Garlic Help Prevent Cancer.

Garlic

A recent study conducted by the researchers of the Jiangsu Provincial Center For Disease Control And Prevention in China and published in the medical journal Cancer Prevention Research confirms the helpful role played by raw garlic in slashing lung cancer risk. The benefits of garlic is not limited to nonsmokers but is also extended to smokers, suggesting its potent anti-cancer properties. The study called Raw Garlic Consumption as a Protective Factor for Lung Cancer, a Population-Based Case-Control Study in a Chinese Population not only highlights the cancer risk-lowering association of garlic but also outlines its specific potency in being able to prevent lung cancer. In the said study, the researchers conducted interview sessions with two groups of people between 2003 and 2010. The first group consisted of 1,424 people affected with lung cancer while the second group had 4,543 healthy individuals. Each person was inquired about his regular diet and extent of tobacco usage. The researchers were particularly keen to know about their consumption of garlic and smoking habits. The data collected was thoroughly examined to look for any association between lung cancer and consumption of raw garlic. The researchers found that nonsmokers who ate raw garlic regularly had 44% less chances of developing lung cancer. On the other hand, smokers showed 30% less chances of getting lung cancer, thanks to their intake of raw garlic. Thus, the herb appears to be effective in lowering cancer risk even in smokers. The following is an excerpt from the abstract of the study: After adjusting for potential confounding factors, raw garlic consumption of 2 times or more per week is inversely associated with lung cancer ... In conclusion, protective association between intake of raw garlic and lung cancer has been observed with a dose-response pattern, suggesting that garlic may potentially serve as a chemo preventive agent for lung cancer. Effective components in garlic in lung cancer chemoprevention warrant further in-depth investigation. In the studies conducted at the National Cancer Institute, it was observed that consuming high amounts of garlic slashed pancreatic cancer risk by more than half. A daily intake of over 10 grams of veggies and herbs belonging to the allium family of plants, such as garlic, onions, and leeks, has, therefore, been linked to 50% lesser chances of prostate and colon cancer. A large-scale study in China revealed that people who consume a combined dose of garlic and selenium are 52% less likely to develop stomach cancer and 33% less vulnerable towards any type of cancer. Researchers from the University of North Carolina found that people who ate cooked or raw garlic on a regular basis exhibited approximately a 65% reduction in colorectal cancer vulnerability. This study further strengthened the link between garlic and reduced cancer risk.