Jin-Kou Zha
o from Jiangsu Provincial Center for Disease Control and Prevention in Nanjing, China and colleagues conducted the study and found eating raw garlic was associated with almost 50% reduced risk of lung cancer.
In vitro and in vivo experimental studies have indicated that garlic may have a protective effect against the development of cancer, but epidemiologic studies on the association were not extensively conducted.
The population-based case–control study of a Chinese population was conducted between 2003 and 2010, which aimed to examine the association between raw garlic consumption and the risk of lung cancer.
For the study, 1,424 lung cancer cases and 4,543 healthy controls completed a standard questionnaire and were face-to-face interviewed for their consumption of garlic and health.
The researchers found after adjustment for potential confounders, increasing raw garlic consumption by 2-fold or more was inversely associated with 44% reduced risk of lung cancer. The association was dosedependent.
The researchers concluded "(a) 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 chemopreventive agent for lung cancer."
In another study published in Europe PMC, Jin et al. from Nanjing University also found the same association between consumption of raw garlic and the reduced risk of lung cancer although the protection seemed to be smaller (21%), compared with the first study.
Additionally the authors also found drinking green tea was associated with22% reduced risk of lung cancer. Eating raw garlic and drinking green tea together may reduce the risk by 31%.
On the other hand, smoking, fried food, and high-heat cooked cooking oil was associated with increased risk of lung cancer.
o from Jiangsu Provincial Center for Disease Control and Prevention in Nanjing, China and colleagues conducted the study and found eating raw garlic was associated with almost 50% reduced risk of lung cancer.In vitro and in vivo experimental studies have indicated that garlic may have a protective effect against the development of cancer, but epidemiologic studies on the association were not extensively conducted.
The population-based case–control study of a Chinese population was conducted between 2003 and 2010, which aimed to examine the association between raw garlic consumption and the risk of lung cancer.
For the study, 1,424 lung cancer cases and 4,543 healthy controls completed a standard questionnaire and were face-to-face interviewed for their consumption of garlic and health.
The researchers found after adjustment for potential confounders, increasing raw garlic consumption by 2-fold or more was inversely associated with 44% reduced risk of lung cancer. The association was dosedependent.
The researchers concluded "(a) 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 chemopreventive agent for lung cancer."
In another study published in Europe PMC, Jin et al. from Nanjing University also found the same association between consumption of raw garlic and the reduced risk of lung cancer although the protection seemed to be smaller (21%), compared with the first study.
Additionally the authors also found drinking green tea was associated with22% reduced risk of lung cancer. Eating raw garlic and drinking green tea together may reduce the risk by 31%.
On the other hand, smoking, fried food, and high-heat cooked cooking oil was associated with increased risk of lung cancer.
