水溶性番茄浓缩汁对中国中老年人血清胆固醇升高的影响

IF 4 2区 农林科学 Q2 NUTRITION & DIETETICS Frontiers in Nutrition Pub Date : 2024-09-11 DOI:10.3389/fnut.2024.1410420
Yingxiang Yu, Yifan Wu, Lan Xie, Cuiqing Chang
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引用次数: 0

摘要

水溶性番茄浓缩汁(WSTC)已证明对健康人群的血流量有益。这项前瞻性、随机、双盲和安慰剂对照临床试验旨在探讨 WSTC 对胆固醇水平升高人群的影响。60 名年龄在 35-65 岁之间的高胆固醇患者参加了试验,并被平均分为治疗组(FFG)和安慰剂组(PCG)。在 60 天的时间里,包括 45 天的治疗阶段和 15 天的观察随访。FFG 组的参与者每天服用 300 毫克的 Fruitflow 片剂,而 PCG 组则服用安慰剂。研究结果表明,FFG 和 PCG 的基线参数无明显差异(p&p;gt; 0.05)。干预后,与 PCG 相比,FFG 的收缩压(SBP)和舒张压(DBP)分别显著降低了 4.2%(SBP,p &;lt;0.001)和 3.8%(DBP,p = 0.015)(p = 0.041)。这些降幅在随访期间得以持续。相比之下,PCG 的 SBP 和 DBP 没有发生显著变化(p &gt; 0.05)。按高血压状态进行的分层分析显示,高血压和非高血压 FFG 受试者的 SBP 均有明显下降(p &;lt;0.05),DBP 有下降趋势。PCG 组的 SBP 和 DBP 均无明显变化。此外,FFG 组的高密度脂蛋白胆固醇(HDL)显著增加(p p &;lt;0.05),体重和体重指数(BMI)明显降低(p p &;lt;0.05)。与 PCG 相比,FFG 的同型半胱氨酸、高敏 C 反应蛋白和空腹血糖水平也有所下降(p&;lt; 0.05)。总之,WSTC 有可能降低高胆固醇血症患者的血压和心血管风险状况,为增强心血管健康提供了一种可行的非药物选择。临床试验注册:https://www.chictr.org.cn/showproj.html?proj=27052,标识符为 ChiCTR1800015904。
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The effect of water-soluble tomato concentrate on elevated serum cholesterol in the middle-aged and elderly Chinese individuals
Water-soluble tomato concentrate (WSTC) has demonstrated beneficial effect on blood flow in healthy populations. The prospective, randomized, double-blind, and placebo-controlled clinical trial was conducted to explore the impact of WSTC on individuals with elevated cholesterol levels. Sixty participants aged 35–65 with high cholesterol were enrolled and evenly divided into a treatment group (FFG) and a placebo group (PCG). Over a 60-day period comprising a 45-day treatment phase followed by a 15-day observational follow-up. Participants in the FFG received 300 mg daily of Fruitflow tablets, while the PCG were received placebos. The study showed that there were no significant differences in baseline parameters between the FFG and PCG (p &gt; 0.05). Post-intervention, the FFG exhibited significant reductions in systolic blood pressure (SBP) and diastolic blood pressure (DBP) by 4.2% (SBP, p &lt; 0.001) and 3.8% (DBP, p = 0.015), respectively, compared to the PCG (p = 0.041). These reductions were sustained during the follow-up period. In contrast, the PCG showed no significant changes in SBP and DBP (p &gt; 0.05). Stratified analysis by hypertension status revealed a significant SBP reductions both hypertensive and non-hypertensive FFG subjects (p &lt; 0.05), with a trend towards DBP reduction. No significant changes in SBP and DBP were observed in the PCG. Moreover, the FFG group showed a significant increase in high-density lipoprotein (HDL) cholesterol (p &lt; 0.05), along with a marked reduction in both weight and body mass index (BMI) (p &lt; 0.05). The FFG also showed decreased levels of homocysteine, high-sensitivity C-reactive protein, and fasting blood glucose compared to the PCG (p &lt; 0.05). In conclusion, WSTC has the potential to lower blood pressure and cardiovascular risk profiles in hypercholesterolemic individuals, presenting a viable non-harmacological option for enhancing cardiovascular health.Clinical trial registration: https://www.chictr.org.cn/showproj.html?proj=27052, identifier ChiCTR1800015904.
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来源期刊
Frontiers in Nutrition
Frontiers in Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
5.20
自引率
8.00%
发文量
2891
审稿时长
12 weeks
期刊介绍: No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.
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