Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.
Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.
Clin Nutr ESPEN. 2020 Feb;35:30-39. doi: 10.1016/j.clnesp.2019.10.010. Epub 2020 Jan 3.
The effect of fermented foods consumption on inflammation has been investigated in several studies, but findings are inconsistent. Therefore we conducted a meta-analysis to examine the effect of fermented foods on inflammatory biomarkers including C-reactive protein (CRP), interleukin (IL)-6 and tumor necrosis factor (TNF)-α in the general adult population.
systematic review and meta-analysis.
In this systematic review and meta-analysis, randomized controlled trials in the general adult population comparing fermented foods with a control product were searched from two literature databases (PubMed and Scopus) up to June 4, 2019. Trials with mean difference (MD) of 95% confidence interval (CI) were pooled using random effect model. Heterogeneity was assessed using Cochran's Q and I tests. Subgroup analysis was applied to define possible sources of heterogeneity.
The search strategy identified 3293 documents. Overall, 26 publications with 1461 people met the inclusion criteria. Our results indicated that intake of fermented foods could reduce serum TNF-α levels ((WMD = -8.26, 95% CI: -14.61, -1.91, p = 0.01; I = 99.9%, p < 0.001)). However, no change was observed in serum levels of CRP ((WMD = -0.21, 95% CI: -0.47, 0.05, p = 0.11), I = 93.8%, p < 0.001) and IL-6 ((WMD = 0.31, 95% CI:-3.79, 4.43, p = 0.88), I = 99.3%, p < 0.001).
Our findings showed that intake of fermented foods did not improve serum CRP and IL-6. We observed a reduction in pooled effect of TNF-α following intake of fermented foods.
已有多项研究探讨了发酵食品的消费对炎症的影响，但研究结果并不一致。因此，我们进行了一项荟萃分析，以检验发酵食品对包括 C 反应蛋白（CRP）、白细胞介素（IL）-6 和肿瘤坏死因子（TNF）-α在内的炎症生物标志物的影响，研究对象为普通成年人群。
系统评价和荟萃分析。
在这项系统评价和荟萃分析中，我们从两个文献数据库（PubMed 和 Scopus）中检索了比较普通成年人群中发酵食品与对照产品的随机对照试验，检索截至 2019 年 6 月 4 日。采用随机效应模型对具有 95%置信区间（CI）均值差值（MD）的试验进行了汇总。使用 Cochran's Q 和 I 检验评估异质性。进行亚组分析以确定可能的异质性来源。
检索策略共确定了 3293 篇文献。最终，有 26 篇出版物和 1461 人符合纳入标准。我们的结果表明，摄入发酵食品可以降低血清 TNF-α水平（（WMD=-8.26，95%CI：-14.61，-1.91，p=0.01；I=99.9%，p<0.001））。然而，血清 CRP 水平无变化（（WMD=-0.21，95%CI：-0.47，0.05，p=0.11），I=93.8%，p<0.001）和 IL-6 水平也无变化（（WMD=0.31，95%CI：-3.79，4.43，p=0.88），I=99.3%，p<0.001）。
我们的研究结果表明，摄入发酵食品并不能改善血清 CRP 和 IL-6。我们观察到，摄入发酵食品后，TNF-α 的汇总效应降低。
