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IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106685

Jing Sui , Wenbin Shen , Yanni Zhang , Jiarui Liang , Hui Xia , Guiju Sun

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引用次数: 0

摘要

本研究旨在通过对观察性研究进行荟萃分析，阐明类胡萝卜素摄入量与慢性阻塞性肺病（COPD）之间的关系。我们检索了截至 2024 年 8 月 15 日的在线数据库。既包括在人群中进行的观察性研究，也包括类胡萝卜素摄入量/血液水平与慢性阻塞性肺病之间的关系。我们使用随机效应模型进行了荟萃分析。本研究共纳入了 9723 条记录中的 7 条。类胡萝卜素摄入量与慢性阻塞性肺病风险之间的几率比（OR）为 0.69 (95 % CI: 0.59-0.80, p < 0.001)，这表明类胡萝卜素具有显著的保护作用。此外，亚组分析表明，各类类胡萝卜素（包括 a-胡萝卜素、β-胡萝卜素和隐黄质）对慢性阻塞性肺病有显著影响（OR = 0.51，95 % CI：0.37-0.69；OR = 0.72，95 % CI：0.57-0.92；OR = 0.51，95 % CI：0.38-0.69，分别）。结论摄入类胡萝卜素对慢性阻塞性肺病的风险有保护作用。

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The protective role of carotenoids in chronic obstructive pulmonary disease: A systematic review and Meta-analysis of observational studies

Aim of the current study was to clarify the association of carotenoid consumption and chronic obstructive pulmonary disease (COPD) through a meta-analysis of observational studies. We searched the online databases up to August 15, 2024. Both observational studies conducted in human populations were included, and association between level of carotenoids intake/blood and COPD. We performed a meta-analysis using random-effects models. Seven of 9723 records were included in the present study. The odds ratio (OR) between carotenoids consumption and COPD risk was 0.69 (95 % CI: 0.59–0.80, p < 0.001), which indicates a significant protective effect. In addition, subgroup analysis revealed that the various types of carotenoids including a-carotene, β-carotene and cryptoxanthin were significant in COPD (OR = 0.51, 95 % CI: 0.37–0.69; OR = 0.72, 95 % CI: 0.57–0.92; OR = 0.51, 95 % CI: 0.38–0.69, separately). Conclusion: Carotenoids consumption has a protective effect on the risk of COPD.

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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.