The Effects of Capsinoids and Fermented Red Pepper Paste Supplementation on Lipid Profile: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.

Mohammad Reza Amini, Nastaran Payandeh, Fatemeh Sheikhhossein, Mohsen Alvani, Alireza Talebyan, Fatemeh Mohtashaminia, Azita Hekmatdoost

Journal: Clinical nutrition research 2022;11(4):302-315

PMID: 36381475

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Plain Language Summary

Dyslipidemia is a risk factor for developing cardiovascular disease, which may lead to early death. Capsaicin, a phytochemical found in chilli pepper, may have a cardioprotective effect. Therefore, this systematic review and meta-analysis included eight studies investigating the beneficial effects of capsinoids and fermented red pepper paste (FRPP) on lipid profile. The dosage of FRPP was 11.9 g, and the capsinoid dose varied between 2 to 9 mg/day in the included studies. The intervention duration ranged from three to twelve weeks. Total cholesterol decreased significantly with capsinoids and FRPP intervention. The reduction was greater when the intervention duration was less than 12 weeks, the sample size was more than fifty, and the participants of both sexes were older. FRPP reduced triglyceride and increased high-density lipoprotein. This depended on factors such as intervention duration, age of the participants and sample size. Further robust studies are required due to the high heterogeneity of the included studies. However, healthcare professionals can use the study to understand the beneficial effects of capsinoids and FRPP in reducing total cholesterol.

Abstract

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.

Address: Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran.; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran 14155-6117, Iran.; Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran 14155-6117, Iran.; Department of Medicinal Chemistry, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.; Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran.; Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran.

DOI: 10.7762/cnr.2022.11.4.302