The effect of total and partial meal replacements on obesity: a systematic review and meta-analysis of randomized controlled trials.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-02-28 DOI:10.1080/10408398.2025.2465768

Mingguang Yan, Yan Hu, Weibing Yin, Jiang Zhu, Xi Lai

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Abstract

Background: The objective of this study was to conduct a comprehensive investigation into the effects of MRs on body weight, body mass index (BMI), fat mass, waist circumferences (WC), and leptin.

Methods: A systematic search was conducted in five databases using established keywords. The random-effects model analysis was used to provide pooled weighted mean difference and 95% confidence intervals (CI).

Results: Seventy studies were included in this article. The pooled findings showed that body weight (WMD: -3.35 kg, 95% CI: -4.28 to -2.42), BMI (WMD: -1.12 kg/m², 95% CI: -1.51 to -0.72, p < 0.001), fat mass (WMD: -2.77 kg, 95% CI: -3.59 to -1.6), WC (WMD: -2.82 cm, 95% CI: -3.51 to -2.12) were significantly reduced after total and partial MRs compared to control group. However, no significant effect was observed on leptin (WMD: -3.37 ng/mL, 95% CI: -8.23 to 1.49) compared to the control group. Moreover, subgroup analyses indicated that impact of Total MRs on anthropometric factors was greater in comparison to Partial MRs.

Conclusions: Consequently, it appears that MRs, along with other lifestyle factors, can lead to significant weight loss.

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.