Factors Associated with Consumer Knowledge of Garlic Health Properties, Garlic Preparation Knowledge and Garlic Intake

Keiko Goto,Katherine Jensen,Joan Giampaoli,Julie Holland

doi:10.32398/cjhp.v19i1.2648

Keiko Goto, Katherine Jensen + Show 2 more

Open Access

https://doi.org/10.32398/cjhp.v19i1.2648

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Abstract

Background: Garlic has been shown to provide numerous health benefits attributed to its innate compound allicin. However, this compound is highly unstable when exposed to various cooking methods as it is affected by temperature and pH changes. There is limited information about health and preparation knowledge of garlic among consumers with various nutrition education levels including future nutrition professionals such as registered dietitian nutritionists. Purpose: To determine if consumer garlic health knowledge and perceptions were associated with garlic intake and if nutrition education level was associated with garlic health and preparation knowledge. Methods: An online survey was conducted to examine garlic health and preparation knowledge, garlic health perceptions, garlic intake, and garlic cooking methods among undergraduate students with and without a major. Results: There was a significant moderate positive correlation between garlic health knowledge and garlic intake (rs=.421, p<.001). Those with a nutrition major had significantly greater garlic health knowledge than non-majors (p<0.001), while there was no difference between nutrition majors and non-majors on cooking methodology knowledge. Conclusion: Knowledge of the health benefits of garlic appears to be associated with its intake. Nutrition education should focus more on appropriate garlic preparation in relation to its health benefits.

Highlights

Introduction and BackgroundGarlic has been shown to provide numerous health benefits attributed to its innate compound allicin
The Mann-Whitney U test revealed that there were no significant associations between consumer interest in healthy eating and garlic intake levels (U=303.00, p=0.658)
The Mann-Whitney U test revealed that garlic intake was lower for participants who believed garlic to be a healthy food compared to those who did not believe garlic to be a healthy food (U=55.5, p=0.011)

Summary

Introduction

Garlic has been shown to provide numerous health benefits attributed to its innate compound allicin. This compound is highly unstable when exposed to various cooking methods as it is affected by temperature and pH changes. The consumption functional foods do not necessarily coincide with an increased acquisition of health benefits, as cooking and preparation techniques can both positively and negatively alter the metabolic activity of the functional components (Lee, Choi, Jeong, Lee, & Sung, 2017). Like many functional foods and their respective functional components, contains a compound that is primarily responsible for the reported health benefits known as allicin (Bayan, Koulivand & Gorji, 2014)

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