。共有 20 名健康受试者（13 名女性和 7 名男性）年龄在 20 至 50 岁之间，BMI 在 30 至 40 kg/m2 之间，完成了本项为期 7 周的双盲、随机、交叉对照试验。每位受试者每周 7 天接受约 35%来自脂肪、20%蛋白质、45%碳水化合物和 14g 纤维的准备饮食。在第 1 天和第 8 天采集血液以获取基线信息。第一周后，根据随机分组方案，受试者被随机分配到草莓粉（相当于 4 份冷冻草莓）或对照（草莓味）干预组，持续 3 周。在剩余的 3 周内，受试者交叉到相反的干预组。在第 3、4、6 和 7 周结束时再次采集血液。对每个血液样本进行全面化学面板、血脂谱分析和炎症介质测量。为期 3 周的草莓粉饮食干预降低了肥胖受试者的血浆胆固醇和小高密度脂蛋白胆固醇颗粒浓度，并增加了 LDL 颗粒大小（P<0·05）。草莓饮食降低了肥胖志愿者心血管疾病、中风和糖尿病的风险因素，这表明草莓可能是一种通过饮食减少与肥胖相关疾病的方法。
