Garlic consumption can reduce the risk of dyslipidemia: a meta-analysis of randomized controlled trials.
Level 1 - systematic review of randomized trials
Systematic review and meta-analysis of randomized controlled trials
PubMed 39113105 · doi:10.1186/s41043-024-00608-1
What was done
A systematic review and random-effects meta-analysis of 21 randomized controlled trials (searched through June 2024 across PubMed, Scopus, Web of Science, Embase, and Cochrane Library) evaluated the effect of garlic consumption on blood lipid parameters in patients with dyslipidemia. Heterogeneity was assessed using Q and I² statistics, and subgroup analyses examined differences by age and garlic formulation.
What was found
Garlic consumption produced statistically significant reductions in total cholesterol (weighted mean difference [WMD] = -0.64 mmol/L, 95% CI -0.75 to -0.54, P < 0.001), triglycerides (WMD = -0.17 mmol/L, 95% CI -0.26 to -0.09, P < 0.001), and LDL-C (WMD = -0.44 mmol/L, 95% CI -0.57 to -0.31, P < 0.001). HDL-C showed a slight increase (WMD = 0.04 mmol/L, 95% CI -0.00 to 0.08, P < 0.001). Subgroup analysis indicated greater decreases in total cholesterol, triglycerides, and LDL-C in individuals aged > 50 years compared to those ≤ 50 years, and garlic oil demonstrated larger reductions in total cholesterol and LDL-C compared to garlic powder.
Why it matters
This review synthesizes recent trial evidence demonstrating that garlic supplementation can improve lipid profiles in dyslipidemic patients, especially older individuals. It helps clarify formulation differences, indicating oil may be more potent than powder for lipid-lowering.
Limits
The total number of participants across the 21 trials is not reported in the abstract. Dosages, intervention durations, baseline cardiovascular risk, and adverse event profiles are not detailed in the summary. The reported HDL-C 95% confidence interval includes zero despite the stated P-value.
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