The aim of this study was to investigate whether dairy intake was associated with the severity of coronavirus disease 2019 (COVID-19) disease and the probability of hospitalization of patients. This cross-sectional study was conducted on 141 patients with COVID-19 with an average age of 46.23 ± 15.88 years. The number of men (52.5%) participating in this study was higher than that of women. The association between dairy intake and COVID-19 was evaluated by multivariable logistic regression analysis. The risk of hospitalization in the highest tertile of dairy intake was 31% lower than in the lowest tertile (odds ratio [OR], 0.69; 95% confidence interval [CI], 0.37–1.25, p trend = 0.023). Higher milk and yogurt intake was associated with a reduced risk of hospitalization due to COVID-19. Patients in the third tertiles were about 65% (p for trend = 0.014) and 12% (p for trend = 0.050) less likely to be hospitalized than those in the first tertile, respectively. Dairy consumption, especially low-fat ones, was associated with a lower risk of hospitalization due to COVID-19 and lower severity of COVID-19.
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The present systematic review and meta-analysis were accomplished to understand the effects of tart cherry juice consumption on body composition and anthropometric measures. Five databases were searched using relevant keywords from inception to January 2022. All clinical trials investigating the effect of tart cherry juice consumption on body weight (BW), body mass index (BMI), waist circumference (WC), fat mass (FM), fat-free mass (FFM), and percentage body fat (PBF) were included. Out of 441 citations, 6 trials that enrolled 126 subjects were included. Tart cherry juice consumption significantly did not reduce BW (weighted mean difference [WMD], −0.4 kg; 95% confidence interval [CI], −3.25 to 2.46; p = 0.789; GRADE = low), BMI (WMD, −0.07 kg/m2; 95% CI, −0.89 to 0.74; p = 0.857; GRADE = low), FM (WMD, 0.21 kg; 95% CI, −1.83 to 2.25; p = 0.837; GRADE = low), FFM (WMD, −0.12 kg; 95% CI, −2.47 to 2.27; p = 0.919; GRADE = low), WC (WMD, 1.69 cm; 95% CI, −1.88 to 5.27; p = 0.353; GRADE = low), and PBF (WMD, 0.18%; 95% CI, −1.81 to −2.17; p = 0.858; GRADE = low). Overall, these data suggest that tart cherry juice consumption has no significant effect on BW, BMI, FM, FFM, WC, and PBF.
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A systematic review and meta-analysis were designed to summarize studies conducted on the effects of raspberry and blackcurrant consumption on blood pressure (BP). Eligible studies were detected by searching numerous five online databases including PubMed, Scopus, Web of Science, Cochrane Library, and Google Scholar, until December 17, 2022. We pooled the mean difference and its 95% confidence interval (CI) by applying a random-effects model. Overall, the impact of raspberry and blackcurrant on BP was reported in ten randomized controlled trials (RCTs) (420 subjects). Pooled analysis of six clinical trials revealed that raspberry consumption has no significant reduction in systolic blood pressure (SBP) (weighted mean differences [WMDs], −1.42; 95% CI, −3.27 to 0.87; p = 0.224) and diastolic blood pressure (DBP) (WMD, −0.53; 95% CI, −1.77 to 0.71; p = 0.401), in comparison with placebo. Moreover, pooled analysis of four clinical trials indicated that blackcurrant consumption did not reduce SBP (WMD, −1.46; 95% CI, −6.62 to 3.7; p = 0.579), and DBP (WMD, −2.09; 95% CI, -4.38 to 0.20; p = 0.07). Raspberry and blackcurrant consumption elicited no significant reductions in BP. More accurate RCTs are required to clarify the impact of raspberry and blackcurrant intake on BP.
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The present systematic review and meta-analysis were conducted in order to investigate the effects of capsinoids and fermented red pepper paste (FRPP) supplementation on lipid profile. Relevant studies were identified by searches of five databases from inception to November 2021 using relevant keywords. All clinical trials investigating the effect of capsinoids and FRPP on total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were included. Out of 1,203 citations, eight trials that enrolled 393 participants were included. Capsinoids and FRPP resulted in a significant reduction in TC (weighted mean differences [WMD], −9.92 mg/dL; 95% confidence interval [CI], −17.92 to −1.92; p = 0.015) but no significant changes in TG (WMD, −19.38 mg/dL; 95% CI, −39.94 to 1.18; p = 0.065), HDL-C (WMD, 0.83 mg/dL; 95% CI, −0.76 to 2.42; p = 0.305) and LDL-C (WMD, −0.59 mg/dL; 95% CI, −4.96 to 3.79; p = 0.793). Greater effects on TC were detected in trials performed on duration lasting less than twelve weeks, mean age of > 40, both sexes, and sample size of > 50. TG was reduced by using FRPP in studies conducted on mean age of > 40. HDL-C increased by using FRPP in studies conducted on duration of < 12 weeks, mean age of > 40, and sample size of ≤ 50. Overall, these data provided evidence that capsinoids and FRPP supplementation has beneficial effects on TC but not TG, HDL-C, and LDL-C.
