PMID- 37222574
OWN - NLM
STAT- Publisher
LR  - 20230524
IS  - 1549-7852 (Electronic)
IS  - 1040-8398 (Linking)
DP  - 2023 May 24
TI  - Does omega-3 PUFAs supplementation improve metabolic syndrome and related 
      cardiovascular diseases? A systematic review and meta-analysis of randomized 
      controlled trials.
PG  - 1-28
LID - 10.1080/10408398.2023.2212817 [doi]
AB  - Literature is inconsistent regarding the effects of omega-3 polyunsaturated fatty 
      acids (omega-3 PUFAs) supplementation on patients with metabolic syndrome (MetS) 
      and related cardiovascular diseases (CVDs). Therefore, the aim of this systematic 
      review and meta-analysis is to summarize data from available randomized 
      controlled trials (RCTs) on the effect of omega-3 PUFAs on lipid profiles, blood 
      pressure, and inflammatory markers. We systematically searched PubMed, Embase, 
      and Cochrane Library databases to identify the relevant RCTs until 1 November 
      2022. Weighed mean difference (WMD) was combined using a random-effects model. 
      Standard methods were applied to assess publication bias, sensitivity analysis, 
      and heterogeneity among included studies. A total of 48 RCTs involving 8,489 
      subjects met the inclusion criteria. The meta-analysis demonstrated that omega-3 
      PUFAs supplementation significantly reduced triglyceride (TG) (WMD: -18.18 mg/dl; 
      95% CI: -25.41, -10.95; p < 0.001), total cholesterol (TC) (WMD: -3.38 mg/dl; 95% 
      CI: -5.97, -0.79; p = 0.01), systolic blood pressure (SBP) (WMD: -3.52 mmHg; 95% 
      CI: -5.69, -1.35; p = 0.001), diastolic blood pressure (DBP) (WMD: -1.70 mmHg; 
      95% CI: -2.88, -0.51; p = 0.005), interleukin-6 (IL-6) (WMD: -0.64 pg/ml; 95% CI: 
      -1.04, -0.25; p = 0.001), tumor necrosis factor-alpha (TNF-alpha) (WMD: -0.58 pg/ml; 95% 
      CI: -0.96, -0.19; p = 0.004), C-reactive protein (CRP) (WMD: -0.32 mg/l; 95% CI: 
      -0.50, -0.14; p < 0.001), and interleukin-1 (IL-1) (WMD: -242.95 pg/ml; 95% CI: 
      -299.40, -186.50; p < 0.001), and significantly increased in high-density 
      lipoprotein (HDL) (WMD: 0.99 mg/dl; 95% CI: 0.18, 1.80; p = 0.02). However, 
      low-density lipoprotein (LDL), monocyte chemoattractant protein-1 (MCP-1), 
      intracellular adhesion molecule-1 (ICAM-1), and soluble endothelial selectin 
      (sE-selectin) were not affected. In subgroup analyses, a more beneficial effect 
      on overall health was observed when the dose was </= 2 g/day; Omega-3 PUFAs had a 
      stronger anti-inflammatory effect in patients with CVDs, particularly heart 
      failure; Supplementation with omega-3 PUFAs was more effective in improving blood 
      pressure in MetS patients and blood lipids in CVDs patients, respectively. 
      Meta-regression analysis showed a linear relationship between the duration of 
      omega-3 PUFAs and changes in TG (p = 0.023), IL-6 (p = 0.008), TNF-alpha (p = 0.005), 
      and CRP (p = 0.025). Supplementation of omega-3 PUFAs had a favorable effect on 
      improving TG, TC, HDL, SBP, DBP, IL-6, TNF-alpha, CRP, and IL-1 levels, yet did not 
      affect LDL, MCP-1, ICAM-1, and sE-selectin among patients with MetS and related 
      CVDs.
FAU - Wang, Yongjin
AU  - Wang Y
AD  - National Engineering Research Center for Functional Food, State Key Lab of Food 
      Science and Technology, International Joint Research Laboratory for Lipid 
      Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality 
      Control in Jiangsu Province, School of Food Science and Technology, Jiangnan 
      University, Wuxi, China.
