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Meta-analysis supports protective effects
of garlic against stomach and colon cancers
A meta-analysis of 18 studies reporting a relative risk estimate
for consumption of garlic (Allium sativum) and cancer risk
concluded that high consumption of raw or cooked garlic may be
associated with protective effects against stomach and colorectal
cancers. In the studies analyzed, the lowest consumption of garlic
ranged from none to 3.5 g/week, while the highest consumption
category ranged from any consumption to more than 28.8 g/week.
The average difference between the highest and lowest consumption
categories was 16 g/week. However,the researchers cautioned that
publication bias (a tendency among researchers to publish only
positive results) and other confounding factors may have influenced
the positive results of their meta-analysis. Fleischauer AT,
Poole C, Arab L. Garlic consumption and cancer prevention: meta-analyses
of colorectal and stomach cancers. Am J Clin Nutr 2000;
72: 1047-1052.
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