Evidence map›Paper›PMID 36774112›Full record

Trial reportThe Journal of nutrition2022

Herbs and Spices Modulate Gut Bacterial Composition in Adults at Risk for CVD: Results of a Prespecified Exploratory Analysis from a Randomized, Crossover, Controlled-Feeding Study.

Kristina S Petersen, Samantha Anderson, Jeremy R Chen See, Jillian Leister, Penny M Kris-Etherton, Regina Lamendella

Registry-linked trialAbstract readRandomized Controlled Trial
PubMed Full text at PMC Publisher
In one paragraph

Trial report in The Journal of nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT03064932 (The Effect of Chronic Consumption of Popular Spices on Risk Factors for Cardiovascular Disease), which is not on this map. Cited by 7 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
7citing papers in PubMed, 1 pooled it
–field-weighted citation impact
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.

NCT03064932 nacompletednot on this map

The Effect of Chronic Consumption of Popular Spices on Risk Factors for Cardiovascular Disease (CVD), Inflammation & Immune Function, and Diet Satisfaction

TypeinterventionalSponsorPenn State UniversityRan2017 to 2020Enrolled71ConditionsCardiovascular Disease, InflammationArmsControlled feeding diet
3 · Its place in the literature

Who cites it

7 citing papers in PubMed, 1 synthesis or guideline pooled it.

  1. Pooled it
  2. Review
  3. Dietary Intake and Gut Microbiome in CKD.Clinical journal of the American Society of Nephrology : CJASN · 2025
    Review
  4. Review
  5. Article
  6. Article
  7. Review
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

6 authors.

Kristina S PetersenDepartment of Nutritional Sciences, Texas Tech University, Lubbock, TX, USA; Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA. Electronic address: Kristina.Petersen@ttu.edu.
Samantha AndersonDepartment of Biology, Juniata College, Huntingdon, PA, USA; Wright Labs, LLC, Huntingdon, PA, USA.
Jeremy R Chen SeeDepartment of Biology, Juniata College, Huntingdon, PA, USA; Wright Labs, LLC, Huntingdon, PA, USA.
Jillian LeisterDepartment of Biology, Juniata College, Huntingdon, PA, USA; Wright Labs, LLC, Huntingdon, PA, USA.
Penny M Kris-EthertonDepartment of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.
Regina LamendellaDepartment of Biology, Juniata College, Huntingdon, PA, USA; Wright Labs, LLC, Huntingdon, PA, USA.

Funding

Penn State Clinical and Translational Science InstituteUL1TR002014 · NCATS · PENNSYLVANIA STATE UNIV HERSHEY MED CTR · PI KRASCHNEWSKI, JENNIFER L. · 2016 to 2025
$33.7M
NCATS NIH HHS UL1 TR002014
6 · The paper itself

Abstract

backgroundHerbs and spices are rich in polyphenolic compounds that may influence gut bacterial composition. The effect of culinary doses of herbs and spices consumed as part of a well-defined dietary pattern on gut bacterial composition has not been previously studied.

objectivesThe aim of this prespecified exploratory analysis was to examine gut bacterial composition following an average American diet (carbohydrate: 50% kcal; protein: 17%; total fat: 33%; saturated fat: 11%) containing herbs and spices at 0.5, 3.3, and 6.6 g.d

methodsFifty-four adults (57% female; mean ± SD age: 45 ± 11 y; BMI: 29.8 ± 2.9 kg/m

resultsα-diversity assessed by the observed features metric ( P = 0.046) was significantly greater following the MSD as compared with the LSD; no other between-diet differences in α-diversity were detected. Differences in β-diversity were not observed between the diets ( P = 0.45). Compared with baseline, β-diversity differed following all diets ( P < .02). Enrichment of the Ruminococcaceae family was observed following the HSD as compared with the MSD (relative abundance = 22.14%, linear discriminant analysis = 4.22, P = 0.03) and the LSD (relative abundance = 24.90%, linear discriminant analysis = 4.47, P = 0.004).

conclusionsThe addition of herbs and spices to an average American diet induced shifts in gut bacterial composition after 4 wk in adults at risk for CVD. The metabolic implications of these changes merit further investigation. This trial was registered at clinicaltrials.gov as NCT03064932.

Indexed as

Cardiovascular DiseasesGastrointestinal MicrobiomeAdultDietFemaleHumansMaleMiddle AgedRNA, Ribosomal, 16SSpicesRNA, Ribosomal, 16Sbacteriaherbsmicrobiomemicrobiotapolyphenolsspices

Identifiers

PMID36774112
PMCPMC9644184

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

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.