Intake of green tea products and obesity in nondiabetic overweight and obese females: A systematic review and meta-analysis

Wonkyung Lee, Doik Lee, Euna Han, Junjeong Choi

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Previous studies, involving males and females, evaluated the effectiveness of green tea (GT) products in obesity. However, the evidence for its health benefits was lacking when considering females, only. The objective is to examine its effectiveness in the following indicators of obesity: body mass index (BMI), body weight, waist circumference, waist-to-hip ratio, and % body fat upon the intervention of GT products in nondiabetic overweight and obese females. For review and analysis, multiple databases were searched and a total of six studies was found. The results revealed that the treatment group who received GT products underwent statistically significant reductions in BMI, body weight, waist circumference and % body fat. The placebo group experienced decreases in BMI and body weight. Analyses of the differences in post-treatment changes between the groups indicated that, in all five indicators of obesity, there was no significant difference (p > 0.05, all).

Original languageEnglish
Pages (from-to)330-337
Number of pages8
JournalJournal of Functional Foods
Volume58
DOIs
Publication statusPublished - 2019 Jul

Bibliographical note

Funding Information:
This work is based on work at the Graduate School of Pharmaceutical Industry project granted by the Ministry of Health & Welfare (MW) and Korea Health Industry Development Institute (KHIDI) . It was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology ( NRF 2017R1D1A1B03033362 , NRF 2019R1A2C1003259 , and NRF 2018R1A6A1A03023718 ). The supporters had no role in the design, analysis or writing of this article.

Funding Information:
This work is based on work at the Graduate School of Pharmaceutical Industry project granted by the Ministry of Health & Welfare (MW) and Korea Health Industry Development Institute (KHIDI). It was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (NRF 2017R1D1A1B03033362, NRF 2019R1A2C1003259, and NRF 2018R1A6A1A03023718). The supporters had no role in the design, analysis or writing of this article. No conflict of interests to declare. All the authors contributed equally to the database research, writing of the manuscript, interpretation of the data, and critical review.

Publisher Copyright:
© 2019 Elsevier Ltd

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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