Liang Ding, Jinnan Duan, Tao Yang, Mengping Yuan, A Huo Ma, Yuehua Qin
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Data were pooled using relative risk (RR) of dichotomous data and standardized mean difference (SMD) for continuous data.</p><p><strong>Results: </strong>A total of 16 RCTs with 1,264 IBS patients were included. There were 12 RCTs involving 975 patients providing primary outcomes which was defined as symptom relief. The proportion of symptom relief was associated with the administration of FFs (RR 1.22, 95% CI 1.04-1.42, <i>p</i> = 0.01, <i>I</i> <sup>2</sup> = 0%). For secondary outcomes, FFs also exerted a beneficial effect on global symptoms scores (SMD = -0.15; 95% CI -0.29 to -0.02, <i>p</i> = 0.02, <i>I</i> <sup>2</sup> = 46%), but no significant improvement on abdominal pain scores and bloating scores. 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引用次数: 0
摘要
目的:发酵食品(FFs)理论上可能有益于肠易激综合征(IBS)症状,但ff在现实世界中对IBS患者的作用并不一致,尚未得到系统评估。我们进行了系统回顾和荟萃分析来研究这个问题。方法:检索截至2024年8月的PubMed、MEDLINE、Embase和Cochrane图书馆数据库。调查FFs治疗IBS疗效的随机对照试验(rct)符合分析标准。两位作者独立筛选研究并提取数据。采用二分类数据的相对危险度(RR)和连续数据的标准化平均差(SMD)对数据进行汇总。结果:共纳入16项随机对照试验,纳入1264例IBS患者。共有12项随机对照试验,涉及975例患者,提供了定义为症状缓解的主要结局。症状缓解的比例与服用ff相关(RR 1.22, 95% CI 1.04-1.42, p = 0.01,i2 = 0%)。对于次要结局,FFs也对总体症状评分产生有益影响(SMD = -0.15;95% CI为-0.29 ~ -0.02,p = 0.02,i2 = 46%),但腹痛评分和腹胀评分无显著改善。亚组分析显示,发酵乳对症状缓解有有益作用(RR 1.19, 95% CI 1.01 ~ 1.39, p = 0.04,i2 = 0%)。结论:发酵食品,特别是具有益生菌特性的发酵乳,似乎对肠易激综合征有效。然而,鉴于现有证据的局限性,这一结论应谨慎解释。系统评价注册:本研究已在国际前瞻性系统评价注册(PROSPERO)上注册,编号为CRD42024576608。
Efficacy of fermented foods in irritable bowel syndrome: a systematic review and meta-analysis of randomized controlled trials.
Objective: Fermented foods (FFs) may theoretically benefit irritable bowel syndrome (IBS) symptoms, but the role of FFs for IBS patients in the real world is inconsistent and has not been systematically assessed. We performed a systematic review and meta-analysis to examine this issue.
Methods: PubMed, MEDLINE, Embase and Cochrane Library databases were searched up to August 2024. Randomized controlled trials (RCTs) investigating the efficacy of FFs in IBS were eligible for the analysis. Two authors independently screened studies and extracted data. Data were pooled using relative risk (RR) of dichotomous data and standardized mean difference (SMD) for continuous data.
Results: A total of 16 RCTs with 1,264 IBS patients were included. There were 12 RCTs involving 975 patients providing primary outcomes which was defined as symptom relief. The proportion of symptom relief was associated with the administration of FFs (RR 1.22, 95% CI 1.04-1.42, p = 0.01, I2 = 0%). For secondary outcomes, FFs also exerted a beneficial effect on global symptoms scores (SMD = -0.15; 95% CI -0.29 to -0.02, p = 0.02, I2 = 46%), but no significant improvement on abdominal pain scores and bloating scores. Subgroup analysis showed that fermented milk had a beneficial effect on symptom relief (RR 1.19, 95% CI 1.01 to 1.39, p = 0.04, I2 = 0%).
Conclusion: Fermented foods, especially fermented milk with probiotics properties, appear to be efficacious in irritable bowel syndrome. However, given the limitations of current evidence, this conclusion should be interpreted with caution.
Systematic review registration: This study was registered on the International Prospective Register of Systematic Reviews (PROSPERO) as CRD42024576608.
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.