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This study sought to summarize clinical evidence of sour tea (Hibiscus sabdariffa L.) administration on cardiovascular disease risk factors. PubMed, Scopus, Institute for Scientific Information Web of Science, and Google Scholar were systematically searched from inception to June 2019 to identify randomized clinical trials, which assessed the effect of sour tea consumption on lipid profiles, fasting plasma glucose, and blood pressure in adult populations. Mean and standard deviation for each parameter were extracted to calculate effect size. Cochrane Collaboration tools were used to evaluate risk of bias assessment. A total of seven randomized clinical trials consisting 362 participants were included in the meta-analysis. Pooled effect size demonstrated that sour tea consumption significantly reduces fasting plasma glucose (−3.67 mg/dl, 95% confidence interval, CI [−7.07, −0.27]; I 2 = 37%), systolic blood pressure (−4.71 mmHg, 95% CI [−7.87, −1.55]; I 2 = 53%), and diastolic blood pressure (−4.08 mmHg, 95% CI [−6.48, −1.67]; I 2 = 14%). Although no significant effect was observed on triacylglycerol, total cholesterol, and high-density lipoprotein cholesterolfollowing sour tea consumption, a trend toward a significant reduction was found in low-density lipoprotein cholesterol serum concentrations (p = 0.08). This systematic

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Overweight and obesity are major risk factors for cardiovascular diseases (CVD) as well as various metabolic and non-metabolic disorders. Globally, around 2.8 million people die because of being overweight or obese each year. 1 Obesity has been nearly tripled from 1975 to 2016 worldwide. 2 If the current trends continue, 2.16 and 1.12 billion adults will suffer from overweight or obesity, respectively, by 2030. 3 According to World Health Organization (WHO) reports, the prevalence of overweight and obesity was 62.3% and 26.1%, respectively, in Iran in 2016. 4 Diet is one of the most important modifiable risk factors for obesity and its consequences. Several dietary scores have been developed to investigate the relationship between overall diet