背景:我们进行了系统评价和荟萃分析,以检查饮食摄入可可对人体测量的影响,脂质和血糖分布,和成人的血压水平,有和没有合并症。
方法:使用的数据库是MEDLINE(PubMed),EMBASE,WebofScience,科克伦,LILACS,还有SciELO.符合条件的研究是随机临床试验(RCT),涉及成人食用可可(可可提取物或≥70%可可黑巧克力)≥4周,评估了以下至少一种标记:体重,体重指数(BMI),腰围/腹围,总胆固醇,LDL-c,甘油三酯,HDL-c,血糖,糖化血红蛋白(HbA1c),收缩压和舒张压(SBP/DBP)。
结果:纳入了31项研究,共有1986名参与者。可可消费对体重没有影响,BMI,腰围,甘油三酯,HDL-c和HbA1c。然而,总胆固醇降低(-8.35mg/dL,95%CI-14.01;-2.69mg/dL),LDL-c(-9.47mg/dL,95%CI-13.75;-5.20mg/dL),空腹血糖(-4.91mg/dL,95%CI-8.29;-1.52mg/dL),SBP(-2.52mmHg,95%CI-4.17;-0.88mmHg),和DBP(-1.58mmHg,95%CI-2.54;-0.62mmHg)。
结论:食用可可对主要的心脏代谢风险标志物具有保护作用,在降低心血管风险方面具有临床影响。
BACKGROUND: We conducted a systematic review and meta-analysis to examine the effect of dietary intake of cocoa on anthropometric measurements, lipid and glycemic profiles, and blood pressure levels in adults, with and without comorbidities.
METHODS: The databases used were MEDLINE (PubMed), EMBASE, Web of Science, Cochrane, LILACS, and SciELO. The eligible studies were randomized clinical trials (RCTs) involving adults undergoing cocoa consumption (cocoa extract or ≥70% cocoa dark chocolate) for ≥4 weeks that evaluated at least one of the following markers: body weight, body mass index (BMI), waist/abdominal circumference, total cholesterol, LDL-c, triglycerides, HDL-c, blood glucose, glycated hemoglobin (HbA1c), and systolic and diastolic blood pressure (SBP/DBP).
RESULTS: Thirty-one studies were included, totaling 1986 participants. Cocoa consumption showed no effects on body weight, BMI, waist circumference, triglycerides, HDL-c and HbA1c. Yet, there was a reduction in total cholesterol (-8.35 mg/dL, 95% CI -14.01; -2.69 mg/dL), LDL-c (-9.47 mg/dL, 95% CI -13.75; -5.20 mg/dL), fasting blood glucose (-4.91 mg/dL, 95% CI -8.29; -1.52 mg/dL), SBP (-2.52 mmHg, 95% CI -4.17; -0.88 mmHg), and DBP (-1.58 mmHg, 95% CI -2.54; -0.62 mmHg).
CONCLUSIONS: The consumption of cocoa showed protective effects on major cardiometabolic risk markers that have a clinical impact in terms of cardiovascular risk reduction.