Table 3.

Summary of garlic on blood liquid in different combined models.

	1 to 2 weeks	3 to 4 weeks	12 weeks
Total cholesterol
n (G/C), I2	76/80, 82%	86/86, 80%	151/145, 93%
RE: SMD (95%CI), P	−0.37 (−1.25, 0.50), 0.4	−0.34 (−1.06, 0.38), 0.36	−1.93 (−2.98, −0.87), 0.0003
FE: SMD (95%CI), P	−0.23 (−0.56, 0.09), 0.15	−0.37 (−0.68, −0.06), 0.02	−1.62 (−1.89, −1.34), <0.00001
Triglyceride
n (G/C), I2	60/60, 80%	60/60, 0%	151/145, 91%
RE: SMD (95%CI), P	−0.55 (−1.41, 0.31), 0.21	−1.48 (−1.89, −1.07), <0.00001	−0.12 (−0.89, 0.64), 0.75
FE: SMD (95%CI), P	−0.45 (−0.83, −0.08), 0.02	−1.48 (−1.89, −1.07), <0.00001	−0.17 (−0.40, 0.07), 0.16
High density lipoprotein
n (G/C), I2	60/60, 52%	86/86, 42%	100/100, 12%
RE: SMD (95%CI), P	0.47 (−0.08, 1.02), 0.09	−0.41 (−0.83, −0.00), 0.05	0.69 (0.39, 1.00), <0.00001
FE: SMD (95%CI), P	0.48 (0.11, 0.85), 0.01	−0.39 (−0.70, −0.09), 0.01	0.69 (0.40, 0.98), <0.00001
Low density lipoprotein
n (G/C), I2	60/60, 95%	60/60, 87%	151/145, 98%
RE: SMD (95%CI), P	−0.33 (−2.27, 1.61), 0.74	0.43 (−0.69, 1.54), 0.45	−3.47 (−5.76, −1.18), 0.003
FE: SMD (95%CI), P	−0.74 (−1.17, −0.30), 0.0009	0.06 (−0.32, 0.44), 0.76	−2.23 (−2.56, −1.89), <0.00001

G, garlic group; C, control group; RE, random-effects model; FE, fixed-effects model; SMD, standard mean difference; CI, confidence interval.