This meta‐analysis was conducted to evaluate the effects of garlic extract on total cholesterol (TC), triglycerides (TG), low‐density lipoprotein‐cholesterol (LDL‐c) and high‐density lipoprotein‐cholesterol (HDL‐c), among the patients with coronary artery disease (CAD). Literature searches were conducted in EMBASE, Scopus, PubMed, Web of Science and Cochrane Library until Sep18th, 2020. Inter‐study heterogeneity was examined using Cochrane's Q and I2 tests. The random‐effect models were utilised to pool the weighted mean differences (WMDs) and the corresponding 95% confidence intervals (CIs). Six articles were enrolled in the current meta‐analysis. Garlic consumption significantly reduced TC levels (WMD −16.32 mg/dL; 95% CI −31.22, −1.43; P = .032). We found no significant effects on TG (WMD −10.93 mg/dL; 95% CI −26.19, 4.32; P = .160), HDL‐c (WMD 4.55 mg/dL; 95% CI −1.13, 10.23; P = .116) and LDL‐c concentrations (WMD −3.65 mg/dL; 95% CI −13.21, 5.92; P = .455). Significant heterogeneity was observed for HDL‐c (I2 = 76.8%). However, the findings of sensitivity analysis revealed that upon exclusion of the potential heterogeneity source, the pooled WMD on HDL‐c levels were stable. Garlic supplementation may result in a decrease in TC, but will not affect TG, HDL‐c and LDL‐c levels among CAD patients.

Objectives This study aimed to explore changes in dietary intake and body composition in adults living with an overweight condition and obesity who participated in an 8-week meal kit delivery program that included tutorials on nutrition and eating behaviours. Methods Thirty-four healthy adults (aged 18--65 y) classified as either overweight or obese (25 < body mass index [BMI] <40 kg/m2) were randomly (1:1:1) divided into three groups: Control, Nutrition, and Behaviour. At baseline and at 10-weeks, anthropometrics were measured and body composition was analyzed using dual energy x-ray absorptiometry. Participants recorded their food intake for three non-consecutive days at both time points, which was then analyzed for macronutrients, water consumption and fruit and vegetable intakes. Over the 8-weeks, meal-kits were delivered to all participants. Each week, the control (n = 11) received weekly handout of healthy eating and nutrition education, Nutrition (n = 11) had access to online tutorials about healthy eating and nutrition education and the Behaviour group had access to online eating behaviour tutorials. Repeated-measures, mixed model ANOVA were used to compare changes in outcome measures. Results Thirty-four participants completed the food diaries and body composition analysis (mean age 30.8 ± 11.2 y and mean BMI 30.7 ± 3.9 kg/m2). Significant differences were seen in water intake between Nutrition (791.2 ± 273.0 g) and Behaviour (1112.5 ± 197.6 g) (P = 0.03). Body composition and macronutrient intakes did not significantly differ among groups and/or over time. However, total intake of fruits and vegetables after the intervention was significantly different between Behaviour (5.85 ± 2.8 serving) and Nutrition (3.4 ± 1.4 serving) (P = 0.01). Conclusions Meal-kit delivery with the added nutrition education and eating behaviours resulted in positive changes in food intake in adults living with an overweight condition and obesity. Future work should consider longer-term follow-up with larger sample sizes to confirm these findings. Funding Sources R. Howard Webster Foundation

Objectives This study aims to describe the acceptability, usability, and feasibility testing of the iCANPlate smartphone application, an innovative app that resembles the 2019 Canada's Food Guide (CFG), at the University of British Columbia in Vancouver, British Columbia. Methods In Part 1, the acceptability and usability of iCANPlate will be explored using a mixed-method approach. Included participants will be healthy adults (n = 10) from all over Canada with lower levels of health literacy and with the intention of changing their eating behaviours. The eligible participants will be using the app for three weeks and will be surveyed using Technology Acceptance Model-3 (TAM-3), System Usability Scale (SUS), and semi-structured interviews. In part 2, a 6-week feasibility trial will be conducted using iCANPlate versus a standard traditional dietary self-monitoring app (Cronometer Software Inc. Canada) to establish feasibility markers in data collection. Participants (n = 80) will be randomized to the intervention (iCANPlate group) and the control group (Cronometer group) in a 1:1 ratio. Participants will be included based on the same inclusion criteria in Part 1 and will be asked to record their food and beverages intakes for 6 weeks. We will also compare the efficacy of using the iCANPlate and Cronometer using the following measures: User version Mobile Application Rating Scale; SUS; TAM-3; Healthy Eating Food Index (HEFI)-2019; Healthy Eating and Weight Self-Efficacy. Quantitative data will be analysed using descriptive statistics and paired t-test and qualitative data will be analysed using thematic analysis with a deductive approach. Results N/A Conclusions This study will develop and test the iCANPlate aimed to improve adherence to dietary self-monitoring in healthy adults. The results of Part 1 of the study will be used to further refine the iCANPlate before it is launched in the second part. This study will allow us to determine the iCANPlate's usefulness, feasibility, and acceptability for dietary self-monitoring in adults with lower levels of health literacy. Funding Sources Social Sciences and Humanities Research Council (SSHRC) and Canadian Institutes of Health Research (CIHR).

Background: Dietary patterns play an essential role in vascular diseases; however, the association of specific dietary patterns and the risk of stroke is unknown. We designed the current study to evaluate several dietary patterns and their association with ischemic stroke. Materials and Methods: This case-control study was performed on 300 subjects, including 150 cases with ischemic stroke admitted to a tertiary referral center in Shiraz, Southern Iran, and 150 age- and sex-matched stroke-free individuals as controls. Using a 62-item Simple Stroke Food Frequency Questionnaire (SS-FFQ), we collected data regarding the dietary habits of all the participants. We extracted the major dietary patterns via principal component analysis using the varimax rotation technique with Kaiser Normalization. Finally, adherence to dietary patterns among the participants was divided into quartiles. We investigated the association between dietary patterns and ischemic stroke using multiple logistic regression analyses. Results: One-hundred and fifty ischemic stroke patients (91 males and 59 females, mean age of 63.9±16.04 years) and 150 age- and sex-matched controls (91 males and 59 females, mean age of 61.99±16.04 years) were included. After adjusting five major dietary patterns for vascular risk factors, we found that diets rich in fibers and plant-based proteins (P<0.001) and micronutrients (P<0.001) had a lower odds of ischemic stroke as compared to high-fat proteins (P=0.003) and empty calories (P<0.001) diets, but consuming healthy animal proteins (P=0.115) had no effects on the occurrence of ischemic stroke.  Conclusion: Based on our study, we suggest that fibers and plant-based proteins, and micronutrient diets could reduce the odds of stroke, so public awareness about the effects of different dietary patterns should be raised.