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Effect of tomato consumption on fasting blood glucose and lipid profiles: A systematic review and meta‐analysis of randomized controlled trials
Author(s) -
Li Hao,
Chen Airong,
Zhao Li,
Bhagavathula Akshaya S.,
Amirthalingam Palanisamy,
Rahmani Jamal,
Salehisahlabadi Ammar,
Abdulazeem Hebatullah M.,
Adebayo Oladimeji,
Yin Xiao
Publication year - 2020
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.6660
Subject(s) - meta analysis , randomized controlled trial , medicine , traditional medicine , consumption (sociology) , lipid profile , pharmacology , cholesterol , social science , sociology
Tomato ( Solanum lycopersicum ) phytochemicals, which include phytoene, phytofluene, beta‐carotene, flavonoids, lycopene, and polyphenols, have been shown to improve the effects of fasting on plasma triglyceride (TG), low‐density lipoprotein cholesterol (LDL), high‐density lipoprotein cholesterol (HDL), total cholesterol (TC), and fasting blood sugar (FBS). The aim of this study was to systematically evaluate the effects of Tomato TC, TG, HDL, LDL, and FBS in humans. A systematic literature search was conducted in PubMed/MEDLINE, Web of sciences, and SCOPUS databases by two researchers for studies published until August of 2019 without language and time limitations. Results were combined with random effect models. Six studies were included in this meta‐analysis. Combined results reveal a significant reduction in cholesterol (weighted mean difference [WMD]: −4.39 mg/dl, 95% CI: −7.09, −1.68, I 2 = % 48, p heterogeneity: .05), TG (WMD: −3.94 mg/dl, 95% CI: −7.67, −0.21, I 2 = % 90, p heterogeneity: .001), LDL levels (WMD: −2.09 mg/dl, 95% CI: −3.73, −0.81, I 2 = % 78, p heterogeneity: .001), and increasing in HDL levels (WMD: 2.25 mg/dl, 95% CI: 0.41, 4.10, I 2 = % 97, p heterogeneity: .001). Tomato was found to have a higher reduction effect on TG and LDL in younger participants. While pooled results indicate no significant effect on FBS levels (WMD: 0.59 mg/dl, 95% CI: −0.28, 1.46, I 2 = % 95, p heterogeneity: .001). In conclusion, the results indicate a significant reduction in total cholesterol, TG, and LDL and increase in HDL levels that is caused by tomato consumption.