Consumption of Allium sativum (Functional Food) and Lipid Profile of Postmenopausal Women with Dyslipidemia: A Correlational Study

Abstract

CVD is the leading cause of death in women around the world. Estrogen deficiency has been linked to the rapid increase in CVD in women who have undergone natural or surgical menopause. Garlic (Allium sativum) has played an important dietary as well as medicinal role in human history. The study was conducted to assess correlation of garlic consumption on lipid level among postmenopausal women with dyslipidemia. In this clinical trial 180 respondents willing to participate in intervention program, who met inclusion criteria, were divided into three groups, control (n=60), Exp-I (garlic eaters n=60) and Exp-II (non-garlic eaters n=60). Dry garlic powder was prepared using standard procedure and analyzed for its active phytonutrients. A 500 mg of dry garlic powder capsules two per day were given to the respondents for 12 weeks. Biochemical analysis for cholesterol levels were measured in the standard laboratory before and after the study. Questionnaire-cum- interview method was used to obtain relevant information. Pearson correlation and one-way analysis of variance tests were conducted to analyze the data. Mean age of the respondents was found to be (53.6 ± 0.89) years. Pretest cholesterol levels in control (211.2 ± 6.24), Exp-I (212.2 ± 6.41) and Exp-II (212.4 ± 6.74) was observed. The results indicate that all the groups exhibit negative correlation with total cholesterol, LDL, triglycerides but the values of control group are non-significant and the relationship is weak, whereas values of experimental groups (Exp-I and Exp-II) shows strong negative correlation which is significant at 1 % level. Strong positive correlation observed with HDL among experimental groups and weak positive non-significant correlation was seen with control group. It can be concluded that functional property of garlic has positive correlation in managing dyslipidemia among postmenopausal women. Significant improvement in the lipid level was observed with garlic intervention.