April 30, 1998 – Another study confirms the important links between diet and health, and in particular the effect of garlic and fish oil supplements on cholesterol levels.
In the following study, 50 men with moderate hypercholesterolemia were divided into four groups who received for 12 weeks, each day, 900 mg of a garlic placebo and 12 g of a fish oil placebo, 900 mg of garlic and 12 g of a placebo of fish oil, 900 mg of a placebo of garlic and 12 g of fish oil, and 900 mg of garlic and 12 g of fish oil .
In the placebo group, there was no significant difference in total cholesterol level, low density lipoprotein cholesterol and triacylglycerols. On the other hand, the average cholesterol levels were significantly reduced in the group taking garlic and fish oil (-12.2%) and in that taking garlic (-11.5%) but not in the one taking only fish oil. The mean low density lipoprotein cholesterol level was reduced by garlic and fish oil (-9.5%) and by garlic (-14.2%) but increased with fish oil ( + 8.5%). The average concentration of triacylglycerol decreased with garlic and fish oil (-34.3%) and with fish oil (-37.3%). The group consuming garlic (with or without fish oil) had a significantly lower proportion of total cholesterol versus high density lipoprotein cholesterol, and low density lipoprotein cholesterol versus high lipoprotein cholesterol. density.
Researchers conclude that garlic supplementation can significantly reduce total cholesterol and low density lipoprotein cholesterol, and the combination of garlic and fish oil can reduce the increase in low density lipoprotein cholesterol induced by fish oil.
Adler AF, Holub BJ
Effect of garlic and fish-oil supplementation on serum lipid and lipoprotein concentrations in hypercholesterolemic men, Am J Clin Nutr. 1997; 65: 445-450
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