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JAMA garlic/cholesterol study

This article was originally published in The Tan Sheet

Executive Summary

Finds garlic had no effect on cholesterol levels, cholesterol absorption or cholesterol synthesis, Heiner Berthold, MD/PhD, University of Bonn, et al., report in the June 17 Journal of the American Medical Association. The three endpoints were "virtually unchanged" after the 12-week study, leading the researchers to conclude garlic cannot be recommended for treatment of hypercholesterolemia on the basis of the trial. During the 12-week, randomized, double-blind, placebo-controlled, cross-over study, 25 moderate hypercholesterolemic patients (average total cholesterol of 291 mg/dL) received either 5 mg enteric-coated steam-distilled garlic oil (Tegra, Hermes Arzneimittel, Munich) or a garlic-flavored placebo. CRN and Lichtwer Pharma (marketer of Kwai garlic) issued statements challenging the study's importance in light of other evidence; both note the study used garlic oil, not powdered garlic, which they say is more effective...

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