Despite controversies, no earlier study has systematically summarized findings from earlier studies on the effect of artichoke supplementation on blood pressure. Therefore, current systematic review and meta-analysis was done on the effect of artichoke supplementation on systolic blood pressure (SBP) and diastolic blood pressure (DBP) in adults. Five databases were searched from inception to January 2022 using relevant keywords. All randomized clinical trials investigating the impact of oral artichoke supplementation on any of the blood pressure parameters including SBP or/and DBP were included. Out of 1,507 citations, 7 trials that enrolled 472 subjects were included. Artichoke supplementation resulted in significant reduction in SBP (weighted mean difference [WMD], −2.01 mmHg; 95% confidence interval [CI], −3.78, −0.24; p = 0.026) and DBP (WMD, −1.45 mmHg; 95% CI, −2.81, −0.08; p = 0.038). Greater effects on SBP were detected in trials using ≤ 500 mg artichoke, lasted > 8 weeks, participants aged < 50 years’ old and sample size ≤ 70. There was also a similar impact of artichoke on DBP. However, significant non-linear associations were found between artichoke supplementation dosage and study duration with both SBP (for dosage: pnon-linearity = 0.002, for duration: pnon-linearity = 0.016) and DBP (for dosage: pnon-linearity = 0.005, for duration: pnon-linearity = 0.003). We found a significant reduction in both SBP and DBP following artichoke supplementation in adults. It could be proposed as a hypotensive supplement in hypertension management.
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Studies examining the effect of artichoke on liver enzymes have reported inconsistent results. This systematic review and meta-analysis aimed to assess the effects of artichoke administration on the liver enzymes. PubMed, Embase, the Cochrane Library, and Scopus databases were searched for articles published up to January 2022. Standardized mean difference (Hedges’ g) were analyzed using a random-effects model. Heterogeneity, publication bias, and sensitivity analysis were assessed for the liver enzymes. Pooled analysis of seven randomized controlled trials (RCTs) suggested that the artichoke administration has an effect on both alanine aminotransferase (ALT) (Hedges’ g, −1.08; 95% confidence interval [CI], −1.76 to −0.40; p = 0.002), and aspartate aminotransferase (AST) (Hedges’ g, −1.02; 95% CI, −1.76 to −0.28; p = 0.007). Greater effects on ALT were detected in trials that lasted ≤8 weeks. Also, greater effects on AST were detected in trials using > 500 mg artichoke. Overall, this meta-analysis demonstrated artichoke supplementation decreased ALT and AST.
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Data on the association between dietary red meat intake and non-alcoholic fatty liver disease (NAFLD) are limited. We designed this case-control study to determine the association between red and processed meat consumption and risk of NAFLD in Iranian adults. A total of 999 eligible subjects, including 196 NAFLD patients and 803 non-NAFLD controls were recruited from hepatology clinics in Tehran, Iran. A reliable and validated food frequency questionnaire was used to evaluate the red and processed meat intakes. The analyzes performed showed that in an age- and gender-adjusted model, patients with the highest quartile of red meat intake had an approximately three-fold higher risk of NAFLD than those with the lowest quartile of intake (odds ratio [OR], 3.42; 95% confidence interval [CI], 2.16–5.43; p value < 0.001). Moreover, patients in the highest quartile of processed meat intake had a 3.28 times higher risk of NAFLD, compared to the lowest quartile(OR, 3.28; 95% CI, 1.97–5.46; p value < 0.001).Both these associations remained significant by implementing additional adjustments for body mass index, energy intake, dietary factors, diabetes, smoking, and physical activity (OR, 3.65; 95% CI, 1.85–7.18; p value < 0.001 and OR, 3.25; 95% CI, 1.57–6.73; p value = 0.002, respectively).Our findings indicate that both red and processed meat intakes are related to the increased odds of NAFLD; however, prospective studies are needed to confirm these results.
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Non-alcoholic fatty liver disease (NAFLD) is the most common cause of chronic liver disease. Nuts are nutrient- and calorie-dense foods with several health-promoting compounds. In this case-control study, we investigated the association between nut intake and NAFLD risk. Hundred ninety-six subjects with NAFLD and eight hundred three controls were recruited. The participants' dietary intakes were assessed by a valid and reliable semi-quantitative food frequency questionnaire (FFQ). Participants were categorized according to deciles of daily nuts intake. Multivariable logistic regression models were used with NAFLD as the dependent and deciles of daily nuts intake as an independent variables. Range of age was 18 to 75 years. Forty three percent of participants were male. Range of nuts intake was between 0 to 90.90 g/day. In model 3, after adjusting for potential confounding variables including, age, sex, BMI, alcohol consumption, smoking, diabetes and physical activity, the relation between daily nuts intake and risk of NAFLD was positive and significant in the deciles 9 and 10 compared to the lowest decile (odds ratio [OR], 3.22; 95% confidence interval [CI], 1.04–7.49; p = 0.039 and OR, 3.03; 95% CI, 1.03–8.90; p = 0.046, respectively). However, in the final model after additional adjusting for energy intake, no significant association was found. According to the findings, there is not any significant relationship between nuts intake and NAFLD risk; while higher intake of nuts is related to the higher risk of NAFLD mediated by energy intake.
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