Effect of dietary garlic and onion on serum lipid profile in Jain community

Author(s): Desai, D., Gorhe, N., Natur, S., Pise, D., Sainani, P.

Journal/Book: Indian Journal of Medical Research. 1979; 69: 776-780.

Abstract: Three groups of healthy subjects from Jain community matched for age, sex, weight, social status and diet, but with different eating habits with regard to the use of onion and garlic were screened. Group I (70 persons) consumed onion and garlic in liberal amounts; group 11 (64 persons) consumed small amounts of onion and garlic whereas group 111(72 persons) totally abstained from the use of garlic and onion all their life. Fasting sample of blood was collected for estimation of serum lipids viz. cholesterol, triglycerides, lipoproteins and phospholipids in all the subjects. It was found that individuals who totally abstained from onion and garlic had significantly higher levels of serum cholesterol, triglycerides, beta lipoproteins and phospholipids. Even those consuming small amounts of garlic and onion were better protected as compared to subjects with total abstinence, although less protected, as compared to those consuming liberal amounts of garlic and onion. The study indicated that routine consumption of onion and garlic in the diet seems to have a beneficial effect in maintaining the serum lipids at low or normal levels.

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