Effects of guar gum on blood lipid levels: A systematic review and meta-analysis on randomized clinical trials

Niannian Wang; Da Pan; Ziqi Guo; Xuesong Xiang; Shaokang Wang; Jing Zhu; Guiju Sun

Journal of Functional Foods (Oct 2021)

Effects of guar gum on blood lipid levels: A systematic review and meta-analysis on randomized clinical trials

Niannian Wang,
Da Pan,
Ziqi Guo,
Xuesong Xiang,
Shaokang Wang,
Jing Zhu,
Guiju Sun

Affiliations

Niannian Wang: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, 87 Ding Jia Qiao Road, Nanjing 210009, Jiangsu, PR China
Da Pan: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, 87 Ding Jia Qiao Road, Nanjing 210009, Jiangsu, PR China
Ziqi Guo: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, 87 Ding Jia Qiao Road, Nanjing 210009, Jiangsu, PR China
Xuesong Xiang: Key Laboratory of Trace Elements and Nutrition, National Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, PR China
Shaokang Wang: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, 87 Ding Jia Qiao Road, Nanjing 210009, Jiangsu, PR China; Corresponding authors at: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, 87 Ding Jia Qiao Road, Nanjing 210009, Jiangsu, PR China (S.K. Wang and J. Zhu).
Jing Zhu: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, 87 Ding Jia Qiao Road, Nanjing 210009, Jiangsu, PR China; Beijing Institute of Nutritional Resources, 4 Dongbinhe Road, Beijing, 100069 Beijing, PR China; Corresponding authors at: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, 87 Ding Jia Qiao Road, Nanjing 210009, Jiangsu, PR China (S.K. Wang and J. Zhu).
Guiju Sun: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, 87 Ding Jia Qiao Road, Nanjing 210009, Jiangsu, PR China

Journal volume & issue: Vol. 85
p. 104605

Abstract

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Guar gum is recognized as a soluble dietary fiber but its effects on blood lipid levels remain to be established. The purpose of the study was to focus on assessing randomized controlled trials (RCTs) and investigate the effect of guar gum on lipid levels. Seventeen studies were systematically selected and included in the meta-analysis. Decreases in total cholesterol (TC) (standard mean difference (SMD) [95 %CI] = −1.38 [−2.01,−0.74]) and low density lipoprotein cholesterol (LDL-C) (SMD [95 %CI] = −1.67 [−2.52, −0.82]) were significantly more pronounced with guar gum consumption, whereas no difference was observed on high density lipoprotein cholesterol (HDL-C) (SMD [95 %CI] = −0.07 [−0.34, 0.19]) or triglyceride (TG) (SMD [95 %CI] = 0.06 [−0.50, 0.61]), which suggests that guar gum has the potential to promote lipid health and prevent cardiovascular disease (CVD).

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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