Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials
Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials
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DOI：
10.1093/ajcn/88.1.38
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发表时间：
2008-07-01
影响因子：
7.1
通讯作者：
Cassidy, Aedin
中科院分区：
文献类型：
--
作者：
Hooper, Lee;Kroon, Paul A.;Cassidy, Aedin
背景资料：类黄酮消费对心血管风险的有益影响得到了机制和流行病学证据的支持。目的：我们旨在系统地回顾不同类黄酮亚类和富含类黄酮的食物来源对心血管疾病（CVD）和风险因素（即脂蛋白、血压和血流介导的扩张（FMD））的有效性。设计：方法包括MEDLINE，EMBASE，和科克伦数据库的结构化搜索策略;正式纳入或排除，数据提取，有效性评估;和荟萃分析。没有随机对照试验研究对CVD发病率或死亡率的影响。显着的异质性证实类黄酮亚类和食物之间的差异效应。巧克力在急性（3.99%; 95% CI：2.86，5.12; 6项研究）和慢性（1.45%; 0.62，2.28; 2项研究）摄入后增加FMD，并降低收缩压（-5.88 mm Hg;-9.55，-2.21; 5项研究）和舒张压（-3.30 mm Hg;-5.77，-0.83; 4项研究）。大豆分离蛋白（但不是其他大豆产品或成分）显著降低舒张压（-1.99 mm Hg;-2.86，-1.12; 9项研究）和LDL胆固醇（-0.19 mmol/L;-0.24，-0.14; 39项研究）。急性红茶消费增加收缩压（5.69 mm Hg; 1.52，9.86; 4项研究）和舒张压（2.56 mm Hg; 1.03，4.10; 4项研究）。绿色茶降低了LDL（-0.23 mmol/L;-0.34，-0.12; 4项研究）。对于许多其他黄酮类化合物，没有足够的证据得出结论effictiveness.Conclusions：迄今为止，大豆和可可类黄酮的影响一直是人们关注的主要焦点。未来的研究应关注其他常用的亚类（如花青素和黄烷酮），检查剂量反应效应，并保持足够长的持续时间，以评估临床相关终点。
Background: The beneficial effects of flavonoid consumption on cardiovascular risk are supported by mechanistic and epidemiologic evidence.Objective: We aimed to systematically review the effectiveness of different flavonoid subclasses and flavonoid-rich food sources on cardiovascular disease (CVD) and risk factors - ie, lipoproteins, blood pressure, and flow-mediated dilatation (FMD).Design: Methods included a structured search strategy on MEDLINE, EMBASE, and Cochrane databases; formal inclusion or exclusion, data extraction, and validity assessment; and meta-analysis.Results: One hundred thirty-three trials were included. No randomized controlled trial studied effects on CVD morbidity or mortality. Significant heterogeneity confirmed differential effects between flavonoid subclasses and foods. Chocolate increased FMD after acute (3.99%; 95% CI: 2.86, 5.12; 6 studies) and chronic (1.45%; 0.62, 2.28; 2 studies) intake and reduced systolic (-5.88 mm Hg; -9.55, -2.21; 5 studies) and diastolic (-3.30 nun Hg; -5.77, -0.83; 4 studies) blood pressure. Soy protein isolate (but not other soy products or components) significantly reduced diastolic blood pressure (-1.99 mm Hg; -2.86, -1.12; 9 studies) and LDL cholesterol (-0.19 mmol/L; -0.24, -0.14; 39 studies). Acute black tea consumption increased systolic (5.69 mm Hg; 1.52,9.86; 4 studies) and diastolic (2.56 mm Hg; 1.03, 4.10; 4 studies) blood pressure. Green tea reduced LDL (-0.23 mmol/L; -0.34, -0.12; 4 studies). For many of the other flavonoids, there was insufficient evidence to draw conclusions about efficacy.Conclusions: To date, the effects of flavonoids from soy and cocoa have been the main focus of attention. Future studies should focus on other commonly consumed subclasses (eg, anthocyanins and flavanones), examine dose-response effects, and be of long enough duration to allow assessment of clinically relevant endpoints.