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Effect of strawberries supplementation on cardiovascular risk factors: A comprehensive systematic review and meta-analysis of randomized controlled trials

Abstract

Cardiovascular disease (CVD) is the greatest cause of premature death and disability globally. Consequently, numerous therapeutic strategies have been developed in order to prevent the onset of adverse cardiovascular events including nutritional approaches. This includes strawberries as they have a high oxidant and micronutrient content so we examined the extent to which dietary supplementation impacts on CVD risk factors. A comprehensive literature search without limitation on language was conducted using following bibliographical databases: ISI Web of Science, Scopus, PubMed and Cochrane Library. Search were between 1985 up to February 2019. The mean difference (MD) of the reported effects were calculated using a random effect model. A total of 20 groups from 14 clinical trials were included for final analysis. Pooled effect size showed that strawberry supplementation decreased circulating oxidized LDL (MD = -5.8 ng/ml; p = 0.012), malondialdehyde (0.309 ┬Ámol/L, p = 0.002), C-reactive protein (MD = -0.472 mg/L, p = 0.003), total cholesterol (MD = -6.49 mg/dL; p = 0.019), as well as diastolic blood pressure (MD = -2.220 mmHg, p = 0.033). It also demonstrated raised fasting blood sugar (MD = 2.083 mg/dl; p = 0.040), but had no effect on other CVD risk factors examined. Dietary supplementation with strawberries improved specific CVD risk factors, suggesting that larger well-designed, adequately powered, and longer-term follow up studies should now be undertaken.

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Supplementary files

Publication details

The article was received on 26 Jul 2019, accepted on 07 Oct 2019 and first published on 08 Oct 2019


Article type: Review Article
DOI: 10.1039/C9FO01684H
Food Funct., 2019, Accepted Manuscript

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    Effect of strawberries supplementation on cardiovascular risk factors: A comprehensive systematic review and meta-analysis of randomized controlled trials

    A. Hadi, M. askarpour, M. miraghajani, M. E. Symonds, A. Sheikhi and E. Ghaedi, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO01684H

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