成人食用豆类与心血管疾病和 2 型糖尿病的风险：系统回顾和荟萃分析。

IF 3.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY Food & Nutrition Research Pub Date : 2023-05-30 eCollection Date: 2023-01-01 DOI:10.29219/fnr.v67.9541

Birna Thorisdottir, Erik Kristoffer Arnesen, Linnea Bärebring, Jutta Dierkes, Christel Lamberg-Allardt, Alfons Ramel, Bright I Nwaru, Fredrik Söderlund, Agneta Åkesson

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引用次数: 0

摘要

研究目的本研究旨在系统回顾健康成年人食用豆类与心血管疾病（CVD）、2 型糖尿病（T2D）及其风险因素之间的关联证据：截至2022年5月16日，我们在MEDLINE、Embase、Cochrane Central Register of Controlled Trials和Scopus上检索了随访时间≥4周的随机对照试验（RCT）、非随机对照试验和前瞻性队列研究，随访时间≥12个月，以豆类摄入量（豆类/扁豆/豌豆/大豆，不包括花生和豆类产品/蛋白质/粉末/面粉）作为干预或暴露。研究结果包括心血管疾病、冠心病（CHD）、中风、T2D，以及干预试验中血脂、血糖指标和血压的变化。偏倚风险（RoB）采用 Cochrane 的 RoB2、ROBINS-I 和美国农业部（USDA）的 RoB-NObS 进行评估。使用随机效应荟萃分析对效应大小进行汇总，并以相对风险或权重平均差及95%置信区间表示，异质性以I2量化。根据世界癌症研究基金会的标准对证据进行了评估：在经过资格评估的 181 篇全文文章中，有 47 篇被纳入：其中包括 31 项队列研究（2,081,432 名参与者的豆类摄入量普遍较低）、14 项交叉 RCT（448 名参与者）、1 项平行 RCT 和 1 项非随机试验。队列研究的元分析表明，与心血管疾病、冠心病、中风和 T2D 的关系为零。研究性试验的元分析表明，对总胆固醇（平均差异为-0.22毫摩尔/升）、低密度脂蛋白胆固醇（-0.19毫摩尔/升）、空腹血糖（-0.19毫摩尔/升）和HOMA-IR（-0.30）有保护作用。异质性很高（低密度脂蛋白胆固醇的 I2 = 52%，其他大于 75%）。食用豆类与心血管疾病和 T2D 风险之间相关性的总体证据被认为是有限的--没有结论：在豆类摄入量普遍较低的健康成年人群中，并未发现豆类摄入量会影响心血管疾病和终末期糖尿病的风险。然而，在研究性临床试验中发现，豆类对风险因素具有保护作用，这为推荐食用豆类作为预防心血管疾病和终末期糖尿病的多样化健康膳食模式的一部分提供了一些支持。

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Legume consumption in adults and risk of cardiovascular disease and type 2 diabetes: a systematic review and meta-analysis.

Objectives: This study aimed to systematically review the evidence for associations between consumption of legumes and cardiovascular disease (CVD), type 2 diabetes (T2D) and their risk factors among healthy adults.

Methods: We searched MEDLINE, Embase, Cochrane Central Register of Controlled Trials, and Scopus up to 16 May 2022 for ≥4 weeks long randomized (RCT) and non-randomized controlled trials and prospective cohort studies with follow-up ≥12 months, assessing legume intake (beans/lentils/peas/soybeans, excluding peanuts and legume-products/protein/powder/flour) as the intervention or exposure. Outcomes were CVD, coronary heart disease (CHD), stroke, T2D and in intervention trials only: changes in blood lipids, glycemic markers, and blood pressure. Risk of bias (RoB) was evaluated with Cochrane's RoB2, ROBINS-I, and US Department of Agriculture (USDA)'s RoB-NObS. Effect sizes were pooled using random-effects meta-analyses and expressed as relative risk or weighed mean differences with 95% confidence intervals, heterogeneity quantified as I². The evidence was appraised according to World Cancer Research Fund's criteria.

Results: Of the 181 full-text articles assessed for eligibility, 47 were included: 31 cohort studies (2,081,432 participants with generally low legume consumption), 14 crossover RCTs (448 participants), one parallel RCT and one non-randomized trial. Meta-analyses of cohort studies were suggestive of null associations for CVD, CHD, stroke and T2D. Meta-analyses of RCTs suggested a protective effect on total cholesterol (mean difference -0.22 mmol/L), low density lipoprotein (LDL)-cholesterol (-0.19 mmol/L), fasting glucose (-0.19 mmol/L), and HOMA-IR (-0.30). Heterogeneity was high (I² = 52% for LDL-cholesterol, >75% for others). The overall evidence for associations between consumption of legumes and risk of CVD and T2D was considered limited - no conclusion.

Conclusion: Legume consumption was not found to influence risk of CVD and T2D in healthy adult populations with generally low legume consumption. However, protective effects on risk factors, seen in RCTs, lend some support for recommending legume consumption as part of diverse and healthy dietary patterns for prevention of CVD and T2D.

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.