Abstract
Cardiometabolic diseases are a leading global health challenge. Their incidence as well as progression is strongly affected by diet. Consumption of Pleurotus ostreatus (P. ostreatus), an edible oyster mushroom rich in functional ingredients (e.g., β-glucans), may improve glucose and lipid metabolism, blood pressure, body weight and appetite sensations. Hence, this systematic review aimed to provide an overview on the effects of P. ostreatus intake on cardiometabolic parameters from clinical trials, taking into account risk of bias (RoB). Relevant studies were investigated for details with consideration of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guideline. The Cochrane Collaboration’s tool was used to assess the RoB. In total, eight trials included observed beneficial effects of P. ostreatus intake on glucose metabolism (reduction in fasting and/or 2 h postprandial glucose) and lipids (decrease in total cholesterol, LDL-cholesterol and/or triglycerides), and some found a reduction in blood pressure. In contrast, body weight did not change. Appetite sensations were not assessed. In most studies, the RoB was high or unclear due to methodological weaknesses and/or inadequate reporting. Thus, P. ostreatus intake may improve cardiometabolic health, but evidence for this is low. Hence, further clinical trials with an adequate study design are warranted to validate these suggestions.
Highlights
Cardiometabolic diseases such as diabetes mellitus type 2 (DMT2), dyslipidemia, hypertension and obesity are associated with increased morbidity and mortality
Based on titles and/or abstracts, 94 records were excluded
All studies which investigated markers of glucose metabolism found beneficial effects: these were observed after bolus
Summary
Cardiometabolic diseases such as diabetes mellitus type 2 (DMT2), dyslipidemia, hypertension and obesity are associated with increased morbidity and mortality. They are known to be the major risk factors for cardiovascular diseases (CVDs), which are still the leading cause of death in modern societies worldwide. Incidence as well as the progression of these cardiometabolic diseases is strongly affected by behavioral factors such as tobacco use, physical activity and diet [1]. The latter explains current interest in functional food and food ingredients which may improve cardiometabolic health [2]. The need for sustainable food production becomes more important due to growing populations and the effects of climatic change, which represents an additional global challenge [3]
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