摘要
目的通过对常见辛味食物(香辛料为主)与血压关联性的人群研究进行系统综述和Meta分析,评估辛味食物对血压的影响,为高血压群体的日常饮食防治提供思路和证据。方法系统检索Medline、Web of Science、中国期刊全文数据库(CNKI)、万方学术期刊全文数据库(Wanfang)、中国生物医学数据库(CBM),同时检索相关原始文献及综述文献中所附参考文献,收集所有辛味食物对血压关联性的人群研究。采用Revman 5.4进行Meta分析。结果共纳入26篇文献,包括2006例患者。姜黄与生姜对血压无明显影响,肉桂治疗可降低收缩压(systolic blood pressure,SBP)和舒张压(diastolic blood pressure,DBP)。肉桂使用量≤2 g可以降低DBP,肉桂使用量>2 g可以降低SBP但对DBP无降压作用,干预周期≥12周可降低SBP但对DBP无影响,干预周期<12周对SBP和DBP均无影响。西红花的摄入研究提示西红花有潜在降血压效果。短期(12周)摄入辣椒对于血压有良好的影响,长期(20年)摄入辣椒可能对于血压存在负面的影响。结论姜黄、生姜、肉桂、西红花、辣椒等常见辛味食物具有潜在降血压效果,但需要更多高质量的人群研究以提供更有力的证据。
Objective Through the systematic review and Meta-analysis of the population research on the correlation between common spicy foods(mainly spices)and blood pressure,the impact of spicy foods on blood pressure was evaluated to provide ideas and evidence for the daily diet prevention and treatment of hypertension groups.Methods Medline,Web of Science,China national knowledge infrastructure(CNKI),Wanfang academic journal full-text database(Wanfang),and SinoMed were searched systematically.At the same time,the references attached to the relevant original literature and review literature were searched,and the population studies on the correlation of all spicy foods to blood pressure were collected.Revman 5.4 was used for meta-analysis.Results A total of 26 pieces of literature were included,including 2006 patients.Turmeric and ginger had no significant effect on blood pressure.Cinnamon treatment could reduce systolic blood pressure(SBP)and diastolic blood pressure(DBP).The dosage of cinnamon≤2 g could reduce DBP,the dosage of cinnamon>2 g could reduce SBP but had no antihypertensive effect on DBP,the intervention period≥12 weeks could reduce SBP but did not affect DBP,and the intervention period<12 weeks did not affect SBP and DBP.Studies on the intake of saffron suggested that saffron had potential blood pressure lowering effect.The short-term(12 weeks)intake of pepper had a good effect on blood pressure,and the long-term(20 years)intake of pepper might have a negative effect on blood pressure.Conclusions Common spicy foods such as turmeric,ginger,cinnamon,saffron,and pepper have potential blood pressure lowering effects,but more high-quality population studies are needed to provide stronger evidence.
作者
宋灿洋
邓天舒
郭舟盈
吴夏秋
SONG Canyang;DENG Tianshu;GUO Zhouying;WU Xiaqiu(The First School of Clinical Medicine,Zhejiang Chinese Medical University,Hangzhou 310053,China;School of Public Health,Zhejiang Chinese Medical University,Hangzhou 310053,China)
出处
《健康研究》
CAS
2022年第4期361-369,共9页
Health Research
基金
国家级大学生创新创业训练计划立项项目(202010344002)。
关键词
香辛料
血压
系统综述
五味平衡
膳食健康
spices
blood pressure
systematic review
balance of five flavors
a healthy diet
