TY - JOUR
T1 - Garlic powder intake and cardiovascular risk factors
T2 - A meta-analysis of randomized controlled clinical trials
AU - Kwak, Jin Sook
AU - Kim, Ji Yeon
AU - Paek, Ju Eun
AU - Lee, You Jin
AU - Kim, Haeng Ran
AU - Park, Dong Sik
AU - Kwon, Oran
N1 - Publisher Copyright:
© 2014 The Korean Nutrition Society and the Korean Society of Community Nutrition.
PY - 2014/12/1
Y1 - 2014/12/1
N2 - Background/Objectives: Although 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/Methods: We 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).Results: The 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.Conclusions: This meta-analysis provides consistent evidence that garlic powder intake reduces the CVD risk factors of TC, LDL-C, FBG and BP.
AB - Background/Objectives: Although 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/Methods: We 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).Results: The 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.Conclusions: This meta-analysis provides consistent evidence that garlic powder intake reduces the CVD risk factors of TC, LDL-C, FBG and BP.
KW - Allium sativum
KW - CVD risk factor
KW - Garlic
KW - Meta-analysis
KW - Systematic review
UR - http://www.scopus.com/inward/record.url?scp=84916230565&partnerID=8YFLogxK
U2 - 10.4162/nrp.2014.8.6.644
DO - 10.4162/nrp.2014.8.6.644
M3 - Article
AN - SCOPUS:84916230565
SN - 1976-1457
VL - 8
SP - 644
EP - 654
JO - Nutrition Research and Practice
JF - Nutrition Research and Practice
IS - 6
ER -