Garlic powder intake and cardiovascular risk factors: a meta-analysis of randomized controlled clinical trials |
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Authors: | Jin Sook Kwak Ji Yeon Kim Ju Eun Paek You Jin Lee Haeng-Ran Kim Dong-Sik Park Oran Kwon |
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Institution: | 1.Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea.;2.Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 139-743, Korea.;3.Department of Agrofood Resources, Rural Development Administration, Jeonbuk 565-851, Korea.;4.BioFood Network, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea. |
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Abstract: | BACKGROUND/OBJECTIVESAlthough preclinical studies suggest that garlic has potential preventive effects on cardiovascular disease (CVD) risk factors, clinical trials and reports from systematic reviews or meta-analyses present inconsistent results. The contradiction might be attributed to variations in the manufacturing process that can markedly influence the composition of garlic products. To investigate this issue further, we performed a meta-analysis of the effects of garlic powder on CVD risk factors.MATERIALS/METHODSWe searched PubMed, Cochrane, Science Direct and EMBASE through May 2014. A random-effects meta-analysis was performed on 22 trials reporting total cholesterol (TC), 17 trials reporting LDL cholesterol (LDL-C), 18 trials reporting HDL cholesterol (HDL-C), 4 trials reporting fasting blood glucose (FBG), 9 trials reporting systolic blood pressure (SBP) and 10 trials reporting diastolic blood pressure (DBP).RESULTSThe overall garlic powder intake significantly reduced blood TC and LDL-C by -0.41 mmol/L (95% confidence interval CI], -0.69, -0.12) (-15.83 mg/dL 95% CI, -26.64, -4.63]) and -0.21 mmol/L (95% CI, -0.40, -0.03) (-8.11 mg/dL 95% CI, -15.44, -1.16]), respectively. The mean difference in the reduction of FBG levels was -0.96 mmol/L (95% CI, -1.91, -0.01) (-17.30 mg/dL 95% CI, -34.41, -0.18]). Evidence for SBP and DBP reduction in the garlic supplementation group was also demonstrated by decreases of -4.34 mmHg (95% CI, -8.38, -0.29) and -2.36 mmHg (95% CI, -4.56, -0.15), respectively.CONCLUSIONSThis meta-analysis provides consistent evidence that garlic powder intake reduces the CVD risk factors of TC, LDL-C, FBG and BP. |
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Keywords: | Allium sativum garlic CVD risk factor meta-analysis systematic review |
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