Can diabetic patients eat garlic?

Generally, diabetic patients can consume garlic, but it should be done in moderation.

Allicin, polysaccharides, and sulfur-containing compounds in garlic, such as S-allyl cysteine, can enhance insulin sensitivity, promote glucose metabolism, and improve impaired glucose tolerance. Selenium, vitamin C, and polyphenols found in garlic can reduce oxidative stress-induced damage to pancreatic β-cells and delay the progression of diabetes complications. These components also inhibit inflammatory factor secretion, improve the chronic low-grade inflammation state in diabetic patients, and reduce the risk of infection. Additionally, they can promote lymphocyte proliferation and enhance macrophage phagocytic capacity, helping diabetic patients resist the immune dysfunction caused by hyperglycemia and prevent infections.

However, garlic should be consumed in moderation, as excessive intake may cause gastrointestinal irritation, such as heartburn, acid reflux, and diarrhea. Diabetic patients with concurrent gastric ulcers or gastritis should be particularly cautious. The active ingredients in raw garlic, such as allicin, are better preserved but may cause strong irritation. If raw garlic is not tolerable, it can be briefly steamed or made into garlic paste and left to stand for a while to activate enzyme activity. Avoid prolonged high-temperature frying or roasting, which may lead to nutrient loss.