(P13-062-20) A Meta-Analysis of β-glucan Effects on Lipids in Mildly Hypercholesterolemic Individuals
Objectives: β-glucan has been reported for its health benefits on blood lipids in hypercholesterolemic individuals for years. However, people has paid little attention to the effects in population with mildly hypercholesterolemic as well as the various delivering matrices of beta-glucan. Our objective was to perform a meta-analysis to analyze the effects of beta-glucan with different delivering matrices in mildly hypercholesterolemic individuals.
Methods: This meta-analysis was conducted in accordance with The Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Potential literatures were identified through a systematic and comprehensive search to June 2019 in following four electronic databases without language restriction: Web of science, Pubmed, Scopus and Cochrane library, respectively. The search keywords are: (''Hypercholesterolemia'' or ''Hyperlipidemias'' and ''beta-Glucans'' or ''Glucans '' or ''β-glucan'').
Results: A total of 21 randomized controlled trials involving 1120 participants were identified to measure the pooled effect. The overall results indicated consuming in a doses of ≥3g/d of beta-glucan for at least 3 weeks could significantly reduce TC (-0.27mmol/L, 95%CI: -0.33, -0.21, P< 0.001) and LDL-c (-0.26mmol/L, 95%CI: -0.32, -0.20, P< 0.001) compared with control group in mildly hypercholesterolemic individuals, while no significant difference was observed in TG (-0.03mmol/L, 95%CI: -0.11, 0.06, P=0.521) and HDL-c (0.01mmol/L, 95%CI: -0.03, 0.04, P=0.777). There was evidence for modest unexplained heterogeneity in the meta-analysis.
Conclusions: β-glucan can significantly reduce risk factors like TC and LDL-c for CVD in mildly hypercholesterolemic individuals, furthermore, it appears that the effects of food matrices with both ‘solid-products’ and ‘liquid-products’ which beta-glucan was incorporated into ranked as the best way to exert its beneficial properties, while ‘liquid’ and ‘solid’ products were ranked as the second, third position respectively.
Funding Sources: National Natural Science Foundation of China (grant number 81872618), Postgraduate Research & Practice Innovation Program of Jiangsu Province (grant number KYCX19_0121), the Scientific Research Foundation of Graduate School of Southeast University (grant number YBPY1944)
Guiju Sun Sun
Professor School of Public Health, Southeast University Nanjing, Jiangsu, China (People's Republic)
PhD student Southeast Nanjing, Jiangsu, China (People's Republic)