The effects of purslane consumption on lipid profile and C‐reactive protein: A systematic review and dose–response meta‐analysis

Earlier investigations into the impact of purslane, Portulaca oleracea, on lipid profile and C‐reactive protein (CRP) produced contradictory findings. The effect of purslane consumption on lipid profiles and CRP was assessed in this comprehensive review and meta‐analysis. We conducted a thorough literature search in online databases, including PubMed, Scopus, the Cochrane library, and ISI Web of Science to find relevant randomized controlled trials up to June 2023. By incorporating 14 effect sizes from 13 RCTs, we were able to show that purslane consumption significantly decreases serum triglyceride (TG) (WMD: −16.72, 95% CI: −22.49, −10.96 mg/dL, p < .001), total cholesterol (TC) (WMD: −9.97, 95% CI: −19.86, −0.07 mg/dL, p = .048), and CRP (WMD: −1.22, 95% CI: −1.63, −0.80 mg/L, p < .001) levels in patients compared to the control group. In addition, purslane consumption significantly increases high‐density lipoprotein (HDL‐C) (WMD: 4.09, 95% CI: 1.77, 6.41 mg/dL, p = .001) levels. However, purslane consumption did not affect low‐density lipoprotein (LDL‐C) levels. According to a suggested optimal dosage, purslane consumption is considered to be safe up to 30 g/day. Purslane consumption can significantly improve cardiovascular health by improving lipid profile and inflammation status.