Evaluation of daily ginger consumption for the prevention of chronic diseases in adults: A cross-sectional study

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Objectives The aim of this study was to assess daily ginger consumption and explore its correlation with chronic diseases among adults and to analyze further how different levels of ginger intake affect the prevalence of chronic diseases. Methods We examined the prevalence rate of chronic diseases (diabetes, hypertension, coronary heart disease [CHD], hyperlipidemia, cerebrovascular disease, fatty liver, anemia, and tumor), as well as the daily ginger intake in a large cross-sectional study. In all, 4628 participants (1823 men and 2805 women) ages 18 to 77 y completed face-to-face dietary and health questionnaires. We extracted diagnoses and investigation results from the participants' health records. The association between the level of ginger intake (0–2 g/d, 2–4 g/d, and 4–6 g/d) and the prevalence of chronic diseases was analyzed by using χ2 statistical test and unconditional logistic model. Results Overall, daily ginger consumption was associated with decreased risk for hypertension (odds ratio [OR], 0.92; 95% confidence interval [CI], 0.86–0.98) and CHD (OR, 0.87; 95% CI, 0.78–0.96) in adults ages ≥18 y. Differences were also observed in adults ages ≥40 y: hypertension (OR, 0.92; 95% CI, 0.87–0.99), CHD (OR, 0.87; 95% CI, 0.78–0.97). However, after 20 y, no association was seen for hypertension but there was still a difference between ginger consumption and CHD in adults ages ≥60 y (OR, 0.84; 95% CI, 0.73–0.96). Again, the probability of illness (hypertension or CHD) decreased when the level of daily ginger intake increased. Conclusions These data indicate that ginger has a potential preventive property against some chronic diseases, especially hypertension and CHD, as well as its ability to reduce the probability of illness.




Wang, Y., Yu, H., Zhang, X., Feng, Q., Guo, X., Li, S., … Ma, Y. (2017). Evaluation of daily ginger consumption for the prevention of chronic diseases in adults: A cross-sectional study. Nutrition, 36, 79–84. https://doi.org/10.1016/j.nut.2016.05.009

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