Abstract
Previously, our meta‐analysis and other studies have suggested that allium vegetable consumption is beneficial for health, but no umbrella review has been conducted to assess the evidence of the various health benefits of allium vegetable consumption. Therefore, we conducted this umbrella review on this topic. This umbrella review included a total of 16 meta‐analyses with 50 unique outcomes. The most beneficial cancer‐related outcome was shown for gastric cancer (risk ratio 0.78; 95% confidence interval [CI] 0.67–0.91). In addition, only 8 weeks of garlic consumption significantly decreased serum total cholesterol (weighted mean differences −17.20 mg/dl; 95% CI −23.10 to −11.30), and patients with dyslipidemia who consumed garlic experienced more benefits than the whole population. Diabetic patients with longer durations of garlic intake experienced more benefits in terms of fasting blood glucose (FBG), HbA1c, and serum fructosamine than healthy participants, and garlic intake was associated with blood pressure reduction in hypertensive patients but not in normotensive participants. Limited side effects of garlic, such as garlic odor and gastrointestinal complaints, were reported among the included meta‐analyses. Our results suggested that allium vegetables might be beneficial for cancer prevention. In particular, garlic was comparatively safe and is recommended as a long‐term dietary component for patients with dyslipidemia, diabetes, and hypertension.
Highlights
Allium vegetables, such as garlic and onion, are widely used herbal supplements (Morris & Avorn, 2003)
The results showed that garlic had a larger effect on lowering both systolic blood pressure (WMD −8.35 mmHg; 95% confidence intervals (CIs) −10.58 to −6.11) and diastolic blood pressure (WMD −3.82 mmHg; 95% CI −6.69 to −0.96) in hypertensive patients, while garlic did not show a significant effect on lowering blood pressure in normotensive participants
By summarizing the evidence from related systematic reviews and meta‐analyses, we developed an overview of the associations between allium vegetable consumption and multiple health‐related outcomes
Summary
Allium vegetables, such as garlic and onion, are widely used herbal supplements (Morris & Avorn, 2003). Allium vegetables have been used as foods and spices in many countries, and they have been used in most cultures for various medicinal purposes (Pittler & Ernst, 2007). We performed a meta‐analysis and found that the consumption of large amounts of allium vegetables, such as onion, garlic, leek, and Chinese chive, could reduce the risk of gastric cancer (Zhou et al, 2011). In addition to gastric cancer, further studies suggested that onion and garlic were beneficial for the prevention of multiple cancers, such as laryngeal and esophageal cancer (Galeone et al, 2006). We identified other studies that focused on the effects of allium vegetable consumption on other health‐related
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
