Previous studies have shown that
allicin can lower blood pressure (BP) by reducing oxidative stress and
inflammation. However, the association between habitual raw garlic intake (as
allicin source) and
prehypertension are unclear. The aim of this study was to investigate how raw garlic consumption is associated with
prehypertension in an adult population. A cross-sectional study was conducted with 22,812 adults (mean [standard deviation] age: 39.4 [10.7] years; males, 47.7%) in Tianjin, China. Raw garlic consumption was assessed using a validated food frequency questionnaire. BP was measured at least twice by trained nurses using an automatic device.
Prehypertension was defined as systolic BP of 120-139 mmHg and/or diastolic BP of 80-89 mmHg without taking
antihypertensive medication. Multiple logistic regression models were used to assess the association between raw garlic consumption and
prehypertension. The prevalence of
prehypertension was 49.9%. After fully adjusting for potential confounders, the
ORs (95% confidence intervals) of having
prehypertension by increasing frequency of raw garlic consumption were 1.00 (reference) for ≤3 times/week, 0.96 (0.87, 1.06) for 4 times/week to 1 time/day, and 0.69 (0.52, 0.90) for ≥2 times/day (p for trend = 0.06). In contrast, no associations were observed between other kinds of allium vegetables consumption and
prehypertension. In conclusion, our results suggested that a more frequent consumption of raw garlic was inversely associated with
prehypertension. This is the first large-scale study on the association between raw garlic consumption and
prehypertension in the general population.