Heydarian Azadeh, Tahvilian Negin, Asbaghi Omid, Cheshmeh Sahar, Nadery Maryam, Aryaeian Naheed
Student Research Committee, Faculty of Public Health Branch Iran University of Medical Sciences Tehran Iran.
Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran.
Food Sci Nutr. 2024 Feb 25;12(5):3080-3096. doi: 10.1002/fsn3.4000. eCollection 2024 May.
Consumption of plum does not yet clearly affect the lipid profile. To ascertain the advantages of plum consumption on adult lipid profiles, we conducted a systematic review and meta-analysis. We used pertinent keywords to search the databases of PubMed, Scopus, and ISI Web of Science up to November 10th, 2022, in order to find trials that were eligible. According to the analyses, eating plum significantly lowers LDL levels compared to controls (WMD: -12.50 mg/dL, 95% CI: -22.06, -2.94, = .010). Although plum consumption did not result in significant changes in TG (WMD: 0.56 mg/dL, 95% CI: -6.02, 7.15, = .866), TC (WMD: -12.35 mg/dL, 95% CI: -25.05, 0.37, = .057), and HDL concentrations (WMD: -0.39 mg/dL, 95% CI: -4.69, 3.89, = .855) compared to the control group. Intake of plums, particularly the intervention type of dried plums, significantly decreased TC levels in unhealthy subjects, according to subgroup analysis. The consumption of plums had a notably statistically significant effect on LDL levels when the intervention type was dried plum and unhealthy subjects were enrolled. Due to the very low to moderate quality of meta-evidence, to show how eating plum improves lipid profile, further high-quality research are still essential.
食用李子对血脂水平的影响尚不明确。为了确定食用李子对成年人血脂水平的益处，我们进行了一项系统综述和荟萃分析。我们使用相关关键词检索了截至2022年11月10日的PubMed、Scopus和ISI Web of Science数据库，以查找符合条件的试验。分析结果显示，与对照组相比，食用李子可显著降低低密度脂蛋白（LDL）水平（加权均数差：-12.50mg/dL，95%置信区间：-22.06，-2.94，P = 0.010）。虽然与对照组相比，食用李子并未导致甘油三酯（TG）（加权均数差：0.56mg/dL，95%置信区间：-6.02，7.15，P = 0.866）、总胆固醇（TC）（加权均数差：-12.35mg/dL，95%置信区间：-25.05，0.37，P = 0.057）和高密度脂蛋白（HDL）浓度（加权均数差：-0.39mg/dL，95%置信区间：-4.69，3.89，P = 0.855）发生显著变化。亚组分析表明，食用李子，尤其是干预类型为李干时，可显著降低不健康受试者的总胆固醇水平。当干预类型为李干且纳入不健康受试者时，食用李子对低密度脂蛋白水平具有显著的统计学意义。由于荟萃分析证据的质量非常低到中等，为了阐明食用李子如何改善血脂水平，仍需要进一步的高质量研究。
