Benefits of garlic on cholesterol have been overstated

Reported by Susan Aldridge, PhD, medical journalist

Garlic does not lower cholesterol levels, according to a new study.
Laboratory studies have suggested that allicin, one of the active ingredients of garlic, lowers cholesterol. However, clinical trials on the benefit of garlic as a cholesterol-lowering agent have given inconsistent results. Researchers at Stanford University Medical School now reveal the results of a new study on raw garlic and a garlic supplement.

A group of 192 adults with moderately raised levels of low density lipoprotein (LDL or 'bad') cholesterol took either raw garlic, one of two garlic supplements, or placebo for nearly three years. The amount consumed daily was equivalent to an average size clove of garlic. Supplements were either powdered garlic or aged garlic. No change in LDL levels was noted. Nor were there changes in high density lipoprotein (HDL or 'good') cholesterol or total cholesterol. Participants noted no adverse effects, other than bad breath and body odor in the raw garlic group. The researchers say that garlic cannot be recommended for its cholesterol-lowering effect. Further research may, however, establish whether garlic can still lower cholesterol in certain patient groups, not investigated in this study. And garlic may, of course, have other health benefits.

Source
Archives of Internal Medicine 26th February 2007