Evidence map›Paper›PMID 35861850›Full record

Trial reportCirculation2022

Effects of Cuisine-Based Chinese Heart-Healthy Diet in Lowering Blood Pressure Among Adults in China: Multicenter, Single-Blind, Randomized, Parallel Controlled Feeding Trial.

Yanfang Wang, Lin Feng, Guo Zeng, Huilian Zhu, Jianqin Sun, Pei Gao, Jihong Yuan, Xi Lan, Shuyi Li, Yanfang Zhao and 15 more

Registry-linked trialOpen access · bronzeAbstract readMulticenter StudyRandomized Controlled Trial
PubMed Full text at PMC Publisher
In one paragraph

Trial report in Circulation, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT03882645 (Diet, Exercise and Cardiovascular Health - Effects of Chinese Heart Healthy Diet on Blood Pressure Among People With High Cardiovascular Risk), which is not on this map. Cited by 35 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
35citing papers in PubMed, 1 pooled it
12.0field-weighted citation impact, top 1% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

NCT03882645 naterminatednot on this map

Diet, Exercise and Cardiovascular Health - Effects of Chinese Heart Healthy Diet on Blood Pressure Among People With High Cardiovascular Risk: a Parallel, Multicenter, Single-blind, Randomized Controlled Feeding Trial

TypeinterventionalSponsorPeking UniversityRan2019 to 2021Enrolled265ConditionsCardiovascular Disease, Diet Modification, Randomized Controlled TrialArmsCHH-diet, local usual diet
3 · Its place in the literature

Who cites it

35 citing papers in PubMed, 1 synthesis or guideline pooled it, 63 citations in OpenAlex.

  1. Pooled it
  2. Trial
  3. Trial
  4. Trial
  5. Trial
  6. Trial
  7. Review
  8. Review
  9. Article
  10. Lifestyle factors and cardiometabolic risk.Chinese medical journal · 2026
    Review
  11. Article
  12. Article
  13. Review
  14. Review
  15. Article
  16. Article
  17. Nutrition research must go local.Nature medicine · 2025
    Article
  18. Highlights of the 2024 Chinese hypertension guidelines.Hypertension research : official journal of the Japanese Society of Hypertension · 2025
    Review
  19. Review
  20. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

25 authors at 11 institutions in 2 countries.

Yanfang Wang *Peking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).
Lin Feng *Peking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).ORCID 0000-0002-6134-4937
Guo ZengDepartment of Nutrition, School of Public Health, Sichuan University, Chengdu, China (G.Z., X. Lan, H.D.).
Huilian ZhuGuangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou, China (H.Z., S.L., S.C.).
Jianqin SunDepartment of Clinical Nutrition, Huadong Hospital Affiliated to Fudan University, Shanghai, China (J.S., Y. Zhao, Z.L.).
Pei GaoPeking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).ORCID 0000-0001-8649-1290
Jihong YuanDepartment of Nutrition, People's Republic of China Army General Hospital, Beijing, China (J.Y.).
Xi LanDepartment of Nutrition, School of Public Health, Sichuan University, Chengdu, China (G.Z., X. Lan, H.D.).
Shuyi LiGuangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou, China (H.Z., S.L., S.C.).
Yanfang ZhaoDepartment of Clinical Nutrition, Huadong Hospital Affiliated to Fudan University, Shanghai, China (J.S., Y. Zhao, Z.L.).
Xiayan ChenPeking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).ORCID 0000-0002-0314-8102
Hongli DongDepartment of Nutrition, School of Public Health, Sichuan University, Chengdu, China (G.Z., X. Lan, H.D.).
Si ChenGuangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou, China (H.Z., S.L., S.C.).ORCID 0000-0002-8292-8384
Zhen LiDepartment of Clinical Nutrition, Huadong Hospital Affiliated to Fudan University, Shanghai, China (J.S., Y. Zhao, Z.L.).
Yidan ZhuPeking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).ORCID 0000-0002-9367-3233
Ming LiChinese Health Management Association, Beijing, China (M.L.).
Xiang LiPeking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).
Zhenquan YangSichuan Tourism University Culinary College, Chengdu, China (X. Li). Yangzhou University College of Tourism and Cuisine, School of Food Science and Engineering, Yangzhou, China (Z.Y.).
Huijuan LiPeking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).
Hai FangChina Center for Health Development Studies (H.F.), Peking University, Beijing, China.ORCID 0000-0003-0335-1685
Gaoqiang XiePeking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).
Pao-Hwa LinPeking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).
Junshi ChenChina National Food Safety Risk Assessment Center, Beijing (J.C.).ORCID 0000-0001-5530-1343
Yangfeng WuPeking University Clinical Research Institute, Peking University First Hospital, Beijing, China (Y. Wang, L.F., P.G., X.C., Y. Zhu, H.L., G.X., Y. Wu).
DECIDE-Diet Study Group
Peking University · CNHuadong Hospital · CNSun Yat-sen University · CNChina National Center for Food Safety Risk Assessment · CNMinistry of Education · ROChinese Pharmaceutical Association · CNSichuan Tourism University · CNThe Military General Hospital of Beijing PLA · CNPublic Health Clinical Center of Chengdu · CNSichuan University · CNXihua University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundMore than one-fifth of the world's population consumes Chinese cuisines regularly, but no evidence-based healthy diets fitting the Chinese food culture are available for implementation.

methodsA multicenter, patient- and outcome assessor-blind, randomized feeding trial was conducted among 265 participants with 130 to 159 mm Hg baseline systolic blood pressure (SBP) for 4 major Chinese cuisines (Shangdong, Huaiyang, Cantonese, Szechuan). After a 7-day run-in period on a control diet matching the usual local diets, participants were randomized to continue with the control diet or the cuisine-based Chinese heart-healthy diet for another 28 days. The primary outcome was SBP, and secondary outcomes included diastolic blood pressure and food preference score. Linear regression models were used to estimate the intervention effects and adjustments for the center. The incremental cost per 1 mm Hg reduction in SBP was also calculated.

resultsA total of 265 participants were randomized (135 on the Chinese heart-healthy diet and 130 on the control diet), with 52% women, mean age of 56.5±9.8 years, and mean SBP and diastolic blood pressure of 139.4±8.3 and 88.1±8.0 mm Hg, respectively, at baseline. The change in SBP and diastolic blood pressure from baseline to the end of the study in the control group was -5.0 (95% CI, -6.5 to -3.5) mm Hg and -2.8 (95% CI, -3.7 to -1.9) mm Hg, respectively. The net difference of change between the 2 groups in SBP and diastolic blood pressure were -10.0 (95% CI, -12.1 to -7.9) mm Hg and -3.8 (95% CI, -5.0 to -2.5) mm Hg, respectively. The effect size did not differ among cuisines (

conclusionsThe Chinese heart-healthy diet is effective, palatable, and cost-effective in reducing blood pressure in Chinese adults with high blood pressure, with a clinically significant effect applicable across major Chinese cuisine cultures. REGISTRATION: URL: https://www. CLINICALTRIALS: gov; Unique identifier: NCT03882645.

Indexed as

HypertensionHypotensionAdultAgedAntihypertensive AgentsBlood PressureDiet, HealthyFemaleHumansMaleMiddle AgedSingle-Blind MethodAntihypertensive Agentsadultblood pressureChinahealthy diethypertension

Identifiers

PMID35861850
PMCPMC9311470
OpenAlexW4285039257

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.