Hashemi Javaheri Fatemeh Sadat, Nasiri Jounaghani Milad, Sahebkar Amirhossein, Norouzzadeh Mostafa, Delgarm Pedram, Shahinfar Hossein, Mirdar Harijani Artemiss
Department of Clinical Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran.
Eat Weight Disord. 2025 Mar 7;30(1):23. doi: 10.1007/s40519-025-01733-4.
Diverse analysis has analyzed the potential efficacy of consuming foods created through the fermentation of dairy in mitigating abdominal obesity. The current meta-analysis aims to determine the impacts of consuming fermented dairy foods and the occurrence of abdominal obesity.
Web of Science, PubMed, and Scopus databases were queried for records published before January 13, 2023, to investigate proportionate cohort studies. We employed a random-effects model to appraise the relative risk (RR); effect size was assessed through the 95% confidence interval (CI). Additionally, a one-stage dose-response analysis was executed, quality assessment was conducted through the ROBINS-E tool.
Consequently, five publications, comprising 41,430 cases, were included as selected studies. The pooled effect shows an effect on the abdominal obesity risk; however, the effect was not significant. Subgroup analyses revealed a potential risk reduction effect in high- and low-fat and fermented dairy productions, although the findings were not statistically significant. Furthermore, the dose-response analysis indicated a linear decrease in risk with increasing consumption of high-fat fermented yogurt, with an HR of 0.84 (95% CI 0.71, 0.99) by 8 servings/week and an HR of 0.37 (95% CI 0.19, 0.71) by 21 servings/week.
These findings imply the potential effectiveness of fermented dairy products, particularly high-fat yogurt, in diminishing the obesity risk. However, further research addressing the limitations of previous studies is essential to confirm these results. Evidence-based medicine level: No level of evidence: Level of evidence III. PROSPERO registration number: CRD42023387538 ( http://www.crd.york.ac.uk/PROSPERO ).
已有多项分析研究了食用经乳制品发酵制成的食品在减轻腹部肥胖方面的潜在功效。本荟萃分析旨在确定食用发酵乳制品的影响以及腹部肥胖的发生情况。
检索了Web of Science、PubMed和Scopus数据库中截至2023年1月13日发表的记录，以调查成比例的队列研究。我们采用随机效应模型来评估相对风险（RR）；效应大小通过95%置信区间（CI）进行评估。此外，进行了单阶段剂量反应分析，通过ROBINS-E工具进行质量评估。
因此，五项研究（共41430例）被纳入为选定研究。汇总效应显示对腹部肥胖风险有影响；然而，该效应并不显著。亚组分析显示，在高脂和低脂发酵乳制品生产中可能存在风险降低效应，尽管结果在统计学上不显著。此外，剂量反应分析表明，随着高脂发酵酸奶摄入量的增加，风险呈线性下降，每周食用8份时风险比（HR）为0.84（95%CI 0.71，0.99），每周食用21份时HR为0.37（95%CI 0.19，0.71）。
这些发现表明发酵乳制品，尤其是高脂酸奶，在降低肥胖风险方面具有潜在效果。然而，针对先前研究的局限性进行进一步研究对于证实这些结果至关重要。循证医学水平：无证据水平：证据水平III。PROSPERO注册号：CRD42023387538（http://www.crd.york.ac.uk/PROSPERO）
