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HN-02250220_Effects Capsinoid and Fermented Red Pepper Paste Supplementation on Body Composition and Anthropometric Measures: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

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Year: 2019
COI code: ICNC03_136
Paper Language: English

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Authors HN-02250220_Effects Capsinoid and Fermented Red Pepper Paste Supplementation on Body Composition and Anthropometric Measures: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

  Fatemeh Sheikhhossein - Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
  Mohammad Reza Amini - Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
  Sakineh Shab-Bidar - Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran

Abstract:

Introduction: Current systematic review and meta-analysis was done on the effects of Capsinoid and fermented red pepper paste supplementation on body composition and anthropometric measures.Methods: We searched PubMed, SCOPUS, Cochrane Library and Google Scholar from inception to October 2019 using relevant keywords. Weighted mean differences (WMDs) were analyzed using a random-effects model.Results: Overall, 14 trials were included. Pooled effect sizes suggested a significant effect of Capsinoid and fermented red pepper paste administration on body weight (BW)(WMD: -0.38 kg; 95% CI: -0.70, -0.06, P=0.02) and visceral fat area (VFA)(WMD: -3.27 cm2, 95% CI: -4.74, -1.80, P<0.001) whereas changes in body mass index (BMI)(WMD: -0.04 kg/m2, 95% CI: -0.13, 0.05, P=0.362), waist circumference (WC)(WMD: -0.20 cm, 95% CI: -1.16, 0.76, P=0.683), waist-hip ratio (WHR)(WMD: -0.05, 95% CI: -0.65, 0.55, P=0.877), fat mass (FM)(WMD: -0.17 kg, 95% CI: -0.61, 0.27, P=0.450), fat free mass (FFM)(WMD: -0.05 kg, 95% CI: -0.65, 0.55, P=0.877), total fat area (TFA)(WMD: -5.84 cm2, 95% CI: -16.52, 4.83, P=0.283), subcutaneous fat area (SFA)(WMD: -2.07 cm2, 95% CI: -11.39, 7.26, P=0.664) and percentage body fat (PBF)(WMD: 0.01 %, 95% CI: -0.59, 0.61, P=0.985) was not statistically significant. Findings from subgroup analysis revealed a significant reduction in TFA and SFA in trials using supplementation of Capsinoid, with dosage of 135≤ and age of 23<.Conclusion: Taken together, the data suggest that Capsinoid and fermented red pepper paste supplementation has beneficial effects to reduce BW and VFA, but not BMI, WC, WHR, FM, FFM, TFA, SFA and PBF.

Keywords:

meta-analysis, obesity, Capsinoid, red pepper, weight

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COI code: ICNC03_136

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Sheikhhossein, Fatemeh; Mohammad Reza Amini & Sakineh Shab-Bidar, 2019, HN-02250220_Effects Capsinoid and Fermented Red Pepper Paste Supplementation on Body Composition and Anthropometric Measures: A Systematic Review and Meta-Analysis of Randomized Controlled Trials, Third International Clinical Nutrition Conference, مشهد, دانشگاه علوم پزشكي مشهد, https://www.civilica.com/Paper-ICNC03-ICNC03_136.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
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Type: Medical University
Paper No.: 6411
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