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Effects of Flaxseed on Blood Lipids in Healthy and Dyslipidemic Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials Publisher Pubmed



Sadat Masjedi M1 ; Mohammadi Pour P2 ; Shokoohinia Y3 ; Asgary S4
Authors
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Authors Affiliations
  1. 1. Isfahan Cardiovascular Research Center, Department of biotechnology, Faculty of Biological Sciences and Technology, Shahid Ashrafi Esfahani University and Applied physiology research center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Pharmacognosy, school of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Ric Scalzo Institute for Botanical Research, Tempe, AZ, United States
  4. 4. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Current Problems in Cardiology Published:2022


Abstract

To address hyperlipidemia, flaxseed demonstrates a great impact on experimental and clinical trials. Therefore, the effects of flaxseed on lipid profiles of healthy and dyslipidemic subjects were assayed. The literature search was performed based on English reports of randomized control trials (RCTs) up to April 2021 to seek the effect of flaxseed on lipid profiles of healthy and dyslipidemic subjects. A total of 14 RCTs with 1107 participants were evaluated. Based on results, flaxseed significantly improves the lipid profile in dyslipidemic patients comprising total cholesterol (TC), low-density lipoprotein (LDL-C) and triglyceride (TG) in comparison with the control group. Nevertheless, no significant changes were observed in high-density lipoprotein (HDL-C). Although in healthy individual flaxseed significantly increased HDL-C, LDL-C and TG. Subgroup analysis on healthy subjects showed that flaxseed improved LDL-C on overweight subjects with BMI>25. The evidence suggests that flaxseed significantly improved TC, LDL-C and TG in dyslipidemic subjects and additionally improved the HDL-C on healthy subjects. © 2021 Elsevier Inc.
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