International Journal of Preventive Medicine (Int J Prev Med)2008-7802002016073117201720ENDepartment of Clinical Nutrition, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, IsfahanDepartment of Clinical Nutrition, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, IsfahanDepartment of Community Nutrition, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, IsfahanDepartment of Community Nutrition, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, IsfahanDepartment of Epidemiology and Biostatics, School of Public Health, Isfahan University of Medical Sciences, Isfahan20160731Background: This study was performed to effects of garlic and lemon juice mixture on lipid profile<br />and some cardiovascular risk factors in people 30&ndash;60 years old with moderate hyperlipidemia.<br />Methods: In a parallel‑designed randomized controlled clinical trial, a total of 112 hyperlipidemic<br />patients 30&ndash;60 years, were recruited from Isfahan Cardiovascular Research Center. People were<br />selected and randomly divided into four groups. Control blood samples were taken and height,<br />weight, and blood pressure were recorded. (1) Received 20 g of garlic daily, plus 1 tablespoon<br />lemon juice, (2) received 20 g garlic daily, (3) received 1 tablespoon of lemon juice daily, and<br />(4) did not receive garlic or lemon juice. A study technician was done the random allocations<br />using a random numbers table. All participants presented 3 days of dietary records and 3 days<br />of physical activity records during 8 weeks. Blood samples were obtained at study baseline and<br />after 8 weeks of intervention.<br />Results: Results showed a significant decrease in total cholesterol (changes from baseline:<br />40.8 &plusmn; 6.1, P &lt; 0.001), low‑density lipoprotein‑cholesterol (29.8 &plusmn; 2.6, P &lt; 0.001), and fibrinogen<br />(111.4 &plusmn; 16.1, P &lt; 0.001) in the Group 1, in comparison with other groups. A greater reduction<br />in systolic and diastolic blood pressure was observed in Group 1 compared with the Groups 3<br />and 4 (37 &plusmn; 10, P = 0.01) (24 &plusmn; 1, P = 0.02); respectively. Furthermore, a great reduction in<br />body mass index was observed in the mixed group compared with the lemon juice and control<br />groups (1.6 &plusmn; 0.1, P = 0.04).<br />Conclusions: Administration of garlic plus lemon juice resulted in an improvement in lipid levels,<br />fibrinogen and blood pressure of patients with hyperlipidemia.<br />Keywords: Cardiovascular disease, garlic, hypercholesterolemic patient, lemon juicehttp://ijpm.mui.ac.ir/index.php/ijpm/article/view/1720http://ijpm.mui.ac.ir/index.php/ijpm/article/download/1720/2010