Impact of reformulated baked goods interventions on cardiometabolic health: a systematic review and meta-analysis of controlled trials.

Abstract

This systematic review and meta-analysis investigated the impact of reformulated baked goods on cardiometabolic markers. Randomized and non-randomized controlled trials that assessed the impact of reformulated baked goods on cardiometabolic markers were extracted from PubMed, Web of Science, and EMBASE. A quantitative synthesis using a random effect model was employed for the meta-analysis; otherwise, a narrative synthesis was implemented. Forty-five studies (17 acute and 28 longer trials) were included, and n = 12 studies on fiber-reformulated bread were meta-analyzed. The Meta-analysis of n = 3 acute studies showed that fiber-reformulated bread did not reduce postprandial blood glucose at 120 min after consumption compared to control (MD, 0.63 mmol/L; 95% CI -0.25, 1.51; p = 0.16; I2 = 86%). In the long-term studies (n = 9), fiber-reformulated bread intake compared to control reduced total cholesterol (MD, -0.20 mmol/L; 95% CI -0.33, -0.07; p = 0.003; I2 = 32%), LDL-C (MD, -0.16 mmol/L; 95% CI -0.27, -0.04; p = 0.01; I2 = 50%), glucose (MD, -0.22 mmol/L; 95% CI -0.39, -0.05; p = 0.01; I2 = 67%) and insulin (MD, -2.12 µU/mL; 95% CI -3.56, -0.69; p = 0.004; I2 = 51%) concentrations. No impact was observed on anthropometric indices, HDL-C, triglycerides, HbA1c, HOMA-IR, or blood pressure. Baked goods effectively incorporated diverse ingredients (mostly fiber) and induced small reductions in cardiometabolic markers.