Meta-analysis: Effects of zinc supplementation alone or with multi-nutrients, on glucose control and lipid levels in patients with type 2 diabetes

Jafarnejad, S. and Mahboobi, S. and McFarland, L.V. and Taghizadeh, M. and Rahimi, F. (2019) Meta-analysis: Effects of zinc supplementation alone or with multi-nutrients, on glucose control and lipid levels in patients with type 2 diabetes. Preventive Nutrition and Food Science, 24 (1). pp. 8-23.

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Abstract

The present study aims to assess the effects of zinc supplementation on metabolic parameters in patients with type 2 diabetes. A literature search was conducted in PubMedTM, Google ScholarTM, and ScopusTM up to March 2018. Twenty randomized controlled trials met the predefined inclusion criteria and were included in the meta-analysis. Weighted mean difference (WMD) with 95 confidence intervals (CIs) were calculated for net changes in glycemic indices including fasting blood glucose (FBG) and hemoglobin A1c (HbA1c), and in lipid markers including total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-c), and high density lipoprotein cholesterol (HDL-c). Subgroup analyses were performed based on intervention and study quality. Compared to controls, zinc supplementation significantly reduced the concentrations of both FBG and HbA1c (FBG WMD: �19.66 mg/dL, 95 CI: �33.71, �5.62; HbA1c WMD: �0.43 mg/dL, 95 CI: �0.80, �0.07). The pooled estimate showed a significant decrease in serum TC and LDL-c, and increase in serum HDL-c levels in treatment group compared with the control group (TC WMD: �18.51 mg/dL, 95 CI: �21.36, �15.66; LDL-c WMD: �4.80 mg/dL, 95 CI: �6.07, �3.53; HDL-c WMD: 1.45 mg/dL, 95 CI: 1.40, 1.51). Subgroup analysis of �no co-supplement� intervention demonstrated significant differences for mean changes in HDL-c and FBG levels, whereas subgroup analysis of high quality studies showed significant differences for mean changes of LDL-c, HDL-c, and FBG levels. Results suggested that zinc supplementation reduces FBG, HbA1c and LDL-c levels and increases HDL-C levels; however, these changes were related to intervention and quality of studies. Copyright © 2019 by The Korean Society of Food Science and Nutrition. All rights Reserved.

Item Type: Article
Additional Information: cited By 1
Subjects: Nutrition
Divisions: Faculty of Medicine > Basic Sciences > Department of Nutrition
Depositing User: ART . editor
Date Deposited: 28 Dec 2019 15:51
Last Modified: 28 Dec 2019 15:51
URI: http://eprints.kaums.ac.ir/id/eprint/4792

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