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Abstract：
OBJECTIVE: Garlic is used as an important medicinal food for treatment of many diseases, however, the association between garlic consumption and dyslipidemia have yielded inconsistent results. So we carried this meta-analysis to explore the blood lipid-lowering effects of garlic.
METHODS: Databases such as PubMed, Scopus, Web of science, Embase, Cochrane Library were systematically searched until June 2024. Heterogeneity among studies was examined using Q and I2 statistics. Also subgroup analysis were conducted to explore the potential heterogeneity. Combined weighted mean differences (WMD) with their 95% confidence interval (CI) were calculated using a random-effects model. The GRADE approach was used to evaluate the overall certainty of the evidence in the meta-analyses.
RESULTS: A total of 21 RCTs studies involved association between garlic consumption and blood lipids level of dyslipidemia patients were included in the meta-analysis. The pooled results showed that garlic consumption significantly reduced total cholesterol (TC)(WMD = -0.64mmol/L, 95%CI = -0.75 --0.54, P < 0.001), triglyceride (TG)(WMD = -0.17mmol/L, 95%CI = -0.26 --0.09, P < 0.001), low-density lipoprotein(LDL-C)(WMD = -0.44mmol/L, 95%CI = -0.57 --0.31, P < 0.001) while slightly increased high-density lipoprotein (HDL-C)(WMD = 0.04mmol/L, 95%CI = -0.00 - 0.08, P < 0.001). And subgroup analyses showed that TC, TG and LDL-C significantly decreased in patients aged > 50 years compared to those aged ≤ 50 years. And garlic oil greatly reduced TC and LDL-C compared with garlic power. Finally, sensitivity analysis and publication bias showed that the results were reliable.
CONCLUSIONS: Evidence from this meta-analysis suggested that garlic consumption could be effective in reducing the risk of dyslipidemia and preventing CVDs. Particularly the older people were more susceptible to the protective effects of garlic.
METHODS: Databases such as PubMed, Scopus, Web of science, Embase, Cochrane Library were systematically searched until June 2024. Heterogeneity among studies was examined using Q and I2 statistics. Also subgroup analysis were conducted to explore the potential heterogeneity. Combined weighted mean differences (WMD) with their 95% confidence interval (CI) were calculated using a random-effects model. The GRADE approach was used to evaluate the overall certainty of the evidence in the meta-analyses.
RESULTS: A total of 21 RCTs studies involved association between garlic consumption and blood lipids level of dyslipidemia patients were included in the meta-analysis. The pooled results showed that garlic consumption significantly reduced total cholesterol (TC)(WMD = -0.64mmol/L, 95%CI = -0.75 --0.54, P < 0.001), triglyceride (TG)(WMD = -0.17mmol/L, 95%CI = -0.26 --0.09, P < 0.001), low-density lipoprotein(LDL-C)(WMD = -0.44mmol/L, 95%CI = -0.57 --0.31, P < 0.001) while slightly increased high-density lipoprotein (HDL-C)(WMD = 0.04mmol/L, 95%CI = -0.00 - 0.08, P < 0.001). And subgroup analyses showed that TC, TG and LDL-C significantly decreased in patients aged > 50 years compared to those aged ≤ 50 years. And garlic oil greatly reduced TC and LDL-C compared with garlic power. Finally, sensitivity analysis and publication bias showed that the results were reliable.
CONCLUSIONS: Evidence from this meta-analysis suggested that garlic consumption could be effective in reducing the risk of dyslipidemia and preventing CVDs. Particularly the older people were more susceptible to the protective effects of garlic.
摘要：
目的：大蒜是治疗多种疾病的重要药用食品，然而,大蒜消费与血脂异常之间的关联产生了不一致的结果.因此，我们进行了这项荟萃分析，以探讨大蒜的降血脂作用。
方法：数据库，如PubMed、Scopus,WebofScience,Embase,对Cochrane图书馆进行了系统搜索，直到2024年6月。使用Q和I2统计量检查研究之间的异质性。还进行了亚组分析以探索潜在的异质性。使用随机效应模型计算了加权平均差（WMD）及其95％置信区间（CI）。GRADE方法用于评估荟萃分析中证据的总体确定性。
结果：共有21项RCT研究涉及大蒜摄入量与血脂异常患者血脂水平之间的关联，纳入荟萃分析。汇总结果表明，食用大蒜可显着降低总胆固醇（TC）（WMD=-0.64mmol/L，95CI=-0.75--0.54，P<0.001），甘油三酯（TG）（WMD=-0.17mmol/L，95CI=-0.26--0.09，P<0.001），低密度脂蛋白(LDL-C)(WMD=-0.44mmol/L,95CI=-0.57--0.31,P<0.001),高密度脂蛋白(HDL-C)略有升高(WMD=0.04mmol/L,95CI=-0.00-0.08，P<0.001）。亚组分析显示，TC，与年龄≤50岁的患者相比，>50岁的患者TG和LDL-C显着降低。与大蒜功率相比，大蒜油大大降低了TC和LDL-C。最后,敏感性分析和发表偏倚表明结果可靠.
结论：这项荟萃分析的证据表明，食用大蒜可有效降低血脂异常的风险和预防心血管疾病。尤其是老年人更容易受到大蒜的保护作用。
方法：数据库，如PubMed、Scopus,WebofScience,Embase,对Cochrane图书馆进行了系统搜索，直到2024年6月。使用Q和I2统计量检查研究之间的异质性。还进行了亚组分析以探索潜在的异质性。使用随机效应模型计算了加权平均差（WMD）及其95％置信区间（CI）。GRADE方法用于评估荟萃分析中证据的总体确定性。
结果：共有21项RCT研究涉及大蒜摄入量与血脂异常患者血脂水平之间的关联，纳入荟萃分析。汇总结果表明，食用大蒜可显着降低总胆固醇（TC）（WMD=-0.64mmol/L，95CI=-0.75--0.54，P<0.001），甘油三酯（TG）（WMD=-0.17mmol/L，95CI=-0.26--0.09，P<0.001），低密度脂蛋白(LDL-C)(WMD=-0.44mmol/L,95CI=-0.57--0.31,P<0.001),高密度脂蛋白(HDL-C)略有升高(WMD=0.04mmol/L,95CI=-0.00-0.08，P<0.001）。亚组分析显示，TC，与年龄≤50岁的患者相比，>50岁的患者TG和LDL-C显着降低。与大蒜功率相比，大蒜油大大降低了TC和LDL-C。最后,敏感性分析和发表偏倚表明结果可靠.
结论：这项荟萃分析的证据表明，食用大蒜可有效降低血脂异常的风险和预防心血管疾病。尤其是老年人更容易受到大蒜的保护作用。
