Impact of gluten-free diet (GFD) on some of cardiovascular risk factors: a systematic review and meta-analysis.

IF 2.4 Q3 NUTRITION & DIETETICS Journal of Nutritional Science Pub Date : 2024-09-18 eCollection Date: 2024-01-01 DOI:10.1017/jns.2024.39
Pejman Rohani, Elma Izze da Silva Magalhães, Roya Imanifard, Maryam Jarahzadeh, Fateme Ziamanesh, Somaye Fatahi, Hajar Ghorbani Jalalieh, Mohammad Hassan Sohouli
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Abstract

A gluten-free diet (GFD) may have a stronger potential impact on reducing cardiovascular (CV) risk factors, according to research evidence. We investigated the impact of GFD on CV risk variables by doing a systematic review and meta-analysis for this reason. We conducted a thorough database search starting on January 1, 2000, and ending on July 12, 2022. We used random-effects models to pool the data. Totally 19 articles met the eligible criteria and were included. Pooled findings indicated that intervention with GFD has a significantly beneficial effect on high-density lipoprotein (HDL) (WMD: 4.80 mg/dl, 95% CI: 2.09, 7.51, P = 0.001), systolic blood pressure (SBP) (WMD: -2.96 mmHg; 95% CI: -4.11, -1.81, P < 0.001), and C-reactive protein (CRP) (WMD: -0.40, mg/l, 95% CI: -0.67, -0.14, P = 0.002) levels. In celiac patients as well as with an intervention duration of more than 48 weeks, GFD increased TC and HDL compared to non-celiac patients and with an intervention duration lower than 48 weeks, respectively. The results of the present study showed that GFD can have a significant and beneficial effect on HDL, SBP, and CRP.

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无麸质饮食(GFD)对某些心血管风险因素的影响:系统回顾和荟萃分析。
根据研究证据,无麸质饮食(GFD)可能对减少心血管(CV)风险因素有更大的潜在影响。为此,我们通过系统回顾和荟萃分析研究了无麸质饮食对心血管风险变量的影响。我们进行了全面的数据库检索,检索时间从 2000 年 1 月 1 日开始,到 2022 年 7 月 12 日结束。我们使用随机效应模型来汇总数据。共有 19 篇文章符合条件并被纳入。汇总结果表明,GFD 干预对高密度脂蛋白(HDL)(WMD:4.80 mg/dl,95% CI:2.09,7.51,P = 0.001)、收缩压(SBP)(WMD:-2.96 mmHg;95% CI:-4.11,-1.81,P <0.001)和C反应蛋白(CRP)(WMD:-0.40,mg/l,95% CI:-0.67,-0.14,P = 0.002)水平。与非乳糜泻患者和干预时间少于 48 周的患者相比,乳糜泻患者和干预时间超过 48 周的患者的 GFD 分别增加了 TC 和 HDL。本研究结果表明,GFD 对高密度脂蛋白、SBP 和 CRP 有显著的有益影响。
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来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
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