The effects of garlic and onion on subjects with hypertension and type 2 diabetes

Garlic and onion powerful allies against diseases related to the cardiovascular system – in 2017 , a scientific study has published the results of some patients subject to regular consumption of these vegetables popular, regarded since ancient times for a variety of natural remedies illnesses. Here are the results:

Objectives:  This study examined the association between habitual consumption of allium vegetables ( garlic and onion ) and the incidence of cardiovascular disease (CVD), hypertension (HTN), chronic kidney disease (CKD) and type 2 diabetes outcomes. (T2D). Methods: Adult men and women were recruited to participate in the Tehran lipid and glucose study (2006-2008 to 2012-2014). Habitual dietary intakes were assessed using a validated semiquantitative food frequency questionnaire. Demographic, anthropometric, blood pressure, and biochemical variables were assessed at baseline and during follow-up examinations. Multivariate Cox proportional hazards regression models adjusted for potential confounders were used to estimate the development of CVD, HTN, CKD, and T2D outcomes in relation to allium plant intake. Results:

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 The mean age of the participants (44.2% men) was 40.3 ± 14.3 years at baseline. During a mean of 6 years of follow-up, the incidence rates of CVD, HTN, CKD and T2D outcomes were 3.3, 15.5, 17.9, and 6.7%, respectively. A higher habitual intake of allium vegetables was associated with a 64% reduced risk of CVD outcomes (hazard ratio = 0.36, 95% confidence interval, CI = 0.18-0.71; P for trend = 0.011), 32% lower incidence of CKD (risk ratio = 0.69, 95% CI = 0.46-0.98; P for trend = 0.11), and 26% decreased HTN development ( hazard ratio = 0.74, 95% CI = 0.54-1.00; P for trend = 0.06). No significant association was observed between allium vegetable intake and the risk of T2D. Conclusion: The data from the current study support the mechanistic results available regarding the cardiorenal protective properties of allium vegetables. (Scientific study source: ).

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