Consumer Knowledge of Garlic for Nutrition Education Programming

Main Article Content

Julie Garden-Robinson, Ph.D., R.D., L.R.D. Rebecca West, PhD

Abstract

Garlic intake has been the subject of research for its many potential health benefits. Consumers have continuing interest in food-related topics, food preparation, and growing their own food in small gardens. Garlic has specific agronomic protocols because it is not grown simply from seed. As a culinary aromatic, garlic use may be somewhat mystifying for some. This research study used an online consumer survey with 558 participants to determine basic garlic consumption habits, knowledge of the research related to health benefits of garlic, experience with and interest in growing garlic, and some basic demographic information. The top reason for using garlic, at 64% of responses, was ‘cardiovascular’ benefits, followed by ‘anti-bacterial’ at 45% and ‘blood pressure support’ at 37%. Only 3% of respondents reported that they were currently taking garlic supplements. The top two preferred garlic forms used at home were ‘dried garlic powder’ and ‘fresh, raw garlic,’ at 86% and 83% respectively. We noted a budding interest in growing garlic for home harvest and in educational information, especially when available in online print and video formats. The survey results showed that more programming is needed to emphasize the health benefits of the natural phytochemicals (plant chemicals) contained in garlic as part of an overall balanced diet.

Keywords: garlic, aged garlic extract supplements, plant-based, nutrition, diet, health, Cooperative Extension, gardening

Article Details

How to Cite
GARDEN-ROBINSON, Julie; WEST, Rebecca. Consumer Knowledge of Garlic for Nutrition Education Programming. Medical Research Archives, [S.l.], v. 12, n. 10, oct. 2024. ISSN 2375-1924. Available at: <https://esmed.org/MRA/mra/article/view/5972>. Date accessed: 03 dec. 2024. doi: https://doi.org/10.18103/mra.v12i10.5972.
Section
Research Articles

References

1. Nicastro HL, Ross SA, Milner JA. Garlic and onions: their cancer prevention properties. Cancer Prev Res. 2015;8(3):181-189.
2. Simon PW. The origins and distribution of garlic: How many garlics are there? USDA Agricultural Research Service. 2020; https://www.ars.usda.gov/midwest-area/madison-wi/vegetable-crops-research/docs/simon-garlic-origins
3. Shang A, Cao S-Y, Xu X-Y, Gan R-Y, Tang G-Y, Corke H, et al. Bioactive compounds and biological functions of garlic (Allium sativum L.). Foods. 2019;8:246.
4. Recinella L, Gorica E, Chiavaroli A, Fraschetti C, Filippi A, Cesa S, et al. Anti-inflammatory and antioxidant effects induced by Allium sativum L. extracts on an ex vivo experimental model of ulcerative colitis. Foods. 2022;11:3559.
5. Ansary J, Forbes-Hernández TY, Gil E, Cianciosi D, Zhang J, Elexpuru-Zabaleta M, et al. Potential health benefit of garlic based on human intervention studies: a brief overview. Antioxidants. 2020;9:619. doi:10.3390/antiox9070619.
6. Martins N, Petropoulos S, Ferreira ICFR. Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: a review. Food Chem. 2016;211:41-50.
7. Martini N. Garlic. J Prim Health Care. 2014;6,(4):337-338.
8. Shao X, Sun C, Tang X, Zhang X, Han D, Liang S, et al. Anti-inflammatory and intestinal microbiota modulation properties of Jinxiang garlic (Allium sativum L.) polysaccharides toward dextran sodium sulfate-induced colitis. J Agric Food Chem. 2020;68:12295-12309.
9. Rouf R, Uddin SJ, Sarker DK, Islam MT, Ali ES, Shilpi JA, et al. Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: a systematic update of pre-clinical and clinical data. Trends Food Sci Technol. 2020;104:219-234.
10. Kitakaze T, Inoue M, Ashida H. Aged garlic extract prevents alcohol-induced cytotoxicity through the induction of aldehyde dehydrogenase 2 in the liver of mice. Mol Nutr Food Res. 2023;67:2200627.
11. Kingsley, J, Donati K, Litt J, Shimpa N, Blythe C, Vavra J, et al. Pandemic gardening: A narrative review, vignettes and implications for future research. Urban For. Urban Green 2023;87:128062.
12. Tomic-Obrdalj H, Keser I, Ranilovic J, Palfi M, Gajari D, Cvetkovic T. The use of herbs and spices in sodium-reduced meals enhances saltiness and is highly accepted by the elderly. Food Qual Pref 2023;105:104789.
13. National Institutes of Health. Garlic. NCCIH 2020; https://www.nccih.nih.gov/health/garlic#
14. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th Edition. https://www.dietaryguidelines.gov/resources/2020-2025-dietary-guidelines-online-materials
15. U.S. Food and Drug Administration. What’s New in Dietary Supplements. 2024; https://www.fda.gov/food/dietary-supplements/whats-new-dietary-supplements