Herbs and spices at a relatively high culinary dosage improves 24-hour ambulatory blood pressure in adults at risk of cardiometabolic diseases: a randomized, crossover, controlled-feeding study

Abstract

Background Intake of a single meal containing herbs and spices attenuates postprandial lipemia, hyperglycemia, and oxidative stress, and improves endothelial function. There has been limited investigation of the effect of longer-term intake of mixed herbs and spices on risk factors for cardiometabolic diseases. Objectives The objective was to assess the effect of an average American diet containing herbs and spices at 0.5 (low-spice diet; LSD), 3.3 (moderate-spice diet; MSD), and 6.6 (high-spice diet; HSD) g · d−1 · 2100 kcal−1 on lipids and lipoproteins as well as other risk factors for cardiometabolic diseases in at-risk adults. Methods A 3-period, randomized, crossover, controlled-feeding study with 71 participants was conducted at the Pennsylvania State University. Each diet was consumed for 4 wk with a minimum 2-wk washout period. Outcomes were assessed at baseline and the end of each diet period. Results No between-diet effects were observed for LDL cholesterol, the primary outcome. Between-diet differences were observed for mean 24-h systolic (P = 0.02) and diastolic (P = 0.005) ambulatory blood pressure. The HSD lowered mean 24-h systolic blood pressure compared with the MSD (−1.9 mm Hg; 95% CI: −3.6, −0.2 mm Hg; P = 0.02); the difference between the HSD and LSD was not statistically significant (−1.6 mm Hg; 95% CI: −3.3, 0.04 mm Hg; P = 0.058). The HSD lowered mean 24-h diastolic blood pressure compared with the LSD (−1.5 mm Hg; 95% CI: −2.5, −0.4 mm Hg; P = 0.003). No differences were detected between the LSD and MSD. No between-diet effects were observed for clinic-measured blood pressure, markers of glycemia, or vascular function. Conclusions In the context of a suboptimal US-style diet, addition of a relatively high culinary dosage of mixed herbs and spices (6.6 g · d−1 · 2100 kcal−1) tended to improve 24-h blood pressure after 4 wk, compared with lower dosages (0.5 and 3.3 g · d−1 · 2100 kcal−1), in adults at elevated risk of cardiometabolic diseases. This trial was registered at clinicaltrials.gov as NCT03064932.

Contribution of circulating host and microbial tryptophan metabolites towards Ah receptor activation

“…To mitigate the variable effect of diet on metabolite profiles, we analyzed sera samples collected from study participants fed a defined diet. 25 As with the previously discussed mouse sera, targeted metabolomics was performed on serum samples using LC-MS and GC-MS (Table S2). Six Trp metabolites, IPA, IAA, ILA, I3C, KYN, and KA, were detected in human serum at considerably varied concentrations (Fig.…”

“…Serum samples were collected as described. 25 Briefly, 40 selected trial participants were fed a standardized isocaloric diet (representative of an average American macronutrient intake) to achieve weight maintenance for four weeks At the end of the diet period and following a 12 h fast (and avoidance of over-the-counter medication), serum was collected, stored at −80C and subjected to analysis by metabolomics.…”

Dietary Approaches to Stop Hypertension via Indo-Mediterranean Foods, May Be Superior to DASH Diet Intervention

“…However, it is possible that a longer duration of the study and greater systolic BP at baseline may reveal an increased decline in BP due to a Mediterranean style diet [ 28 , 29 ]. It is also likely that taking more antihypertensive Indo-Mediterranean flavonoid-rich foods, such as guava, blackberries, millets, herbs and spices, in particular, cinnamon, turmeric, fenugreek and oregano, may cause lower BPs because these foods can decrease BPs readings within 24 h [ 25 , 74 , 75 , 76 , 77 , 86 ].…”

Herbs and Spices: Modulation of Gut Microbiota for Healthy Aging

“…Petersen et al (2020, 2021) [3,51] reported increases in α-diversity in association with reductions in blood pressure in adults fed a mixture of herbs and spices over 4 weeks. Lu et al, 2019 [53] showed changes in 26 microbial operational taxonomic units in participants taking 5 g mixed-spice capsules daily for 2 weeks.…”