![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
A systematic review identified eight human intervention studies and thirteen animal experiments investigating associations between quinoa consumption and biomarkers of CVD risk. In humans, lipid profiles were improved following quinoa consumption compared with baseline or control. Weighted mean differences (WMD) for total- and LDL-cholesterol concentrations were −0.27 mmol/L (95% CI: −0.41, −0.12, P < .001), and −0.21 mmol/L (95% CI: −0.39, −0.03, P = .023), respectively. For triglycerides WMD were −0.08 mmol/L (95% CI: −0.13, −0.03, P = .002). Glucose concentrations were also significantly decreased by quinoa (WMD −0.14 mmol/L (95% CI: −0.39, 0.10, P = .24). Except for triglycerides, results showed no evidence of bias (Begg’s and Egger’s test P < .05). Results from animal experiments were more variable but overall showed similar effects for total cholesterol and triglycerides. Overall, the systematic review and meta-analysis supports potential beneficial impacts of quinoa consumption for CVD prevention but identifying mechanisms for the effects requires further investigation.
KEYWORDS:
Acknowledgement
The authors are grateful for financial support to LL in the form of a Chinese Government postgraduate scholarship.
Disclosure statement
No potential conflict of interest was reported by the author(s).