Habitual intakes of garlic, onion may protect against CVD, CKD, diabetes
It appears that allium vegetables, such as onion and garlic, have cardiorenal protective properties, according to a study.
To assess the association between habitual consumption of allium vegetables and the incidence of cardiovascular disease (CVD) outcomes, hypertension, chronic kidney disease (CKD) and type 2 diabetes (T2D), researchers recruited men and women (mean age 40.3 years at baseline; 44.2 percent men) who participated in the Tehran Lipid Glucose Study (2006‒2008 to 2012‒2014).
The investigators used a validated semiquantitative food frequency questionnaire to evaluate habitual dietary intakes. They assessed demographics, anthropometrics, blood pressure and biochemical variables at baseline and during follow-up examinations.
Multivariate Cox proportional hazard regression models adjusted for potential confounders were used to estimate the development of CVD outcomes, hypertension, CKD and T2D in relation to allium vegetable intakes.
The incidence rate of CVD outcomes was 3.3 percent, hypertension 15.5 percent, CKD 17.9 percent and T2D 6.7 percent during an average follow-up of 6 years. High habitual consumption of allium vegetables could reduce the risk of CVD outcomes by 64 percent (hazard ratio [HR], 0.36; 95 percent CI, 0.18 to 0.71; p=0.011 for trend), lower incidence of CKD by 32 percent (HR, 0.69; 0.46 to 0.98; p=0.11 for trend) and decrease hypertension development by 26 percent (HR, 0.74; 0.54 to 1.00; p=0.06 for trend).
There was no significant association between allium vegetable intakes and risk of T2D. Furthermore, consumption of allium vegetables was associated with 6 years’ changes in triglyceride levels (β=−0.81; p=0.01) and creatinine clearance (β=0.56; p=0.01).