The Effects of Capsinoids and Fermented Red Pepper Paste Supplementation on Glycaemic Control: A Systematic Review and Meta-Analysis of Randomised Controlled Trials Publisher Pubmed



Amini MR¹ ; Talebyan A² ; Payandeh N³ ; Sheikhhossein F⁴ ; Mohtashaminia F³ ; Gholami F³
Source: International Journal of Clinical Practice Published:2021

Abstract

Objective: The present systematic review and meta-analysis were conducted to investigate the effects of capsinoids supplementation on glycaemic control. Methods: Relevant studies, published up to May 2020, were searched through PubMed/Medline, Scopus, ISI Web of Science, Embase and Google Scholar. All randomised clinical trials investigating the effect of capsinoids supplementation on glycaemic control were included. Results: Of 326 citations, eight trials with nine effect sizes that enrolled 530 subjects were included. Capsinoids and red pepper resulted in no significant reduction in glucose (Weighted mean differences (WMD): −0.27 mg/dL; 95% CI: −1.9 to 1.37, P =.75), insulin (WMD: −0.09 µU/mL; 95% CI: −1.76 to 1.57, P =.913), homeostatic model assessment for insulin resistance (HOMA-IR) (WMD: 0.52; 95% CI: −0.29 to 1.32, P =.208) and haemoglobin A1C (HbA1C) (WMD: 0.01%; 95% CI: −0.04 to 0.05, P =.712). Greater effects on glucose were detected in trials performed on both gender, using red pepper, lasted ≥12 weeks, and participants aged >40 years old and recruited greater sample size >50. Insulin and HOMA-IR were reduced by using red pepper. Conclusion: Overall, these data suggest that capsinoids and red pepper supplementation did not have beneficial effects on glucose, insulin, HbA1C and HOMA-IR but significantly reduce glucose in people older than 40 years. © 2021 John Wiley & Sons Ltd