Salehi-Abargouei Amin, Saraf-Bank Sahar, Bellissimo Nick, Azadbakht Leila
Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran; Department of Nutrition, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Nutrition. 2015 May;31(5):631-9. doi: 10.1016/j.nut.2014.10.018. Epub 2014 Nov 7.
Because of conflicting results of presented studies, the aim of this systematic review and meta-analysis of randomized clinical trials (RCTs) was to examine the effect of non-soy legume intake on inflammatory markers and C-reactive protein (CRP).
We searched Pubmed, ISI Web of Knowledge, SCOPUS, and Google Scholar for relevant studies up to July 2013, using medical subject headings [MeSH] and other related keywords. Nine RCTs were systematically reviewed to examine the effect of non-soy legume consumption on inflammatory markers. Eight studies involving 464 participants were included in the meta-analysis.
The results of the meta-analysis showed that non-soy legume consumption had a trend toward a significant effect on decreasing CRP and high-sensitivity (hs)-CRP concentrations (mean difference (MD) = -0.21; 95% confidence interval [CI], -0.44 to 0.02; P = 0.068). There was no overall effect of non-soy legume consumption on CRP or hs-CRP levels in either the parallel or crossover study designs. Our subgroup analysis of CRP type and study design, showed that non-soy legume intake had a significant effect on CRP levels in parallel studies (MD = -1.01; 95% CI, -1.78 to -0.23; P = 0.011) and a significant effect on hs-CRP levels (MD = -0.53; 95% CI, -0.95 to -0.11; P = 0.014) and in the crossover sub group (MD = -0.68; 95% CI, -1.28 to -0.08; P = 0.026).
This review of RCTs showed that non-soy legume consumption may contribute to reductions in CRP and hs-CRP concentrations. However, further controlled clinical trials are needed to investigate the effect of non-soy legume intake on other inflammatory markers.
鉴于现有研究结果相互矛盾，本系统评价和随机临床试验（RCT）的荟萃分析旨在研究非大豆类豆类摄入对炎症标志物和C反应蛋白（CRP）的影响。
我们使用医学主题词（MeSH）和其他相关关键词，在PubMed、ISI Web of Knowledge、SCOPUS和谷歌学术上检索截至2013年7月的相关研究。系统评价了9项RCT，以研究非大豆类豆类消费对炎症标志物的影响。荟萃分析纳入了8项涉及464名参与者的研究。
荟萃分析结果显示，非大豆类豆类消费对降低CRP和高敏（hs）-CRP浓度有显著影响的趋势（平均差异（MD）=-0.21；95%置信区间[CI]，-0.44至0.02；P=0.068）。在平行或交叉研究设计中，非大豆类豆类消费对CRP或hs-CRP水平均无总体影响。我们对CRP类型和研究设计的亚组分析表明，非大豆类豆类摄入在平行研究中对CRP水平有显著影响（MD=-1.01；95%CI，-1.78至-0.23；P=0.011），对hs-CRP水平有显著影响（MD=-0.53；95%CI，-0.95至-0.11；P=0.014），在交叉亚组中也有显著影响（MD=-0.
