Consumer perceptions and intakes of garlic as a cardio-protective food
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ackground: Cardiovascular disease (CVD) is a major public health concern as it is the leading cause of death worldwide. Garlic has been suggested to have potential preventive effect on CVD risk factors. However, there is currently a lack of evidence exploring consumer perceptions and intakes of garlic as a cardio-‐protective food. Methods: A cross-‐sectional study of adults aged 18-‐60+ years was undertaken using a self-‐administrated questionnaire designed to explore participant’s current intakes and perceptions of garlic as a cardio-‐protective food. Results: 82% of participants like garlic, however only 47% consume garlic. The main barriers to consumption were participants were unsure how to cook (29%) and what foods to add garlic to (29%). Participants aged 18-‐29 years consumed higher amounts of garlic, however this was not statistically significant (p=0.446). 90% of participants are unsure or disagreed that consuming garlic helps reduce cholesterol and lower BP. Most participants (89%) believe garlic is the least-‐effective cardio-‐protective food. There is no statistically difference between health problems and health perceptions of garlic helping to reduce cholesterol (p=0.224) and lowering blood pressure (BP) (p=0.743). The study established that ready-‐prepared and garlic-‐powder was most commonly consumed forms of garlic. Conclusions: Majority of people are unaware that consuming garlic has potential preventive effects on CVD risk factors. Most of the population like garlic, however do not consume due to several barriers such as unsure what foods to add garlic to and unsure how to cook.
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