FAU - Wang, Yandan
AU  - Wang Y
AD  - National Engineering Research Center for Functional Food, State Key Lab of Food 
      Science and Technology, International Joint Research Laboratory for Lipid 
      Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality 
      Control in Jiangsu Province, School of Food Science and Technology, Jiangnan 
      University, Wuxi, China.
FAU - Shehzad, Qayyum
AU  - Shehzad Q
AD  - National Engineering Laboratory for Agri-product quality Traceability, Beijing 
      Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology and Business University, Beijing, China.
FAU - Su, Yijia
AU  - Su Y
AD  - College of Fashion and Art Design, Minnan University of Science and Technology, 
      Fujian, China.
FAU - Xu, Lirong
AU  - Xu L
AD  - Institute of Nutrition and Health, Qingdao University, Qingdao, China.
FAU - Yu, Le
AU  - Yu L
AD  - Jiahe Foods Industry CO., LTD, Suzhou, China.
FAU - Zeng, Wei
AU  - Zeng W
AD  - School of Basic Medicine, Gannan Medical University, Ganzhou, China.
FAU - Fang, Zhongxiang
AU  - Fang Z
AUID- ORCID: 0000-0002-9902-3426
AD  - School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, 
      Australia.
FAU - Wu, Gangcheng
AU  - Wu G
AD  - National Engineering Research Center for Functional Food, State Key Lab of Food 
      Science and Technology, International Joint Research Laboratory for Lipid 
      Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality 
      Control in Jiangsu Province, School of Food Science and Technology, Jiangnan 
      University, Wuxi, China.
FAU - Wei, Wei
AU  - Wei W
AD  - National Engineering Research Center for Functional Food, State Key Lab of Food 
      Science and Technology, International Joint Research Laboratory for Lipid 
      Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality 
      Control in Jiangsu Province, School of Food Science and Technology, Jiangnan 
      University, Wuxi, China.
FAU - Jin, Qingzhe
AU  - Jin Q
AD  - National Engineering Research Center for Functional Food, State Key Lab of Food 
      Science and Technology, International Joint Research Laboratory for Lipid 
      Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality 
      Control in Jiangsu Province, School of Food Science and Technology, Jiangnan 
      University, Wuxi, China.
FAU - Zhang, Hui
AU  - Zhang H
AUID- ORCID: 0000-0002-0756-9334
AD  - National Engineering Research Center for Functional Food, State Key Lab of Food 
      Science and Technology, International Joint Research Laboratory for Lipid 
      Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality 
      Control in Jiangsu Province, School of Food Science and Technology, Jiangnan 
      University, Wuxi, China.
FAU - Wang, Xingguo
AU  - Wang X
AD  - National Engineering Research Center for Functional Food, State Key Lab of Food 
      Science and Technology, International Joint Research Laboratory for Lipid 
      Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality 
      Control in Jiangsu Province, School of Food Science and Technology, Jiangnan 
      University, Wuxi, China.
LA  - eng
PT  - Journal Article
PT  - Review
DEP - 20230524
PL  - United States
TA  - Crit Rev Food Sci Nutr
JT  - Critical reviews in food science and nutrition
JID - 8914818
SB  - IM
OTO - NOTNLM
OT  - Omega-3 PUFAs
OT  - cardiovascular diseases
OT  - meta-analysis
OT  - metabolic syndrome
OT  - randomized controlled trials
EDAT- 2023/05/24 13:08
MHDA- 2023/05/24 13:08
CRDT- 2023/05/24 09:53
PHST- 2023/05/24 13:08 [medline]
PHST- 2023/05/24 13:08 [pubmed]
PHST- 2023/05/24 09:53 [entrez]
AID - 10.1080/10408398.2023.2212817 [doi]
PST - aheadofprint
SO  - Crit Rev Food Sci Nutr. 2023 May 24:1-28. doi: 10.1080/10408398.2023.2212817.