Efficacy of walnut supplementation in managing overweight and obesity: A meta-analysis of randomized clinical trials

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106515

Wen Liu , Enqiang Li , Mingdong Hu

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Abstract

This study aimed to assess how effective walnut supplementation is in managing overweight and obesity. A thorough search of PubMed, Embase, and Cochrane Central Register of Controlled Trials was carried out until March 2024. Two reviewers independently examined the suitability of studies and assessed the quality of reporting in the randomized controlled trials (RCTs) that were included. The results indicated that adding walnuts to the diet significantly lowered total cholesterol (TC) levels (p < 0.0001) and low-density lipoprotein-cholesterol (LDL-C) levels (p < 0.001). However, there was no notable difference in weight loss (p > 0.05) and body mass index (BMI) (p > 0.05) between those who received walnut supplementation and the control groups. Based on the RCT data, it appears that walnut supplementation can effectively decrease TC and LDL-C levels. Additionally, it seems to be a safe choice for individuals who are overweight or obese, as it did not have an adverse effect on body weight.

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核桃补充剂在控制超重和肥胖方面的功效：随机临床试验荟萃分析

本研究旨在评估核桃补充剂在控制超重和肥胖方面的效果。研究人员对 PubMed、Embase 和 Cochrane Central Register of Controlled Trials 进行了全面检索，检索时间截止到 2024 年 3 月。两名评审员独立审查了研究的适宜性，并评估了纳入的随机对照试验 (RCT) 的报告质量。结果表明，在饮食中添加核桃可显著降低总胆固醇 (TC) 水平（p < 0.0001）和低密度脂蛋白胆固醇 (LDL-C) 水平（p < 0.001）。不过，在体重减轻（p > 0.05）和体重指数（BMI）（p > 0.05）方面，接受核桃补充剂的人群与对照组没有明显差异。根据 RCT 数据，补充核桃似乎能有效降低 TC 和 LDL-C 水平。此外，对于超重或肥胖的人来说，这似乎是一个安全的选择，因为它不会对体重产生不利影响。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.