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The effects of Crocus sativus L. (Saffron) and its ingredients on dietary intakes in cardiovascular disease in Iranian population: A systematic review and meta-analysis.

  • 2022-08-04
  • Frontiers in nutrition 9
    • Majid Kianmehr
    • Fateme Mahdizadeh
    • Mohammad Reza Khazdair

Study Design

Type
Systematic Review
Sample size
n = 421
Population
Seven studies comprising 421 participants
Methods
A systematic search was conducted with PubMed, Web of Science (ISI), and Scopus in the English language from 2015 until September 2021. Randomized controlled studies that assessed the clinical effects of Crocus sativus and its ingredients on dietary intake (Energy, Carbohydrate, Protein, and total Fat) in human subjects were included. A fixed-effect or random-effects model were applied to pool standard mean difference (SMD) and its 95 % confidence intervals (CI).
Cardiovascular disease (CVD) is one of the most common causes of mortality around the world. The aim of this study is to summarize and conclude the clinical evidence regarding the use of Crocus sativus (C. sativus) and its ingredients on cardiovascular risk factors. A systematic search was conducted with PubMed, Web of Science (ISI), and Scopus in the English language from 2015 until September 2021. A fixed-effect or random-effects model were applied to pool standard mean difference (SMD) and its 95 % confidence intervals (CI). Randomized controlled studies that assessed the clinical effects of C. sativus and its ingredients on dietary intake (Energy, Carbohydrate, Protein, and total Fat) in human subjects were included. Seven studies comprising 421 participants were included in the meta-analysis. Pooling of results showed significant effect of saffron on total fat (-0.14; 95% CI: -0.49 to 0.20; I2 = 57.3%) and significant effect of crocin on Energy (0.94; 95% CI: -0.77 to 2.65; I2 = 95.9%), Carbohydrate (0.44; 95% CI: -0.74 to 1.62; I2 = 92.6%), and Protein (-0.04; 95% CI: -0.26 to 0.34; I2 = 0.0%). Present meta-analysis suggests that treatment with crocins is more effective than saffron in energy, carbohydrate, and protein, while saffron is more effective than crocins in fat. However, further studies are needed to confirm these findings.

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