Study shows no benefits of garlic in treating cholesterol

AORN Journal,  July, 2007  

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Ingesting garlic or garlic supplements does not lower elevated levels of low-density Lipoprotein (LDL) cholesterol among adults with moderately high LDL cholesterol levels, according to a February 26, 2007, news release from the Stanford School of Medicine, Stanford, California. Claims about the LDL-reducing benefits of garlic are based on the sulfur-containing substance allicin, which is produced when garlic is chopped or crushed. Allicin inhibits the synthesis of cholesterol in laboratory tests, but its effects have not been studied in extensive clinical trials.

Researchers conducted an independent, Long-term, head-to-head assessment of the use of raw garlic and two garlic supplements as a means of reducing LDL cholesterol Levels in 192 patients with moderately elevated LDL levels (ie, an average of 140 mg/dL). Participants were assigned to ingest either raw garlic, an aged garlic supplement, a powdered garlic supplement, or a placebo for six days a week during a six-month period. The participants' LDL levels were measured every month, and there was no measurable effect with any of the three products. Although garlic does not appear to control LDL cholesterol, its other reputed health benefits (eg, positive effects on immune function, inflammation, and cancer) were not studied by these researchers.

Stanford Study Drives Stake Through Claims That Garlic Lowers Cholesterol Levels [news release]. Stanford, CA: Stanford School of Medicine; February 26, 2007. Available at: http://mednews.stanford.edu/releases/2007/february /garlic.html. Accessed February 27, 2007.

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