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Raw garlic may halve the risk of lung cancer

Even when researchers allowed for whether people smoked they found garlic still reduced the dangers by about 30 per cent. Picture: Ian Rutherford

Even when researchers allowed for whether people smoked they found garlic still reduced the dangers by about 30 per cent. Picture: Ian Rutherford

  • by PAT HAGAN
 

EATING raw garlic just twice a week can nearly halve the risk of lung cancer, new research shows.

A study carried out in China found adults regularly consuming raw garlic as part of their diet were 44 per cent less likely to suffer the disease.

Even when researchers allowed for whether people smoked – the biggest single cause of lung cancer – they found garlic still reduced the dangers by about 30 per cent.

Smoking is thought to cause at least 80 per cent of cases and fewer than a tenth of sufferers are still alive five years after their diagnosis.

Previous studies have suggested garlic can protect the lungs against various conditions, as well as ward off other malignancies such as bowel cancer.

One study at the University of South Australia suggested the pungent herb could slash the risk of bowel tumours by nearly a third.

In the latest investigation, scientists at Jiangsu Provincial Centre for Disease Control and Prevention compared 1,424 lung cancer patients with 4,500 healthy adults.

Each was quizzed on their diet and lifestyle, including how often they ate garlic and whether they smoked.

The results, published online in the journal Cancer Prevention Research, showed those who ate raw garlic at least twice a week were significantly less likely to get lung cancer, even if they smoked.

It is not clear whether cooked garlic would have the same effect. Previous research suggests the key ingredient is a chemical called allicin, released when the clove is crushed or chopped.

It is thought to dampen down inflammation in the body and act as an anti-oxidant, reducing damage from so-called free radicals to the body’s cells.

 

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