EFFECT OF GARLIC CONSUMPTION ON HYPERLIPIDEMIA PATIENTS: OBSERVATIONAL COHORT STUDY

Main Article Content

Maria Shahzad
Hamid Iqbal
Mahin Akbar
Hajira Ahmad
Syeda Huma Abid
Mamoon Qadir
Muhammad Zarar Khan
Amna Akbar
Raja Muhammad Ijaz Khan
Sarosh Khan Jadoon

Keywords

Consumption, Garlic, Hyperlipidemia

Abstract

Introduction: The lipid profile has been reported high in people suffering from hyperlipidemias. Garlic can act as a shield against cancer, aging and chronic disorders like cardiovascular disorder.


Methodology: Randomized Control Trial (RCT) approach was used; patients with CVDS along with other diseases like diabetes and arthritis were excluded. 50 members were selected for each group.


Results: The mean values of lipid profile calculated for the two groups are 356.46 mg/dl and 257.46 mg/dl respectively. BMI differed significantly between the garlic (P < 0.03), and non-garlic (P < 0.06) groups. According to t-test the value of t is 5.66, and the critical values of t are 1.67 and 2.00 for t-critical (one tailed and two tailed respectively).


Conclusion: The study suggests that consuming raw garlic has a positive effect on lipid profiles in patients with hyperlipidemias. The results showed a significant reduction in blood cholesterol after consuming raw garlic for 42 days. Due to the smaller size of the study, we were unable to generalize the results. To determine optimal garlic consumption, further research is needed.

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