EFFECT OF RAW GARLIC CONSUMPTION ON THE LIPID PARAMETERS OF PATIENTS WITH DYSLIPIDEMIA

Abstract

Dyslipidemia is a significant risk factor for atherosclerotic cardiovascular disease (ASCVD). It is manifested by solitary or combined disturbed levels of plasma lipids such as increased levels of total cholesterol (TC), increased levels of low-density lipoprotein cholesterol (LDL-C), elevated levels of triglycerides (TG), and a low level of high-density lipoprotein cholesterol (HDL-C). Dyslipidemia management includes lifestyle modifications and lipid-lowering medications. It has been reported that many patients are nonadherent adequately to medications. Garlic (Allium Sativum) is a common ingredient in food recipes. Owing to the content of bioactive compounds, garlic has been studied for its medicinal and therapeutic effects in the management of multiple diseases. The study aimed to determine the possible effect of daily dietary intake of raw garlic on the lipid profile of dyslipidemia patients. The study included 50 adult participants with newly discovered dyslipidemia, without an obvious cardiovascular complication. They were instructed to consume 5 gm fresh raw garlic daily for 4 weeks. A Lipid profile was done at the beginning and end of the study. The results revealed that anthropometric measures showed non-significant statistical differences. The lipid profile revealed a highly significant statistical difference regarding TC, HDL-C, TG, VLDL, and non-HDL-C, while LDL-C was of non-significant statistical difference. Atherogenic ratios (TC/HDL-C, LDL-C/HDL-C, and TG/HDL-C) showed a highly significant statistical difference. Daily consumption of 5 gm of raw garlic improved some lipid profile parameters. Thus, it would help as an adjuvant intervention for patients with dyslipidemia.