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Eating garlic seems to protect against stomach and colorectal cancer,
researchers report.
Dr. Lenore Arab and colleagues from the University of North Carolina
at Chapel Hill analyzed 18 studies looking at garlic eaters.
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The average intake of the highest consumers of raw or cooked garlic
was 18.3 grams per week (about six cloves).
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Based on six studies, the findings suggest "high
consumption of raw or cooked garlic decreases the risk of colorectal
cancer from 10% to nearly 50%," the authors write.
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Based on four studies, the risk of developing stomach
cancer was cut in half for those who consumed the most garlic.
American Journal of Clinical Nutrition
October, 2000;72:1047-1052.
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