A number of previous studies report a protective effect of garlic, in both in vitro and in vivo experimental studies of cancer. Zi-Yi Jin, from the Jiangsu Provincial Center for Disease Control and Prevention (China), and colleagues interviewed 1,424 lung cancer patients, as well as 4,543 healthy control subjects, to ascertain lifestyle behaviors (particularly, if they smoked) and dietary habits (particularly, how much garlic they ate). The data revealed that consuming raw garlic may reduce lung cancer risk by as much as 44%. Among smokers, eating raw garlic 2-3 times a week may reduce lung cancer risk by as much as 30%. Noting a “protective association between intake of raw garlic and lung cancer,” the study authors conclude that: “garlic may potentially serve as a chemopreventive agent for lung cancer.”
Garlic May Protect Against Lung Cancer
Consuming raw garlic may reduce lung cancer risk by as much as 44%.
Zi-Yi Jin, Ming Wu, Ren-Qiang Han, Xiao-Feng Zhang, Xu-Shan Wang, Ai-Ming Liu, et al. “Raw Garlic Consumption as a Protective Factor for Lung Cancer, a Population-Based Case–Control Study in a Chinese Population.” Cancer Prev Res., July 2013; 6:711-718.
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